Patents by Inventor Birgitha Tray

Birgitha Tray 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).

  • Microbiologically stable cooking system
    Patent number: 6767574
    Abstract: A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.
    Type: Grant
    Filed: February 18, 2003
    Date of Patent: July 27, 2004
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Roland Bauer, Kenneth Gimelli, Birgitha Tray, Bert Kuil, Nicolaas Jan Verhoef, Stephanie Doan
  • Functionally interdependant two component cooking systems
    Publication number: 20030161930
    Abstract: A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.
    Type: Application
    Filed: February 18, 2003
    Publication date: August 28, 2003
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Roland Bauer, Kenneth Gimelli, Birgitha Tray, Bert Kuil, Nicolaas Jan Verhoef, Stephanie Doan
  • Functionally interdependant two component cooking systems
    Patent number: 6548100
    Abstract: A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.
    Type: Grant
    Filed: May 4, 2000
    Date of Patent: April 15, 2003
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Roland Bauer, Kenneth Gimelli, Birgitha Tray, Bert Kuil, Nicolaas Jan Verhoef, Stephanie Doan