Patents by Inventor Bary L. Zeller
Bary L. Zeller 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: 20150264958Abstract: A chewing gum product is formed by a method that includes extruding a chewing gum material to form an extruded body portion with capillaries, adding a fill material to at least one capillary to form a filled extruded body, and separating the filled extruded body to form the chewing gum product. The fill material includes about 20 to about 80 weight percent sorbitol, and about 20 to about 80 weight percent xylitol, wherein the total of sorbitol and xylitol is at least 80 weight percent. On cooling, the fill material crystallizes to form a crunchy filling.Type: ApplicationFiled: October 8, 2013Publication date: September 24, 2015Applicant: Intercontinental Great Brands LLCInventors: Kishor Kabse, Clive Richard Norton, Bary L. Zeller, Cesar Carlos Elejalde, Yoshimitsu Kamakura, Atsushi Ueminami
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Publication number: 20140348984Abstract: The present invention relates to a filter element for the extraction or brewing of beverages. In particular, the filter element facilitates brewing through increased permeability of fluid from a brewed beverage from brewable particles, such fluid including liquid and gas, and the easing of gas build up in a brewing device herein by the removal of gases emitted from a beverage medium housed within a beverage cartridge during brewing. The filter element may be used within a rigid, semi-rigid or soft pod that is insertable within a beverage brewer. The invention particularly concerns the brewing of coffee and coffee products in a coffee brewing machine configured to receive pods holding coffee particles that are injected with water and caused to brew coffee therefrom.Type: ApplicationFiled: March 27, 2012Publication date: November 27, 2014Applicant: INTERCONTINENTAL GREAT BRANDS LLCInventors: Bary L. Zeller, Richard P. Apiscopa, Greg A. Wiseman, Sarita V. Porbandarwala, Thomas A. Gibson
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Patent number: 6699518Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.Type: GrantFiled: January 23, 2001Date of Patent: March 2, 2004Assignee: Kraft Foods Holdings, Inc.Inventors: Bary L. Zeller, Stefano Ceriali, Anthony Wragg, Anilkumar G. Gaonkar
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Patent number: 6572905Abstract: A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.Type: GrantFiled: December 21, 2000Date of Patent: June 3, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Bary L. Zeller, Anilkumar G. Gaonkar, Anthony Wragg, Stefano Ceriali
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Patent number: 6544576Abstract: A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.Type: GrantFiled: December 21, 2000Date of Patent: April 8, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Bary L. Zeller, Anilkumar G. Gaonkar, Anthony Wragg, Stefano Ceriali
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Publication number: 20020142082Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.Type: ApplicationFiled: January 23, 2001Publication date: October 3, 2002Inventors: Bary L. Zeller, Stefano Ceriali, Anthony Wragg, Anilkumar G. Gaonkar
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Publication number: 20020127302Abstract: A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.Type: ApplicationFiled: December 21, 2000Publication date: September 12, 2002Inventors: Bary L. Zeller, Anilkumar G. Gaonkar, Anthony Wragg, Stefano Ceriali
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Publication number: 20020119235Abstract: A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.Type: ApplicationFiled: December 21, 2000Publication date: August 29, 2002Inventors: Bary L. Zeller, Anilkumar G. Gaonkar, Anthony Wragg, Stefano Ceriali
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Patent number: 6277429Abstract: A self-whitening spray dried instant coffee is prepared by spray drying a caseinate-free aqueous emulsion having a pH of 5.5 to 9.0 and consisting essentially of 30-80% water and 20-70% solids, wherein the solids contain, on a dry weight basis, 10-70% soluble coffee, 5-60% oil, 0-85% filler, and 0-10% emulsifier.Type: GrantFiled: September 12, 2000Date of Patent: August 21, 2001Assignee: Kraft Foods, Inc.Inventors: Bary L. Zeller, William B. Graves, Raymond M. McGarvey
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Patent number: 6177119Abstract: A self-whitening spray dried instant coffee is prepared by spray drying a caseinate-free aqueous emulsion having a pH of 5.5 to 9.0 and consisting essentially of 30-80% water and 20-70% solids, wherein the solids contain, on a dry weight basis, 10-70% soluble coffee, 5-60% oil, 0-85% filler, and 0-10% emulsifier.Type: GrantFiled: November 10, 1998Date of Patent: January 23, 2001Assignee: Kraft Foods, Inc.Inventors: Bary L. Zeller, William B. Graves, Raymond M. McGarvey
