Patents Examined by Hamid R Badr
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Patent number: 11976091Abstract: The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana Bertoni, Rubus suavissimus, or Siraitia grosvenorii. The disclosure also provides for the use of such compounds as food ingredients, flavors, and sweeteners, and related methods. The disclosure also provides ingestible compositions comprising such compounds, as well as processes for extracting such compounds selectively from certain plant sources.Type: GrantFiled: September 25, 2019Date of Patent: May 7, 2024Assignee: Firmenich SAInventors: Dan-Ting Yin, Yi-Min Wang, Xian-Wen Gan
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Patent number: 11974592Abstract: Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.Type: GrantFiled: September 22, 2023Date of Patent: May 7, 2024Assignee: CLARA FOODS CO.Inventors: Kritika Mahadevan, Joel Andrew Kreps, Isha Joshi, Farnoosh Ayoughi, Weixi Zhong, Harshal Kshirsagar, Alexandre Chapeaux, Wesley Rutherford-Jenkins, Ranjan Patnaik, Frank Douglas Ivey
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Patent number: 11963537Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.Type: GrantFiled: January 10, 2022Date of Patent: April 23, 2024Assignee: Novozymes A/SInventors: Guillermo Bellido, Gianluca Gazzola, Irina Matveeva
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Patent number: 11950607Abstract: Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.Type: GrantFiled: October 14, 2021Date of Patent: April 9, 2024Assignee: MYCOTECHNOLOGY, INC.Inventors: Lisa Smith, Todd McDonald, Savita Jensen, Joseph George Akamittath, Alan D. Hahn, Anthony J. Clark, Bhupendra Kumar Soni, James Patrick Langan, Brooks John Kelly, Huntington Davis
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Patent number: 11944113Abstract: Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.Type: GrantFiled: June 8, 2021Date of Patent: April 2, 2024Assignee: QJV, LLCInventors: Ike E. Lynch, Glenn H. Sullivan, Larry R. Miller
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Patent number: 11937619Abstract: The present invention relates to a pea albumin characterized in that its emulsifying activity is improved as it can emulsify more than 600 ml of corn oil per gram of albumin. The invention also relates to a method for obtaining the pea albumin according to the invention. It finally relates to the use of the pea albumin according to the invention in industrial, in particular food and pharmaceutical applications.Type: GrantFiled: April 27, 2018Date of Patent: March 26, 2024Assignee: Roquette FreresInventors: Ludovic Senecot, Aline Lecocq, Manuel Barata
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Patent number: 11930835Abstract: A system and methods of isolating probiotics and adding probiotics into matrices are disclosed, comprising: (a) selecting and preparing a food source by a predetermined quality guideline; (b) obtaining probiotics from the food source using a multi-purpose apparatus operable to function as either a centrifugal machine, a food mixer, and a fermentator; (c) screen testing the probiotics for viability and performances; (d) if the probiotics meet predetermined requirements for viability and performance standards, then record the predetermined quality guideline of said food source and parametric settings of said multi-purposed apparatus into a database for said food source; and (e) otherwise, repeating steps (a) to (c) until the probiotics meet the predetermined requirements for viability and performance standards.Type: GrantFiled: September 26, 2022Date of Patent: March 19, 2024Assignee: VINAMIT JSC.Inventor: Vien Lam Nguyen
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Patent number: 11926650Abstract: The present invention relates to a method for processing fresh algae at ambient temperature by subjecting algae to an osmotic shock and treating the disrupted algae with an enzyme composition comprising cell wall degrading enzymes. This gentle process at ambient temperature allows for the isolation of algal protein which has good solubility, also in the presence of salt and good foaming, emulsifying and water binding properties. Another advantage is that this method of protein isolation allows for cascaded biorefinery, since protein isolation may be followed by a treatment of the remaining biomass with carbohydrate degrading enzymes to produce clean biogas in high yields and a mineral rich water stream in anaerobic digestion.Type: GrantFiled: December 13, 2018Date of Patent: March 12, 2024Assignee: SABIDOS B.V.Inventor: Theodorus Verleun
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Patent number: 11918019Abstract: Provided is food component comprising cells of at least one bacterium, said cells comprising a crude protein concentration of at least 60 wt % of a total dry weight of said cells and nucleic acid at a concentration of less than about 5 wt % of a total dry weight of said cells, wherein at least 50% of a total number of said cells are dead cells. Further provided are food and beverages comprising such food components and methods of manufacture thereof.Type: GrantFiled: August 22, 2021Date of Patent: March 5, 2024Assignee: SUPERBREWED FOOD INC.Inventors: Bryan P. Tracy, Aharon M. Eyal, Sasson Somekh, Shawn Jones, Daniel Knox Mitchell, Alon Karpol, Kartheek Ankella-Anderson
