Patents by Inventor Madhavi Ummadi
Madhavi Ummadi 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: 20230292803Abstract: Described herein is a sweetener composition useful for improving the taste and mouthfeel of food and beverage composition as well as a ready to drink or ready to mix beverage composition, such as a protein shake comprising the sweetener composition.Type: ApplicationFiled: January 20, 2023Publication date: September 21, 2023Inventors: Liqiang Zhao, Madhavi Ummadi
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Publication number: 20230098327Abstract: Described herein is an innovative composition that improves sleep quality. This composition includes two important systems: 1) a sleep-inducing system that is being used for the first time in food and beverage products; and 2) a unique stabilizer system that provides a robust rheology and greater stability than other stabilizers. The two systems can be incorporated, individually or in combination, into food and beverage products, including but not limited to protein shakes and powders. Together, they enable this composition to aid in relaxation and optimal sleep quality, better sensory taste experiences than current market products, longer shelf life and robust stability. This disclosure also addresses a relevant need in the art for a beverage composition that promotes calmness and reduces stress by using natural ingredients, more specifically made from milk casein.Type: ApplicationFiled: August 30, 2022Publication date: March 30, 2023Inventors: Madhavi Ummadi, Nishtha Lukhmana, Venkata Sarath Pamu, Liqiang Zhao, Kimberly Ann Swisher Lutze, Emily Elizabeth Hurt
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Patent number: 10694766Abstract: The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also disclosed.Type: GrantFiled: March 30, 2012Date of Patent: June 30, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Madhavi Ummadi, Nirav Chandrakant Pandya, Kenneth Richard Moffitt
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Patent number: 10477880Abstract: 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: GrantFiled: January 6, 2016Date of Patent: November 19, 2019Assignee: Societe des Produits Nestle S.A.Inventors: 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: 10349666Abstract: 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: GrantFiled: July 22, 2011Date of Patent: July 16, 2019Assignee: 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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Patent number: 10292405Abstract: 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: GrantFiled: July 22, 2011Date of Patent: May 21, 2019Assignee: 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: 10219526Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.Type: GrantFiled: October 10, 2014Date of Patent: March 5, 2019Assignee: Nestec S.A.Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
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Patent number: 9888706Abstract: The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method includes a post pasteurization acidification step. Preferably the method uses a standard freezing step followed by low temperature freezing.Type: GrantFiled: October 17, 2013Date of Patent: February 13, 2018Assignee: Nestec S.A.Inventors: Madhavi Ummadi, Nishant Ashok Joshi
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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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Publication number: 20150296833Abstract: The present invention relates to a frozen confection product comprising oat syrup, a natural sweetening agent. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. Furthermore, the invention relates to a method of preparing the frozen confection product.Type: ApplicationFiled: December 6, 2013Publication date: October 22, 2015Inventors: Madhavi Ummadi, Nishant Ashok Joshi
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Publication number: 20150289538Abstract: The present invention relates to a method of producing a frozen confection product with improved freeze-thaw stability. In particular, the invention relates to a method comprising a post pasteurization acidification step. The present invention also relates to products obtainable by such a method.Type: ApplicationFiled: October 17, 2013Publication date: October 15, 2015Inventors: Madhavi Ummadi, Sinan Imer
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Publication number: 20150282502Abstract: The present invention relates to a frozen confection product comprising one or more proteins and a whey protein phospholipid concentrate. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. The present invention also relates to a method of preparing such product.Type: ApplicationFiled: October 17, 2013Publication date: October 8, 2015Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Nishant Ashok Joshi, Karl Uwe Tapfer, Eric Stanislas Kolodziejczyk
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Publication number: 20150245638Abstract: The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method includes a post pasteurization acidification step. Preferably the method uses a standard freezing step followed by low temperature freezing.Type: ApplicationFiled: October 17, 2013Publication date: September 3, 2015Inventors: Madhavi Ummadi, Nishant Ashok Joshi
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Publication number: 20150099050Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.Type: ApplicationFiled: October 10, 2014Publication date: April 9, 2015Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
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Publication number: 20150064330Abstract: The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also disclosed.Type: ApplicationFiled: March 30, 2012Publication date: March 5, 2015Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Nirav Chandrakant Pandya, Kenneth Richard Moffitt
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Patent number: 8936821Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.Type: GrantFiled: February 11, 2010Date of Patent: January 20, 2015Assignee: Nestec S.A.Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
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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