Patents by Inventor Jeffrey John Kester
Jeffrey John Kester 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).
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Patent number: 8697150Abstract: A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.Type: GrantFiled: March 31, 2010Date of Patent: April 15, 2014Assignee: The Procter & Gamble CompanyInventors: Athula Ekanayake, Scott Alan Vandiest, Jeffrey John Kester, Paul Henry Zoutendam, Jairus R. D. David
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Patent number: 8475862Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.Type: GrantFiled: September 30, 2011Date of Patent: July 2, 2013Assignee: The Procter & Gamble CompanyInventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li, Gerhard Norbert Zehenbauer, Paul Ralph Bunke
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Patent number: 8449933Abstract: Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.Type: GrantFiled: June 30, 2004Date of Patent: May 28, 2013Assignee: The Procter & Gamble CompanyInventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li
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Publication number: 20120315369Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.Type: ApplicationFiled: June 10, 2011Publication date: December 13, 2012Inventors: Jeffrey John Kester, Bulent Binbuga, Prem Singh, Atul H. Mistry, Ware Flora
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Patent number: 8277859Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.Type: GrantFiled: November 29, 2011Date of Patent: October 2, 2012Assignee: The Procter & Gamble CompanyInventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li, Gerhard Norbert Zehenbauer, Paul Ralph Bunke
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Publication number: 20120070557Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.Type: ApplicationFiled: November 29, 2011Publication date: March 22, 2012Inventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li, Gerhard Norbert Zehenbauer, Paul Ralph Bunke
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Publication number: 20120052176Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.Type: ApplicationFiled: September 30, 2011Publication date: March 1, 2012Inventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li, Gerhard Norbert Zehenbauer, Paul Ralph Bunke
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Publication number: 20120003369Abstract: A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food product to an intermediate pH of the food product, adding a second acid to the food product so as to adjust the intermediate pH of the food product to a final pH of the food product, wherein an acidified food product having the final p is produced.Type: ApplicationFiled: June 30, 2010Publication date: January 5, 2012Inventors: Athula Ekanayake, Jeffrey John Kester
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Publication number: 20120003371Abstract: A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food product with a preservative composition comprising a moisture sensitive isothiocyanate compound, wherein the acidifying and treating produce an acidified and preserved food product.Type: ApplicationFiled: June 30, 2010Publication date: January 5, 2012Inventors: Athula Ekanayake, Jeffrey John Kester
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Patent number: 8084072Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.Type: GrantFiled: December 21, 2009Date of Patent: December 27, 2011Assignee: Procter & GambleInventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li, Gerhard Norbert Zehenbauer, Paul Ralph Bunke
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Publication number: 20110245526Abstract: A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.Type: ApplicationFiled: March 31, 2010Publication date: October 6, 2011Inventors: Athula Ekanayake, Scott Alan Vandiest, Jeffrey John Kester, Paul Henry Zoutendam, Jairus R.D. David
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Publication number: 20110244078Abstract: A white mustard essential oil having from about 30% to about 35% 4-hydroxybenzyl isothiocyanate, by weight. An enriched white mustard essential oil having about 30% to about 80% 4-hydroxybenzyl isothiocyanate, by weight. A food or beverage product can include the enriched white mustard essential oil. A flour including a mustard flour, wherein the mustard flour is substantially free of sinalbin.Type: ApplicationFiled: March 31, 2010Publication date: October 6, 2011Inventors: Athula Ekanayake, Scott Alan Vandiest, Jeffrey John Kester, Paul Henry Zoutendam, Jairus R. D. David
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Publication number: 20100098822Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.Type: ApplicationFiled: December 21, 2009Publication date: April 22, 2010Inventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li, Gerhard Norbert Zehenbauer, Paul Ralph Bunke
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Patent number: 7658961Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.Type: GrantFiled: August 9, 2004Date of Patent: February 9, 2010Assignee: The Procter & Gamble CompanyInventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li, Gerhard Norbert Zehenbauer, Paul Ralph Bunke
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Publication number: 20080268129Abstract: Disclosed are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also disclosed is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins.Type: ApplicationFiled: July 3, 2008Publication date: October 30, 2008Inventors: Jeffrey John Kester, Ashok Premchand Luhadiya, Gerhard Norbert Zehentbauer
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Patent number: 7419693Abstract: Included are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also included is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins.Type: GrantFiled: July 1, 2004Date of Patent: September 2, 2008Assignee: The Procter & Gamble CompanyInventors: Jeffrey John Kester, Ashok Premchand Luhadiya, Gerhard Norbert Zehentbauer
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Patent number: 7241468Abstract: Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.Type: GrantFiled: December 18, 2000Date of Patent: July 10, 2007Assignee: The Procter & Gamble CompanyInventors: Russell Bruce Naber, Jeffrey John Kester, Johnson Watson McRorie, Jr., Stacey Lynne Adams, Richard Gerard Schafermeyer
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Patent number: 6899905Abstract: The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with—healthy eating or enjoying what they eat.Type: GrantFiled: April 6, 2001Date of Patent: May 31, 2005Assignee: Mid-America Commercialization CorporationInventors: Robert Lawrence Prosise, Christopher Randall Beharry, Joseph James Elsen, Ralph Lawrence Helmers, Jr., Tamara Jocelyn Kearney, Jeffrey John Kester, Brenda Kay Murphy, Raymond Louis Niehoff, Kathleen Hack Noble, Richard Nicholas Reinhart, Jr., Robert Joseph Sarama, Li-Hsin Tsai, Susana Rosa Waimin Siu, Thomas Joseph Wehmeier, Vince York-Leung Wong
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Patent number: 6846501Abstract: Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.Type: GrantFiled: April 6, 2001Date of Patent: January 25, 2005Assignee: Mid-America Commercialization CorporationInventors: Robert Lawrence Prosise, Christopher Randall Beharry, Joseph James Elsen, Ralph Lawrence Helmers, Jr., Jeffrey John Kester, Raymond Louis Niehoff, Robert Joseph Sarama, Susana Rosa Waimin Siu, Thomas Joseph Wehmeier, Vince York-Leung Wong
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Patent number: 6827954Abstract: The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with—healthy eating or enjoying what they eat.Type: GrantFiled: April 6, 2001Date of Patent: December 7, 2004Assignee: Mid-America Commercialization CorporationInventors: Robert Lawrence Prosise, Christopher Randall Beharry, Joseph James Elsen, Ralph Lawrence Helmers, Jr., Tamara Jocelyn Kearney, Jeffrey John Kester, Brenda Kay Murphy, Raymond Louis Niehoff, Kathleen Hack Noble, Richard Nicholas Reinhart, Jr., Robert Joseph Sarama, Charles Henry Taylor, Li-Hsin Tsai, Susana Rosa Waimin Siu, Thomas Joseph Wehmeier, Vince York-Leung Wong