Patents by Inventor Lawrence Carns

Lawrence Carns 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).

  • Methods for increasing the clarity and refreshing attributes and reducing the bitterness and astringency of green tea
    Patent number: 10820606
    Abstract: Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using the ultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. The ultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage.
    Type: Grant
    Filed: December 16, 2014
    Date of Patent: November 3, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Johannes Cilliers, Lawrence Carns
  • METHODS FOR INCREASING THE CLARITY AND REFRESHING ATTRIBUTES AND REDUCING THE BITTERNESS AND ASTRINGENCY OF GREEN TEA
    Publication number: 20170000150
    Abstract: Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using the ultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. The ultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage.
    Type: Application
    Filed: December 16, 2014
    Publication date: January 5, 2017
    Inventors: Johannes Cilliers, Lawrence Carns