Patents by Inventor Kevin W. Lang

Kevin W. Lang 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: 20110038988
    Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
    Type: Application
    Filed: October 20, 2010
    Publication date: February 17, 2011
    Applicant: Delavau LLC
    Inventor: Kevin W. Lang
  • Publication number: 20110033578
    Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
    Type: Application
    Filed: October 20, 2010
    Publication date: February 10, 2011
    Applicant: Delavau LLC
    Inventor: Kevin W. Lang
  • Publication number: 20110033579
    Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
    Type: Application
    Filed: October 20, 2010
    Publication date: February 10, 2011
    Applicant: Delavau LLC
    Inventor: Kevin W. Lang
  • Patent number: 7883552
    Abstract: Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.
    Type: Grant
    Filed: February 15, 2007
    Date of Patent: February 8, 2011
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, Raya Levin, James W. Dibble, Gregory B. Murphy
  • Publication number: 20100330256
    Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise intimate admixtures calcium carbonate and an acid such as citric acid.
    Type: Application
    Filed: September 10, 2010
    Publication date: December 30, 2010
    Applicant: Delavau LLC
    Inventors: Kevin W. Lang, James W. Dibble, Gregory B. Murphy
  • Patent number: 7850988
    Abstract: Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.
    Type: Grant
    Filed: October 25, 2006
    Date of Patent: December 14, 2010
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, James W. Dibble, Raya Levin, Gregory B. Murphy
  • Patent number: 7820221
    Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
    Type: Grant
    Filed: May 19, 2006
    Date of Patent: October 26, 2010
    Assignee: Delavau LLC
    Inventor: Kevin W. Lang
  • Patent number: 7807125
    Abstract: Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.
    Type: Grant
    Filed: October 25, 2006
    Date of Patent: October 5, 2010
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, James W. Dibble, Raya Levin, Gregory B. Murphy
  • Patent number: 7695528
    Abstract: Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.
    Type: Grant
    Filed: February 15, 2007
    Date of Patent: April 13, 2010
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, Raya Levin, James W. Dibble, Gregory B. Murphy
  • Patent number: 7666457
    Abstract: Dry mixes for forming dough and batters are provided comprising homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth due to the presence of glycerine. Food products prepared from the dry mixes exhibit several benefits including improved moisture retention and/or increased shelf-life.
    Type: Grant
    Filed: February 25, 2009
    Date of Patent: February 23, 2010
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, James W. Dibble
  • Patent number: 7595075
    Abstract: Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed.
    Type: Grant
    Filed: August 4, 2006
    Date of Patent: September 29, 2009
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, James W. Dibble, Gregory B. Murphy
  • Publication number: 20070269493
    Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
    Type: Application
    Filed: November 17, 2006
    Publication date: November 22, 2007
    Applicant: DELAVAU L.L.C.
    Inventor: Kevin W. Lang
  • Publication number: 20070269558
    Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
    Type: Application
    Filed: May 19, 2006
    Publication date: November 22, 2007
    Inventor: Kevin W. Lang
  • Patent number: 7252850
    Abstract: High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives comprise protein and/or fiber, at least one hydrocolloid, oil, and water and may optionally comprise minerals and emulsifiers.
    Type: Grant
    Filed: May 30, 2003
    Date of Patent: August 7, 2007
    Assignee: Delavau LLC
    Inventors: Raya Levin, Kevin W. Lang, Gregory B. Murphy, James W. Dibble
  • Patent number: 7198653
    Abstract: Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.
    Type: Grant
    Filed: July 31, 2003
    Date of Patent: April 3, 2007
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, Raya Levin, James W. Dibble, Gregory B. Murphy
  • Patent number: 7169417
    Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.
    Type: Grant
    Filed: June 16, 2005
    Date of Patent: January 30, 2007
    Assignee: Delavau LLC
    Inventors: James W. Dibble, Kevin W. Lang, Gregory B. Murphy
  • Patent number: 7166313
    Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.
    Type: Grant
    Filed: February 2, 2004
    Date of Patent: January 23, 2007
    Assignee: Delavau L.L.C.
    Inventors: James W. Diddle, Kevin W. Lang, Gregory B. Murphy
  • Publication number: 20040241303
    Abstract: High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives comprise protein and/or fiber, at least one hydrocolloid, oil, and water and may optionally comprise minerals and emulsifiers.
    Type: Application
    Filed: May 30, 2003
    Publication date: December 2, 2004
    Inventors: Raya Levin, Kevin W. Lang, Gregory B. Murphy, James W. Dibble
  • Patent number: 5403610
    Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.
    Type: Grant
    Filed: December 15, 1992
    Date of Patent: April 4, 1995
    Assignee: Kraft General Foods, Inc.
    Inventors: Gregory B. Murphy, Kevin W. Lang, Barry N. Frake, William J. Entenmann
  • Patent number: 5344664
    Abstract: Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must be between 2:1 and 4:1 and the moisture between about 10% to about 15%. Hydrated food ingredients are added to retain at least some of the moisture in the bound state. Other ingredients which may be added to the formulation include syrups, milk solids and starch. The chips can be made by simply blending the dry ingredients and adding the moisture to form a dough in the form of a dry, crumbly paste. The dough is mixed or worked up well and then formed into the desired shape. The shape is then cut into pieces similar to chocolate chips.
    Type: Grant
    Filed: August 26, 1993
    Date of Patent: September 6, 1994
    Assignee: Kraft General Foods, Inc.
    Inventors: Mark D. Fitch, Gerard Eckhardt, Wendy A. Anderson, Mario A. Anelich, Barry N. Frake, Kevin W. Lang, Alfred Mannheimer