Patents by Inventor Brandon Roa
Brandon Roa 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: 20240016178Abstract: This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.Type: ApplicationFiled: September 20, 2023Publication date: January 18, 2024Inventors: Caterina LODUCA, Nagul NAGULESWARAN, Canan OZER, Brandon ROA, Dilek UZUNALIOGLU, Bicheng WU, Xin YANG, Erhan YILDIZ
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Patent number: 11793213Abstract: This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.Type: GrantFiled: December 13, 2022Date of Patent: October 24, 2023Assignee: Corn Products Development, Inc.Inventors: Caterina Loduca, Nagul Naguleswaran, Canan Ozer, Brandon Roa, Dilek Uzunalioglu, Bicheng Wu, Xin Yang, Erhan Yildiz
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Publication number: 20230127140Abstract: The technology disclosed in this specification pertains to pulse protein-based emulsifiers comprising unhydrolyzed soluble pulse, or pea, or chickpea protein and a dissolved, unmodified amylopectin. Also disclosed in this specification are long term shelf stable egg-free emulsions and methods of their manufacture using the described pulse protein-based emulsifiers. Stability of the emulsion can be measured by reference to their small mean oil droplet size and reduced variability in mean oil droplet size over time.Type: ApplicationFiled: March 1, 2021Publication date: April 27, 2023Inventors: Quyen NGUYEN, Brandon ROA, Bicheng WU, Xin YANG, Christopher ZHANG
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Publication number: 20230110923Abstract: This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.Type: ApplicationFiled: December 13, 2022Publication date: April 13, 2023Inventors: Caterina LODUCA, Nagul NAGULESWARAN, Canan OZER, Brandon ROA, Dilek UZUNALIOGLU, Bicheng WU, Xin YANG, Erhan YILDIZ
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Publication number: 20230061008Abstract: The technology disclosed in this specification pertains to imitations cheese comprising a grade 2 gum Arabic in an amount of from about 0.1% to about 1.0% and having a molecular weight of greater than about 800 kDa. In some embodiments the imitation cheese are low protein imitation cheeses having protein content of less than about 20%. It has been observed that the disclosed cheeses have an improved melt-stretch compared to imitation cheeses made with other hydrocolloids. It has further been observed low protein imitation cheeses comprising a grade 2 gum Arabic have a melt-stretch more like that of a full protein imitation cheese compared to the melt-stretch of imitation cheeses made with other hydrocolloids.Type: ApplicationFiled: December 10, 2020Publication date: March 2, 2023Inventors: Brandon ROA, Adrianne SPERANZA, Matthew YURGEC, Vanessa ZAMARIN
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Patent number: 11571013Abstract: Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.Type: GrantFiled: November 21, 2017Date of Patent: February 7, 2023Assignee: Corn Products Development, Inc.Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
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Patent number: 11553725Abstract: This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.Type: GrantFiled: March 29, 2018Date of Patent: January 17, 2023Assignee: Corn Products Development, Inc.Inventors: Brandon Roa, Erhan Yildiz, Nagul Naguleswaran, Dilek Uzunalioglu, Canan Ozer, Bicheng Wu, Xin Yang, Caterina Loduca
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Publication number: 20220408773Abstract: The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.Type: ApplicationFiled: August 17, 2022Publication date: December 29, 2022Inventors: Sharon BENDER, Oyelayo JEGEDE, Caterina LODUCA, Nagul NAGULESWARAN, Xavier O'CONNELL, Canan OZER, Brandon ROA, Roxanna SHARIFF, Delong SONG, Dilek UZUNALIOGLU, Bicheng WU, Meng XUE, Xin YANG, Erhan YILDIZ
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Publication number: 20220256878Abstract: This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed are edible composition comprising the plant-based emulsifiers. Also disclosed are edible compositions having a plant-based emulsifier and an emulsion of oil and water having high oil content.Type: ApplicationFiled: May 29, 2020Publication date: August 18, 2022Inventors: Quyen NGUYEN, Brandon ROA, Bicheng WU
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Publication number: 20220225652Abstract: This specification discloses a saponin containing composition derived from flower seeds, or carnation flower seeds. The composition may comprise between 2% and 90%, saponin content by weight, and may be a powder or a liquid. Such compositions may also comprise other components of the carnation seed including protein, starch, and fiber. The disclosed compositions are useful as emulsifier and for use in food composition where a saponin containing composition may be used in amounts between 0.01% and 50% by weight of the composition.Type: ApplicationFiled: June 5, 2020Publication date: July 21, 2022Inventors: Justin DERSH, Quyen NGUYEN, Brandon ROA, Bicheng WU, Erhan YILDIZ
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Patent number: 11382334Abstract: Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.Type: GrantFiled: November 21, 2017Date of Patent: July 12, 2022Assignee: Corn Products Development, Inc.Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
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Patent number: 11350643Abstract: Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch.Type: GrantFiled: November 21, 2017Date of Patent: June 7, 2022Assignee: Corn Products Development, Inc.Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony, Jelle Brinksma
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Publication number: 20200383346Abstract: Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.Type: ApplicationFiled: November 21, 2017Publication date: December 10, 2020Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
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Publication number: 20200367546Abstract: A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies.Type: ApplicationFiled: October 30, 2018Publication date: November 26, 2020Inventors: Alicia Martin, Brandon Roa, Kyungsoo Woo, Xin Yang, Erhan Yildiz
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Publication number: 20200288760Abstract: Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.Type: ApplicationFiled: November 21, 2017Publication date: September 17, 2020Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
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Publication number: 20200045994Abstract: This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.Type: ApplicationFiled: March 29, 2018Publication date: February 13, 2020Inventors: Brandon Roa, Erhan Yildiz, Nagul Naguleswaran, Dilek Uzunalioglu, Canan Ozer, Bicheng Wu, Xin Yang, Caterina Loduca
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Publication number: 20190281850Abstract: Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food composition.Type: ApplicationFiled: November 21, 2017Publication date: September 19, 2019Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
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Publication number: 20190281849Abstract: Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch.Type: ApplicationFiled: November 21, 2017Publication date: September 19, 2019Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony, Jelle Brinksma