Patents by Inventor Cecily Elizabeth Brose

Cecily Elizabeth Brose 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).

  • Anti-boil-over compositions and methods for microwave oven cooking of dry pasta
    Patent number: 9332773
    Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
    Type: Grant
    Filed: January 13, 2014
    Date of Patent: May 10, 2016
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
  • Anti-Boil-Over Compositions And Methods For Microwave Oven Cooking Of Dry Pasta
    Publication number: 20140127378
    Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
    Type: Application
    Filed: January 13, 2014
    Publication date: May 8, 2014
    Applicant: Kraft Foods Group Brands LLC
    Inventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
  • Anti-boil-over compositions and methods for microwave oven cooking of dry pasta
    Patent number: 8637107
    Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
    Type: Grant
    Filed: December 2, 2004
    Date of Patent: January 28, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
  • Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof
    Patent number: 6613364
    Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.
    Type: Grant
    Filed: February 8, 2001
    Date of Patent: September 2, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Peter Miles Begg, Cecily Elizabeth Brose, John Howard Pasch, Michael Gerard Roman, Scott Brooks
  • Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures
    Publication number: 20020028268
    Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.
    Type: Application
    Filed: February 8, 2001
    Publication date: March 7, 2002
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Peter Miles Begg, Cecily Elizabeth Brose, John Howard Pasch, Michael Gerard Roman, Scott Brooks