Patents by Inventor Gert Bormann

Gert Bormann 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).

  • FLAVOR COMPOSITION FOR FOOD PRODUCTS
    Publication number: 20180303141
    Abstract: An umami taste and/or flavor enhancing composition which is obtained from cooking or blanching water of peas, the composition comprising (5R)-(?-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one.
    Type: Application
    Filed: June 22, 2016
    Publication date: October 25, 2018
    Inventors: Dirk Jacobus Maritz, Silke Schopp, Gert Bormann, Maria Monteiro de Araujo Silva, Gregory Schmauch, Helge Fritsch
  • Umami flavour composition from vegetable processing
    Patent number: 10064420
    Abstract: A process for preparing a flavor composition having an umami flavor/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavor-active compounds extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavor composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.
    Type: Grant
    Filed: December 11, 2012
    Date of Patent: September 4, 2018
    Assignee: Nestec S.A.
    Inventors: Silke Schopp, Gert Bormann, Dirk Jacobus Maritz, Helge Fritsch, Gregory Schmauch, Karoline Michaela Schmid, Stephanie Thillard Schweizer
  • UMAMI FLAVOUR COMPOSITION FROM VEGETABLE PROCESSING
    Publication number: 20150017308
    Abstract: A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds water extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.
    Type: Application
    Filed: December 11, 2012
    Publication date: January 15, 2015
    Inventors: Silke Schopp, Gert Bormann, Dirk Jacobus Maritz, Helge Fritsch, Gregory Schmauch, Karoline Michaela Schmid, Stephanie Thillard Schweizer