Patents by Inventor Brent Petersen

Brent Petersen 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).

  • Publication number: 20240285541
    Abstract: Compositions and methods for increasing the solubility and stability of organic nucleotide materials via microencapsulation techniques. A method for making a shelf-stable organic nucleotide compound in a more water-soluble form, the higher-solubility form being provided in liquid and/or powder. The method utilizes a colloidal dispersion solution comprising water, polysaccharides, organic nucleotide and in some cases surfactants. A method for making shelf-stable composition comprising at least one organic nucleotide composition may include combining water, surfactant, polysaccharide, and ATP to form an intermixed colloidal dispersion. The method may include heating the admixed dispersion and running the dispersion under medium shear, wherein the colloidal dispersion provides improved shelf stability to the target nucleotide in water-soluble form.
    Type: Application
    Filed: February 26, 2024
    Publication date: August 29, 2024
    Applicant: Glanbia Nutritionals, Inc.
    Inventors: Rhitika Poudel, Brent Petersen, Corbin Hohl
  • Publication number: 20230138822
    Abstract: Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverag,es, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.
    Type: Application
    Filed: November 2, 2022
    Publication date: May 4, 2023
    Applicant: GLANBIA NUTRITIONALS LIMITED
    Inventors: Melinda MOSS, Brent PETERSEN, Niels PALMER
  • Publication number: 20180168188
    Abstract: Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.
    Type: Application
    Filed: February 15, 2018
    Publication date: June 21, 2018
    Inventors: Brent Petersen, Loren S. Ward
  • Publication number: 20180132498
    Abstract: Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverages, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.
    Type: Application
    Filed: April 18, 2016
    Publication date: May 17, 2018
    Inventors: Melinda Moss, Brent Petersen, Niels Palmer
  • Publication number: 20160143983
    Abstract: Disclosed are compositions comprising isolated peptides having a leucine content of from about 12 to about 40 weight percent. Also disclosed is a method for isolating leucine-rich peptides from protein sources such as bovine whey and methods of use for these peptides to provide beneficial effects in a human and/or animal such as increasing blood flow, decreasing blood pressure, increasing muscle mass, improving cognitive function, improving cardiovascular function, etc.
    Type: Application
    Filed: December 28, 2015
    Publication date: May 26, 2016
    Applicant: Glanbia Nutritionals (Ireland) Ltd.
    Inventors: Brent Petersen, Loren S. Ward, Eric D. Bastian, Stanley Wrobel
  • Patent number: 9222117
    Abstract: Disclosed are compositions comprising isolated peptides having a leucine content of from about 12 to about 40 weight percent. Also disclosed is a method for isolating leucine-rich peptides from protein sources such as bovine whey and methods of use for these peptides to provide beneficial effects in a human and/or animal such as increasing blood flow, decreasing blood pressure, increasing muscle mass, improving cognitive function, improving cardiovascular function, etc.
    Type: Grant
    Filed: February 24, 2014
    Date of Patent: December 29, 2015
    Assignee: Glanbia Nutritionals (Ireland) Ltd.
    Inventors: Brent Petersen, Loren S. Ward, Eric D. Bastian, Stanley Wrobel
  • Publication number: 20140199436
    Abstract: Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.
    Type: Application
    Filed: January 15, 2014
    Publication date: July 17, 2014
    Applicant: GLANBIA NUTRITIONALS (IRELAND) LTD.
    Inventors: Brent Petersen, Loren S. Ward
  • Publication number: 20140171378
    Abstract: Disclosed are compositions comprising isolated peptides having a leucine content of from about 12 to about 40 weight percent. Also disclosed is a method for isolating leucine-rich peptides from protein sources such as bovine whey and methods of use for these peptides to provide beneficial effects in a human and/or animal such as increasing blood flow, decreasing blood pressure, increasing muscle mass, improving cognitive function, improving cardiovascular function, etc.
    Type: Application
    Filed: February 24, 2014
    Publication date: June 19, 2014
    Inventors: Brent Petersen, Loren S. Ward, Eric D. Bastian, Stanley Wrobel
  • Publication number: 20110233469
    Abstract: Disclosed is a method for providing amino acids in a form having improved solubility and/or improved suspension properties, and a product made by the method. The method also provides protein and amino acid compositions having decreased viscosity following heat treatment.
    Type: Application
    Filed: December 21, 2010
    Publication date: September 29, 2011
    Inventor: Brent Petersen
  • Patent number: 7399496
    Abstract: The present invention relates to whey protein compositions that can be incorporated into solid foodstuffs and liquid compositions to provide supplemental amounts of protein. The foodstuffs and liquid compositions are stable when subject to conditions of heat and/or time and can include increased amounts of whey proteins. Methods of making the compositions include providing a protein solution including an enzyme for providing a predetermined degree of hydrolysis of the protein solution, maintaining the temperature and pH of the solution to hydrolyze the protein solution and providing an essentially neutral whey protein hydrolysate, and separating the protein solution using a membrane filtration process to obtain a retentate of whey protein hydrolysate having an essentially neutral pH.
    Type: Grant
    Filed: November 6, 2003
    Date of Patent: July 15, 2008
    Assignee: Glanbia Nutritionals (Ireland) Limited
    Inventors: Starla Paulsen, Loren Spencer Ward, Eric Douglas Bastian, Brent Petersen, Bonney Oommen
  • Publication number: 20080038320
    Abstract: Compositions and methods to achieve vasodilation through nitric oxide production pathways and Angiotensin II inhibition pathways using bovine lactoferrin and whey derived angiotensin converting enzyme inhibiting peptides are provided. Other nitric oxide ingredients may be added as well for sports nutrition applications. Such compositions and methods achieve a “pump”, which is increased blood flow and blood engorging the muscles.
    Type: Application
    Filed: March 20, 2007
    Publication date: February 14, 2008
    Applicant: Glanbia Nutritionals (Ireland) Limited
    Inventors: Bonney Oommen, Brent Petersen, Loren Ward, Eric Bastian, Stanley Wrobel, Jessica Marshall
  • Publication number: 20070160712
    Abstract: Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics.
    Type: Application
    Filed: January 7, 2006
    Publication date: July 12, 2007
    Applicant: Glanbia Nutritional (Ireland) Limited
    Inventors: Brent Petersen, Eric Bastian, Loren Ward, Starla Paulsen, Stanley Wrobel, Jessica Marshall
  • Publication number: 20040156969
    Abstract: The present invention relates to whey protein compositions that can be incorporated into solid foodstuffs and liquid compositions to provide supplemental amounts of protein. The foodstuffs and liquid compositions are stable when subject to conditions of heat and/or time and can include increased amounts of whey proteins. Methods of making the compositions include providing a protein solution including an enzyme for providing a predetermined degree of hydrolysis of the protein solution, maintaining the temperature and pH of the solution to hydrolyze the protein solution and providing an essentially neutral whey protein hydrolysate, and separating the protein solution using a membrane filtration process to obtain a retentate of whey protein hydrolysate having an essentially neutral pH.
    Type: Application
    Filed: November 6, 2003
    Publication date: August 12, 2004
    Inventors: Starla Paulsen, Loren Spencer Ward, Eric Douglas Bastian, Brent Petersen, Bonney Oommen