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Patent number: 5721003Abstract: A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising gluconolactone and an alkali metal carbonate or bicarbonate. A dry mix instant hot cappuccino product in accordance with the invention comprises a water soluble coffee component, the foam generating component, an optional creamer component, and an optional sweetener component. Cappuccino beverages are prepared by mixing a liquid component and the dry mix composition and heating. A good quality cappuccino is produced with either dairy or non-dairy creamer. With dairy creamers, the formation of floating white aggregates on the surface of the beverage is avoided.Type: GrantFiled: March 18, 1996Date of Patent: February 24, 1998Assignee: Kraft Foods, Inc.Inventor: Bary L. Zeller
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Patent number: 4767634Abstract: A method of decaffeination wherein a caffeine-containing coffee extract solution is contacted with caffeic acid in the presence of water. The caffeine and the caffeic acid form an insoluble caffeine/caffeic acid complex wherein the complex is separated from the coffee extract solution.Type: GrantFiled: June 3, 1986Date of Patent: August 30, 1988Assignee: General Foods CorporationInventors: William W. Kaleda, Fouad Z. Saleeb, Bary L. Zeller
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Patent number: 4659390Abstract: The present invention provides a method for complexing a metal cation and a saccharide to form thereby a cation-saccharide salt. Upon instantly solidifying and dehydrating particles of said cation-saccharide compound, a highly microporous material results, said material being capable of adsorbing large volumes of volatile flavor/aroma or gaseous compounds.Type: GrantFiled: November 26, 1984Date of Patent: April 21, 1987Assignee: General Foods CorporationInventors: Bary L. Zeller, Randal P. McKay, Fouad Z. Saleeb
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Patent number: 4552767Abstract: A carbon dioxide sorbent is disclosed which comprises calcium hydroxide at a level of from 70 to 95% by weight based upon the total dry weight of the sorbent, sodium hydroxide, potassium hydroxide or admixture thereof at a level of from 5 to 15% by weight, optionally calcium chloride at a level of from 5 to 15% by weight and less than 1.5% moisture. Also disclosed is a method for packaging coffee utilizing the carbon dioxide sorbent.Type: GrantFiled: September 27, 1984Date of Patent: November 12, 1985Assignee: General Foods CorporationInventors: Fouad Z. Saleeb, Bary L. Zeller
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Patent number: 4547378Abstract: A roasted coffee extract decaffeination method providing a soluble coffee of improved flavor is disclosed. A roasted coffee extract is contacted with a caffeine solvent so that caffeine and a lesser amount of non-caffeine solubles is transferred to the solvent. The two liquids are separated and the caffeine solvent is typically concentrated. The concentrated solvent is then contacted with an aqueous caffeic acid suspension so that caffeic acid/caffeine complex crystals grow in the water phase. The complex crystals are filtered and the then at least partially decaffeinated caffeine solvent is separated from the water phase. Contact of the caffeine solvent and an aqueous caffeic acid suspension may be repeated to achieve further decaffeination. Then, the solvent, which contains substantially only non-caffeine solubles, is added to the substantially decaffeinated roasted coffee extract. The caffeine solvent is then stripped from the roasted coffee extract, which is subsequently dried.Type: GrantFiled: December 29, 1983Date of Patent: October 15, 1985Assignee: General Foods CorporationInventors: Fouad Z. Saleeb, Bary L. Zeller
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Patent number: 4521438Abstract: A method of decaffeinating caffeine-containing liquids and particularly aqueous coffee extracts is disclosed. Caffeic acid is added to a caffeine-containing aqueous coffee extract so as to form an insoluble, colloidal caffeic acid/caffeine complex. Crystals of the insoluble caffeic acid/caffeine complex are then grown and subsequently separated from the aqueous decaffeinated coffee extract. The coffee extracts intended for use herein include both roasted and green coffee extracts.Type: GrantFiled: September 29, 1983Date of Patent: June 4, 1985Assignee: General Foods CorporationInventors: Bary L. Zeller, William W. Kaleda, Fouad Z. Saleeb
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Patent number: 4477481Abstract: Fresh citrus pulp is water washed and/or combined with an inorganic basic material such as calcium oxide in order to raise the pH of the pulp material to about 4.0 or above. The pH-adjusted pulp is then frozen and freeze-dried resulting in a dry pulp material which has good wetting and dispersion characteristics and a natural appearance in aqueous medium.Type: GrantFiled: June 24, 1982Date of Patent: October 16, 1984Assignee: General Foods CorporationInventors: William A. Eisenhardt, Jr., Fouad Z. Saleeb, Randal P. McKay, Bary L. Zeller