Patents by Inventor John J. Jaeggi

John J. Jaeggi 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 TO REDUCE SODIUM CONTENT IN PROCESSED FOODS USING NATURALLY BREWED SOY SAUCE AND OTHER FLAVOR ENHANCERS AND RESULTING REDUCED-SODIUM FOOD PRODUCT
    Publication number: 20130260002
    Abstract: Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium from NaCl. The method includes the steps of preparing a food product using no more than about 50 wt % NaCl from flake salt as compared to the corresponding full-sodium food product and up to 45 wt % NaCl provided from soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product. The result is a reduced-sodium food product that is at least 5 wt % reduced in NaCl as compared to the full-sodium food product.
    Type: Application
    Filed: March 13, 2013
    Publication date: October 3, 2013
    Applicants: Kikkoman USA R & D Laboratory, Inc., Wisconsin Alumni Research Foundation
    Inventors: Jeffrey Joseph Sindelar, Scott A. Rankin, Takuya Sato, Rani Govindasamy-Lucey, John J. Jaeggi