Patents by Inventor Catherine Marie Russe

Catherine Marie Russe 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).

  • Balanced food powder composition
    Patent number: 6716466
    Abstract: A balanced powder blend composition with at least one fat or oil source, at least one carbohydrate source, and at least one protein source, is described. This composition is advantageously added to a food to supplement the nutritional value of the food, but without substantially altering the taste of the food. The energetic amount of protein is between about 20% and 30%, the energetic amount of oil is between about 40% and 50%, and the energetic amount of carbohydrate is between about 25% and 35%. The carbohydrate source can be maltodextrin, the fat or oil source can be canola oil and/or milk fat, and the protein source can be whey protein, casein, a casein salt, or a mixture thereof. The mixture is prepared by admixing the ingredients with water, heating and homogenizing the mixture, and spray drying the mixture into a powder. An emulsifier can be added to the composition.
    Type: Grant
    Filed: January 17, 2001
    Date of Patent: April 6, 2004
    Assignee: Nestec S.A.
    Inventors: Martinas Kuslys, Steven Soon-Young Kwon, Harold Sawyer, Catherine Marie Russe, Sarah Lathrop Steele
  • Balanced food powder composition
    Publication number: 20020094358
    Abstract: A balanced powder blend composition with at least one fat or oil source, at least one carbohydrate source, and at least one protein source, is described. This composition is advantageously added to a food to supplement the nutritional value of the food, but without substantially altering the taste of the food. The energetic amount of protein is between about 20% and 30%, the energetic amount of oil is between about 40% and 50%, and the energetic amount of carbohydrate is between about 25% and 35%. The carbohydrate source can be maltodextrin, the fat or oil source can be canola oil and/or milk fat, and the protein source can be whey protein, casein, a casein salt, or a mixture thereof. The mixture is prepared by admixing the ingredients with water, heating and homogenizing the mixture, and spray drying the mixture into a powder. An emulsifier can be added to the composition.
    Type: Application
    Filed: January 17, 2001
    Publication date: July 18, 2002
    Inventors: Martinas Kuslys, Steven Kwon, Harold Sawyer, Catherine Marie Russe, Sarah Lathrop Steele