Patents by Inventor John Westcott Finley
John Westcott 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).
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Patent number: 9119882Abstract: Disclosed is an adjuvant for improving the bioavailability of bioactive compositions. The adjuvant is prepared from a byproduct of mint flavor production. In vitro and in vivo testing confirms effectiveness. The adjuvant contains a mixture of compounds which is effective to improve the oral bioavailability of a bioactive composition normally having limited absorptivity, and it comprises a mixture of nonpolar compounds and compounds with some polar characteristics. In preferred form the nonpolar compounds comprise compounds selected from a group that includes terpene hydrocarbons and terpene derivatives and the compounds with some polar characteristics comprise compounds selected from a group that includes aldehydes, alcohols and ketones. The preferred compositions will have a ratio of nonpolar compounds and compounds with some polar characteristics is within the range of from 5:1 to 20:1. The adjuvants can enhance delivery of CoQ10 and other bioactive compositions, such as carotenoids (e.g.Type: GrantFiled: May 20, 2013Date of Patent: September 1, 2015Assignee: Flavor Liquidating (G) Corporation (new name for A. M. Todd Group, Inc.)Inventors: John Westcott Finley, John Weldon Finley, Igor Mezine, James M. Kehrer, II, Robert J. Justice, II
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Publication number: 20140186322Abstract: Disclosed is an adjuvant for improving the bioavailability of bioactive compositions. The adjuvant is prepared from a byproduct of mint flavor production. In vitro and in vivo testing confirms effectiveness. The adjuvant contains a mixture of compounds which is effective to improve the oral bioavailability of a bioactive composition normally having limited absorptivity, and it comprises a mixture of nonpolar compounds and compounds with some polar characteristics. In preferred form the nonpolar compounds comprise compounds selected from a group that includes terpene hydrocarbons and terpene derivatives and the compounds with some polar characteristics comprise compounds selected from a group that includes aldehydes, alcohols and ketones. The preferred compositions will have a ratio of nonpolar compounds and compounds with some polar characteristics is within the range of from 5:1 to 20:1. The adjuvants can enhance delivery of CoQ10 and other bioactive compositions, such as carotenoids (e.g.Type: ApplicationFiled: May 20, 2013Publication date: July 3, 2014Applicant: Flavor Liquidating (G) Corporation (new name of A. M. Todd Group, Inc.)Inventors: John Westcott Finley, John Weldon Finley, Igor Mezine, James M. Kehrer, II, Robert J. Justice, II
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Patent number: 8445037Abstract: Disclosed is an adjuvant for improving the bioavailability of bioactive compositions. The adjuvant is prepared from a byproduct of mint flavor production. In vitro and in vivo testing confirms effectiveness. The adjuvant contains a mixture of compounds which is effective to improve the oral bioavailability of a bioactive composition normally having limited absorptivity, and it comprises a mixture of nonpolar compounds and compounds with some polar characteristics. In preferred form the nonpolar compounds comprise compounds selected from a group that includes terpene hydrocarbons and terpene derivatives and the compounds with some polar characteristics comprise compounds selected from a group that includes aldehydes, alcohols and ketones. The preferred compositions will have a ratio of nonpolar compounds and compounds with some polar characteristics is within the range of from 5:1 to 20:1. The adjuvants can enhance delivery of CoQ10 and other bioactive compositions, such as carotenoids (e.g.Type: GrantFiled: October 28, 2009Date of Patent: May 21, 2013Assignee: A. M. Todd CompanyInventors: John Westcott Finley, John Weldon Finley, Igor Mezine, James M. Kehrer, II, Robert J. Justice, II
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Patent number: 8216621Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.Type: GrantFiled: June 15, 2011Date of Patent: July 10, 2012Assignee: Kraft Foods Global Brands LLCInventors: Wen-Sherng Cheng, John Westcott Finley, Bruce Campbell, Ariel Cudia
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Patent number: 8206772Abstract: Lipid compositions comprising specific mixtures of edible synthetic triglycerides are provided that are useful in formulating food products having highly desirable dietary benefits. The novel lipid compositions allow simultaneous access to highly desirable dietary benefits such as delivery of calorie reduction, weight management, health benefits, or any combination thereof, and they also may be formulated trans-fatty acid free.Type: GrantFiled: November 8, 2007Date of Patent: June 26, 2012Assignee: Kraft Foods Global Brands LLCInventors: Lawrence Paul Klemann, John Westcott Finley
