Patents by Inventor John Piechocki
John Piechocki 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).
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Publication number: 20220361530Abstract: The present disclosure relate to feed ingredients and formulated feed, methods for their manufacture, and uses thereof in nutritional applications such as in aquaculture, terrestrial animal feed, and human nutrition. The feed ingredient compositions comprise lysed microbial cells with a small aspect ratio and triglyceride oil.Type: ApplicationFiled: July 14, 2022Publication date: November 17, 2022Applicant: CORBION BIOTECH, INC.Inventors: Walter RAKITSKY, John PIECHOCKI, Wenhua LU
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Patent number: 11419350Abstract: The present disclosure relate to feed ingredients and formulated feed, methods for their manufacture, and uses thereof in nutritional applications such as in aquaculture, terrestrial animal feed, and human nutrition. The feed ingredient compositions comprise lysed microbial cells with a small aspect ratio and triglyceride oil.Type: GrantFiled: June 28, 2017Date of Patent: August 23, 2022Assignee: CORBION BIOTECH, INC.Inventors: Walter Rakitsky, John Piechocki, Wenhua Lu, Janice Wee, Jorge Galazzo
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Publication number: 20220081673Abstract: A process for manufacturing a lysed cell in oil suspension and methods of applying thereof, the lysed cell in oil suspension including a solids content of at least 10 wt. % and a particle size Dv90 of 100 to 300 microns, including steps a) adding a first portion of microbial cell matter to an oil, b) subjecting the mixture of microbial cell matter and oil to one or more shear steps to effect lysis of at least part of the cells and produce a suspension including lysed cells in oil, c) adding a further portion of microbial cell matter to the suspension including lysed cells in oil, d) subjecting the mixture of microbial cell matter and the suspension including lysed cells in oil to one or more shear steps to effect lysis of at least part of the cells and produce a further suspension including lysed cells in oil.Type: ApplicationFiled: January 3, 2020Publication date: March 17, 2022Applicant: CORBION BIOTECH INC.Inventors: John PIECHOCKI, Cornelis Johannes Govardus VAN STRIEN, Linda Wilhelmina Antonetta CLAASSEN, Peter Johannes Marie BAETS, Jorge GALAZZO
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Publication number: 20210244064Abstract: The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake.Type: ApplicationFiled: April 21, 2021Publication date: August 12, 2021Applicant: Corbion Biotech, Inc.Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
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Publication number: 20200015490Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.Type: ApplicationFiled: June 13, 2019Publication date: January 16, 2020Applicant: Corbion Biotech, Inc.Inventors: John Piechocki, Dana Zdanis, Leslie M. Norris, Walter Rakitsky, Beata Klamczynska
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Publication number: 20190297928Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.Type: ApplicationFiled: February 28, 2019Publication date: October 3, 2019Inventors: Leslie M. Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
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Publication number: 20190254291Abstract: Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed.Type: ApplicationFiled: February 28, 2019Publication date: August 22, 2019Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
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Publication number: 20190254292Abstract: Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products.Type: ApplicationFiled: February 28, 2019Publication date: August 22, 2019Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
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Patent number: 10264809Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.Type: GrantFiled: January 28, 2014Date of Patent: April 23, 2019Assignee: CORBION BIOTECH, INC.Inventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
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Publication number: 20190040334Abstract: Provided are microalgal compositions and methods for their use. The microalgal compositions include lubricants that find use in industrial and other applications.Type: ApplicationFiled: July 24, 2018Publication date: February 7, 2019Inventors: Celine Schiff-Deb, Adrienne McKee, John Piechocki, Staci Springer, Garrett Sell, Bryce A.R. Sullivan
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Patent number: 10098371Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.Type: GrantFiled: March 15, 2013Date of Patent: October 16, 2018Assignee: SOLAZYME ROQUETTE NUTRITIONALS, LLCInventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
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Patent number: 10053646Abstract: Provided are microalgal compositions and methods for their use. The microalgal compositions include lubricants that find use in industrial and other applications.Type: GrantFiled: March 24, 2016Date of Patent: August 21, 2018Assignee: Corbion Biotech, Inc.Inventors: Celine Schiff-Deb, Adrienne McKee, John Piechocki, Staci Springer, Garrett Sell, Bryce A. R. Sullivan
