Patents by Inventor Kevin P. Miller
Kevin P. Miller 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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Patent number: 6913906Abstract: A modified thaumatin protein and an antibody thereto are provided. Further, nucleic acid sequences and vectors capable of expressing thaumatin or monellin are provided.Type: GrantFiled: June 20, 2002Date of Patent: July 5, 2005Inventors: Paul L. Bolen, Paul L. Cihak, Lewis G. Scharpf, Jr., Kevin P. Miller, Nicolas Kossiakoff, Regina D. Hawn
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Publication number: 20030050445Abstract: The present invention provides new flavor active proteins methods for their manufacture and use. Specifically, the new proteins are modified versions of the thaumatin and monellin proteins. In thaumatin II amino acids in the region of 19 to 26 (amino acids 19-26 of SEQ. ID. NO.2), which appears to be a taste active region, are replaced with other amino acid sequences that may have different or modified taste properties. Most important is the replacement of this region with the sequences for the octapeptide known as “delicious peptide” or “beefy meaty peptide.” In the presence of the salt enhancer, the new protein has a beefy, meaty, brothy impression and mouthfeel. This invention further provides a modified monellin protein, either as A and B chains or as a single joined chain wherein the taste active region is replaced with other amino acid sequences.Type: ApplicationFiled: June 20, 2002Publication date: March 13, 2003Inventors: Paul L. Bolen, Paul L. Cihak, Lewis G. Scharpf, Kevin P. Miller, Nicolas Kossiakoff, Regina D. Hawn
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Patent number: 6420527Abstract: Flavor active proteins and methods for their manufacture and use are provided. The proteins are modified versions of the thaumatin and monellin proteins. Also provided are the cDNA sequences encoding these modified proteins.Type: GrantFiled: May 6, 1999Date of Patent: July 16, 2002Assignee: International Flavors & Fragrances Inc.Inventors: Paul L. Bolen, Paul L. Cihak, Lewis G. Scharpf, Jr., Kevin P. Miller, Nicolas Kossiakoff, Regina D. Hawn
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Patent number: 6251193Abstract: Described are flavored calcium supplement compositions, beverage (e.g., coffee, milk, cocoa and citrus/whey protein), foodstuff, chewing gum and oral care (e.g., toothpaste and mouthwash) compositions and articles comprising flavored calcium supplements, foodstuff, beverage, chewing gum and oral care base compositions and intimately admixed therewith an aroma or taste augmenting, enhancing or imparting quantity and concentration of one or more freeze-dried or spray-dried tastand compositions containing tastands produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food additives, chewing gum additives or oral care additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves end macerates thereof.Type: GrantFiled: April 17, 2000Date of Patent: June 26, 2001Assignee: International Flavors & Fragrances Inc.Inventors: Phillip A. Rossy, Richard H. Davidson, Kevin P. Miller, Ira T. Warder, Marvin Schulman, Alan Owen Pittet, Paul L. Bolen, Regina D. Hawn
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Patent number: 6251463Abstract: Described is a process for augmenting, enhancing or imparting an aroma or taste of or to a consumable material which can be: (i) a calcium supplement; (ii) a foodstuff; (iii) a beverage; (iv) a chewing gum; (v) a toothpaste; or (vi) an oral care such as a mouthwash, by adding to the consumable material a tastand composition obtained from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out a sequence of physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof, whereby the tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof; and then spray-drying or freeze-drying the resulting product.Type: GrantFiled: May 6, 1999Date of Patent: June 26, 2001Assignee: International Flavors & Fragrances Inc.Inventors: Phillip A. Rossy, Richard H. Davidson, Kevin P. Miller, Ira T. Warder, Marvin Schulman, Alan Owen Pittet, Paul L. Bolen, Regina D. Hawn
