Patents by Inventor Carmen M Darland

Carmen M Darland 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).

  • Gelling vegetable protein
    Patent number: 7081257
    Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
    Type: Grant
    Filed: June 16, 2003
    Date of Patent: July 25, 2006
    Inventors: Charles W Monagle, Helge S Pedersen, Carmen M Darland, Navpreet Singh
  • Highly soluble, high molecular weight soy protein
    Patent number: 6803068
    Abstract: A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.
    Type: Grant
    Filed: February 20, 2002
    Date of Patent: October 12, 2004
    Assignee: Solae, LLC
    Inventors: Charles W. Monagle, Carmen M. Darland, Navpreet Singh
  • Gelling vegetable protein
    Patent number: 6797288
    Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
    Type: Grant
    Filed: January 15, 2002
    Date of Patent: September 28, 2004
    Assignee: Solae, LLC
    Inventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh
  • Gelling vegetable protein
    Publication number: 20030232121
    Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
    Type: Application
    Filed: June 16, 2003
    Publication date: December 18, 2003
    Inventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh
  • Highly soluble, high molecular weight soy protein
    Publication number: 20030054087
    Abstract: A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.
    Type: Application
    Filed: February 20, 2002
    Publication date: March 20, 2003
    Inventors: Charles W. Monagle, Carmen M. Darland, Navpreet Singh
  • Gelling vegetable protein
    Publication number: 20030045689
    Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
    Type: Application
    Filed: January 15, 2002
    Publication date: March 6, 2003
    Inventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh