Patents by Inventor Edwin Gerardo Rivera

Edwin Gerardo Rivera 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).

  • Cheese products with enhanced melt and methods
    Patent number: 10264803
    Abstract: Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.
    Type: Grant
    Filed: August 30, 2011
    Date of Patent: April 23, 2019
    Assignee: KRAFT FOODS GROUP BRANDS LLC
    Inventors: Edwin Gerardo Rivera, Rodrigo R. Roesch
  • Processed cheese without emulsifying salts
    Patent number: 9232808
    Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.
    Type: Grant
    Filed: June 23, 2008
    Date of Patent: January 12, 2016
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Gary Francis Smith, Edwin Gerardo Rivera
  • CHEESE PRODUCTS WITH ENHANCED MELT AND METHODS
    Publication number: 20120052181
    Abstract: Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.
    Type: Application
    Filed: August 30, 2011
    Publication date: March 1, 2012
    Inventors: Edwin Gerardo Rivera, Rodrigo R. Roesch
  • Processed Cheese Without Emulsifying Salts
    Publication number: 20090092730
    Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.
    Type: Application
    Filed: June 23, 2008
    Publication date: April 9, 2009
    Applicant: Kraft Foods Global Brands LLC
    Inventors: Gary Francis Smith, Edwin Gerardo Rivera