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Patent number: 6245376Abstract: Described are processes for removing the bitter aftertaste and enhancing the sweetness of a cola beverage having dissolved therein a sweetening quantity and concentration of aspartame, which causes a bitter aftertaste on subsequent ingestion of the cola beverage. The process consists of adding to the beverage from about 1 up to about 20 ppb of damascenone and at least one of the alcohols: cis-3-hexenol; 1-octen-3-ol; or &bgr;-phenylethyl alcohol. In the alternative, the process consists of adding to the cola beverage from about 1 up to about 20 ppb of &bgr;-homocyclocitral and at least one of the oxo compounds, cis-3-hexenol, acetophenone, or the pineapple compound. In the alternative, the process consists of adding to the cola beverage from about 1 up to about 20 ppb of a mixture of cis-3-hexenol and the pineapple compound.Type: GrantFiled: November 17, 1999Date of Patent: June 12, 2001Assignee: International Flavors & Fragrances Inc.Inventors: Alan Owen Pittet, Kevin P. Miller, Marvin Schulman, Ranya Muralidhara, William J. Kinlin, Carlos Ramirez, Michael F. Javes
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Patent number: 6242029Abstract: Described is a tastand-containing product produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby a tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. The term “tastand” is intended to mean a composition of matter which: (i) effects flavor improvement; (ii) imparts flavor; (iii) effects sweetness enhancement; (iv) effects removal of bitter tastes and aftertastes; and/or (v) effects removal of metallic tastes and metallic aftertastes. Such unit operations include pressurization using hydraulic press means, steam distillation, factional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means.Type: GrantFiled: May 6, 1999Date of Patent: June 5, 2001Assignee: International Flavors & Fragrances Inc.Inventors: Alan Owen Pittet, Kevin P. Miller, Marvin Schulman, Ranya Muralidhara, William J. Kinlin, Carlos Ramirez, Michael F. Javes
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Patent number: 6019851Abstract: Described is a process for producing one or more tastands including food and beverage additives from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. Such unit operations include pressurization using hydraulic press means, steam distillation, fractional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means. Also described is apparatus for carrying out such processes as well as the products produced using such processes and organoleptic uses of such products. Also described are compositions comprising (a) such tastands in admixture with (b) an eatable having a bitter and/or metallic taste.Type: GrantFiled: May 6, 1999Date of Patent: February 1, 2000Assignee: International Flavors & Fragrances Inc.Inventors: Alan Owen Pittet, Kevin P. Miller, Marvin Schulman, Ranya Muralidhara, William J. Kinlin, Carlos Ramirez, Michael F. Javes
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Patent number: 5110953Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.Type: GrantFiled: December 7, 1990Date of Patent: May 5, 1992Assignee: International Flavors & Fragrances Inc.Inventors: Mohamad I. Farbood, James A. Morris, Mark A. Sprecker, Lynda J. Bienkowski, Kevin P. Miller, Manfred H. Vock, Myrna L. Hagedorn
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Patent number: 5023347Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.Type: GrantFiled: June 29, 1990Date of Patent: June 11, 1991Assignee: International Flavors & Fragrances Inc.Inventors: Mohamad I. Farbood, James A. Morris, Mark A. Sprecker, Lynda J. Bienkowski, Kevin P. Miller, Manfred H. Vock, Myrna L. Hagedorn
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Patent number: 4960597Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.Type: GrantFiled: December 2, 1988Date of Patent: October 2, 1990Assignee: International Flavors & Fragrances Inc.Inventors: Mohamad I. Farbood, James A. Morris, Mark A. Sprecker, Lynda J. Bienkowski, Kevin P. Miller, Manfred H. Vock, Myrna L. Hagedorn
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Patent number: 4946782Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.Type: GrantFiled: August 5, 1988Date of Patent: August 7, 1990Assignee: International Flavors & Fragrances Inc.Inventors: Mohamad I. Farbood, James A. Morris, Mark A. Sprecker, Lynda J. Bienkowski, Kevin P. Miller, Manfred H. Vock, Myrna L. Hagedorn
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Patent number: 4940592Abstract: Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby.The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g.Type: GrantFiled: June 26, 1989Date of Patent: July 10, 1990Assignee: International Flavors & Fragrances Inc.Inventors: Brian Byrne, Kevin P. Miller, Chee-Teck Tan, Lawrence L. Buckholz, Jr., Marion A. Sudol
