Patents by Inventor Diane Schulbach

Diane Schulbach 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 of inhibition of enzymatic browning in food using hypotaurine and equivalents
    Patent number: 8563061
    Abstract: A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.
    Type: Grant
    Filed: April 21, 2009
    Date of Patent: October 22, 2013
    Assignee: University of Florida Research Foundation, Inc.
    Inventors: Maurice R. Marshall, Diane Schulbach
  • METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING A SULFINIC ACID COMPOUND
    Publication number: 20130183418
    Abstract: A method of inhibiting enzymatic browning in food involves the contacting of a compound comprising a sulfinic acid with the food. The sulfinic acid comprising compound can be provided from solution, an extract, or in solid form to a food that can lose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added. The compound comprising a sulfinic acid can comprise an alkysulfinic acid, an arylsulfinic acid, an alkylarylsulfinic acid, or an arylalkylsulfinic acid.
    Type: Application
    Filed: December 20, 2012
    Publication date: July 18, 2013
    Applicant: UNIVERSITY OF FLORIDA RESEARCH FOUNDATION, INC.
    Inventors: University of Florida Research Foundation, Inc., Diane Schulbach
  • METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING HYPOTAURINE AND EQUIVALENTS
    Publication number: 20110151077
    Abstract: A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.
    Type: Application
    Filed: April 21, 2009
    Publication date: June 23, 2011
    Applicant: University of Florida Research Foundation, Inc.
    Inventors: Kurt F. Schulbach, Diane Schulbach, Maurice R. Marshall