Patents by Inventor Kaiser Rajinder Nauth

Kaiser Rajinder Nauth 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: 7001632
    Abstract: Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e.g., lactic acid), and a phenol-based antioxidant (e.g., tertiary butylhydroquinone). Such improved antimicrobial compositions are useful in imparting improved antibacterial activity to food products, especially products having a relatively high water activity including cooked or uncooked meat products, cheeses, and the like.
    Type: Grant
    Filed: March 3, 2003
    Date of Patent: February 21, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Kaiser Rajinder Nauth, Zuoxing Zheng
  • Publication number: 20040175473
    Abstract: Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e.g., lactic acid), and a phenol-based antioxidant (e.g., tertiary butylhydroquinone). Such improved antimicrobial compositions are useful in imparting improved antibacterial activity to food products, especially products having a relatively high water activity including cooked or uncooked meat products, cheeses, and the like.
    Type: Application
    Filed: March 3, 2003
    Publication date: September 9, 2004
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Kaiser Rajinder Nauth, Zuoxing Zheng
  • Patent number: 6238717
    Abstract: An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then packed into individual containers. At the pH of the cottage cheese product, the calcium carbonate is converted to carbonic acid which is then converted to carbon dioxide, normally over about a two week period at refrigeration temperatures within the package. Conventional cold pack cottage cheese has an average shelf life of about 20 to about 30 days at refrigeration temperatures. The improved cottage cheese described herein has an average shelf life of about 30 to 40 days or longer at refrigeration temperatures. The increased stability is obtained without loss of organoleptic properties and without extensive process modifications.
    Type: Grant
    Filed: January 10, 2000
    Date of Patent: May 29, 2001
    Assignee: Kraft Foods, Inc.
    Inventors: David K. Hayashi, Kaiser Rajinder Nauth