Patents by Inventor Clyde A. McCampbell

Clyde A. McCampbell 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).

  • Method for producing nutritionally balanced food compositions
    Patent number: 7285301
    Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. Alternately, milk protein concentrates, milk protein isolates, milk protein hydrolystates, soy protein isolates or soy protein concentrates may also be used. The process includes two homogenization steps.
    Type: Grant
    Filed: July 22, 2004
    Date of Patent: October 23, 2007
    Assignee: Entra-Safe, Inc.
    Inventor: Clyde A. McCampbell
  • Low pH food composition stabilization process
    Patent number: 6921548
    Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. The process includes two homogenization steps.
    Type: Grant
    Filed: July 12, 2002
    Date of Patent: July 26, 2005
    Assignee: Entra-Safe, Inc.
    Inventor: Clyde A. McCampbell
  • Method for producing nutritionally balanced food compositions
    Publication number: 20050003054
    Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. Alternately, milk protein concentrates, milk protein isolates, milk protein hydrolystates, soy protein isolates or soy protein concentrates may also be used. The process includes two homogenization steps.
    Type: Application
    Filed: July 22, 2004
    Publication date: January 6, 2005
    Inventor: Clyde McCampbell
  • Low pH food composition stabilization process
    Publication number: 20040009274
    Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. The process includes two homogenization steps.
    Type: Application
    Filed: July 12, 2002
    Publication date: January 15, 2004
    Inventor: Clyde A. McCampbell