Patents by Inventor John W. Finley
John W. Finley 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: 11617382Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.Type: GrantFiled: December 16, 2020Date of Patent: April 4, 2023Assignee: Board of Supervisors of Louisiana State University and Agricultural and Mechanical CollegeInventors: John W. Finley, Thomas Gettys, Frank L. Greenway
-
Publication number: 20210100268Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.Type: ApplicationFiled: December 16, 2020Publication date: April 8, 2021Applicant: Board of Supervisors of Louisiana State University and Agricultural and Mechanical CollegeInventors: John W. Finley, Thomas Gettys, Frank L. Greenway
-
Patent number: 10897921Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.Type: GrantFiled: June 4, 2014Date of Patent: January 26, 2021Assignee: Board of Supervisors of Louisiana State University and Agricultural and Mechanical CollegeInventors: John W. Finley, Thomas Gettys, Frank L. Greenway
-
Publication number: 20200214324Abstract: Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.Type: ApplicationFiled: March 18, 2020Publication date: July 9, 2020Applicant: Board of Supervisors of Louisiana State University and Agricultural and Mechanical CollegeInventors: John W. Finley, Darryl Holliday, Joan M. King, Alfredo D. Prudente, JR.
-
Publication number: 20160128363Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.Type: ApplicationFiled: June 4, 2014Publication date: May 12, 2016Applicant: Board of Supervisors of Louisiana State University and Agricultural and Mechanical CollegeInventors: John W. FINLEY, Thomas GETTYS, Frank L. GREENWAY
-
Publication number: 20120232166Abstract: Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.Type: ApplicationFiled: October 4, 2010Publication date: September 13, 2012Inventors: John W. Finley, Darryl Holliday, Joan M. King, Alfredo D. Prudente, JR.
-
Publication number: 20100266665Abstract: A process for obtaining fenugreek flour from fenugreek seeds has been developed, and the flour incorporated into baked or other food products. The processed fenugreek flour from boiled seeds was easier to add into food products than whole seeds and did not compromise the food's taste or texture. This fenugreek flour can be included in everyday food items and will allow increased use in fenugreek to aid in the prevention of diabetes and obesity. Using this flour, a fenugreek bread formula was developed, and the bread was produced in a commercial bakery by incorporating fenugreek flour into a standard wheat bread formula. Eight diet controlled diabetic subjects were served wheat bread with about 5% fenugreek, and the consumption of the fenugreek bread was shown to reduce serum insulin indicating the bioactivity of the fenugreek remained in the bread.Type: ApplicationFiled: April 19, 2010Publication date: October 21, 2010Inventors: Jack N. Losso, John W. Finley, Darryl L. Holliday, Luke A. Mumphrey
-
Patent number: 6113972Abstract: The present invention relates to phytosterol protein complex which is comprised of an amount of phytosterol, an amount of protein, and an amount of edible oil, with the phytosterol protein complex designed to increase the bioavailability of the phytosterol, so that if consumed on a regular basis hopefully cholesterol levels will be lowered in the subject consuming the phytosterol protein complex. The present invention also relates to methods for forming the phytosterol protein complex, methods for potentially lowering cholesterol in humans, and methods for forming food products made from the phytosterol protein complex.Type: GrantFiled: December 3, 1998Date of Patent: September 5, 2000Assignee: Monsanto Co.Inventors: Glenn Corliss, John W. Finley, Hemendra N. Basu, Frank Kincs, Lenora Howard
-
Patent number: 5837300Abstract: Mixtures of liquid sucrose fatty acid esters comprise an improved class of physiologically compatible fat replacements for foods. The compositions melt cleanly at 95.degree. F. or below and comprise at least 35 percent of a mixture of tetra-, penta- and hexa- esters.Type: GrantFiled: December 19, 1990Date of Patent: November 17, 1998Assignee: Nabisco Technology CompanyInventors: Lawrence P. Klemann, John W. Finley
-
Patent number: 5806837Abstract: A snow jack for use with snowmobiles or other off-road vehicles includes a telescoping upright structure with a ratchet and pawl lifting mechanism removably connectible at its top. A strap with a hook extends from the lifting mechanism to engage the snowmobile. The lower telescoping member has a reinforcing fiberglass core. The telescoping members may be secured relative to each other to facilitate height adjustment. Brackets are also provided to attach the upright structure to the running board of the snowmobile.Type: GrantFiled: May 17, 1996Date of Patent: September 15, 1998Inventors: John H. Cargill, Robert O. Finley, John W. Finley
-
Patent number: 5662953Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: November 8, 1995Date of Patent: September 2, 1997Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveille, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr.
-
Patent number: 5565232Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: June 7, 1995Date of Patent: October 15, 1996Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveilla, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr.
-
Patent number: 5552174Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: June 7, 1995Date of Patent: September 3, 1996Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveille, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr,
-
Patent number: 5456939Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: December 29, 1993Date of Patent: October 10, 1995Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveille, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr.
-
Patent number: 5411756Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: December 29, 1993Date of Patent: May 2, 1995Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveille, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr.
-
Patent number: 5378490Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: June 28, 1993Date of Patent: January 3, 1995Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveille, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr.
-
Patent number: 5286512Abstract: Diol lipid analogues, notably fatty acid diesters of various dihydric alcohols containing 4 to 10 carbon atoms, are physiologically compatible fat replacements for edible compositions. Preferred compounds are partially digestible.Type: GrantFiled: April 24, 1991Date of Patent: February 15, 1994Assignee: Nabisco, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
-
Patent number: 5268192Abstract: The present invention relates to nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nut products have the organoleptic character of full fat nut products but a much lower calorie content.Type: GrantFiled: May 11, 1993Date of Patent: December 7, 1993Assignee: Nabisco, Inc.Inventors: Denise Zook, Ruth A. Yost, Edward L. Wheeler, Michael S. Otterburn, John W. Finley
-
Patent number: 5266346Abstract: Ester- and alkoxy-extended ester derivatives as edible fat mimetics for food compositions are disclosed. These compounds have aliphatic two- to twelve- carbon backbones to which are attached at least one fatty acid in ester linkage and at least one fatty acid or fatty alcohol in hydroxycarboxylate-, dicarboxylate-, ethoxylate- or propoxylate-extended ester linkage. Preferred compounds are partially digestible.Type: GrantFiled: October 18, 1991Date of Patent: November 30, 1993Assignee: Nabisco, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
-
Patent number: 5258197Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: December 6, 1991Date of Patent: November 2, 1993Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveille, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr.