Patents by Inventor Julie Anne GROVER

Julie Anne GROVER 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).

  • Publication number: 20200359646
    Abstract: A beverage precursor can include agglomerated particles including a coffee component, a dairy component, and a sweetener. A beverage capsule configured for use in a brew-on-demand beverage apparatus can contain a beverage precursor. A method of making a beverage can include contacting a beverage precursor with water or another liquid.
    Type: Application
    Filed: May 17, 2019
    Publication date: November 19, 2020
    Inventors: Julie Anne Grover, Judith Gulten Moca
  • Patent number: 10416256
    Abstract: Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.
    Type: Grant
    Filed: May 10, 2017
    Date of Patent: September 17, 2019
    Assignee: PepsiCo, Inc.
    Inventors: Robert Corkery, Chris Dimelow, Sergey V. Dvinskikh, Adam Feiler, Istvan Furo, Eapen George, Peter Given, Julie Anne Grover, Pavel V. Yushmanov
  • Publication number: 20170276750
    Abstract: Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.
    Type: Application
    Filed: May 10, 2017
    Publication date: September 28, 2017
    Inventors: Robert CORKERY, Chris DIMELOW, Sergey V. DVINSKIKH, Adam FEILER, Istvan FURO, Eapen GEORGE, Peter GIVEN, Julie Anne GROVER, Pavel V. YUSHMANOV
  • Patent number: 9678185
    Abstract: Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: June 13, 2017
    Assignee: PepsiCo, Inc.
    Inventors: Robert Corkery, Chris Dimelow, Sergey V. Dvinskikh, Adam Feiler, Istvan Furo, Eapen George, Peter Given, Julie Anne Grover, Pavel V. Yushmanov
  • Publication number: 20170027208
    Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
    Type: Application
    Filed: October 14, 2016
    Publication date: February 2, 2017
    Inventors: Eapen George, Peter S. Given, JR., Julie Anne Grover, Lia Guardiola, Graciela Wild Padua, Yi Wang
  • Patent number: 9504274
    Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
    Type: Grant
    Filed: April 12, 2011
    Date of Patent: November 29, 2016
    Assignees: Frito-Lay North America, Inc., The Board of Trustees of the University of Illinois, a body corporate and politic of the State of Illinois
    Inventors: Eapen George, Peter S Given, Jr., Julie Anne Grover, Lia Guardiola, Graciela Wild Padua
  • Publication number: 20140266194
    Abstract: Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: Robert Corkery, Chris Dimelow, Sergey V. Dvinskikh, Adam Feiler, Istvan Furo, Eapen George, Peter Given, Julie Anne Grover, Pavel V. Yushmanov
  • Publication number: 20130064946
    Abstract: A process in which the extract of an extraction process, such as a supercritical fluid extraction process, such as a fugitive extract and particularly an ingestible extract, is recovered by depositing the extract within the pores of a porous particle that is suitable for direct use as a food additive, or as a nutraceutical.
    Type: Application
    Filed: April 20, 2012
    Publication date: March 14, 2013
    Applicant: PEPSICO, INC.
    Inventors: Anthony James CLARK, Justin Andrew FRENCH, Eapen GEORGE, Julie Anne GROVER, Rashmi TIWARI, Gregory Lee YEP
  • Publication number: 20110223297
    Abstract: The present invention generally relates to the use of porous particles to control the release of a liquid, such as the release of a flavor in a food product. Liquid components, such as flavorants, are loaded into porous particles to form a composition. The pore diameter, pore tortuosity and loading parameters determine the characteristics of the composition and the release profile of the liquid.
    Type: Application
    Filed: March 12, 2010
    Publication date: September 15, 2011
    Applicant: PEPSICO., INC.
    Inventors: Robert CORKERY, Adam FEILER, Julie Anne GROVER, Chris DIMELOW, Eapen GEORGE
  • Publication number: 20110189353
    Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
    Type: Application
    Filed: April 12, 2011
    Publication date: August 4, 2011
    Applicants: FRITO-LAY NORTH AMERICA, INC., State of Illinois
    Inventors: Eapen George, Peter S Given, JR., Julie Anne Grover, Lia Guardiola, Graciela Wild Padua, Yi Wang
  • Publication number: 20100189845
    Abstract: A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavoring encapsulated by a prolamin.
    Type: Application
    Filed: January 27, 2009
    Publication date: July 29, 2010
    Applicant: FRITO-LAY NORTH AMERICA INC.
    Inventors: Julie Anne GROVER, Kevin Arthur HEITFELD, James Dean OXLEY, Joseph Thomas PERSYN