Patents by Inventor Alexander Sher

Alexander Sher 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).

  • Patent number: 11602154
    Abstract: Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer comprising added sugar, milk fat, milk proteins and optionally natural flavors and free of any artificial additives. Wherein the ratio of milk fat:milk protein is less than 5.3:1; and wherein the Lumisizer instability index of liquid creamer is less than 10.
    Type: Grant
    Filed: June 22, 2016
    Date of Patent: March 14, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Xiaoping Fu, Alexander Sher, Winnie Octavia, Dominick Damiano, Ken Erickson, Richard Nelson, David Eckerle, Madansinh Vaghela
  • Patent number: 11406112
    Abstract: The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an amount ranging from 0.2 to 2 wt/wt %; and buffer.
    Type: Grant
    Filed: June 13, 2017
    Date of Patent: August 9, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Matthew Galen Bunce, Maxime Saffon, Jun-Tse Fu, Alexander Sher
  • Patent number: 11259537
    Abstract: The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.
    Type: Grant
    Filed: December 18, 2017
    Date of Patent: March 1, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Alexander A. Sher, Yubin Ye, Margaret Schneider, Philippe Rousset, Madansinh Nathusinh Vaghela
  • Publication number: 20220007665
    Abstract: The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer.
    Type: Application
    Filed: November 7, 2019
    Publication date: January 13, 2022
    Inventors: Jun-Tse Ray Fu, Alexander A. Sher
  • Publication number: 20220000133
    Abstract: The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer.
    Type: Application
    Filed: November 7, 2019
    Publication date: January 6, 2022
    Inventors: Jun-Tse Ray Fu, Alexander A. Sher
  • Publication number: 20220000134
    Abstract: The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer.
    Type: Application
    Filed: November 7, 2019
    Publication date: January 6, 2022
    Inventors: Jun-Tse Ray Fu, Guadalupe Del Camen Aldape Farias, Patricia Ramiez Pavon, Alexander A. Sher
  • Patent number: 11185086
    Abstract: A coffee beverage in a container wherein same may be foamed by shaking to provide a pleasant aerated texture/mouthfeel.
    Type: Grant
    Filed: February 28, 2017
    Date of Patent: November 30, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Yuan Yao, Zhongwei Sun, Song Zengfeng, Alexander A. Sher
  • Patent number: 11116234
    Abstract: The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.
    Type: Grant
    Filed: November 1, 2018
    Date of Patent: September 14, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Alexander A. Sher, Yubin Ye, Margaret Schneider, Philippe Rousset, Virginie Kapchie
  • Patent number: 11064713
    Abstract: The present invention relates to ready-to-drink cocoa milk beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage products, in particular when containing low fat and/or low sugar. A method of 5 producing such beverage and the products obtainable from the method are also part of the present invention.
    Type: Grant
    Filed: June 27, 2017
    Date of Patent: July 20, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Veena Prabhakar, Yubin Ye, Guadalupe Del Carmen Aldape Farias, Valerie Jean Bailey, Madansinh Nathusinh Vaghela, Philippe Rousset, Alexander Sher
  • Patent number: 11044921
    Abstract: Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasant mouthfeel when added to beverage or food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer free of any artificial additives and comprising added sugar, milk fat, optionally vegetable oil, milk proteins including sweet buttermilk powder, gellan gum and optionally guar gum, and optionally natural flavors.
    Type: Grant
    Filed: March 15, 2018
    Date of Patent: June 29, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Veena Zreyas, Maxime Saffon, Deepak Sahai, Alexander A. Sher
  • Publication number: 20210186045
    Abstract: A beverage consisting essentially of coffee beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.
    Type: Application
    Filed: February 28, 2017
    Publication date: June 24, 2021
    Inventors: Yuan Yao, Zhongwei Sun, Song Zengfeng, Alexander A. Sher
  • Publication number: 20210022360
    Abstract: A packaged product containing essentially a ready-to-drink dairy based shelf-stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking.
    Type: Application
    Filed: April 15, 2019
    Publication date: January 28, 2021
    Inventors: Virginie Kapchie, Philippe Rousset, Alexander A. Sher
  • Publication number: 20200383347
    Abstract: The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.
