Patents by Inventor Luz Rayner
Luz Rayner 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: 11284639Abstract: Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.Type: GrantFiled: November 21, 2019Date of Patent: March 29, 2022Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.Inventors: Jean Luz Rayner, Michael G Rayner
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Patent number: 10743564Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.Type: GrantFiled: April 5, 2018Date of Patent: August 18, 2020Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.Inventors: Michael G. Rayner, Jean Luz Rayner, Rachel Miller
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Publication number: 20200085089Abstract: Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.Type: ApplicationFiled: November 21, 2019Publication date: March 19, 2020Inventors: Jean Luz Rayner, Mihcael G. Rayner
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Publication number: 20200085080Abstract: Compositions and methods are provided for evenly coating or glazing dry pet food kibbles for improved palatability without loss of crunchiness of the dry kibbles over an extended time period. The coating compositions comprise water and at least one of a gum or a modified starch. The coating composition can comprise an additional ingredient such as one or more of a flavor, a color, an emulsified or particulate meat, an emulsified or particulate fruit or vegetable, an antioxidant, a vitamin, a mineral, a non-replicating microorganism, a fiber or a prebiotic. In an embodiment, the coating composition can include dextrose and/or glycine. After mixing and retorting, the coating composition can be a viscous paste with a viscosity of 2500 to 4000 centipoises, preferably 3000 to 3500 centipoises, as measured at room temperature.Type: ApplicationFiled: November 18, 2019Publication date: March 19, 2020Inventors: Maquel Deckard, Jean Luz Rayner, Michael G. Rayner, Peggy Haukap
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Publication number: 20180220676Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.Type: ApplicationFiled: April 5, 2018Publication date: August 9, 2018Inventors: Michael G. Rayner, Jean Luz Rayner, Rachel Miller
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Patent number: 9968115Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.Type: GrantFiled: November 22, 2013Date of Patent: May 15, 2018Assignee: NESTEC SAInventors: Michael G Rayner, Jean Luz Rayner, Rachel Miller
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Publication number: 20150208689Abstract: Meat pet food products that lack wheat gluten and methods for making same are provided. The meat pet food products and methods for making same use (i) canola protein isolate, (ii) a combination of flaxseed meal and canola protein isolate, or (iii) a combination of flaxseed meal and egg white to replace the wheat gluten without negatively affecting the product structure, appearance and palatability. The meat pet food products are preferably emulsified products, such as meat analog chunks. The egg white is preferably spray dried egg white. The canola protein isolate, combination of flaxseed meal and canola protein isolate, or combination of flaxseed meal and egg white can replace the wheat gluten in a 1:1 weight basis or less. The meat pet food product does not contain wheat gluten and preferably does not contain any gluten.Type: ApplicationFiled: January 28, 2015Publication date: July 30, 2015Inventors: Jean Luz Rayner, Michael J. Saylock, Koraljka RADE-KUKIC, Hugo GLORIA-HERNANDEZ, Julien Hugo
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Publication number: 20150140163Abstract: Compositions and methods are provided for evenly coating or glazing dry pet food kibbles for improved palatability without loss of crunchiness of the dry kibbles over an extended time period. The coating compositions comprise water and at least one of a gum or a modified starch. The coating composition can comprise an additional ingredient such as one or more of a flavor, a color, an emulsified or particulate meat, an emulsified or particulate fruit or vegetable, an antioxidant, a vitamin, a mineral, a non-replicating microorganism, a fiber or a prebiotic. In an embodiment, the coating composition can include dextrose and/or glycine. After mixing and retorting, the coating composition can be a viscous paste with a viscosity of 2500 to 4000 centipoises, preferably 3000 to 3500 centipoises, as measured at room temperature.Type: ApplicationFiled: November 12, 2014Publication date: May 21, 2015Inventors: Maquel Deckard, Jean Luz Rayner, Michael G. Rayner, Peggy Haukap
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Publication number: 20140154390Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.Type: ApplicationFiled: November 22, 2013Publication date: June 5, 2014Applicant: Nestec SAInventors: Michael G. Rayner, Jean Luz Rayner, Rachel Miller
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Publication number: 20140017384Abstract: The invention provides methods and compositions suitable for maintaining the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the invention solves the problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.Type: ApplicationFiled: March 15, 2012Publication date: January 16, 2014Inventors: Jean Luz Rayner, Michael G. Rayner
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Publication number: 20130309372Abstract: The invention provides food products and methods for making the food products. The products comprise a container comprising a meat emulsion encasing one or more hydrocolloid dispersions wherein the one or more hydrocolloid dispersions and the meat emulsion have a different appearance and texture. Preferably, the one or more hydrocolloid dispersions are xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum, cassia, acacia, alginate, carobe, or a combination thereof.Type: ApplicationFiled: May 17, 2013Publication date: November 21, 2013Applicant: Nestec SAInventors: Annie Watelain, David Komarek, Laurent Sisiak, Julie Friscourt, Jean Luz Rayner, Maquel Deckark, Michael G. Rayner
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Publication number: 20100243503Abstract: Improved pet food products containing a combination of real meat, real vegetables, real grain and pasta and container systems regarding same are presented. In an embodiment, the pet food product contains a wet dog food having the appearance of food for human consumption as found in delicatessens. Thus, the pet food product is more appealing to pet owners. The product is contained in unique packaging that provides an attractive appearance and is stackable. The packaging can also be translucent or transparent so that the pet food is visible within one or more portions of the packaging. The container system can be constructed from compounds that will protect the food product from harmful ultraviolet light and make it retortable.Type: ApplicationFiled: June 10, 2010Publication date: September 30, 2010Applicant: NESTEC S.A.Inventors: Nina Leigh Krueger, Jean Luz Rayner, Harold H. Bennett, Yukihiro Urushidani, Gary W. Etheridge
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Patent number: 7604829Abstract: A pet food product is produced having a colored exterior that simulates the appearance of real meat that has been imparted a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colorant. The colorant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.Type: GrantFiled: September 11, 2003Date of Patent: October 20, 2009Assignee: Nestec S.A.Inventors: Andreas Schopf, Michael G. Rayner, Luz Rayner
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Publication number: 20060013939Abstract: A pet food product is produced having a coloured exterior that simulates the appearance of real meat that has been a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colourant. The colourant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.Type: ApplicationFiled: September 11, 2003Publication date: January 19, 2006Inventors: Andreas Schopf, Michael Rayner, Luz Rayner
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Patent number: 6911224Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy which makes up about 20% to about 40% of the base layer. The upper layer, which provides about 20% to about 80% by weight of the pet food product, is a substantially solid foodstuff. The substantially solid foodstuff is capable of supporting the base layer when the pet food product is inverted. The separation between the layers is clear and distinct.Type: GrantFiled: July 17, 1997Date of Patent: June 28, 2005Assignee: Nestec S.A.Inventors: Stephen May, Steven E. Dingman, Luz Rayner
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Patent number: 6692787Abstract: Canned pet food products as well as methods of manufacturing or producing same are provided. The pet food comprises a base layer including solid food pieces in a gravy that has a conical recess formed in its upper surface. An upper layer comprising substantially solid foodstuff that can support the base layer when the food product is inverted fills the conical recess.Type: GrantFiled: November 8, 2001Date of Patent: February 17, 2004Assignee: Nestec S.A.Inventors: Stephen May, Steven E. Dingman, Luz Rayner
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Patent number: 6582740Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy and has a substantially conical recess formed into its upper surface. The gravy makes up about 20% to about 40% of the base layer. The upper layer is formed of a substantially solid foodstuff and fills the conical recess formed into the base layer. The substantially solid foodstuff provides about 20% to about 80% by weight of the pet food product.Type: GrantFiled: June 14, 1999Date of Patent: June 24, 2003Assignee: Nestec S.A.Inventors: Stephen May, Steven E. Dingman, Luz Rayner
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Publication number: 20020090432Abstract: Canned pet food products as well as methods of manufacturing or producing same are provided. The pet food comprises a base layer including solid food pieces in a gravy that has a conical recess formed in its upper surface. An upper layer comprising substantially solid foodstuff that can support the base layer when the food product is inverted fills the conical recess.Type: ApplicationFiled: November 8, 2001Publication date: July 11, 2002Inventors: Stephen May, Steven E. Dingman, Luz Rayner