Patents by Inventor Daniel Perlman

Daniel Perlman 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).

  • Publication number: 20190168931
    Abstract: Described herein is a glass bottle configured to improve the mechanics of liquid flow and prevent drip initiation. Additionally, the glass bottle eliminates dripping during pouring to enable drip-free pouring. The dripping is prevented over a full range of pouring angles, which vary depending on the amount of liquid held in the glass bottle. A method of making the glass bottle and a method of enabling drip-free pouring using the glass bottle are also disclosed.
    Type: Application
    Filed: February 11, 2019
    Publication date: June 6, 2019
    Inventor: Daniel PERLMAN
  • Patent number: 10278405
    Abstract: The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring.
    Type: Grant
    Filed: March 8, 2018
    Date of Patent: May 7, 2019
    Assignee: Brandeis University
    Inventor: Daniel Perlman
  • Patent number: 10239672
    Abstract: Described herein is a glass bottle configured to improve the mechanics of liquid flow and prevent drip initiation. Additionally, the glass bottle eliminates dripping during pouring to enable drip-free pouring. The dripping is prevented over a full range of pouring angles, which vary depending on the amount of liquid held in the glass bottle. A method of making the glass bottle and a method of enabling drip-free pouring using the glass bottle are also disclosed.
    Type: Grant
    Filed: May 17, 2017
    Date of Patent: March 26, 2019
    Assignee: Brandeis University
    Inventor: Daniel Perlman
  • Publication number: 20190022160
    Abstract: Methods of improving mammalian carbohydrate metabolism and treating, preventing, or halting the progression of type 2 diabetes mellitus involve the consumption of a nutritional composition containing fruit or vegetable pomace. The pomace is produced from native plant tissue and contains a mixture of soluble and insoluble fiber. Periodic consumption of the composition normalizes blood glucose concentration and controls body weight.
    Type: Application
    Filed: October 26, 2016
    Publication date: January 24, 2019
    Inventors: Kenneth C. HAYES, Daniel PERLMAN
  • Publication number: 20190015464
    Abstract: The present technology relates to foodstuffs that contain a substantially anhydrous fatty food that is solid at room temperature and comprises a substantially anhydrous probiotic bacterial preparation dispersed therein.
    Type: Application
    Filed: March 30, 2018
    Publication date: January 17, 2019
    Inventor: DANIEL PERLMAN
  • Publication number: 20180192664
    Abstract: The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring.
    Type: Application
    Filed: March 8, 2018
    Publication date: July 12, 2018
    Inventor: Daniel Perlman
  • Patent number: 9936717
    Abstract: The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring.
    Type: Grant
    Filed: December 1, 2015
    Date of Patent: April 10, 2018
    Assignee: Brandeis University
    Inventor: Daniel Perlman
  • Publication number: 20180051244
    Abstract: System and method for controlling the temperature of a specimen by dry thermal equilibration using glass beads are provided. The method includes the use of a bed of glass beads that can be maintained at a relatively constant temperature in the range from about ?80° C. to about +100° C. The system includes a container including the bed of glass beads and a temperature control mechanism capable of maintaining the temperature of the glass beads at a desired set temperature.
    Type: Application
    Filed: August 17, 2016
    Publication date: February 22, 2018
    Inventor: Daniel Perlman
  • Publication number: 20170334616
    Abstract: Described herein is a glass bottle configured to improve the mechanics of liquid flow and prevent drip initiation. Additionally, the glass bottle eliminates dripping during pouring to enable drip-free pouring. The dripping is prevented over a full range of pouring angles, which vary depending on the amount of liquid held in the glass bottle. A method of making the glass bottle and a method of enabling drip-free pouring using the glass bottle are also disclosed.
    Type: Application
    Filed: May 17, 2017
    Publication date: November 23, 2017
    Inventor: Daniel PERLMAN
  • Patent number: 9491955
    Abstract: Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: November 15, 2016
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20160137346
    Abstract: A glass bottle is configured to improve the mechanics of liquid flow and prevent drip initiation. Additionally, the glass bottle eliminates dripping during pouring to enable drip free pouring. The dripping is prevented over a full range of pouring angles, which vary depending on the amount of liquid held in the glass bottle. A method of making the glass bottle and a method of enabling drip free pouring using the glass bottle are also disclosed.
    Type: Application
    Filed: November 18, 2014
    Publication date: May 19, 2016
    Inventor: Daniel Perlman
  • Publication number: 20160081364
    Abstract: The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring.
    Type: Application
    Filed: December 1, 2015
    Publication date: March 24, 2016
    Inventor: Daniel Perlman
  • Publication number: 20160015050
    Abstract: A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.
    Type: Application
    Filed: September 29, 2015
    Publication date: January 21, 2016
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Patent number: 9210948
    Abstract: The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring.
    Type: Grant
    Filed: July 19, 2013
    Date of Patent: December 15, 2015
    Assignee: Brandeis University
    Inventor: Daniel Perlman
  • Patent number: 9155319
    Abstract: The present technology relates to compositions, assemblies, and methods for the brewing of ground coffee bean particles, where the ground coffee bean particles have been separated on the basis of size to provide a truncated Gaussian distribution of particle sizes of coffee particles.
    Type: Grant
    Filed: August 14, 2014
    Date of Patent: October 13, 2015
    Assignee: Brandeis University
    Inventor: Daniel Perlman
  • Patent number: 9144245
    Abstract: A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.
    Type: Grant
    Filed: November 24, 2014
    Date of Patent: September 29, 2015
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Patent number: 9011958
    Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.
    Type: Grant
    Filed: September 12, 2013
    Date of Patent: April 21, 2015
    Assignee: Perlman Consulting, LLC
    Inventor: Daniel Perlman
  • Publication number: 20150079226
    Abstract: A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.
    Type: Application
    Filed: November 24, 2014
    Publication date: March 19, 2015
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20150024105
    Abstract: The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring.
    Type: Application
    Filed: July 19, 2013
    Publication date: January 22, 2015
    Inventor: Daniel Perlman
  • Patent number: 8921351
    Abstract: Edible phytosterol-containing compositions include molecular complexes of non-esterified phytosterols (P) and glycerine (G) in the form of liquid crystalline microparticles. Addition of an emulsifier (M) such as a monoglyceride or a modified lecithin, and optionally an ionic surfactant, to the complex facilitates its dispersal in an aqueous medium. A composition containing either the binary PG or ternary PGM molecular complexes can be formulated as a beverage, food product, or nutritional supplement. When administered to a human subject, the complexes sequester cholesterol in the gastrointestinal tract and reduce LDL cholesterol and total plasma cholesterol levels.
    Type: Grant
    Filed: June 10, 2013
    Date of Patent: December 30, 2014
    Assignee: Brandeis University
    Inventor: Daniel Perlman