Patents by Inventor Aaron S. Handrick

Aaron S. Handrick 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).

  • Cheese with improved organoleptic and melting properties
    Patent number: 10306903
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Grant
    Filed: October 10, 2014
    Date of Patent: June 4, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Heat stable concentrated dairy liquid and cream product
    Patent number: 9282755
    Abstract: Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
    Type: Grant
    Filed: September 2, 2008
    Date of Patent: March 15, 2016
    Assignee: Intercontinental Great Brands LLC
    Inventors: Gavin Matthew Schmidt, Jennifer Louise Kimmel, Aaron S. Handrick, Lisa Ann Dierbach, Kenneth Allen Mikeska, Bruce Edward Campbell, Karen Robinson
  • Cheese With Improved Organoleptic And Melting Properties
    Publication number: 20150024091
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Application
    Filed: October 10, 2014
    Publication date: January 22, 2015
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. Levine, Carolyn J. Trinka
  • Method for preparing cheese with improved organoleptic and melting properties
    Patent number: 8920863
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Grant
    Filed: April 1, 2011
    Date of Patent: December 30, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Cheese With Improved Organoleptic And Melting Properties
    Publication number: 20110244105
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Application
    Filed: April 1, 2011
    Publication date: October 6, 2011
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Heat Stable Concentrated Dairy Liquid And Cream Product
    Publication number: 20100055290
    Abstract: Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
    Type: Application
    Filed: September 2, 2008
    Publication date: March 4, 2010
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Gavin Matthew Schmidt, Jennifer Louise Kimmel, Aaron S. Handrick, Lisa Ann Dierbach, Kenneth Allen Mikeska, Bruce Edward Campbell, Karen Robinson