Patents by Inventor Ian Gordon Cooke

Ian Gordon Cooke 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 fat to protein ratio egg yolk product and methods for making and utilizing same
    Patent number: 7851008
    Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.
    Type: Grant
    Filed: April 30, 2007
    Date of Patent: December 14, 2010
    Inventors: James Stewart Campbell, Ian Gordon Cooke
  • HIGH FAT TO PROTEIN RATIO EGG YOLK PRODUCT AND METHODS FOR MAKING AND UTILIZING SAME
    Publication number: 20080268124
    Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.
    Type: Application
    Filed: April 30, 2007
    Publication date: October 30, 2008
    Applicant: IRI SEPARATION TECHNOLOGIES, INC.
    Inventors: James Stewart Campbell, Ian Gordon Cooke