Patents by Inventor Blanca Alejandra Granados Corzo

Blanca Alejandra Granados Corzo 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).

  • Edible and thermoreversible oleogel and method for preparation thereof
    Patent number: 10874115
    Abstract: An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.
    Type: Grant
    Filed: December 8, 2016
    Date of Patent: December 29, 2020
    Assignee: Sigma Alimentos, S.A. DE C.V.
    Inventors: Alfonso Perez Gallardo, Blanca Alejandra Granados Corzo, Gregorio Jose De Haene Rosique
  • EDIBLE AND THERMOREVERSIBLE OLEOGEL AND METHOD FOR PREPARATION THEREOF
    Publication number: 20180352826
    Abstract: An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.
    Type: Application
    Filed: December 8, 2016
    Publication date: December 13, 2018
    Inventors: Alfonso Perez Gallardo, Blanca Alejandra Granados Corzo, Gregorio Jose De Haene Rosique