Patents by Inventor Alan Whitfield
Alan Whitfield 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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Publication number: 20230041520Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water, (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.Type: ApplicationFiled: May 26, 2022Publication date: February 9, 2023Applicant: SIS (Science in Sport) LimitedInventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
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Publication number: 20200305485Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water, (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.Type: ApplicationFiled: January 29, 2020Publication date: October 1, 2020Applicant: SIS (Science in Sport) LimitedInventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
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Publication number: 20190124968Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.Type: ApplicationFiled: May 29, 2018Publication date: May 2, 2019Applicant: SIS (Science in Sport) LimitedInventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
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Publication number: 20160165933Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount or at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing and (iv) maintaining the mixture produce in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.Type: ApplicationFiled: October 8, 2015Publication date: June 16, 2016Applicant: SIS (SCIENCE IN SPORT) LIMITEDInventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
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Publication number: 20140242247Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.Type: ApplicationFiled: November 1, 2013Publication date: August 28, 2014Applicant: SIS (Science in Sport) LimitedInventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
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Publication number: 20120276250Abstract: A nutritional composition including a source of tryptophan provided by one or more of a protein and the free amino acid or salt thereof, magnesium caseinate and one or more components selected from the group consisting of magnesium lactate, magnesium gluconate, zinc lactate and zinc gluconate.Type: ApplicationFiled: July 10, 2012Publication date: November 1, 2012Applicant: SIS (Science in Sport) LimitedInventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
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Publication number: 20100166916Abstract: There are provided nutritional compositions comprising a source of tryptophan and which nutritional compositions further comprise one or more components selected from the group consisting of: a caseinate; magnesium lactate; magnesium gluconate; zinc lactate; and zinc gluconate. Also provided are beverages, food products and methods of consumption.Type: ApplicationFiled: November 29, 2006Publication date: July 1, 2010Applicant: SIS (SCIENCE IN SPORT) LIMITEDInventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
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Publication number: 20100136200Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.Type: ApplicationFiled: January 17, 2007Publication date: June 3, 2010Applicant: SIS (SCIENCE IN SPORT) LIMITEDInventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
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Patent number: 4056804Abstract: An optical character recognition system comprising a reader head which includes the single line array of photo-sensitive elements, a clock pulse generator under control of which the elements of the array are sequentially sampled to produce video output pulses one from each element, the level of each pulse being dependent upon the light incident upon the element from which it originated, all elements being sampled in one scan and the elements being scanned repeatedly, data storage means into which the output pulses derived from the array are clocked under control of the clock pulse generator, a feature detector comprising gating circuits responsive to predetermined signals obtaining contemporaneously in two or more predetermined locations within the store for providing a signal indicating that a feature has been detected, a plurality of different features being detectable, each being regarded as havng a certain priority relative to the others, priority selection gating means operative for selecting the featureType: GrantFiled: September 10, 1976Date of Patent: November 1, 1977Assignee: Piessey Handel und Investments A.G.Inventors: John Alan Whitfield, Eric William Burdis
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Patent number: D885760Type: GrantFiled: August 21, 2017Date of Patent: June 2, 2020Assignee: Carl Kammerling International LimitedInventor: Charles Alan Whitfield