Patents by Inventor Helge S Pedersen

Helge S Pedersen 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).

  • Gelling vegetable protein
    Patent number: 7081257
    Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
    Type: Grant
    Filed: June 16, 2003
    Date of Patent: July 25, 2006
    Inventors: Charles W Monagle, Helge S Pedersen, Carmen M Darland, Navpreet Singh
  • Gelling vegetable protein
    Patent number: 6797288
    Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
    Type: Grant
    Filed: January 15, 2002
    Date of Patent: September 28, 2004
    Assignee: Solae, LLC
    Inventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh
  • Gelling vegetable protein
    Publication number: 20030232121
    Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
    Type: Application
    Filed: June 16, 2003
    Publication date: December 18, 2003
    Inventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh
  • Gelling vegetable protein
    Publication number: 20030045689
    Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
    Type: Application
    Filed: January 15, 2002
    Publication date: March 6, 2003
    Inventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh