Patents by Inventor Jacob Israelachvili
Jacob Israelachvili 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).
-
Patent number: 10925305Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.Type: GrantFiled: June 6, 2019Date of Patent: February 23, 2021Assignee: TWIN CUPS, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Publication number: 20190281877Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.Type: ApplicationFiled: June 6, 2019Publication date: September 19, 2019Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Patent number: 10412987Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.Type: GrantFiled: July 26, 2016Date of Patent: September 17, 2019Assignee: Twin Cups, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Publication number: 20190002787Abstract: Disclosed herein are star-shaped macromolecular structures comprising a hyper-branched silicon containing core grafted with a well-defined and controllable number of alkyl (methyl)acrylate (co)polymer arms. The presence of the robust inorganic core provides additional resilience against mechanical degradation and therefore enhanced additive life time. Control over the additive architecture was complemented by tunability of the length of the grafted polymers by making use of controlled radical based polymerization techniques. The performance of these novel inorganic-organic star-shaped hybrids were compared to traditional fully organic lubricant additives. Detailed analysis revealed the multi-functional character of the hybrids by simultaneously performing as bulk viscosity modifiers, boundary lubricant, and wear protectants while being dispersed in a commercially available base oil for automotive lubrication purposes.Type: ApplicationFiled: July 2, 2018Publication date: January 3, 2019Applicant: The Regents of the University of CaliforniaInventors: Bas van Ravensteijn, Raghida Bou Zerdan, Watanabe Takumi, Dongjin Seo, Nicholas Cadirov, Jeffrey Gerbec, Craig J. Hawker, Jacob Israelachvili, Matthew E. Helgeson
-
Patent number: 9723852Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.Type: GrantFiled: September 11, 2015Date of Patent: August 8, 2017Assignee: Twin Cups, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Patent number: 9723853Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.Type: GrantFiled: September 11, 2015Date of Patent: August 8, 2017Assignee: Twin Cups, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Patent number: 9675100Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.Type: GrantFiled: December 31, 2015Date of Patent: June 13, 2017Assignee: Twin Cups, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Publication number: 20170035080Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.Type: ApplicationFiled: December 31, 2015Publication date: February 9, 2017Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Publication number: 20170035090Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.Type: ApplicationFiled: July 26, 2016Publication date: February 9, 2017Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Patent number: 9545360Abstract: A method for providing a saccharide based lubricating or protective coating or layer on a substrate surface is provided. In particular, a lubricity and/or protective coating or layer made by said method is provided. Pharmaceutical packages or other vessels coated by said method and the use of such pharmaceutical packages or other vessels protecting a compound or composition contained or received in said vessel with a protective coating against mechanical and/or chemical effects of the surface of the vessel without a protective coating material are also provided.Type: GrantFiled: May 9, 2013Date of Patent: January 17, 2017Assignee: SiO2 Medical Products, Inc.Inventors: John T. Felts, Thomas E. Fisk, Robert S. Abrams, John Ferguson, Jonathan R. Freedman, Robert J. Pangborn, Peter Sagona, Christopher Weikart, Jacob Israelachvili
-
Publication number: 20160000102Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.Type: ApplicationFiled: September 11, 2015Publication date: January 7, 2016Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Publication number: 20150374004Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.Type: ApplicationFiled: September 11, 2015Publication date: December 31, 2015Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Publication number: 20150320062Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.Type: ApplicationFiled: April 29, 2015Publication date: November 12, 2015Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Patent number: 9167826Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.Type: GrantFiled: April 29, 2015Date of Patent: October 27, 2015Assignee: Twin Cups, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Patent number: 9040107Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.Type: GrantFiled: May 6, 2014Date of Patent: May 26, 2015Assignee: Twin Cups, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Publication number: 20150126941Abstract: A method for providing a saccharide based lubricating or protective coating or layer on a substrate surface is provided. In particular, a lubricity and/or protective coating or layer made by said method is provided. Pharmaceutical packages or other vessels coated by said method and the use of such pharmaceutical packages or other vessels protecting a compound or composition contained or received in said vessel with a protective coating against mechanical and/or chemical effects of the surface of the vessel without a protective coating material are also provided.Type: ApplicationFiled: May 9, 2013Publication date: May 7, 2015Applicant: SiO2 Medical Products, Inc.Inventors: John T. Felts, Thomas E. Fisk, Robert S. Abrams, John Ferguson, Jonathan R. Freedman, Robert J. Pangborn, Peter Sagona, Christopher Weikart, Jacob Israelachvili
-
Publication number: 20150118358Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.Type: ApplicationFiled: May 6, 2014Publication date: April 30, 2015Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
-
Patent number: 8646345Abstract: A mounting system for samples and instruments for use with a measuring device such as a surface forces apparatus has a housing and a sample mount assembly positioned within the housing. The sample mount assembly has a pivot arm having a first edge and a flexing section. A spring has a first end coupled to the pivot arm. A first sample holder is coupled to the second end of the spring. A second sample holder is positioned in proximity to the first sample holder.Type: GrantFiled: November 20, 2012Date of Patent: February 11, 2014Inventor: Jacob Israelachvili
-
Patent number: 8646344Abstract: A mounting system for samples and instruments for use with a measuring device such as a surface forces apparatus has a housing and a sample mount assembly positioned within the housing. The sample mount assembly has a pivot arm having a first edge and a flexing section. A spring has a first end coupled to the pivot arm. A first sample holder is coupled to the second end of the spring. A second sample holder is positioned in proximity to the first sample holder.Type: GrantFiled: November 20, 2012Date of Patent: February 11, 2014Inventor: Jacob Israelachvili
-
Publication number: 20130327160Abstract: A mounting system for samples and instruments for use with a measuring device such as a surface forces apparatus has a housing and a sample mount assembly positioned within the housing. The sample mount assembly has a pivot arm having a first edge and a flexing section. A spring has a first end coupled to the pivot arm. A first sample holder is coupled to the second end of the spring. A second sample holder is positioned in proximity to the first sample holder.Type: ApplicationFiled: November 20, 2012Publication date: December 12, 2013Inventor: Jacob Israelachvili