Patents by Inventor Rachel L. Jordan

Rachel L. Jordan 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).

  • Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials
    Publication number: 20190246678
    Abstract: Enzymatically-treated pomace providing fiber for achieving a health benefit. Consumption, within a 24-hour period, of at least 5 grams of fiber from enzymatically-treated pomace achieves at least one health benefit. In one non-limiting embodiment, enzymatically-treated pomace provides a beverage with 2.5 grams of fiber per serving. A first serving of the beverage is consumed and a second serving of the beverage is consumed within 24 hours of the first serving to produce a reduction of blood glucose levels as compared to a baseline glucose level.
    Type: Application
    Filed: April 26, 2019
    Publication date: August 15, 2019
    Inventors: Thomas BOILEAU, Mary BRAUCHLA, Rachel L. JORDAN, Prabhakar KASTURI, Rebecca REPLOGLE, Jin-E SHIN, Brian SONG
  • Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials
    Publication number: 20170055550
    Abstract: A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt % of the pomace. The pomace-enzyme mixture is heated to 25-57° C. for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.
    Type: Application
    Filed: August 25, 2016
    Publication date: March 2, 2017
    Inventors: Khushal BRIJWANI, Steven E. HAVLIK, Rachel L. JORDAN, John SCHUETTE, Jin-E SHIN, Brian SONG
  • Control of flavor characteristics of and indicator of freshness in fruit juice
    Patent number: 8980352
    Abstract: Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice.
    Type: Grant
    Filed: October 9, 2008
    Date of Patent: March 17, 2015
    Assignee: Tropicana Products, Inc.
    Inventors: Margaret Havekotte, Thomas Hofmann, Anneke Glabasnia, Cheryl Nagle, Michael J. Morello, Todd A. Rakofsky, Rachel L. Jordan
  • Frozen Carbonated Beverage, Concentrate and Method
    Publication number: 20140314931
    Abstract: The present invention is a frozen carbonated beverage, a method of making a frozen carbonated beverage and a frozen carbonated beverage concentrate. The frozen carbonated beverage and frozen carbonated beverage concentrate contain fruit juice. The frozen carbonated beverage and concentrate, respectively, may be a reduced calorie frozen carbonated beverage and concentrate.
    Type: Application
    Filed: July 3, 2014
    Publication date: October 23, 2014
    Inventors: Rachel L. Jordan, Christine M. Benza, Jessica L. Franklin
  • Thick juice beverages
    Patent number: 8673382
    Abstract: A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice.
    Type: Grant
    Filed: November 22, 2010
    Date of Patent: March 18, 2014
    Assignee: Tropicana Products, Inc.
    Inventors: Rachel L. Jordan, Bryan Hitchcock, Jeanette Stephen, Lisa Omueti, Jeffrey D. Mathews
  • THICK JUICE BEVERAGES
    Publication number: 20110129591
    Abstract: A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice.
    Type: Application
    Filed: November 22, 2010
    Publication date: June 2, 2011
    Applicant: TROPICANA PRODUCTS, INC.
    Inventors: Rachel L. Jordan, Bryan Hitchcock, Jeanette Stephen, Lisa Omueti, Jeffrey D. Mathews
  • METHOD FOR PRODUCING AND PACKAGING JUICE
    Publication number: 20090214743
    Abstract: Producing juice having increased nutritional and organoleptic value by extracting the juice under an atmosphere having an oxygen concentration of less than about 10 percent.
    Type: Application
    Filed: February 21, 2008
    Publication date: August 27, 2009
    Applicant: TROPICANA PRODUCTS INC.
    Inventors: Jin-E Shin, Jeanette Stephen, Amenah I. Ibrahim, Bryan Hitchcock, Rachel L. Jordan
  • CONTROL OF FLAVOR CHARACTERISTICS OF AND INDICATOR OF FRESHNESS IN FRUIT JUICE
    Publication number: 20090175995
    Abstract: Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice.
    Type: Application
    Filed: October 9, 2008
    Publication date: July 9, 2009
    Applicant: TROPICANA PRODUCTS, INC.
    Inventors: Margaret Havekotte, Thomas Hofmann, Anneke Glabasnia, Cheryl Nagle, Michael J. Morello, Todd A. Rakofsky, Rachel L. Jordan