Patents by Inventor Lia Guardiola

Lia Guardiola 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 of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom
    Publication number: 20170027208
    Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
    Type: Application
    Filed: October 14, 2016
    Publication date: February 2, 2017
    Inventors: Eapen George, Peter S. Given, JR., Julie Anne Grover, Lia Guardiola, Graciela Wild Padua, Yi Wang
  • Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom
    Patent number: 9504274
    Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
    Type: Grant
    Filed: April 12, 2011
    Date of Patent: November 29, 2016
    Assignees: Frito-Lay North America, Inc., The Board of Trustees of the University of Illinois, a body corporate and politic of the State of Illinois
    Inventors: Eapen George, Peter S Given, Jr., Julie Anne Grover, Lia Guardiola, Graciela Wild Padua
  • Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom
    Publication number: 20110189353
    Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
    Type: Application
    Filed: April 12, 2011
    Publication date: August 4, 2011
    Applicants: FRITO-LAY NORTH AMERICA, INC., State of Illinois
    Inventors: Eapen George, Peter S Given, JR., Julie Anne Grover, Lia Guardiola, Graciela Wild Padua, Yi Wang