Patents by Inventor Andrew E. McPherson
Andrew E. McPherson 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).
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Publication number: 20230371560Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.Type: ApplicationFiled: April 20, 2023Publication date: November 23, 2023Inventors: Andrew E. McPherson, John Topinka, Sara K. Cooper
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Patent number: 11659852Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.Type: GrantFiled: December 17, 2020Date of Patent: May 30, 2023Assignee: Kraft Foods Group Brands LLCInventors: Andrew E. McPherson, John Topinka, Sara K. Cooper
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Publication number: 20230129124Abstract: A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.Type: ApplicationFiled: December 14, 2022Publication date: April 27, 2023Inventors: Madeline Erickson Goris, Andrew E. McPherson, Jennifer Sakurai, Andrea Thyen, Ann Elizabeth Wasko
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Publication number: 20220394989Abstract: A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.Type: ApplicationFiled: June 10, 2022Publication date: December 15, 2022Inventors: Madeline Erickson Goris, Andrew E. McPherson, Jennifer Sakurai, Andrea Thyen
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Patent number: 11134706Abstract: Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.Type: GrantFiled: December 22, 2014Date of Patent: October 5, 2021Assignee: Kraft Foods Group Brands LLCInventors: Stacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
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Publication number: 20210100269Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.Type: ApplicationFiled: December 17, 2020Publication date: April 8, 2021Inventors: Andrew E. McPherson, John Topinka, Sara Rice
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Patent number: 10905142Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.Type: GrantFiled: February 3, 2017Date of Patent: February 2, 2021Assignee: Kraft Foods Group Brands LLCInventors: Andrew E. McPherson, John Topinka, Sara Rice
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Patent number: 10881120Abstract: Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.Type: GrantFiled: September 14, 2016Date of Patent: January 5, 2021Assignee: Kraft Foods Group Brands LLCInventors: Stacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
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Publication number: 20190059422Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.Type: ApplicationFiled: February 3, 2017Publication date: February 28, 2019Applicant: Kraft Foods Group Brands LLCInventors: Andrew E. McPherson, John Topinka, Sara Rice
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Patent number: 10212952Abstract: A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.Type: GrantFiled: March 6, 2012Date of Patent: February 26, 2019Assignee: Kraft Foods Group Brands LLCInventors: Dennis Ann Kim, Lisa A. Dierbach, Andrew E. McPherson, Allison R. Bull, Tracy Joella Sanborn
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Publication number: 20170000165Abstract: Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.Type: ApplicationFiled: September 14, 2016Publication date: January 5, 2017Inventors: Stacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
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Publication number: 20160174598Abstract: Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.Type: ApplicationFiled: December 22, 2014Publication date: June 23, 2016Inventors: Stacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
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Publication number: 20140272073Abstract: Particulate natural cheese products having a modified starch composition as an anticaking agent as well as methods of melting the shredded cheese product are provided. The modified starch anticaking agent provides intact starch granules including amylopectin and substantially no amylose for the particulate cheese. During heating, the natural cheese melt is resistant to separation, and retains desirable organoleptic properties such as texture and flavor in the final product.Type: ApplicationFiled: March 15, 2013Publication date: September 18, 2014Inventors: Gary Francis Smith, Wibul Charintranond, Paul V. Gass, Brian E. LeVine, Andrew E. McPherson
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Publication number: 20130236621Abstract: A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.Type: ApplicationFiled: March 6, 2012Publication date: September 12, 2013Inventors: Dennis Ann Kim, Lisa A. Dierbach, Andrew E. McPherson, Allison R. Bull, Tracy Joella Sanborn
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Publication number: 20100119650Abstract: The present invention relates to a pourable food composition, like a dressing, that has at least 2.5 grams of total dietary fiber per 32 gram serving. The fiber is derived from at least one whole fruit or vegetable that is partially or completely dehydrated and which is subjected only to minimal processing. The food composition has a viscosity of about 3,000 to about 12,500 centipoise. The fiber may be derived from whole vegetables that are high in fiber, such as beans, carrots, broccoli and the like. The fiber may also be derived from whole fruits that are high in fiber, such as avocados, mangos, and the like. The whole food is subject to only minimal processing, such as by physical means, enzymatic means, or by fermentative means.Type: ApplicationFiled: November 7, 2008Publication date: May 13, 2010Inventors: Judith Guten MOCA, Richard Stuart SILVER, William Harold SCHWIMMER, Manoj SHAH, Allen Phillip SASS, Hong Laura LI, Andrew E. McPherson, Adrienne L. Nichols
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Patent number: 7629013Abstract: This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimetics. In one embodiment, a reduced-fat flat bread is prepared from a dough comprising, in baker's percentages, about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% cornmeal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, about 0% to about 2% hard fat chips, an effective amount of a starch-based particulate fat mimetic to reduce the hard fat content of the reduced-fat flat bread by at least about 25%, about 0.5% to about 4% compressed yeast, an effective amount of a texturizing agent to provide tenderness to the crumb grain and crispiness to the surface of the reduced-fat flat bread, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.Type: GrantFiled: October 17, 2005Date of Patent: December 8, 2009Assignee: Kraft Foods Global Brands LLCInventors: Andrew E. McPherson, Laura Brisske
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Publication number: 20040258818Abstract: The present invention is directed to acidified starch products having reduced acid flavors and microbiological stability, and to methods for making those products. In accordance with the invention, an acidified starch product is prepared by preparing a dough and contacting the dough with an effective amount of high intensity sweetener and food grade acid.Type: ApplicationFiled: June 20, 2003Publication date: December 23, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Andrew E. McPherson, John H. Pasch, Yeong Ching A. Hong, Veronica Harrison, Lynell Morales
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Patent number: 6627242Abstract: Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.Type: GrantFiled: October 4, 2000Date of Patent: September 30, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
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Patent number: 6602539Abstract: The present invention provides compositions which have reduced amounts of solids for preparing cooked leguminous food products. During preparation of the food products, the compositions have a hot viscosity sufficiently low enough to facilitate mechanical pumping and other processing of the compositions. The compositions include a starch component in an amount effective for providing the hot viscosity of the compositions as well as a final viscosity of the cooked leguminous food product such that the food product has an enhanced consistency and texture. The compositions are prepared by processing legumes for cooking, blending the starch component and water with the legumes to provide a composition having a predetermined amount of legumes, heating the composition to provide a cooked legume composition, and processing the composition further to provide a containerized cooked food product. The compositions are particularly suited for preparation of a cooked refried bean product.Type: GrantFiled: May 10, 2001Date of Patent: August 5, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Timothy A. Stubbs, Betsy O. Battle, Andrew E. McPherson, Christopher J. Mitchell, Bradley J. Swenson
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Patent number: 6596335Abstract: A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to produce sporecidal activity and to produce a rice pudding product which has a relatively-low level of microbiological activity and which is suitable for refrigerated distribution. The parboiled, medium grain rice is more tolerant to the high temperature and shear conditions of UHT processing. The rice maintains a soft texture for greater than 60 days of refrigerated storage in the finished rice pudding product.Type: GrantFiled: November 21, 2000Date of Patent: July 22, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Chih-Yang G. Lo, Dominic J. Vellucci, Jr., Donald L. Messick, Harold L. Peet, Mary M. Sole, Andrew E. McPherson, Jane L. MacDonald, Richard R. Leshik