Patents by Inventor Elaine Regina Wedral
Elaine Regina Wedral 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).
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Patent number: 6994876Abstract: An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.Type: GrantFiled: March 1, 2000Date of Patent: February 7, 2006Assignee: Nestec S.A.Inventors: Alexander Sher, Mark Randolph Jacobson, Chandrasekhara Reddy Mallangi, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 6344223Abstract: A fortified foodstuff having a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification system which does not deleteriously affect organoleptic properties of the foodstuff, and which is particularly useful for products containing polyphenols (cocoa, tea, etc.), or which have a high fat content.Type: GrantFiled: March 10, 2000Date of Patent: February 5, 2002Assignee: Nestec S.AInventors: Nadji Rekhif, Alexander Sher, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 6342257Abstract: A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolyzed polysaccharide, optionally combined with an acid, such as an organic acid. The foodstuff may be a dairy-based product such as milk or a milk product, a confectionery product, or an ice cream.Type: GrantFiled: April 28, 2000Date of Patent: January 29, 2002Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Dharam Vadehra, Elaine Regina Wedral, Alexander Sher
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Patent number: 6242020Abstract: A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. Fortifying complexes are made of a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.Type: GrantFiled: December 8, 1999Date of Patent: June 5, 2001Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Alexander Sher, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 6190722Abstract: A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30° C. (85° F.) to 93° C. (200° F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.Type: GrantFiled: October 22, 1999Date of Patent: February 20, 2001Assignee: Nestec S.A.Inventors: Hyung Wook Kim, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 6130990Abstract: A liquid heater includes an electrical power supplier and a heating passage configured to receive unheated liquid. The heating passage is defined by a first electrode and a second electrode. The first and second electrodes are electrically connected to the electrical power supplier. The unheated liquid received into the heating passage generates heat when an electric current flows through the liquid and between the first and second electrodes. The liquid heater is utilized in beverage product dispensers and heated liquid food product dispensers.Type: GrantFiled: August 25, 1998Date of Patent: October 10, 2000Assignee: Nestec S.A.Inventors: James Peter Herrick, Sudhir Sastry, Gene Frank Clyde, Elaine Regina Wedral
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Patent number: 6063411Abstract: A method of preparing a fortified foodstuff containing a fortifying amount of a complex of calcium and a hydrolyzed polysaccharide, combined with an acid, such as an organic acid. The foodstuff may be a dairy-based product such as milk or a milk product, a confectionery product, ice cream or a beverage such as a juice.Type: GrantFiled: April 30, 1998Date of Patent: May 16, 2000Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Dharam Vadehra, Elaine Regina Wedral, Alexander Sher
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Patent number: 6039986Abstract: A fortified foodstuff comprising a fortifying amount of a balanced blend of calcium lactate and calcium carbonate stabilised with a source of glucuronic acid, and a process for its preparation which comprises mixing a balanced blend of calcium lactate and calcium carbonate, adding a source of glucuronic acid, and adding to the foodstuff.Type: GrantFiled: July 10, 1998Date of Patent: March 21, 2000Assignee: Nestec S.A.Inventors: Chandrasekhar R Mallangi, Alexander A. Sher, Eileen Carol Fuchs, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 6036985Abstract: A metastable calcium complex formed by the interaction of an insoluble calcium source and a solution of citric and lactic acids is described. A fortified foodstuff comprising a fortifying amount of the metastable complex and a process for its preparation by forming the complex then adding the complex to a foodstuff or forming the complex in the foodstuff is disclosed.Type: GrantFiled: April 3, 1998Date of Patent: March 14, 2000Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Alexander Sher, Dharam Vir Vaderhra, Elaine Regina Wedral
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Patent number: 6024994Abstract: A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. The fortifying complexes contain a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.Type: GrantFiled: November 6, 1997Date of Patent: February 15, 2000Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Alexander Sher, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 6017573Abstract: A process of preparing an intermediate moisture pasta product having a moisture content of from 15 to 28% by preparing a dough containing an amount of a humectant to obtain a maximum water activity of 0.89 and an amount of alkali to increase the pH to about 11.5, sheeting or extruding the dough to give a fresh dough product, steaming the fresh dough product, and partially drying to a moisture content of from 15 to 28%.Type: GrantFiled: April 30, 1997Date of Patent: January 25, 2000Assignee: Nestec S.A.Inventors: Janice M. Baker, Robert N. Greene, Tian Seng Toh, Elaine Regina Wedral
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Patent number: 6004615Abstract: A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30.degree. C. (85.degree. F.) to 93.degree. C. (200.degree. F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.Type: GrantFiled: October 20, 1997Date of Patent: December 21, 1999Assignee: Nestec S.A.Inventors: Hyung Wook Kim, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 5928691Abstract: A fortified foodstuff containing a fortifying amount of a complex formed by the interaction of a soluble calcium salt and an alkali metal citrate and a process for its preparation by forming the complex and adding the complex to the foodstuff or forming the complex in the foodstuff.Type: GrantFiled: May 1, 1997Date of Patent: July 27, 1999Assignee: Nestec S.A.Inventors: Sekhar Reddy, Alexander Sher, Dharam Van Vadehra, Elaine Regina Wedral
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Patent number: 5888568Abstract: A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.Type: GrantFiled: June 25, 1998Date of Patent: March 30, 1999Assignee: NESTEC S.A.Inventors: George Cherian, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 5855936Abstract: A fortified foodstuff comprising a fortifying amount of a blend of calcium salts balanced with soluble and insoluble salts stabilized with a source of glucuronic acid and a process for its preparation by forming a preparation of the blend of calcium salts, contacting this preparation with a source of glucuronic acid, and adding it to the foodstuff.Type: GrantFiled: March 21, 1997Date of Patent: January 5, 1999Assignee: Nestec S.A.Inventors: Sekhar Reddy, Elaine Regina Wedral, Dharam Vir Vadehra, Li Li Zyzak
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Patent number: 5817356Abstract: According to the present invention, there is provided a process for the preparation of a fully cooked shelf stable or refrigerated acidified pasta product which includes the steps of mixing pasta ingredients with an encapsulated, hot water soluble/cold water insoluble edible acid, forming the dough into a pasta, steaming the pasta a first time, then treating the steamed pasta with water, afterwards steaming the pasta a second time and finally packaging the twice steamed pasta either with heat processing or under modified atmospheric conditions.Type: GrantFiled: May 13, 1996Date of Patent: October 6, 1998Assignee: Nestec S.A.Inventors: Ernest Kemp Gum, Jau Yann Hsu, Hyung Wook Kim, Elaine Regina Wedral
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Patent number: 5800850Abstract: Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.Type: GrantFiled: October 4, 1995Date of Patent: September 1, 1998Assignee: Nestec S.A.Inventors: Gene Frank Clyde, Steven Soon-Young Kwon, Marianne Dorothy Potter, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 5780081Abstract: A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolysed polysaccharide. The foodstuff may be a dairy-based product such as milk or a milk product.Type: GrantFiled: October 28, 1996Date of Patent: July 14, 1998Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Dharam Vadehra, Elaine Regina Wedral