Patents by Inventor Leslie G. West
Leslie G. West 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).
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Patent number: 10716765Abstract: Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.Type: GrantFiled: March 13, 2018Date of Patent: July 21, 2020Assignee: Intercontinental Great Brands LLCInventors: Anilkumar Ganapati Gaonkar, Les Lawrence, Ahmad Akashe, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, Yan Wang, James D. White, Leslie G. West
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Publication number: 20180243234Abstract: Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.Type: ApplicationFiled: March 13, 2018Publication date: August 30, 2018Inventors: Anilkumar Ganapati Gaonkar, Les Lawrence, Ahmad Akashe, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, Yan Wang, James D. White, Leslie G. West
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Patent number: 9968564Abstract: Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.Type: GrantFiled: June 5, 2009Date of Patent: May 15, 2018Assignee: Intercontinental Great Brands LLCInventors: Anilkumar Ganapati Gaonkar, Ahmad Akashe, Les Lawrence, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, James D. White, Yan Wang, Leslie G. West
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Publication number: 20100310666Abstract: Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.Type: ApplicationFiled: June 5, 2009Publication date: December 9, 2010Applicant: Kraft Foods Global Brands LLCInventors: Anilkumar Ganapati Gaonkar, Ahmad Akashe, Les Lawrence, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, James D. White, Yan Wang, Leslie G. West
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Patent number: 7744937Abstract: The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to undesirable compounds such as indole glucosinolates (for example 4-hydroxyglucobrassicin). The method provides an extract which has a ratio of glucoraphanin to 4-hydroxyglucobrassicin of about 70 or greater. The resulting extract has improved color and odor and may be dried or used directly as an additive in a variety of foodstuffs.Type: GrantFiled: August 9, 2005Date of Patent: June 29, 2010Assignee: Kraft Foods Global Brands LLCInventors: Leslie G. West, George W. Haas, Nathan Matusheski
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Publication number: 20100124598Abstract: The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to undesirable compounds such as indole glucosinolates (for example 4-hydroxyglucobrassicin). The method provides an extract which has a ratio of glucoraphanin to 4-hydroxyglucobrassicin of about 70 or greater. The resulting extract has improved color and odor and may be dried or used directly as an additive in a variety of foodstuffs.Type: ApplicationFiled: January 14, 2010Publication date: May 20, 2010Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Leslie G. West, George W. Haas, Nathan Matusheski
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Patent number: 7595073Abstract: The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food products. The present invention also relates to food products containing such lipid oxidation-retarding compositions.Type: GrantFiled: February 28, 2003Date of Patent: September 29, 2009Assignee: Kraft Foods Global Brands LLCInventors: Cheryl Baldwin, Ahmad Akashe, Robert Dinwoodie, Rathna Koka, Leslie G. West, Olaf Kortum
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Patent number: 7371419Abstract: The present invention relates to chemoprotective compounds and a method for producing chemoprotectant precursor-enriched extracts from crucifer seeds. More particularly, a method is provided for producing chemoprotectant precursor-enriched extracts from radish seeds with increased ratio of glucoraphanin to glucoraphenin. The general method comprises preparing an aqueous extract, contacting the aqueous extract with an adsorbent, removing the adsorbent to obtain a glucosinolate-containing extract, drying the glucosinolate-containing extract to obtain a dried glucosinolate-containing extract, mixing at least a portion of the dried glucosinolate-containing extract with a solvent to form a glucosinolate-containing suspension, clarifying the glucosinolate-containing suspension, contacting the glucosinolate-containing suspension with a catalyst, and introducing hydrogen for a time sufficient to obtain a chemoprotectant precursor-enriched extract.Type: GrantFiled: December 29, 2006Date of Patent: May 13, 2008Assignee: Kraft Foods Holdings, Inc.Inventors: Leslie G. West, Nam-Cheol Kim, George W. Haas, Nathan V. Matusheski
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Patent number: 7097874Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.Type: GrantFiled: July 26, 2004Date of Patent: August 29, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
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Patent number: 6908637Abstract: The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.Type: GrantFiled: December 18, 2002Date of Patent: June 21, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
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Publication number: 20040265450Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.Type: ApplicationFiled: July 26, 2004Publication date: December 30, 2004Applicant: KRAFT FOOD HOLDINGS, INC.Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
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Publication number: 20040170728Abstract: The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food products. The present invention also relates to food products containing such lipid oxidation-retarding compositions.Type: ApplicationFiled: February 28, 2003Publication date: September 2, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Cheryl Baldwin, Ahmad Akashe, Robert Dinwoodie, Rathna Koka, Leslie G. West, Olaf Kortum
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Publication number: 20030203089Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.Type: ApplicationFiled: December 18, 2002Publication date: October 30, 2003Applicant: Kraft Foods Holdings, Inc.Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
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Patent number: 5985349Abstract: The present invention is directed to a method for providing granules from cheese. In the method, cheese is first shredded into elongated pieces. The shredded pieces of cheese are then frozen. The frozen shredded pieces are placed in a vacuum chamber and a vacuum is drawn in the chamber. The vacuum chamber is then heated to remove moisture from the frozen shredded pieces. Finally, the shredded pieces are subjected to grinding to provide cheese granules.Type: GrantFiled: November 12, 1998Date of Patent: November 16, 1999Assignee: Kraft Foods, Inc.Inventors: Leslie G. West, David W. Mehnert