Patents by Inventor Brian Sambor

Brian Sambor 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).

  • Reduced water activity yogurt
    Patent number: 10206410
    Abstract: A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
    Type: Grant
    Filed: November 19, 2015
    Date of Patent: February 19, 2019
    Assignee: The Quaker Oats Company
    Inventors: Steven E. Havlik, Patrick J. Patterson, Brian Sambor, John F. Schuette
  • Reduced water activity yogurt
    Patent number: 10182581
    Abstract: A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
    Type: Grant
    Filed: November 21, 2014
    Date of Patent: January 22, 2019
    Assignee: The Quaker Oats Company
    Inventors: Steven E. Havlik, Brian Sambor, John F. Schuette
  • Reduced Water Activity Yogurt
    Publication number: 20160143304
    Abstract: A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
    Type: Application
    Filed: November 19, 2015
    Publication date: May 26, 2016
    Inventors: Steven E. Havlik, Patrick J. Patterson, Brian Sambor, John F. Schuette
  • Reduced Water Activity Yogurt
    Publication number: 20160143305
    Abstract: A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
    Type: Application
    Filed: November 21, 2014
    Publication date: May 26, 2016
    Inventors: Steven E. Havlik, Brian Sambor, John F. Schuette
  • Food Products Containing Powdered Yogurt, Whole Grains and Fruit
    Publication number: 20140287126
    Abstract: A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is added to the dry mix, the dry mix hydrates within 3 minutes and forms a creamy, thick texture, like yogurt.
    Type: Application
    Filed: March 21, 2014
    Publication date: September 25, 2014
    Applicant: The Quaker Oats Company
    Inventors: Anna Meta Bauer, Brian Sambor