Patents Assigned to TATE & LYLE SOLUTIONS USA LLC
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Publication number: 20240091567Abstract: The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.Type: ApplicationFiled: September 25, 2023Publication date: March 21, 2024Applicant: Tate & Lyle Solutions USA LLCInventors: John R. Bridges, Alfred Carlson, Penelope A. Patton, Joshua N. Fletcher
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Patent number: 11920167Abstract: The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with ?-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.Type: GrantFiled: October 27, 2020Date of Patent: March 5, 2024Assignee: TATE & LYLE SOLUTIONS USA LLCInventors: Jonathan Vroom, Stephanie Sue Galanie, Nikki Dellas, Jack Liang, Joyce Liu, David Entwistle, Courtney Dianne Moffett
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Patent number: 11896038Abstract: The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.Type: GrantFiled: September 1, 2021Date of Patent: February 13, 2024Assignee: Tate & Lyle Solutions USA LLCInventors: Judith K. Whaley, Weichang Liu, Yuqing Zhou, Xian Chen, Leslie George Howarth, Mark Beltz
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Patent number: 11884752Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.Type: GrantFiled: October 6, 2021Date of Patent: January 30, 2024Assignee: Tate & Lyle Solutions USA LLCInventors: Xian-Zhong Han, Thomas K. Hutton
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Patent number: 11859224Abstract: The disclosure provides methods of manufacturing products comprising allulose produced by contacting a protein having allulose 3-epimerase activity with a fructose substrate under conditions such that the fructose substrate is converted into allulose. The disclosure also provides methods of manufacturing products comprising allulose produced by providing a vector comprising a nucleic acid molecule having a polynucleotide sequence encoding a protein having allulose 3-epimerase activity.Type: GrantFiled: December 31, 2020Date of Patent: January 2, 2024Assignee: Tate & Lyle Solutions USA LLCInventors: Ryan David Woodyer, Richard W. Armentrout
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Publication number: 20230404122Abstract: Processes for the preparation of glycosylated steviol glycoside compositions useful as sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside composition.Type: ApplicationFiled: September 1, 2023Publication date: December 21, 2023Applicant: Tate & Lyle Solutions USA LLCInventors: Joshua Fletcher, Ryan Woodyer, Mikhail Gololobov, Ryan Gross, John Smythe, Salma Siraj, Xian Chen, James Gaddy
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Patent number: 11801402Abstract: The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.Type: GrantFiled: January 29, 2020Date of Patent: October 31, 2023Assignee: Tate & Lyle Solutions USA LLCInventors: John R. Bridges, Alfred Carlson, Penelope A. Patton, Joshua N. Fletcher
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Publication number: 20230295209Abstract: Allulose crystals are efficiently produced from an allulose syrup using seed crystals.Type: ApplicationFiled: May 26, 2023Publication date: September 21, 2023Applicant: Tate & Lyle Solutions USA LLCInventor: Krishnan Viswanathan Iyer
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Publication number: 20230248038Abstract: The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.Type: ApplicationFiled: April 17, 2023Publication date: August 10, 2023Applicant: Tate & Lyle Solutions USA LLCInventors: Ryan Woodyer, Peter Lloyd-Jones
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Patent number: 11700870Abstract: Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.Type: GrantFiled: August 31, 2017Date of Patent: July 18, 2023Assignee: Tate & Lyle Solutions USA LLCInventors: Mikhail Gololobov, Joshua Fletcher, John Smythe, Ryan D. Woodyer
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Patent number: 11653688Abstract: The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.Type: GrantFiled: February 19, 2016Date of Patent: May 23, 2023Assignee: Tate & Lyle Solutions USA LLCInventors: Ryan D. Woodyer, Peter Lloyd-Jones
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Publication number: 20230102321Abstract: Allulose crystals are efficiently produced from an allulose syrup using seed crystals.Type: ApplicationFiled: December 7, 2022Publication date: March 30, 2023Applicant: Tate & Lyle Solutions USA LLCInventors: Krishnan Viswanathan Iyer, James Gaddy, Jerry Lynn Turner, Brian Timothy Pohrte
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Patent number: 11548907Abstract: Allulose crystals are efficiently produced from an allulose syrup using seed crystals.Type: GrantFiled: September 29, 2020Date of Patent: January 10, 2023Assignee: Tate & Lyle Solutions USA LLCInventors: Krishnan Viswanathan Iyer, James Gaddy, Jerry Lynn Turner, Brian Timothy Pohrte
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Patent number: 11540549Abstract: The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.Type: GrantFiled: January 23, 2020Date of Patent: January 3, 2023Assignee: Tate & Lyle Solutions USA LLCInventors: Mark Bahar, Juhi Tomar, Mervyn de Souza, Annette Evans
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Patent number: 11470856Abstract: A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.Type: GrantFiled: October 15, 2020Date of Patent: October 18, 2022Assignee: TATE & LYLE SOLUTIONS USA LLCInventors: Michael A Spinelli, Krisan Singh, Reinhold Brand
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Patent number: 11389833Abstract: A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.Type: GrantFiled: September 9, 2021Date of Patent: July 19, 2022Assignee: TATE & LYLE SOLUTIONS USA LLCInventor: Krisan Singh