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Publication number: 20110244083Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.Type: ApplicationFiled: June 15, 2011Publication date: October 6, 2011Inventors: Wen-Sherng Chen, John Westcott Finley, Bruce Campbell, Ariel Cudia
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Patent number: 7981453Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.Type: GrantFiled: December 29, 2004Date of Patent: July 19, 2011Assignee: Kraft Foods Global Brands LLCInventors: Wen-Sherng Chen, John Westcott Finley, Bruce Campbell, Ariel Cudia
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Patent number: 7771762Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.Type: GrantFiled: August 14, 2008Date of Patent: August 10, 2010Assignee: Kraft Foods Global Brands LLCInventors: Song Gao, John Westcott Finley, Vijay Kumar Arora, Wen-Sherng Chen, Douglas A. Smyth, Ahmad Akashe, Ronald Louis Meibach, Ariel S. Cudia
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Publication number: 20100197801Abstract: Disclosed is an adjuvant for improving the bioavailability of bioactive compositions. The adjuvant is prepared from a byproduct of mint flavor production. In vitro and in vivo testing confirms effectiveness. The adjuvant contains a mixture of compounds which is effective to improve the oral bioavailability of a bioactive composition normally having limited absorptivity, and it comprises a mixture of nonpolar compounds and compounds with some polar characteristics. In preferred form the nonpolar compounds comprise compounds selected from a group that includes terpene hydrocarbons and terpene derivatives and the compounds with some polar characteristics comprise compounds selected from a group that includes aldehydes, alcohols and ketones. The preferred compositions will have a ratio of nonpolar compounds and compounds with some polar characteristics is within the range of from 5:1 to 20:1. The adjuvants can enhance delivery of CoQ10 and other bioactive compositions, such as carotenoids (e.g.Type: ApplicationFiled: October 28, 2009Publication date: August 5, 2010Applicant: A. M. TODD COMPANYInventors: John Westcott Finley, John Weldon Finley, Igor Mezine, James M. Kehrer, II, Robert J. Justice, II
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Publication number: 20090123634Abstract: Lipid compositions comprising specific mixtures of edible synthetic triglycerides are provided that are useful in formulating food products having highly desirable dietary benefits. The novel lipid compositions allow simultaneous access to highly desirable dietary benefits such as delivery of calorie reduction, weight management, health benefits, or any combination thereof, and they also may be formulated trans-fatty acid free.Type: ApplicationFiled: November 8, 2007Publication date: May 14, 2009Inventors: Lawrence Paul Klemann, John Westcott Finley
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Publication number: 20080299607Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.Type: ApplicationFiled: August 14, 2008Publication date: December 4, 2008Applicant: Kraft Foods Global Brands LLCInventors: Song Gao, John Westcott Finley, Vijay Kumar Arora, Wen-Sherng Chen, Douglas A. Smyth, Ahmad Akashe, Ronald Louis Meibach, Ariel S. Cudia
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Patent number: 6855362Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.Type: GrantFiled: September 9, 2002Date of Patent: February 15, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Peter Harris Brown, John Westcott Finley
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Publication number: 20040086621Abstract: The present invention generally relates to a reduced calorie fat. More specifically, the present invention relates to a modified natural triglyceride which is metabolized less efficiently than traditional triglycerides resulting in reduced caloric intake.Type: ApplicationFiled: November 6, 2002Publication date: May 6, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: John Westcott Finley, Peter J. Huth
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Publication number: 20030003190Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.Type: ApplicationFiled: September 9, 2002Publication date: January 2, 2003Applicant: Kraft Foods, Inc.Inventors: Peter Harris Brown, John Westcott Finley
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Patent number: 6482449Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.Type: GrantFiled: January 26, 2001Date of Patent: November 19, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Peter Harris Brown, John Westcott Finley
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Publication number: 20020102328Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.Type: ApplicationFiled: January 26, 2001Publication date: August 1, 2002Applicant: Kraft Foods Holdings, Inc.Inventors: Peter Harris Brown, John Westcott Finley