Patents by Inventor Emine Unlu

Emine Unlu 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).

  • Patent number: 12063946
    Abstract: The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.
    Type: Grant
    Filed: June 4, 2021
    Date of Patent: August 20, 2024
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Yang Gao, Emine Unlu, Shanna Christine Dabson
  • Publication number: 20240245072
    Abstract: A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to gamma radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with gamma radiation.
    Type: Application
    Filed: February 16, 2024
    Publication date: July 25, 2024
    Inventors: Emine UNLU, Thiruvenkadam VISWANATHAN
  • Publication number: 20230413847
    Abstract: The present invention is direct to an co-fruit pulp based edible composition in winch an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimen-mortally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.
    Type: Application
    Filed: September 13, 2023
    Publication date: December 28, 2023
    Inventors: Emine UNLU, Neil WILLCOCKS, Yang GAO
  • Patent number: 11793212
    Abstract: The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.
    Type: Grant
    Filed: October 6, 2016
    Date of Patent: October 24, 2023
    Assignee: WM. WRIGLEY JR. COMPANY
    Inventors: Emine Unlu, Neil Willcocks, Yang Gao
  • Publication number: 20220279809
    Abstract: The present disclosure is directed to a novel method of preparing fat-based confectionery products.
    Type: Application
    Filed: August 3, 2020
    Publication date: September 8, 2022
    Inventors: Armando J. CASTRO, Barry David GLAZIER, Eyal M. BEN-YOSEPH, Chia-Hua HSU, Sara KELLEY, Emine UNLU, Neil A. WILLCOCKS, Thomas M. COLLINS
  • Publication number: 20220279807
    Abstract: The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.
    Type: Application
    Filed: August 3, 2020
    Publication date: September 8, 2022
    Inventors: Armando J. CASTRO, Barry David GLAZIER, Eyal M. BEN-YOSEPH, Chia-Hua HSU, Sara KELLEY, Emine UNLU, Neil A. WILLCOCKS, Thomas M. COLLINS
  • Publication number: 20220159991
    Abstract: The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.
    Type: Application
    Filed: June 4, 2021
    Publication date: May 26, 2022
    Inventors: Yang GAO, Emine UNLU, Shanna Christine DABSON
  • Publication number: 20210186048
    Abstract: A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to gamma radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with gamma radiation.
    Type: Application
    Filed: December 17, 2018
    Publication date: June 24, 2021
    Inventors: Emine UNLU, Thiruvenkadam VISWANATHAN
  • Publication number: 20210177002
    Abstract: A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to infrared radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with infrared radiation.
    Type: Application
    Filed: December 17, 2018
    Publication date: June 17, 2021
    Inventors: Emine UNLU, Thiruvenkadam VISWANATHAN
  • Publication number: 20190059330
    Abstract: An edible pet chew is disclosed that is comprised of fibrous protein, water absorbing polymer, plasticizer and water. The pet chew provides excellent textural properties and improved solubility in the stomach and intestinal environment for improved pet safety.
    Type: Application
    Filed: October 8, 2018
    Publication date: February 28, 2019
    Applicant: Mars, Incorporated
    Inventors: Allan A. Torney, Emine Unlu, Neil Willcocks, Kasim Zubair, Tiffany Bierer
  • Publication number: 20180325145
    Abstract: An edible pet chew is disclosed that is comprised of fibrous protein, water absorbing polymer, plasticizer, water, and a combination of anthocyanins and turmeric. The pet chew provides excellent textural properties and improved solubility in the stomach and intestinal environment for improved pet safety.
    Type: Application
    Filed: May 21, 2018
    Publication date: November 15, 2018
    Applicant: Mars, Incorporated
    Inventors: Allan A. Torney, Emine Unlu, Neil Willcocks, Kasim Zubair, Tiffany Bierer, Bradley Quest, Alex Camire, Ralf Bela Reiser, Francis S. Shields
  • Publication number: 20180303121
    Abstract: The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.
    Type: Application
    Filed: October 6, 2016
    Publication date: October 25, 2018
    Inventors: Yang GAO, Emine UNLU, Shanna Christine DABSON
  • Publication number: 20180289048
    Abstract: The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.
    Type: Application
    Filed: October 6, 2016
    Publication date: October 11, 2018
    Inventors: Emine UNLU, Neil WILLCOCKS, Yang GAO
  • Patent number: 9943089
    Abstract: The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product.
    Type: Grant
    Filed: November 7, 2012
    Date of Patent: April 17, 2018
    Assignee: Mars, Incorporated
    Inventors: Huan Xia, Michael William Merkel, Emine Unlu, Shannon Lee Abts, Paul Richard Mathewson, Gaetan Luc Dominique Danset, Lucio Yonemoto
  • Patent number: 8628815
    Abstract: Methods for producing meat analog as well as formulations are disclosed. The novel production method uses a device designed to texturize the product while providing superior heat transfer for cooking. The device includes a helical compression conveyer with internal and external heating sources that delivers a high ratio of surface area for heat transfer to product volume. This results in the device being capable of heating of the emulsion volume as it is moved from the inlet to the outlet of the device to form a meat analog within the device in which the meat analog is formed in multiple segments to result in the meat analog having a defined surface texture.
    Type: Grant
    Filed: September 11, 2008
    Date of Patent: January 14, 2014
    Assignee: Mars, Inc.
    Inventors: Allan A. Torney, Diana L. Ortiz Maldonado, Alexandre C. Mendes, Emine Unlu, Ralf Reiser, Eyal Ben-Yoseph
  • Patent number: 8548817
    Abstract: Methods are provided for designing an oral dog product that is safe and functionally effective for a class of dogs. A product is formulated and/or shaped based on biometric analysis of the capabilities of the class of dogs.
    Type: Grant
    Filed: June 21, 2007
    Date of Patent: October 1, 2013
    Assignee: Mars, Incorporated
    Inventors: Allan A. Torney, Emine Unlu, Neil Willcocks, Kasim Zubair, Tiffany Bierer
  • Publication number: 20100209580
    Abstract: This invention provides apparatus and methods for producing cooked material having a desired shape that varies in cross-sectional dimension.
    Type: Application
    Filed: January 22, 2010
    Publication date: August 19, 2010
    Inventors: Emine Unlu, Francis S. Shields, Allan Torney, William Gharibian
  • Publication number: 20100003393
    Abstract: An edible pet chew is disclosed that is comprised of fibrous protein, water absorbing polymer, plasticizer and water. The pet chew provides excellent textural properties and improved solubility in the stomach and intestinal environment for improved pet safety.
    Type: Application
    Filed: June 21, 2007
    Publication date: January 7, 2010
    Applicant: MARS INCORPORATED
    Inventors: Allan A. Torney, Emine Unlu, Neil Willcocks, Kasim Zubair, Tiffany Bierer
  • Patent number: D614830
    Type: Grant
    Filed: January 14, 2010
    Date of Patent: May 4, 2010
    Assignee: Mars, Incorporated
    Inventors: Emine Unlu, Cari Ann Enot, William Gharibian
  • Patent number: D618428
    Type: Grant
    Filed: January 22, 2010
    Date of Patent: June 29, 2010
    Assignee: Mars, Incorporated
    Inventors: Emine Unlu, Cari Ann Enot, William Gharibian