Patents Assigned to S & P INGREDIENT DEVELOPMENT, LLC
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Patent number: 12054763Abstract: Microbial cell lines suitable for industrial-scale production of organic acids and methods of making and isolating such cell lines.Type: GrantFiled: March 22, 2023Date of Patent: August 6, 2024Assignee: S&P Ingredient Development, LLCInventors: Paul Blum, Sambasiva Rao Chigurupati, Derrick Jermaine White
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Patent number: 11819565Abstract: The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.Type: GrantFiled: September 22, 2022Date of Patent: November 21, 2023Assignee: S&P Ingredient Development, LLCInventors: Sambasiva Rao Chigurupati, Sivaraj Annanmar, Ana Cristina Arciniega Castillo
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Publication number: 20230097164Abstract: Described herein are methods, microbial cell lines, and media used in co-culture to augment propionic acid production using an optimized fermentation medium and methods for increasing propionic acid yield, e.g., by co-culturing Lacticbacillus Casei and high-acid tolerant A. Acidipropionici.Type: ApplicationFiled: February 12, 2021Publication date: March 30, 2023Applicant: S & P Ingredient Development, LLCInventors: Derrick White, James S. Brophy, Krishnamoorthy Pitchai
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Patent number: 11613769Abstract: Microbial cell lines suitable for industrial-scale production of organic acids and methods of making and isolating such cell lines.Type: GrantFiled: October 19, 2020Date of Patent: March 28, 2023Assignee: S&P Ingredient Development, LLCInventors: Paul Blum, Sambasiva Rao Chigurupati, Derrick Jermaine White
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Patent number: 11051539Abstract: Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt % of the chloride salt, up to 1 wt % of the food grade acid, and up to 1 wt % of the anticaking agent.Type: GrantFiled: June 15, 2018Date of Patent: July 6, 2021Assignee: S & P INGREDIENT DEVELOPMENT, LLCInventors: James S. Brophy, Frank E. Davis, Sambasiva Rao Chigurupati, Chris Trotter
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Patent number: 10808266Abstract: Microbial cell lines suitable for industrial-scale production of organic acids and methods of making and isolating such cell lines.Type: GrantFiled: June 17, 2019Date of Patent: October 20, 2020Assignee: S&P Ingredient Development, LLCInventors: Paul Blum, Sambasiva Rao Chigurupati, Derrick Jermaine White
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Publication number: 20190281875Abstract: Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt % of the chloride salt, up to 1 wt % of the food grade acid, and up to 1 wt % of the anticaking agent.Type: ApplicationFiled: June 15, 2018Publication date: September 19, 2019Applicant: S & P INGREDIENT DEVELOPMENT, LLCInventors: James S. Brophy, Frank E. Davis, Sambasiva Rao Chigurupati, Chris Trotter
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Patent number: 9629384Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.Type: GrantFiled: April 16, 2013Date of Patent: April 25, 2017Assignee: S & P INGREDIENT DEVELOPMENT, LLCInventors: Pratik N. Bhandari, Sambasiva Rao Chigurupati
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Patent number: 9549568Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.Type: GrantFiled: February 14, 2014Date of Patent: January 24, 2017Assignee: S & P INGREDIENT DEVELOPMENT, LLCInventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
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Patent number: 9474297Abstract: Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.Type: GrantFiled: August 31, 2006Date of Patent: October 25, 2016Assignee: S&P Ingredient Development, LLCInventor: Sambasiva Chigurupati
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Patent number: 9247762Abstract: A salt substitute including an inorganic food-grade salt, an organic food-grade acid as an acidulant, and edible plant tissue. The inorganic food-grade salt and the organic food-grade acid are dispersed throughout the plant tissue. The inorganic food-grade salt may include sodium and non-sodium salts. The salt substitute is a particulate solid, and may include one or more additives.Type: GrantFiled: September 9, 2014Date of Patent: February 2, 2016Assignee: S & P INGREDIENT DEVELOPMENT, LLCInventor: Sambasiva Rao Chigurupati
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Patent number: 9011963Abstract: The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.Type: GrantFiled: November 21, 2013Date of Patent: April 21, 2015Assignee: S&P Ingredient Development, LLCInventors: Neil Osterwalder, Sambasiva Rao Chigurupati, Pratik Nandan Bhandari
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Publication number: 20150056338Abstract: The present invention is directed to methods for preparing a potassium chloride composition useful for reducing sodium content and flavoring low solid food products, including mixing potassium chloride, a taste modifier, and a fat, at a temperature above the melting point of the fat, and cooling the mixture below the melting point of the fat to form the salt composition. Embodiments further include the addition of other chloride compositions, including sodium chloride, to potassium chloride, a taste modifier and a fat.Type: ApplicationFiled: August 20, 2013Publication date: February 26, 2015Applicant: S&P Ingredient Development LLCInventors: Sambasiva Rao Chigurupati, Pratik Nandan Bhandari, Dharma R. Kodali
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Publication number: 20140255589Abstract: The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.Type: ApplicationFiled: November 21, 2013Publication date: September 11, 2014Applicant: S&P Ingredient Development LLCInventors: Neil Osterwalder, Sambasiva Rao Chigurupati, Pratik Nandan Bhandari
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Patent number: 8802181Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.Type: GrantFiled: November 5, 2012Date of Patent: August 12, 2014Assignee: S & P Ingredient Development, LLCInventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
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Publication number: 20140199462Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.Type: ApplicationFiled: February 14, 2014Publication date: July 17, 2014Applicant: S & P INGREDIENT DEVELOPMENT, LLCInventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
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Publication number: 20140044846Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.Type: ApplicationFiled: November 5, 2012Publication date: February 13, 2014Applicant: S & P INGREDIENT DEVELOPMENT, LLCInventors: Dustin Grossbier, Marcello Berea, Sambasiva Rao Chigurupati