Patents by Inventor Louise Slade

Louise Slade 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).

  • Patent number: 9927424
    Abstract: The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R38, TAS2R39, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter taste possible. For example, the present invention provides methods of identifying compounds that inhibit the bitter taste due to these agonists. The present invention also provides methods of identifying compounds that selectively inhibit the bitter taste due to these agonists. The present invention further provides methods of identifying compounds that mimic the bitter taste due these agonists. The present invention also provides methods of identifying compounds that enhance the bitter taste due to these agonists.
    Type: Grant
    Filed: April 23, 2014
    Date of Patent: March 27, 2018
    Assignee: Chromocell Corporation
    Inventors: Harish Radhakrishna, Maya Jenkins, Jonathan Anobile, Louise Slade
  • Patent number: 9872514
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Grant
    Filed: June 9, 2016
    Date of Patent: January 23, 2018
    Assignee: Chromocell Corporation
    Inventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
  • Publication number: 20170000178
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Application
    Filed: June 9, 2016
    Publication date: January 5, 2017
    Inventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
  • Publication number: 20160299127
    Abstract: The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter taste possible. For example, the present invention provides methods of identifying compounds that inhibit the bitter taste due to these agonists. The present invention also provides methods of identifying compounds that selectively inhibit the bitter taste due to these agonists. The present invention further provides methods of identifying compounds that mimic the bitter taste due these agonists. The present invention also provides methods of identifying compounds that enhance the bitter taste due to these agonists.
    Type: Application
    Filed: April 21, 2016
    Publication date: October 13, 2016
    Inventors: Kambiz Shekdar, Purvi Manoj Shah, Joseph Gunnet, Jane V. Leland, Peter H. Brown, Louise Slade
  • Patent number: 9408407
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Grant
    Filed: September 9, 2014
    Date of Patent: August 9, 2016
    Assignees: CHROMOCELL CORPORATION, KRAFT FOODS GROUP BRANDS LLC
    Inventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
  • Patent number: 9347934
    Abstract: The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter taste possible. For example, the present invention provides methods of identifying compounds that inhibit the bitter taste due to these agonists. The present invention also provides methods of identifying compounds that selectively inhibit the bitter taste due to these agonists. The present invention further provides methods of identifying compounds that mimic the bitter taste due these agonists. The present invention also provides methods of identifying compounds that enhance the bitter taste due to these agonists.
    Type: Grant
    Filed: October 22, 2012
    Date of Patent: May 24, 2016
    Assignees: Chromocell Corporation, Kraft Foods Group Brands LLC
    Inventors: Kambiz Shekdar, Purvi Manoj Shah, Joseph Gunnet, Jane V. Leland, Peter H. Brown, Louise Slade
  • Publication number: 20150237900
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Application
    Filed: September 9, 2014
    Publication date: August 27, 2015
    Inventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
  • Patent number: 8920859
    Abstract: A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready-to-freeze beverage is provided comprising the stigmasterol-rich composition and water, with optional additives. A frozen beverage is prepared from the ready-to-freeze beverage as a pourable slush. There are further provided processes to prepare the ready-to-freeze beverage and the frozen slush beverage.
    Type: Grant
    Filed: March 19, 2012
    Date of Patent: December 30, 2014
    Assignee: Diageo Great Britain Ltd.
    Inventors: Daniel Albert Green, H. David Rosenfeld, Michael Jonathan Doby, Scott Winston, Harry Levine, Louise Slade, Dennis Brooks
  • Patent number: 8865779
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Grant
    Filed: April 15, 2011
    Date of Patent: October 21, 2014
    Assignees: Chromocell Corporation, Kraft Foods Group Brands LLC
    Inventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
  • Publication number: 20140248639
    Abstract: The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter taste possible. For example, the present invention provides methods of identifying compounds that inhibit the bitter taste due to these agonists. The present invention also provides methods of identifying compounds that selectively inhibit the bitter taste due to these agonists. The present invention further provides methods of identifying compounds that mimic the bitter taste due these agonists. The present invention also provides methods of identifying compounds that enhance the bitter taste due to these agonists.
    Type: Application
    Filed: October 22, 2012
    Publication date: September 4, 2014
    Applicants: KRAFT FOODS GROUP BRANDS LLC, CHROMOCELL CORPORATION
    Inventors: Kambiz Shekdar, Purvi Manoj Shah, Joseph Gunnet, Jane V. Leland, Peter H. Brown, Louise Slade
  • Patent number: 8563065
    Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Grant
    Filed: April 2, 2012
    Date of Patent: October 22, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Publication number: 20130196044
    Abstract: A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.
    Type: Application
    Filed: June 15, 2010
    Publication date: August 1, 2013
    Applicant: Diageo Great Britain Limited
    Inventors: Scott Winston, Harry Levine, Louise Slade, Dennis Brooks
  • Patent number: 8455036
    Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Grant
    Filed: February 2, 2012
    Date of Patent: June 4, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
  • Patent number: 8455037
    Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Grant
    Filed: April 4, 2012
    Date of Patent: June 4, 2013
    Assignee: Kraft Food Global Brands LLC
    Inventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
  • Publication number: 20130101684
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Application
    Filed: April 15, 2011
    Publication date: April 25, 2013
    Applicant: Chromocell Corporation
    Inventors: Jane V. Leland, Louise Slade, David Hayashi, William P. Jones, Peter H. Brown, Joseph Gunnet, Daniel Lavery, Jessica Langer, Kambiz Shekdar
  • Publication number: 20130096209
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Application
    Filed: April 15, 2011
    Publication date: April 18, 2013
    Applicants: Kraft Foods Global Brands LLC, Chromocell Corporation
    Inventors: David Hayashi, William P. Jones, Jane V. Leland, Peter H. Brown, Joseph Gunnet, Daniel Lavery, Louise Slade, Kambiz Shekdar, Jessica Langer
  • Publication number: 20130078358
    Abstract: A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready-to-freeze beverage is provided comprising the stigmasterol-rich composition and water, with optional additives. A frozen beverage is prepared from the ready-to-freeze beverage as a pourable slush. There are further provided processes to prepare the ready-to-freeze beverage and the frozen slush beverage.
    Type: Application
    Filed: March 19, 2012
    Publication date: March 28, 2013
    Applicant: E I DU PONT DE NEMOURS AND COMPANY
    Inventors: Daniel Albert Green, H. David Rosenfeld, Michael Jonathan Doby, Scott Winston, Harry Levine, Louise Slade, Dennis Brooks
  • Patent number: 8367139
    Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
    Type: Grant
    Filed: May 27, 2011
    Date of Patent: February 5, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Publication number: 20120276268
    Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Application
    Filed: April 2, 2012
    Publication date: November 1, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Jeanny E. ZIMERI, Lynn HAYNES, Allan OLSON, Vijay Kumar ARORA, Louise SLADE, Harry LEVINE, Meera KWEON
  • Publication number: 20120196013
    Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Application
    Filed: February 2, 2012
    Publication date: August 2, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone