Patents by Inventor Lasika Shyamalie SENARATNE-LENAGALA

Lasika Shyamalie SENARATNE-LENAGALA 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).

  • PIGMENT FOR MEAT SUBSTITUTE COMPOSITIONS
    Publication number: 20230320390
    Abstract: Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include Phycoerythrin. In an aspect, the pigment compositions include red algae or a red algae extract. In an aspect, the pigment compositions provide a pink and/or red color to raw meat substitutes that transitions to a brown color or to colorless after cooking.
    Type: Application
    Filed: August 31, 2021
    Publication date: October 12, 2023
    Applicant: Cargill, Incorporated
    Inventors: Tasha Hermes, Tristan Lipkie, Lasika Shyamalie Senaratne-Lenagala
  • Treatment of meat with carbonate salt
    Patent number: 10617137
    Abstract: A method of providing a carbonate salt for treatment of meat, including providing a bicarbonate salt; heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145° F. for a time until detectable production of CO2 has ceased; and applying the carbonate salt to meat prior to cooking of the meat.
    Type: Grant
    Filed: December 15, 2016
    Date of Patent: April 14, 2020
    Assignee: Cargill, Incorporated
    Inventors: Joshua L. Manley, Lasika Shyamalie Senaratne-Lenagala, Todd Wills
  • PREPARATION OF CARBONATE SALT AND TREATMENT OF MEAT WITH SAME
    Publication number: 20180360080
    Abstract: A method of providing a carbonate salt for treatment of meat, comprising providing a bicarbonate salt; heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145° F. for a time until detectable production of CO2 has ceased; and applying the carbonate salt to meat prior to cooking of the meat.
    Type: Application
    Filed: December 15, 2016
    Publication date: December 20, 2018
    Applicant: Cargill, Incorporated
    Inventors: Joshua L. MANLEY, Lasika Shyamalie SENARATNE-LENAGALA, Todd WILLS