Patents by Inventor Johann F. Tergesen

Johann F. Tergesen 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).

  • FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
    Publication number: 20160235088
    Abstract: A soy protein product having a protein content of at least about 60 wt% (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
    Type: Application
    Filed: December 22, 2015
    Publication date: August 18, 2016
    Applicant: BURCON NUTRASCIENCE (MB) CORP.
    Inventors: Johann F. Tergesen, Kevin I. Segall, Sarah Medina
  • FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
    Publication number: 20150079263
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
    Type: Application
    Filed: March 8, 2013
    Publication date: March 19, 2015
    Inventors: Johann F. Tergesen, Kevin I. Segall, Sarah Medina
  • FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
    Publication number: 20140255591
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
    Type: Application
    Filed: April 7, 2014
    Publication date: September 11, 2014
    Inventors: Johann F. Tergesen, Kevin I. Segall, Sarah Medina
  • FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
    Publication number: 20130236628
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
    Type: Application
    Filed: March 8, 2013
    Publication date: September 12, 2013
    Inventors: Johann F. Tergesen, Kevin I. Segall, Sarah Medina