Patents by Inventor Fulya Eren

Fulya Eren 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).

  • Kettle process for low brix fruit/vegetable containing products
    Patent number: 11903398
    Abstract: A kettle process and product formulation protect large fragile fruit or vegetable pieces that have not been previously sweetened or sugar capped. The combination of a two-starch formulation and a controlled time and temperature kettle process are able to solve the problem of preparing a fruit or vegetable product with no sweetener added using a kettle process, providing large/whole pieces of fruit or vegetable with acceptable quality both out of the jar, can, pouch, packaging or the like and/or as a baking ingredient.
    Type: Grant
    Filed: May 28, 2021
    Date of Patent: February 20, 2024
    Assignee: ACH Food Companies, Inc.
    Inventors: Phyllis Dian Thompson, Fulya Eren, Martha Cassens, Michael Bunczek
  • KETTLE PROCESS FOR LOW BRIX FRUIT/VEGETABLE CONTAINING PRODUCTS
    Publication number: 20210368835
    Abstract: A kettle process and product formulation protect large fragile fruit or vegetable pieces that have not been previously sweetened or sugar capped. The combination of a two-starch formulation and a controlled time and temperature kettle process are able to solve the problem of preparing a fruit or vegetable product with no sweetener added using a kettle process, providing large/whole pieces of fruit or vegetable with acceptable quality both out of the jar, can, pouch, packaging or the like and/or as a baking ingredient.
    Type: Application
    Filed: May 28, 2021
    Publication date: December 2, 2021
    Inventors: Phyllis Dian Thompson, Fulya Eren, Martha Cassens, Michael Bunczek
  • OIL AND FAT SUBSTITUTES
    Publication number: 20190343141
    Abstract: A plant-based soluble dietary fiber formulation can be used as an oil and fat substitute. It can be a fluid or solid (frozen or dry). The oil and fat substitute can be an aqueous mixture, comprising soluble dietary fiber. This mixture can be used in cooking, sautéing, baking, and food preparation in place of oils and fats. The oil and fat substitute can be in dry form and used in dry mixes for baking, sauces, gravies, dressings, and the like in place of oils and fats.
    Type: Application
    Filed: May 10, 2018
    Publication date: November 14, 2019
    Inventors: Michael T. Bunczek, Fulya Eren, Martha E. Cassens, Phyllis D. Thompson, Kelly J. Johnson, Helene M. Chaisson