Patents by Inventor John Michael Baughman

John Michael Baughman 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: 7018668
    Abstract: A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10% to about 90%, of a insoluble microcrystalline cellulose component. In the hydrated state the microparticulated protein component particles have a mean diameter particle size distribution ranging from about 0.1 microns to about 10.0 microns, and preferably less than about 5 percent of the total number of particles exceed about 10.0 microns in diameter. Further, the creamer composition contains less than about 2% of fat and oil. These non-fat creamer compositions can be powdered and liquid, dairy and non-dairy, and can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use.
    Type: Grant
    Filed: February 6, 2003
    Date of Patent: March 28, 2006
    Assignee: Procter & Gamble Co.
    Inventors: Francisco Valentino Villagran, John Michael Baughman
  • Publication number: 20040156979
    Abstract: A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10% to about 90%, of a insoluble microcrystalline cellulose component. In the hydrated state the microparticulated protein component particles have a mean diameter particle size distribution ranging from about 0.1 microns to about 10.0 microns, and preferably less than about 5 percent of the total number of particles exceed about 10.0 microns in diameter. Further, the creamer composition contains less than about 2% of fat and oil. These non-fat creamer compositions can be powdered and liquid, dairy and non-dairy, and can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use.
    Type: Application
    Filed: February 6, 2003
    Publication date: August 12, 2004
    Applicant: The Procter & Gamble Co.
    Inventors: Francisco Valentino Villagran, John Michael Baughman
  • Patent number: 6605311
    Abstract: Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.
    Type: Grant
    Filed: June 20, 2001
    Date of Patent: August 12, 2003
    Assignee: The Procter & Gamble Company
    Inventors: Francisco Valentino Villagran, Glenn James Dria, Herbert Thomas Young, John Michael Baughman, Jing Chen
  • Publication number: 20030059514
    Abstract: The present disclosure describes compositions having an improved creamy mouthfeel and the health benefits of soy protein. Further described are compositions comprising soy protein particles having a mean particle size distribution of from about 0.1 to about 10 microns, wherein the compositions are substantially free of fat. Other described compositions are those comprising soy protein particles having a mean particle size distribution of from about 0.1 to about 10 microns; and having a pH of from about 6 to about 8 or, alternatively, from about 2.5 to about 3.5.
    Type: Application
    Filed: September 10, 2001
    Publication date: March 27, 2003
    Inventors: Francisco Valentino Villagran, John Michael Baughman
  • Publication number: 20020039617
    Abstract: Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.
    Type: Application
    Filed: June 20, 2001
    Publication date: April 4, 2002
    Inventors: Francisco Valentino Villagran, Glenn James Dria, Herbert Thomas Young, John Michael Baughman, Jing Chen