Patents by Inventor Brian Surratt

Brian Surratt 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).

  • Citrus pulp fiber systems and gel-based dessert systems
    Patent number: 11058135
    Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.
    Type: Grant
    Filed: May 23, 2016
    Date of Patent: July 13, 2021
    Assignee: Cargill, Incorporated
    Inventors: Ben Alexandre, Catharina Hillagonda Homsma, Linsen Liu, Brian Surratt, Joël René Pierre Wallecan
  • CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS
    Publication number: 20160302459
    Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.
    Type: Application
    Filed: May 23, 2016
    Publication date: October 20, 2016
    Applicant: CARGILL, INCORPORATED
    Inventors: Ben ALEXANDRE, Catharina Hillagonda HOMSMA, Linsen LIU, Brian SURRATT, Joël Rene Pierre WALLECAN
  • Citrus pulp fiber dry blend systems
    Patent number: 8563069
    Abstract: There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the dry blend system is capable of replacing the solids content in a finished food product.
    Type: Grant
    Filed: December 11, 2008
    Date of Patent: October 22, 2013
    Assignee: Cargill, Incorporated
    Inventors: Catharina Hillagonda Homsma, Jennifer Kenney, Brian Surratt, Jozef Guido Roza Vanhemelrijck, Patrick Veillard, Joël Rene Pierre Wallecan
  • CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS
    Publication number: 20110293814
    Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.
    Type: Application
    Filed: February 12, 2010
    Publication date: December 1, 2011
    Applicant: Cargill Incorporated
    Inventors: Ben Alexandre, Catharina Hillagonda Homsma, Linsen Liu, Brian Surratt, Joël René Pierre Wallecan
  • CITRUS PULP FIBER DRY BLEND SYSTEMS
    Publication number: 20110020525
    Abstract: There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the dry blend system is capable of replacing the solids content in a finished food product.
    Type: Application
    Filed: December 11, 2008
    Publication date: January 27, 2011
    Inventors: Catharina Hillagonda Homsma, Jennifer Kenney, Brian Surratt, Jozef Guido Roza Vanhemelrijck, Patrick Veillard, Joël Rene Pierre Wallecan