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Publication number: 20180139994Abstract: Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Also provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type, and foods containing microalgae biomass with high levels of lipid. Compositions and methods of the invention also relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. The invention also provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains.Type: ApplicationFiled: September 7, 2017Publication date: May 24, 2018Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
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Publication number: 20180000130Abstract: The present disclosure relate to feed ingredients and formulated feed, methods for their manufacture, and uses thereof in nutritional applications such as in aquaculture, terrestrial animal feed, and human nutrition. The feed ingredient compositions comprise lysed microbial cells with a small aspect ratio and triglyceride oil.Type: ApplicationFiled: June 28, 2017Publication date: January 4, 2018Inventors: Walter Rakitsky, John Piechocki, Wenhua Lu
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Patent number: 9758757Abstract: Provided are biomass-based materials and valuable uses of microalgal biomass including: (i) acetylation of microalgal biomass to produce a material useful in the production of thermoplastics; (ii) use of triglyceride containing microalgal biomass for production of thermoplastics; (iii) combination of microalgal biomass and at least one type of plant polymer to produce a material useful in the production of thermoplastics; (iv) anionization of microalgal biomass to form a water absorbant material; (v) cationization of microalgal biomass, and optional flocculation, to form a water absorbant material; (vi) crosslinking of anionized microalgal biomass; (vii) carbonization of microalgal biomass; and (viii) use of microalgal biomass in the making of paper.Type: GrantFiled: June 9, 2016Date of Patent: September 12, 2017Assignee: TERRAVIA HOLDINGS, INC.Inventors: Ali Harlin, Anna-stiina Jääskeläinen, Jani Kiuru, Christiane Laine, Tiina Liitiä, Kalle Nättinen, Jaakko Pere, Sonia Sousa, John Piechocki, Adrienne McKee, Jeffrey J. Cernohous, Adam R. Pawloski
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Publication number: 20170119005Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.Type: ApplicationFiled: November 7, 2016Publication date: May 4, 2017Applicant: Solazyme Roquette Nutritionals, LLCInventors: John Piechocki, Dana Zdanis, Leslie M. Norris, Walter Rakitsky, Beata Klamczynska
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Publication number: 20170009197Abstract: Provided are biomass-based materials and valuable uses of microalgal biomass including: (i) acetylation of microalgal biomass to produce a material useful in the production of thermoplastics; (ii) use of triglyceride containing microalgal biomass for production of thermoplastics; (iii) combination of microalgal biomass and at least one type of plant polymer to produce a material useful in the production of thermoplastics; (iv) anionization of microalgal biomass to form a water absorbant material; (v) cationization of microalgal biomass, and optional flocculation, to form a water absorbant material; (vi) crosslinking of anionized microalgal biomass; (vii) carbonization of microalgal biomass; and (viii) use of microalgal biomass in the making of paper.Type: ApplicationFiled: June 9, 2016Publication date: January 12, 2017Applicant: TERRAVIA HOLDINGS, INC.Inventors: Ali Harlin, Anna-stiina Jääskeläinen, Jani Kiuru, Christiane Laine, Tiina Liitiä, Kalle Nättinen, Jaakko Pere, Sonia Sousa, John Piechocki, Adrienne McKee, Jeffrey J. Cernohous, Adam R. Pawloski
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Patent number: 9493640Abstract: Described herein are a wood plastic composite including an oleaginous microbial biomass, a thermoplastic composite including a heterotrophically cultivated microalgal biomass, and related articles and methods.Type: GrantFiled: March 14, 2014Date of Patent: November 15, 2016Assignee: TerraVia Holdings, Inc.Inventors: Jeffrey J. Cernohous, Adam R. Pawloski, John Piechocki, Adrienne McKee
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Publication number: 20160324167Abstract: The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake.Type: ApplicationFiled: May 18, 2016Publication date: November 10, 2016Applicant: TerraVia Holdings, Inc.Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
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Publication number: 20160281021Abstract: Provided are microalgal compositions and methods for their use. The microalgal compositions include lubricants that find use in industrial and other applications.Type: ApplicationFiled: March 24, 2016Publication date: September 29, 2016Inventors: Celine Schiff-Deb, Adrienne McKee, John Piechocki, Staci Springer, Garrett Sell, Bryce A.R. Sullivan