Patents by Inventor Jay Katcher

Jay Katcher 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).

  • Method of deflavoring soy-derived materials
    Publication number: 20040253355
    Abstract: Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.
    Type: Application
    Filed: January 12, 2004
    Publication date: December 16, 2004
    Inventors: Ahmad Akashe, Jay Katcher, Azza Hassanein
  • Method of deflavoring soy-derived materials
    Patent number: 6787173
    Abstract: Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.
    Type: Grant
    Filed: August 23, 2001
    Date of Patent: September 7, 2004
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Ahmad Akashe, Jay Katcher, Azza Hassanein
  • Method of deflavoring soy-derived materials
    Publication number: 20020102339
    Abstract: Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.
    Type: Application
    Filed: August 23, 2001
    Publication date: August 1, 2002
    Inventors: Ahmad Akashe, Jay Katcher, Azza Hassanein