Patents by Inventor Chandrani Atapattu

Chandrani Atapattu 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).

  • CHEESE ANALOGUE COMPOSITIONS
    Publication number: 20220287320
    Abstract: A cheese analogue (or substitute) composition includes a fat source, a starch source and/or a protein source, a leavening agent, and a water source. A method of making the cheese analogue (or substitute) composition includes mixing the fat source, the dry ingredient mixture, the leavening agent, and the water source to form a composition mixture, and heating the composition mixture to form curds.
    Type: Application
    Filed: March 14, 2022
    Publication date: September 15, 2022
    Inventor: Chandrani Atapattu
  • DRY BLEND FOR MAKING ANALOGUE CHEESE
    Publication number: 20210337820
    Abstract: Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.
    Type: Application
    Filed: July 15, 2021
    Publication date: November 4, 2021
    Inventors: Chandrani ATAPATTU, John FANNON
  • Dry blend for making analogue cheese
    Patent number: 11089793
    Abstract: Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.
    Type: Grant
    Filed: December 5, 2019
    Date of Patent: August 17, 2021
    Assignee: Allied Blending LP
    Inventors: Chandrani Atapattu, John Fannon
  • DRY BLEND FOR MAKING ANALOGUE CHEESE
    Publication number: 20200100517
    Abstract: Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.
    Type: Application
    Filed: December 5, 2019
    Publication date: April 2, 2020
    Inventors: Chandrani ATAPATTU, John FANNON
  • Dry blend for making analogue cheese
    Patent number: 10531673
    Abstract: Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: January 14, 2020
    Assignee: Allied Blending, LP
    Inventors: Chandrani Atapattu, John Fannon
  • DRY BLEND FOR MAKING CHEESE ANALOGUE
    Publication number: 20140154388
    Abstract: Disclosed herein are dry blends used in the process of making cheese analogues with an improved economic profile. Further, the blends disclosed herein may be used to make 100% analogue, vegan, or low-moisture cheeses.
    Type: Application
    Filed: November 22, 2013
    Publication date: June 5, 2014
    Applicant: Allied Blending & Ingredients, Inc.
    Inventors: Chandrani Atapattu, John Fannon
  • DRY BLEND FOR MAKING ANALOGUE CHEESE
    Publication number: 20130243926
    Abstract: Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 19, 2013
    Applicant: Allied Blending & Ingredients, Inc.
    Inventors: Chandrani Atapattu, John Fannon
  • LOW DENSITY STABLE WHIPPED FROSTING
    Publication number: 20090214741
    Abstract: The present invention includes a stable low density frosting composition having a density that ranges from about 0.65 grams per mL to about 0.95 grams per mL that contains a sweetening component, a plastic shortening component, an emulsifier component, a stabilizer component, and a liquid component. The present invention further includes a method of making the low density frosting by homogeneously blending each component to form a homogeneous frosting slurry followed by aerating to form the low density frosting composition.
    Type: Application
    Filed: February 11, 2009
    Publication date: August 27, 2009
    Inventors: Chandrani Atapattu, Kimberly A. Korb, Brandon C. Erickson, Timothy W. Wylie, David K. Duffy, Lara A. Gilbert