Patents by Inventor Ehud Zach

Ehud Zach 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).

  • USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS
    Publication number: 20180360051
    Abstract: The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.
    Type: Application
    Filed: August 27, 2018
    Publication date: December 20, 2018
    Inventors: Zohar NIR, Dov HARTAL, Ehud ZACH
  • HUE-CONTROLLED ß-CAROTENE FORMULATIONS
    Publication number: 20150201659
    Abstract: The present invention is directed to a water-dispersible colorant formulation comprising a mixture of (a) a solid-in-liquid dispersion of one or more carotenoids with (b) a liquid-in-liquid dispersion of one or more carotenoids, wherein the average particle size in said solid-in-liquid dispersion is less than about 600 nm, wherein the average droplet size of the liquid-in-liquid dispersion is less than about 200 nm, and wherein the carotenoids are selected from the group consisting of ?-carotene and lutein.
    Type: Application
    Filed: August 26, 2013
    Publication date: July 23, 2015
    Applicant: LYCORED LTD.
    Inventors: Ehud Zach, Bela Braghinsky, Tanya Sedlov, Morris Zelkha
  • USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS
    Publication number: 20110052763
    Abstract: The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.
    Type: Application
    Filed: February 24, 2009
    Publication date: March 3, 2011
    Inventors: Zohar Nir, Dov Hartal, Ehud Zach