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Patent number: 11918020Abstract: Provided herein is a composition comprising a solid product of a co-culture of bacteria and fungi, comprising at least 5% protein by dry weight and at least 5% fiber by dry weight. Further provided is a food article formed from a pellicle comprising a solid product of a co-culture of bacteria and fungi, which comprises at least 5% fungal protein by dry weight and at least 5% fiber by dry weight, and which is formed into a shape by cutting or molding. Further provided is a method of making such products by co-culturing bacteria and fungi to form a pellicle, and harvesting and shaping the pellicle. Further provided is a system that optimizes growth and production of a co-culture of bacteria and fungi (co-culture of microorganism) that includes a housing unit that includes stacked trays.Type: GrantFiled: May 19, 2023Date of Patent: March 5, 2024Assignee: AquaCultured Foods, Inc.Inventors: Anne Palermo, Robert Schultz
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Patent number: 11896031Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.Type: GrantFiled: January 21, 2022Date of Patent: February 13, 2024Assignee: The South Dakota Board of Regent, as Governing Board for South Dakota State UniversityInventors: William Gibbons, Michael Brown
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Patent number: 11849744Abstract: Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.Type: GrantFiled: January 29, 2021Date of Patent: December 26, 2023Assignee: CJ Cheiljedang CorporationInventors: Chi Kwang Song, Dong Min Moon, Hye Won Shin, Byoung Seok Moon, Dae Ik Kang
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Patent number: 11844362Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.Type: GrantFiled: April 28, 2021Date of Patent: December 19, 2023Assignee: The South Dakota of Regents, As Governing Board for South Dakota State UniversityInventors: William Gibbons, Michael Brown
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Patent number: 11839225Abstract: Method of manufacturing food products from a material comprising liquid spent brewers yeast is provided herein. A method for processing liquid spent brewers' yeast as the primary ingredient and at least one secondary protein ingredient into food products suitable for safe human consumption comprises subjecting a mix of primary and secondary ingredients to heat treatment at elevated pressure. The resulting product has a meaty flavor and texture, and a reduced RNA content. The process uses ingredients in their native liquid form, skipping drying and isolation, which reduces waste and is cost-effective.Type: GrantFiled: September 14, 2021Date of Patent: December 12, 2023Assignee: USARIUM INC.Inventor: Aleh Manchuliantsau
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Patent number: 11825861Abstract: The present disclosure discloses methods for preparing plant-based protein compositions, such as a pea protein isolate, comprising alkaline phosphate salts, wherein the compositions exhibit greatly improved solubility. The high solubility of these plant-based protein isolate compositions greatly facilitates the manufacture of food and beverage products containing plant-based protein.Type: GrantFiled: February 19, 2021Date of Patent: November 28, 2023Assignee: Ripple Foods, PBCInventors: Celia Homyak, Stephanie Kraemer, Daniel Mulugeta
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Patent number: 11812772Abstract: This disclosure provides novel beverage compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. The beverage compositions are useful for improving mouthfeel properties of non-nutritive sweeteners such as steviol glycosides and blends thereof, in food and beverages containing the same.Type: GrantFiled: April 30, 2021Date of Patent: November 14, 2023Assignee: PepsiCo, Inc.Inventors: Khushal Brijwani, William Mutilangi
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Patent number: 11812765Abstract: A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture.Type: GrantFiled: June 22, 2021Date of Patent: November 14, 2023Assignees: ABB Schweiz AG, Planted Foods AG, ETH ZürichInventors: Chau-Hon Ho, Vedrana Spudic, Kim Listmann, Sandro Schoenborn, Elsi-Mari Borrelli, Philipp Sommer, Mehmet Mercangoez, Erich J. Windhab, Eric Stirnemann, Lukas Böni, Patrick Rühs
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Patent number: 11805790Abstract: The present invention provides a zymolytic rice protein powder with low granular sensation, and a method for preparing the zymolytic rice protein powder comprising the following steps: (1) pretreatment of rice residue after sugar production; (2) high temperature extrusion pretreatment; (3) refining treatment; (4) wet crushing; (5) controlling zymolysis; (6) terminating zymolysis; (7) microjet treatment; (8) spray drying; (9) subsequent crushing. The protein content of the zymolytic rice protein powder in the present invention is more than 80%; the fat content thereof is less than 3%; the water content thereof is less than 5%; and the nitrogen solubility index thereof is more than 30%. The molecular weight distribution of the soluble protein is as follows: the proportion thereof with a molecular weight of less than 2000 Da is more than 70%.Type: GrantFiled: July 30, 2019Date of Patent: November 7, 2023Assignee: WUXI JINNONG BIOTECHNOLOGY CO., LTDInventors: Tianxiang Chen, Qiusheng Yu, Xiangli Ping
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Patent number: 11800882Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.Type: GrantFiled: September 17, 2021Date of Patent: October 31, 2023Assignee: The South Dakota Board of Regents, as Governing Board for South Dakota State UniversityInventors: William Gibbons, Michael L. Brown
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Patent number: 11800887Abstract: Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.Type: GrantFiled: October 4, 2021Date of Patent: October 31, 2023Assignee: CLARA FOODS CO.Inventors: Kritika Mahadevan, Joel Andrew Kreps, Isha Joshi, Farnoosh Ayoughi, Weixi Zhong, Harshal Kshirsagar, Alexandre Chapeaux, Wesley Rutherford-Jenkins, Ranjan Patnaik, Frank Douglas Ivey