Patents by Inventor Tarun Bhowmik
Tarun Bhowmik 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).
-
Publication number: 20240188595Abstract: A method for making a taste modifying ingredient is provided. The method includes a) heating barely grain at from about 100° ° C. to about 300° C. for about 1.5 minutes to about 30 minutes to; b) treating the barley grain with a solvent to obtain an extract; and c) recovering the extract, for use as a taste modifying ingredient.Type: ApplicationFiled: May 25, 2022Publication date: June 13, 2024Inventors: Tarun BHOWMIK, Pablo Victor KRAWEC, Merielyn DE LEON CLEMENTE
-
Patent number: 11779039Abstract: Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.Type: GrantFiled: April 17, 2018Date of Patent: October 10, 2023Assignee: GIVAUDAN SAInventors: Tarun Bhowmik, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
-
Publication number: 20230102664Abstract: A method for making a taste modifying ingredient is provided. The method includes a) heating millet grain at from about 100° C. to about 300° C. for about 2 minutes to about 30 minutes to; b) treating the millet grain with a solvent to obtain an extract, and c) recovering the extract, for use as a taste modifying ingredient.Type: ApplicationFiled: February 23, 2021Publication date: March 30, 2023Inventor: Tarun BHOWMIK
-
Publication number: 20220079197Abstract: A method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.Type: ApplicationFiled: January 30, 2020Publication date: March 17, 2022Inventors: Tarun BHOWMIK, Stephanie Ann Sander LINCH, Stefka Ivanova MYAKA
-
Publication number: 20210321633Abstract: The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.Type: ApplicationFiled: July 1, 2021Publication date: October 21, 2021Inventors: Tarun BHOWMIK, Stephanie Ann Sander LINCH, Stefka Ivanova MYAKA
-
Patent number: 10619139Abstract: Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.Type: GrantFiled: July 31, 2018Date of Patent: April 14, 2020Assignees: Givaudan SA, Utah State University, Wisconsin Alumni Research FoundationInventors: Tarun Bhowmik, Jeff Broadbent, Dennis Welker, James Steele, Mateo Budinich
-
Publication number: 20180355329Abstract: Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.Type: ApplicationFiled: July 31, 2018Publication date: December 13, 2018Inventors: Tarun BHOWMIK, Jeff BROADBENT, Dennis WELKER, James STEELE, Mateo BUDINICH
-
Patent number: 10066219Abstract: Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.Type: GrantFiled: September 26, 2011Date of Patent: September 4, 2018Assignees: Givaudan SA, Utah State University, Wisconsin Alumni Research FoundationInventors: Tarun Bhowmik, Jeff Broadbent, Dennis Welker, James Steele, Mateo Budinich
-
Publication number: 20180235265Abstract: Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.Type: ApplicationFiled: April 17, 2018Publication date: August 23, 2018Inventors: Tarun BHOWMIK, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
-
Patent number: 9833012Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.Type: GrantFiled: August 12, 2015Date of Patent: December 5, 2017Assignee: GIVAUDAN S.A.Inventors: Tarun Bhowmik, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
-
Patent number: 9693576Abstract: Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus sp., the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.Type: GrantFiled: July 1, 2013Date of Patent: July 4, 2017Assignee: GIVAUDAN SAInventors: Tarun Bhowmik, Christopher Todd Simons, Stefka Ivanova Myaka
-
Publication number: 20150342236Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.Type: ApplicationFiled: August 12, 2015Publication date: December 3, 2015Inventors: Tarun BHOWMIK, Stefka Ivanova MYAKA, Johan Peter VAN LEERSUM, Roy Wade SMITH
-
Publication number: 20140248393Abstract: Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.Type: ApplicationFiled: September 26, 2011Publication date: September 4, 2014Inventors: Tarun Bhowmik, Jeff Broadbent, Dennis Welker, James Steele, Mateo Budinich
-
Publication number: 20130302497Abstract: A method of enhancing a taste sensation in a consumable composition, comprising the addition thereto of a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound, there being additionally added thereto a taste sensation-enhancing quantity of choline chloride.Type: ApplicationFiled: September 13, 2011Publication date: November 14, 2013Applicant: Givaudan S.A.Inventors: Tarun Bhowmik, Yili Wang, Pablo Victor Krawec
-
Publication number: 20130287893Abstract: Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.Type: ApplicationFiled: July 1, 2013Publication date: October 31, 2013Inventors: Tarun Bhowmik, Christopher Todd Mons, Stefka Ivanova Myaka
-
Publication number: 20110086134Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.Type: ApplicationFiled: June 15, 2009Publication date: April 14, 2011Inventors: Tarun Bhowmik, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
-
Publication number: 20110045138Abstract: Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.Type: ApplicationFiled: March 13, 2009Publication date: February 24, 2011Applicant: Givaudan SAInventors: Tarun Bhowmik, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
-
Publication number: 20100080867Abstract: Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.Type: ApplicationFiled: April 3, 2008Publication date: April 1, 2010Applicant: Givaudan SAInventors: Tarun Bhowmik, Christopher Todd Mons, Stefka Ivanova Myaka