    Type: Application
    Filed: April 23, 2018
    Publication date: December 10, 2020
    Inventors: Alexander A. Sher, Margaret Schneider, Yubin Ye, Philippe Rousset
  • Publication number: 20200375206
    Abstract: Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasant mouthfeel when added to beverage or food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer free of any artificial additives and comprising added sugar, milk fat, optionally vegetable oil, milk proteins including sweet buttermilk powder, gellan gum and optionally guar gum, and optionally natural flavors.
    Type: Application
    Filed: March 15, 2018
    Publication date: December 3, 2020
    Inventors: Veena Zreyas, Maxime Saffon, Deepak Sahai, Alexander A. Sher
  • Publication number: 20200367521
    Abstract: The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.
    Type: Application
    Filed: November 27, 2018
    Publication date: November 26, 2020
    Inventors: Jean-Baptiste Bezelgues, Winnie Octavia, Richard Nelson, Xiaoping Fu, Jun-Tse Ray Fu, Alexander A. Sher
  • Publication number: 20200337326
    Abstract: The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.
    Type: Application
    Filed: November 1, 2018
    Publication date: October 29, 2020
    Inventors: Alexander A. Sher, Yublin Ye, Margaret Schneider, Philippe Rousset, Virginie Kapchie
  • Publication number: 20200245635
    Abstract: A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the container, such as a dispensing lid, can contain the foam initi-ator component. The foam initiator component is dispersed and dissolved into the main liquid component to form a foaming ready to drink beverage. The foam initiator component comprises a portion of the ingredients of the ready to drink beverage. Combination of the foam initiator component with the main liquid component not only results in foam generation in the contain-er without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage.
    Type: Application
    Filed: April 24, 2020
    Publication date: August 6, 2020
    Inventors: Deepak Sahai, Alexander Sher
  • Publication number: 20200236962
    Abstract: Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30° C.
    Type: Application
    Filed: August 16, 2018
    Publication date: July 30, 2020
    Inventors: Helen Gillian Anantharaman, Guillermo E. Napolitano, Yubin Ye, Jun-Tse Ray Fu, Philippe Rousset, Alexander A. Sher
  • Publication number: 20200214310
    Abstract: The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt %; caseinate salts in the range of 1.5 to 2.2 wt/wt %; mono-/diglycerides in the range of 0.13 to 0.3 wt/wt %; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt %; kappa-carrageenan in the range of 0.06 to 0.09 wt/wt %; iota-carrageenan in the range of 0.05 to 0.11 wt/wt %; and guar gum in the range of 0.1 to 0.4 wt/wt %.
    Type: Application
    Filed: June 20, 2018
    Publication date: July 9, 2020
    Inventors: Jun-Tse Ray Fu, Alexander A. Sher
  • Publication number: 20200178551
    Abstract: A fortified dairy-based ready-to-drink beverage includes a dairy component containing aggregates of kappa-casein covalently bonded to beta-lactoglobulin and having a particle size of 5 to 10 ?m; and an amount of vitamins and minerals sufficient to provide fortification of the ready-to-drink beverage. The ready-to-drink beverage does not contain gum arabic; guar gum; xanthan gum; carrageenan; cellulose gum; an emulsifier; or a buffer. A method of making a fortified dairy-based ready-to-drink beverage includes forming a mixture by mixing a dairy component with an amount of vitamins and minerals sufficient to provide fortification of the ready-to-drink beverage; adjusting the pH of the mixture; homogenizing the pH-adjusted mixture; and subjecting the homogenized mixture to a heat treatment at 80-150° C. for 3 to 300 seconds. Neither the mixture nor the fortified dairy-based ready-to-drink beverage contains gum arabic; guar gum; xanthan gum; carrageenan; cellulose gum; an emulsifier; or a buffer.
    Type: Application
    Filed: June 21, 2017
    Publication date: June 11, 2020
    Inventors: Madansinh Nathusinh Vaghela, Alexander Sher, Sherri Ann Siocum, Joshua Reyo