Patents by Inventor George W. Haas
George W. Haas 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: 8859003Abstract: Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents. The process includes forming an emulsion of the enteric material and hydrophobic liquid in water, titrating the emulsion with an acid to form a particulate precipitate and optionally coating the particulate with a combination of enteric material and plasticizer.Type: GrantFiled: December 22, 2010Date of Patent: October 14, 2014Assignee: Intercontinental Great Brands LLCInventors: Ahmad Akashe, Anilkumar Ganapati Gaonkar, Les Lawrence, Amado R. Lopez, George W. Haas, Dana Sebesta, Yan Wang
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Patent number: 8613967Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: GrantFiled: August 2, 2012Date of Patent: December 24, 2013Assignee: Intercontinental Great Brands LLCInventors: Kenneth William Cale, George W. Haas, Jamie Allen Hestekin, Heather Marie Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle Elizabeth Perkins, Charles Wang
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Publication number: 20130064944Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: ApplicationFiled: August 2, 2012Publication date: March 14, 2013Inventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
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Patent number: 8236362Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: GrantFiled: January 12, 2011Date of Patent: August 7, 2012Assignee: Kraft Foods Global Brands LLCInventors: Kenneth William Cale, George W. Haas, Jamie Allen Hestekin, Heather Marie Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle Elizabeth Perkins, Charles Wang
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Publication number: 20110159103Abstract: Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents. The process includes forming an emulsion of the enteric material and hydrophobic liquid in water, titrating the emulsion with an acid to form a particulate precipitate and optionally coating the particulate with a combination of enteric material and plasticizer.Type: ApplicationFiled: December 22, 2010Publication date: June 30, 2011Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Ahmad Akashe, Anilkumar Ganapati Gaonkar, Les Lawrence, Amado R. Lopez, George W. Haas, Dana Sebesta, Yan Wang
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Publication number: 20110104344Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: ApplicationFiled: January 12, 2011Publication date: May 5, 2011Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
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Patent number: 7887864Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: GrantFiled: July 21, 2005Date of Patent: February 15, 2011Assignee: Kraft Foods Global Brands LLCInventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinging Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
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Patent number: 7744937Abstract: The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to undesirable compounds such as indole glucosinolates (for example 4-hydroxyglucobrassicin). The method provides an extract which has a ratio of glucoraphanin to 4-hydroxyglucobrassicin of about 70 or greater. The resulting extract has improved color and odor and may be dried or used directly as an additive in a variety of foodstuffs.Type: GrantFiled: August 9, 2005Date of Patent: June 29, 2010Assignee: Kraft Foods Global Brands LLCInventors: Leslie G. West, George W. Haas, Nathan Matusheski
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Publication number: 20100124598Abstract: The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to undesirable compounds such as indole glucosinolates (for example 4-hydroxyglucobrassicin). The method provides an extract which has a ratio of glucoraphanin to 4-hydroxyglucobrassicin of about 70 or greater. The resulting extract has improved color and odor and may be dried or used directly as an additive in a variety of foodstuffs.Type: ApplicationFiled: January 14, 2010Publication date: May 20, 2010Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Leslie G. West, George W. Haas, Nathan Matusheski
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Patent number: 7371419Abstract: The present invention relates to chemoprotective compounds and a method for producing chemoprotectant precursor-enriched extracts from crucifer seeds. More particularly, a method is provided for producing chemoprotectant precursor-enriched extracts from radish seeds with increased ratio of glucoraphanin to glucoraphenin. The general method comprises preparing an aqueous extract, contacting the aqueous extract with an adsorbent, removing the adsorbent to obtain a glucosinolate-containing extract, drying the glucosinolate-containing extract to obtain a dried glucosinolate-containing extract, mixing at least a portion of the dried glucosinolate-containing extract with a solvent to form a glucosinolate-containing suspension, clarifying the glucosinolate-containing suspension, contacting the glucosinolate-containing suspension with a catalyst, and introducing hydrogen for a time sufficient to obtain a chemoprotectant precursor-enriched extract.Type: GrantFiled: December 29, 2006Date of Patent: May 13, 2008Assignee: Kraft Foods Holdings, Inc.Inventors: Leslie G. West, Nam-Cheol Kim, George W. Haas, Nathan V. Matusheski
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Patent number: 7097874Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.Type: GrantFiled: July 26, 2004Date of Patent: August 29, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
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Patent number: 6908637Abstract: The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.Type: GrantFiled: December 18, 2002Date of Patent: June 21, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
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Publication number: 20040265450Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.Type: ApplicationFiled: July 26, 2004Publication date: December 30, 2004Applicant: KRAFT FOOD HOLDINGS, INC.Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
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Publication number: 20030203089Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.Type: ApplicationFiled: December 18, 2002Publication date: October 30, 2003Applicant: Kraft Foods Holdings, Inc.Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West