Patents by Inventor Alicia Stube

Alicia Stube has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for providing a proteinaceous composition without pH adjustment
    Patent number: 11937618
    Abstract: A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.
    Type: Grant
    Filed: November 22, 2018
    Date of Patent: March 26, 2024
    Assignee: MICHAEL FOODS, INC.
    Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance, Todd D. Bohman
  • CRISPED PROTEINACEOUS FOOD PRODUCT
    Publication number: 20220015388
    Abstract: A crisp proteinaceous food product in which egg white proteins constitute the majority of total proteins present is described. The food product has a bulk density of from 120 to ˜500 g/L and includes water, expanded starch, and denatured proteins. Ovalbumin constitutes at least 33% (w/w) of the proteins. Expanded starch can constitute at least 35% (w/w) of the food product.
    Type: Application
    Filed: October 29, 2019
    Publication date: January 20, 2022
    Inventors: Alicia Stube, Noel G. Rudie
  • CRISP PROTEINACEOUS FOOD PRODUCT
    Publication number: 20210251245
    Abstract: A crisp proteinaceous food product provided from ingredients in which egg white proteins constitute the majority of total proteins present is described. Other ingredients include water, expanded starch(es), vegetable flour(s), and at least one source of vegetable protein. The protein can be labeled as being more than 50% (w/w) protein, and at least 50% (w/w) of those denatured proteins can be ovalbumin (or trace their origin to ovalbumin).
    Type: Application
    Filed: February 16, 2021
    Publication date: August 19, 2021
    Applicant: Michael Foods, Inc.
    Inventors: Angela J. Stessen, Noel G. Rudie, Alicia Stube
  • EGG YOLK FRACTIONATION
    Publication number: 20200113205
    Abstract: Liquid egg yolk can be fractionated into water soluble and precipitated lipophilic fractions without the need to freeze or add carbohydrate(s). A composition that includes egg yolk and an excess of water has its pH downwardly adjusted before being gravitationally separated into low and high density fractions, with the former including no more than 5% of the granules from the egg yolk.
    Type: Application
    Filed: June 24, 2018
    Publication date: April 16, 2020
    Applicant: Michael Foods, Inc.
    Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance
  • METHOD FOR PROVIDING PROTEINACEOUS COMPOSITION
    Publication number: 20190357570
    Abstract: A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.
    Type: Application
    Filed: November 22, 2018
    Publication date: November 28, 2019
    Applicant: Michael Foods, Inc.
    Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance, Todd D. Bohman