Patents by Inventor Elaine KELLY

Elaine KELLY 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).

  • UNIFIED WATER-RELATED OPERATING SYSTEM AND METHOD
    Publication number: 20240005338
    Abstract: The systems and methods described herein provide, in accordance with different embodiments, different examples of unified systems and methods that allow to automate or streamline, at least partially, a plurality of tasks related to one or more water-related services or functions provided by or under the authority of a water-related entity.
    Type: Application
    Filed: July 4, 2022
    Publication date: January 4, 2024
    Inventors: David LYNCH, Elaine KELLY
  • Extended shelf life ricotta cheese blends and process for preparing
    Patent number: 6475545
    Abstract: The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160° F. to 170° F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives.
    Type: Grant
    Filed: April 30, 1999
    Date of Patent: November 5, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Christine Borwankar, Sandra Elaine Kelly-Harris, Bennett Lee Brenton, John Yen Hown Li
  • EXTENDED SHELF LIFE RICOTTA CHEESE BLENDS
    Publication number: 20010018089
    Abstract: The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160° F. to 170° F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives.
    Type: Application
    Filed: April 30, 1999
    Publication date: August 30, 2001
    Applicant: KRAFT FOODS, INC.
    Inventors: CHRISTINE BORWANKAR, SANDRA ELAINE KELLY-HARRIS, BENNETT LEE BRENTON, JOHN YEN HOWN LI