Patents by Inventor Oyelayo Jegede

Oyelayo Jegede 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).

  • Foodstuffs comprising treated fava bean protein concentrates
    Patent number: 11969003
    Abstract: The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.
    Type: Grant
    Filed: August 17, 2022
    Date of Patent: April 30, 2024
    Assignee: Corn Products Development, Inc.
    Inventors: Sharon Bender, Oyelayo Jegede, Caterina Loduca, Nagul Naguleswaran, Xavier O'Connell, Canan Ozer, Brandon Roa, Roxanna Shariff, Delong Song, Dilek Uzunalioglu, Bicheng Wu, Meng Xue, Xin Yang, Erhan Yildiz
  • Thermally Inhibited Wax Cassava Starch
    Publication number: 20230292804
    Abstract: This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.
    Type: Application
    Filed: April 14, 2023
    Publication date: September 21, 2023
    Inventors: Hanna CLUNE, John GARRISON, Douglas HANCHETT, Oyelayo JEGEDE, Bee Tin KOR, Tarak SHAH, Suh Fang THNG
  • Thermally inhibited waxy cassava starch
    Patent number: 11653687
    Abstract: This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.
    Type: Grant
    Filed: September 11, 2018
    Date of Patent: May 23, 2023
    Assignee: Corn Products Development, Inc.
    Inventors: Hanna Clune, John Garrison, Douglas Hanchett, Oyelayo Jegede, Lynette Jernigan, Bee Tin Kor, Tarak Shah, Suh Fang Thng
  • FOODSTUFFS COMPRISING TREATED FAVA BEAN PROTEIN CONCENTRATES
    Publication number: 20220408773
    Abstract: The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.
    Type: Application
    Filed: August 17, 2022
    Publication date: December 29, 2022
    Inventors: Sharon BENDER, Oyelayo JEGEDE, Caterina LODUCA, Nagul NAGULESWARAN, Xavier O'CONNELL, Canan OZER, Brandon ROA, Roxanna SHARIFF, Delong SONG, Dilek UZUNALIOGLU, Bicheng WU, Meng XUE, Xin YANG, Erhan YILDIZ
  • THERMALLY INHIBITED WAXY CASSAVA STARCH
    Publication number: 20200315228
    Abstract: This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.
    Type: Application
    Filed: September 11, 2018
    Publication date: October 8, 2020
    Inventors: Hanna Clune, John Garrison, Douglas Hanchett, Oyelayo Jegede, Lynette Jernigan, Bee Tin Kor, Tarak Shah, Suh Fang Thng