Patents by Inventor Madansinh Nathusinh Vaghela
Madansinh Nathusinh Vaghela 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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Publication number: 20170367361Abstract: The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.Type: ApplicationFiled: December 21, 2015Publication date: December 28, 2017Inventors: Virginie Kapchie, Jun-Tse Ray Fu, Madansinh Nathusinh Vaghela, Lu Wang, Philippe Rousset, Alexander A. Sher
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Patent number: 9826756Abstract: Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.Type: GrantFiled: August 4, 2016Date of Patent: November 28, 2017Assignee: Nestec S.A.Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali, Paola Olmos
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Publication number: 20160338378Abstract: Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.Type: ApplicationFiled: August 4, 2016Publication date: November 24, 2016Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali, Paola Olmos
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Publication number: 20160135479Abstract: A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.Type: ApplicationFiled: January 6, 2016Publication date: May 19, 2016Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Cristophe Joseph Etienne Schmitt, Joumana Saikali
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Patent number: 9253993Abstract: The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.Type: GrantFiled: July 22, 2011Date of Patent: February 9, 2016Assignee: Nestec S.A.Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
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Patent number: 9232811Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.Type: GrantFiled: December 9, 2013Date of Patent: January 12, 2016Assignee: Nestec S.A.Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
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Publication number: 20140099422Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.Type: ApplicationFiled: December 9, 2013Publication date: April 10, 2014Applicant: NESTEC S.A.Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
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Patent number: 8628811Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.Type: GrantFiled: March 13, 2009Date of Patent: January 14, 2014Assignee: Nestec S.A.Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
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Publication number: 20130136842Abstract: The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.Type: ApplicationFiled: July 22, 2011Publication date: May 30, 2013Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
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Publication number: 20130129896Abstract: The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.Type: ApplicationFiled: July 22, 2011Publication date: May 23, 2013Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
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Publication number: 20130129900Abstract: The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention.Type: ApplicationFiled: August 4, 2011Publication date: May 23, 2013Applicant: NESTEC S.A.Inventors: Sandhya Sridhar, Stephen Mark, Christian Milo, Alexander A. Sher, Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
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Publication number: 20130129899Abstract: The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present invention.Type: ApplicationFiled: August 4, 2011Publication date: May 23, 2013Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Sandhya Sridhar, Stephen Mark, Christian Milo, Alexander A. Sher
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Publication number: 20130122176Abstract: The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.Type: ApplicationFiled: July 22, 2011Publication date: May 16, 2013Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
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Publication number: 20110027427Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.Type: ApplicationFiled: March 13, 2009Publication date: February 3, 2011Applicant: NESTEC S.A.Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan