Patents by Inventor Alex Gonsalves

Alex Gonsalves 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).

  • Soy flour in a sauce for starched based products
    Publication number: 20050255211
    Abstract: A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g.
    Type: Application
    Filed: July 19, 2005
    Publication date: November 17, 2005
    Inventors: Donald Carpenter, Wen-Sherng Chen, Alex Gonsalves, Gerard Hasenhuettl, Richard Silver
  • Soy flour in a sauce for starched based products
    Publication number: 20040146624
    Abstract: A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g.
    Type: Application
    Filed: January 13, 2004
    Publication date: July 29, 2004
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Donald E. Carpenter, Wen-Sherng Chen, Alex Gonsalves, Gerard Hasenhuettl, Richard Silver