Patents by Inventor Dharam Vir Vadehra
Dharam Vir Vadehra 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).
-
Patent number: 6998143Abstract: An iron fortification complex which may be used to fortify foods and beverages with iron. The complex is formed of ferric ions and caseinate. The complex is sufficiently stable as to be suitable for use in retorted products. However, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.Type: GrantFiled: February 28, 2000Date of Patent: February 14, 2006Assignee: Nestec S.A.Inventors: Alexander Sher, Mark Randolph Jacobson, Bina Vadehra, legal representative, Dharam Vir Vadehra, deceased
-
Patent number: 6994876Abstract: An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.Type: GrantFiled: March 1, 2000Date of Patent: February 7, 2006Assignee: Nestec S.A.Inventors: Alexander Sher, Mark Randolph Jacobson, Chandrasekhara Reddy Mallangi, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 6627243Abstract: A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient amount of water to total 100% by weight, and, optionally, from about 0.05% to about 2% by weight of a food acceptable acid.Type: GrantFiled: January 10, 2001Date of Patent: September 30, 2003Assignee: Nestec S.A.Inventors: George Cherian, Mark Randolph Jacobson, Dharam Vir Vadehra
-
Patent number: 6455082Abstract: A calcium-fortified milk or dairy-based product containing a calcium source and a food-grade polyphosphate having at least six phosphate groups.Type: GrantFiled: April 26, 1999Date of Patent: September 24, 2002Assignee: Nestec S.A.Inventors: Alexander Sher, Chandrasekhara Reddy Mallangi, Mark Randolph Jacobson, Dharam Vir Vadehra, Regina Elaine Wedral
-
Patent number: 6344223Abstract: A fortified foodstuff having a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification system which does not deleteriously affect organoleptic properties of the foodstuff, and which is particularly useful for products containing polyphenols (cocoa, tea, etc.), or which have a high fat content.Type: GrantFiled: March 10, 2000Date of Patent: February 5, 2002Assignee: Nestec S.AInventors: Nadji Rekhif, Alexander Sher, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 6261610Abstract: A composition of a fortified liquid food or beverage product containing a fortifying amount of a metastable Calcium Lactate-Citrate or Calcium-Magnesium Lactate-Citrate complex formed by the interaction of an alkaline calcium source with a mixture of lactic and citric acids and optionally stabilized with carbohydrates. Also, methods for forming these complexes.Type: GrantFiled: September 24, 1999Date of Patent: July 17, 2001Assignee: Nestec S.A.Inventors: Alexander A. Sher, Chandrasekhara Reddy Mallangi, Dinakar Panyam, Dharam Vir Vadehra
-
Publication number: 20010003598Abstract: A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient amount of water to total 100% by weight, and, optionally, from about 0.05% to about 2% by weight of a food acceptable acid.Type: ApplicationFiled: January 10, 2001Publication date: June 14, 2001Inventors: George Cherian, Mark Randolph Jacobson, Dharam Vir Vadehra
-
Patent number: 6242020Abstract: A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. Fortifying complexes are made of a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.Type: GrantFiled: December 8, 1999Date of Patent: June 5, 2001Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Alexander Sher, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 6214585Abstract: A slurry of enzymatically hydrolyzed protein containing polypeptides is incubated with a culture of a food-grade microorganism, particularly Lactobacillus helveticus, which produces peptidases to hydrolyze the polypeptides in the slurry.Type: GrantFiled: January 11, 1994Date of Patent: April 10, 2001Assignee: Nestec S.A.Inventors: Steven Soon-Young Kwon, Dharam Vir Vadehra
-
Patent number: 6190722Abstract: A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30° C. (85° F.) to 93° C. (200° F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.Type: GrantFiled: October 22, 1999Date of Patent: February 20, 2001Assignee: Nestec S.A.Inventors: Hyung Wook Kim, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 6054151Abstract: A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.Type: GrantFiled: June 11, 1998Date of Patent: April 25, 2000Assignee: Nestec S.A.Inventors: Steven Soon-Young Kwon, Claude Lecouteux, Dharam Vir Vadehra
-
Patent number: 6039986Abstract: A fortified foodstuff comprising a fortifying amount of a balanced blend of calcium lactate and calcium carbonate stabilised with a source of glucuronic acid, and a process for its preparation which comprises mixing a balanced blend of calcium lactate and calcium carbonate, adding a source of glucuronic acid, and adding to the foodstuff.Type: GrantFiled: July 10, 1998Date of Patent: March 21, 2000Assignee: Nestec S.A.Inventors: Chandrasekhar R Mallangi, Alexander A. Sher, Eileen Carol Fuchs, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 6024994Abstract: A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. The fortifying complexes contain a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.Type: GrantFiled: November 6, 1997Date of Patent: February 15, 2000Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Alexander Sher, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 6004615Abstract: A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30.degree. C. (85.degree. F.) to 93.degree. C. (200.degree. F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.Type: GrantFiled: October 20, 1997Date of Patent: December 21, 1999Assignee: Nestec S.A.Inventors: Hyung Wook Kim, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 5942270Abstract: A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.Type: GrantFiled: March 9, 1998Date of Patent: August 24, 1999Assignee: Nestec S.A.Inventors: Veronique Oganesoff, Dharam Vir Vadehra
-
Patent number: 5888568Abstract: A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.Type: GrantFiled: June 25, 1998Date of Patent: March 30, 1999Assignee: NESTEC S.A.Inventors: George Cherian, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 5855936Abstract: A fortified foodstuff comprising a fortifying amount of a blend of calcium salts balanced with soluble and insoluble salts stabilized with a source of glucuronic acid and a process for its preparation by forming a preparation of the blend of calcium salts, contacting this preparation with a source of glucuronic acid, and adding it to the foodstuff.Type: GrantFiled: March 21, 1997Date of Patent: January 5, 1999Assignee: Nestec S.A.Inventors: Sekhar Reddy, Elaine Regina Wedral, Dharam Vir Vadehra, Li Li Zyzak
-
Patent number: 5800850Abstract: Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.Type: GrantFiled: October 4, 1995Date of Patent: September 1, 1998Assignee: Nestec S.A.Inventors: Gene Frank Clyde, Steven Soon-Young Kwon, Marianne Dorothy Potter, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 5711985Abstract: The salty taste of a food or beverage is enhanced by adding to the food or beverage a dehydrated composition containing from about 15% to about 65% by weight of an ammonium salt and from about 35% to about 85% by weight of a proteolyzed protein. The dehydrated composition contains from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine.Type: GrantFiled: August 22, 1995Date of Patent: January 27, 1998Assignee: Nestec S.A.Inventors: Arturo Guerrero, Steven Soon-Young Kwon, Dharam Vir Vadehra