Patents by Inventor Cynthia Lynn Jackson

Cynthia Lynn Jackson 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 of deflavoring whey protein
    Patent number: 7094439
    Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.
    Type: Grant
    Filed: October 29, 2003
    Date of Patent: August 22, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Ahmad Akashe, Cynthia Lynn Jackson, Ariel S. Cudia, John Wisler
  • Method of deflavoring whey protein
    Publication number: 20040161514
    Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.
    Type: Application
    Filed: October 29, 2003
    Publication date: August 19, 2004
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Ahmad Akashe, Cynthia Lynn Jackson, Ariel S. Cudia, John Wisler