Patents by Inventor Jonathan Arthur Gray

Jonathan Arthur Gray 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).

  • Systems and methods using physical energy technology to produce non-dairy protein base and value-added utilization of the co-product
    Patent number: 11582987
    Abstract: A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.
    Type: Grant
    Filed: June 5, 2018
    Date of Patent: February 21, 2023
    Assignee: WhiteWave Services, Inc.
    Inventors: Huimin Krystal Zhang, Jonathan Arthur Gray, Luke Michael Chavez, Wendy Kay Behr
  • SYSTEMS AND METHODS USING PHYSICAL ENERGY TECHNOLOGY TO PRODUCE NON-DAIRY PROTEIN BASE AND VALUE-ADDED UTILIZATION OF THE CO-PRODUCT
    Publication number: 20210092977
    Abstract: A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.
    Type: Application
    Filed: June 5, 2018
    Publication date: April 1, 2021
    Inventors: Huimin Krystal Zhang, Jonathan Arthur Gray, Luke Michael Chavez, Wendy Kay Behr
  • SYSTEMS AND METHODS USING PHYSICAL ENERGY TECHNOLOGY TO PRODUCE NON-DAIRY PROTEIN BASE AND VALUE-ADDED UTILIZATION OF THE CO-PRODUCT
    Publication number: 20180352833
    Abstract: A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ultrasonication unit according to ultrasonication settings. The ultrasonication settings are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient. In certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.
    Type: Application
    Filed: June 7, 2017
    Publication date: December 13, 2018
    Inventors: Huimin Krystal Zhang, Jonathan Arthur Gray, Luke Michael Chavez, Wendy Kay Behr
  • Soy-based food products and methods
    Publication number: 20030008061
    Abstract: Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in the product in greater amounts by weight than the cereal grain. The defatted soy flakes may be pre-toasted to reduce the bittery, beany off-flavors of the soybean. Methods of producing the soy-based, flaked food products are also provided.
    Type: Application
    Filed: May 14, 2002
    Publication date: January 9, 2003
    Inventors: Jonathan Arthur Gray, Nicholas Louis Rozzi, Laura Ann Zimmer, Atina Marie Biehle, Avery Kent Solco, Aaron Lee Davis
  • Soy-based food products and methods
    Patent number: 6391374
    Abstract: Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in the product in greater amounts by weight than the cereal grain. The defatted soy flakes may be pre-toasted to reduce the bittery, beany off-flavors of the soybean. Methods of producing the soy-based, flaked food products are also provided.
    Type: Grant
    Filed: May 1, 2000
    Date of Patent: May 21, 2002
    Assignee: Purdue Research Foundation
    Inventors: Jonathan Arthur Gray, Nicholas Louis Rozzi, Laura Ann Zimmer, Atina Marie Biehle, Avery Kent Solco, Aaron Lee Davis