Patents by Inventor Denise Fong

Denise Fong 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).

  • All-natural fruit product and method of making same
    Patent number: 8815324
    Abstract: An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.
    Type: Grant
    Filed: October 26, 2009
    Date of Patent: August 26, 2014
    Assignee: Tropicana Products, Inc.
    Inventors: Patrick Patterson, Denise Fong
  • ALL-NATURAL FRUIT PRODUCT AND METHOD OF MAKING SAME
    Publication number: 20100112172
    Abstract: An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.
    Type: Application
    Filed: October 26, 2009
    Publication date: May 6, 2010
    Applicant: TROPICANA PRODUCTS, INC.
    Inventors: Patrick Patterson, Denise Fong
  • All-natural fruit product and method of making the same
    Publication number: 20070110878
    Abstract: An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.
    Type: Application
    Filed: December 9, 2005
    Publication date: May 17, 2007
    Applicant: Tropicana Products, Inc.
    Inventors: Patrick Patterson, Denise Fong