Patents by Inventor Rachid Rahmani
Rachid Rahmani 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: 11974584Abstract: The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.Type: GrantFiled: May 10, 2022Date of Patent: May 7, 2024Assignee: Societe des Produits Nestle S.A.Inventors: Deepak Sahai, Amrit Maharaj, Rachid Rahmani, Marc Raederer, Stefan Palzer, Herve Crosnier
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Publication number: 20220400699Abstract: The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.Type: ApplicationFiled: May 10, 2022Publication date: December 22, 2022Inventors: Deepak Sahai, Amrit Maharaj, Rachid Rahmani, Marc Raederer, Stefan Palzer, Herve Crosnier
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Patent number: 11350645Abstract: The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.Type: GrantFiled: October 28, 2016Date of Patent: June 7, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Deepak Sahai, Amrit Maharaj, Rachid Rahmani, Marc Raederer, Stefan Palzer, Herve Crosnier
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Publication number: 20190274327Abstract: The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.Type: ApplicationFiled: October 28, 2016Publication date: September 12, 2019Inventors: Deepak SAHAI, Amrit MAHARAJ, Rachid RAHMANI, Marc RAEDERER, Stefan PALZER, Hervé CROSNIER
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Publication number: 20190017038Abstract: The invention relates to compositions for preparing a beverage, the composition comprises a) a coffee liquor or dried coffee extract ranging between 1-40% w/w; b) a creamer ranging between 1-20% w/w; c) a viscosity modifier ranging between 1-15 w/w %; d) an emulsifier ranging between 0.1 to 1%; and e) a ?-mannanase ranging between 0.1 to 1% w/w.Type: ApplicationFiled: August 18, 2016Publication date: January 17, 2019Inventors: Juan Sanz-Valero, Corietha Cillier, Rachid Rahmani, Guillermo Napolitano, Chitra Kusnadi, Pu-Sheng Cheng
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Publication number: 20180317515Abstract: The present invention relates to a kit configured for delivering a multi-layered beverage; wherein the kit comprises a coffee component for producing a dark layer, wherein the coffee component has a total solid content of less than 10% w/w, and a creamer component for producing a white layer, wherein the creamer component has a total solid content of at least % w/w, wherein the creamer comprises a protein, a fat and a carbohydrate, and wherein the fat content in the creamer is at most 10% w/w of the creamer composition.Type: ApplicationFiled: October 6, 2016Publication date: November 8, 2018Inventors: Marcel Rosse, Christos Alevizos, Daniel Rubio, Marek Klunduk, Jonathan Daniel Mastny, Rachid Rahmani
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Patent number: 8349382Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.Type: GrantFiled: September 10, 2009Date of Patent: January 8, 2013Assignee: Nestec S.A.Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Joyce Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
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Publication number: 20100003386Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.Type: ApplicationFiled: September 10, 2009Publication date: January 7, 2010Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
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Patent number: 7597922Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.Type: GrantFiled: October 28, 2004Date of Patent: October 6, 2009Assignee: Nestec S.A.Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
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Patent number: 7060315Abstract: The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.Type: GrantFiled: September 11, 2003Date of Patent: June 13, 2006Assignee: Nestec S.A.Inventors: Ying Zheng, Anthony Klueppel, Pu-Sheng Cheng, Christian Milo, Rachid Rahmani
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Patent number: 7056546Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.Type: GrantFiled: September 26, 2003Date of Patent: June 6, 2006Assignee: Nestec S.A.Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu
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Publication number: 20060003069Abstract: A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.Type: ApplicationFiled: September 26, 2003Publication date: January 5, 2006Applicant: Nestec S.A.Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu
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Publication number: 20050178793Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.Type: ApplicationFiled: October 28, 2004Publication date: August 18, 2005Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall Chrisman, Shannon Gavie, Walter Landry, Brian McDonough, Randall Morrison, Anthony Klueppel, Christian Milo
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Publication number: 20040137136Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.Type: ApplicationFiled: September 26, 2003Publication date: July 15, 2004Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu
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Publication number: 20040081737Abstract: The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.Type: ApplicationFiled: September 11, 2003Publication date: April 29, 2004Inventors: Ying Zheng, Anthony Klueppel, Pu-Sheng Cheng, Christian Milo, Rachid Rahmani
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Patent number: 6319537Abstract: A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.Type: GrantFiled: May 16, 2000Date of Patent: November 20, 2001Assignee: Nestec S.A.Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani
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Patent number: 5827560Abstract: A continuous process for producing a tea extract which contains solubilized tannins and which has good color. Tea solids are extracted from tea leaves using an extraction liquid to provide a tea extract containing soluble tea solids and insoluble tannins. The insoluble tannins are separated from the tea extract and oxidized and solubilized under raised temperature conditions to provide a solubilized tannin liquor. The solubilized tannin liquor is either returned to the extraction liquid during extraction of tea solids or added to the tea extract after separation of the insoluble tannins. The tea extract which contains solubilized tea tannins is collected.Type: GrantFiled: April 14, 1997Date of Patent: October 27, 1998Assignee: Nestec S.A.Inventors: Xiaoping Fu, Richard Tien-Szu Liu, Lawrence Nickle, Rachid Rahmani