Patents by Inventor Clarissa Koga

Clarissa Koga 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).

  • Patent number: 10645967
    Abstract: Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.
    Type: Grant
    Filed: August 8, 2017
    Date of Patent: May 12, 2020
    Assignee: The Clorox Company
    Inventors: Ritu Mishra, Abril Estrada, Clarissa Koga, Perry Nga, Hubert Chan, Edith Ramos da Conceicao Neta, Joanna L. Oldaker, Vidya Ananth, Maria G. Ochomogo
  • Publication number: 20190045832
    Abstract: Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.
    Type: Application
    Filed: August 8, 2017
    Publication date: February 14, 2019
    Inventors: RITU MISHRA, ABRIL ESTRADA, CLARISSA KOGA, PERRY NGA, HUBERT CHAN, EDITH RAMOS DA CONCEICAO NETA, JOANNA L. OLDAKER, VIDYA ANANTH, MARIA G. OCHOMOGO
  • Publication number: 20180092390
    Abstract: A dry mixture of tomato powder, vinegar powder, and a modified food starch (e.g., hydroxypropyl distarch phosphate) capable of thickening upon addition of liquid, without requiring heating, is disclosed. The dry mixture may be employed as a dry rub, or may be mixed with a liquid of the consumer's choice (e.g., water, beer, wine, bourbon, soda, pineapple juice, other juice, vinegar, or the like). Upon such mixing, and without application of heat, the resulting mixture will spontaneously thicken to have viscosity and other rheological characteristics similar to bottled barbeque sauces, which are thickened with application of heat during formulation, e.g., before bottling.
    Type: Application
    Filed: September 28, 2017
    Publication date: April 5, 2018
    Inventors: Michael Hershkowitz, Amanda Facelle Varellas, Ritu Mishra, Clarissa Koga, Hubert Chan, Elizabeth L. Donald