Patents by Inventor Gavin M. Schmidt

Gavin M. Schmidt 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).

  • High solids concentrated dairy liquids
    Patent number: 11490629
    Abstract: The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.
    Type: Grant
    Filed: September 8, 2011
    Date of Patent: November 8, 2022
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Anthony William Criezis, Bruce E. Campbell, Lisa Ann Dierbach, Nicholas J. Mendoza, Sarita V. Porbandarwala, Gavin M. Schmidt, Gregory Aaron Wiseman
  • Viscous Sauce Suitable For Pressure Cooker
    Publication number: 20220039444
    Abstract: A viscous sauce suitable for use in a multifunction pressure cooker is provided. The sauce comprises a starch, a low temperature viscosity agent, and a high temperature viscosity agent. The sauce provides desirable viscosity at ambient temperature and after cooking in a pressure cooker. A method of preparing the viscous sauce is also provided. A method of preparing a preparing a meal in a pressure cooker utilizing the viscous sauce is also provided.
    Type: Application
    Filed: August 5, 2020
    Publication date: February 10, 2022
    Inventors: Travis A. Larson, Andrew McPherson, John B. Topinka, Katherine Ann Peterson, Gavin M. Schmidt, Cosmin Beliciu, Michael Howeler, Michael Andrews
  • HIGH SOLIDS CONCENTRATED DAIRY LIQUIDS
    Publication number: 20130330460
    Abstract: The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.
    Type: Application
    Filed: September 8, 2011
    Publication date: December 12, 2013
    Inventors: Anthony William Criezis, Bruce E. Campbell, Lisa Ann Dierbach, Nicholas J. Mendoza, Sarita V. Porbandarwala, Gavin M. Schmidt, Gregory Aaron Wiseman
  • High moisture, low fat cream cheese with maintained product quality and method for making same
    Patent number: 7687095
    Abstract: The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.
    Type: Grant
    Filed: September 30, 2005
    Date of Patent: March 30, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Yinqing Ma, Ted R. Lindstrom, Isabelle Laye, Ana P. Rodriguez, Gavin M. Schmidt, Mary C. Doyle