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Patent number: 4701548Abstract: Described are thioalkanoic acid esters of phenylalkanols defined according to the structure: ##STR1## wherein M represents an integer selected from the group consisting of 1, 2 or 3; N is 0, 1 or 2; R.sub.1 represents methyl or hydrogen and R.sub.2 represents methyl or hydrogen.Type: GrantFiled: August 8, 1986Date of Patent: October 20, 1987Assignee: International Flavors & Fragrances Inc.Inventors: Alan O. Pittet, Ranya Muralidhara, Manfred H. Vock, Domenick Luccarelli, Jr., Kevin P. Miller, Charles Wiener
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Patent number: 4695473Abstract: Described are gem dithioethers of phenylalkanes defined according to the structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 are each the same or different and each represents hydrogen or C.sub.1 -C.sub.3 lower alkyl; X represents 1,1-ethylidene, 1,1-propylidene or 2,2-propylidene and N represents 0 or 1 with the provisos(i) when N is 0, R.sub.5 is C.sub.1 -C.sub.3 lower alkyl; and(ii) when N=1, R.sub.5 is hydrogenand uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.Type: GrantFiled: December 26, 1985Date of Patent: September 22, 1987Assignee: International Flavors & Fragrances Inc.Inventors: Alan O. Pittet, Ranya Muralidhara, Domenick Luccarelli, Jr., Kevin P. Miller, Manfred H. Vock
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Patent number: 4694106Abstract: Described are methylthioionene derivatives defined according to the structure: ##STR1## wherein n is 0 or 1; wherein the dashed lines each represent a carbon-carbon single bond or a carbon-carbon double bond with the proviso that when the dashed line at the 3'-4' position is a double bond, n represents 0 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.Type: GrantFiled: March 7, 1986Date of Patent: September 15, 1987Assignee: International Flavors & Fragrances Inc.Inventors: Alan O. Pittet, Ranya Muralidhara, Manfred H. Vock, Kevin P. Miller, Domenick Luccarelli, Jr.
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Patent number: 4658067Abstract: Described are dialkylthioalkenes, dialkylthioalkylcycloalkenes and monoalkylthioalkenylcycloalkenes defined according to the generic structure: ##STR1## as well as the genus defined according to the structure: ##STR2## wherein R represents C.sub.6 -C.sub.11 alkenyl or cycloalkenylalkyl; and wherein R.sub.2 represents C.sub.1 -C.sub.3 alkyl and R.sub.3 is C.sub.1 -C.sub.3 alkyl and organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes or medicinal products.Type: GrantFiled: November 21, 1985Date of Patent: April 14, 1987Assignee: International Flavors & Fragrances Inc.Inventors: Alan O. Pittet, Ranya Muralidhara, Kevin P. Miller, Domenick Luccarelli, Jr., Manfred H. Vock
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Patent number: 4652670Abstract: Described are the cycloalkyl esters of mercaptoalkanoic acids defined according to the structure: ##STR1## wherein R.sub.1 represents hydrogen or methyl; R.sub.2 represents mono C.sub.1 -C.sub.4 alkyl substituted or unsubstituted C.sub.5 -C.sub.8 cycloalkyl; R.sub.3 represents hydrogen or methyl; and N represents 0, 1 or 2 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.Type: GrantFiled: January 23, 1986Date of Patent: March 24, 1987Assignee: International Flavors & Fragrances Inc.Inventors: Alan O. Pittet, Ranya Muralidhara, Manfred H. Vock, Kevin P. Miller, Domenick Luccarelli, Jr., Charles Wiener
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Patent number: 4652682Abstract: Described are the ortho-dioxybenzaldehyde dimethyl mercaptals having the structure: ##STR1## wherein R represents hydrogen or methyl and the use thereof in augmenting or enhancing the aroma or taste of foodstuffs.Type: GrantFiled: October 25, 1985Date of Patent: March 24, 1987Assignee: International Flavors & Fragrances Inc.Inventors: Alan O. Pittet, Ranya Muralidhara, Manfred H. Vock, Kevin P. Miller, Domenick Luccarelli, Jr.
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Patent number: 4634595Abstract: Described is a process for augmenting or enhancing the aroma or taste of a foodstuff comprising the step of adding to a foodstuff, a thioalkanoic acid ester of a phenylalkanol defined according to the structure: ##STR1## wherein M represents an integer selected from the group consisting of 1, 2 or 3; N is 0, 1 or 2; R.sub.1 represents methyl or hydrogen and R.sub.2 represents methyl or hydrogen.Type: GrantFiled: September 20, 1985Date of Patent: January 6, 1987Assignee: International Flavors & Fragrances Inc.Inventors: Alan O. Pittet, Ranya Muralidhara, Manfred H. Vock, Domenick Luccarelli, Jr., Kevin P. Miller, Charles Wiener