Patents by Inventor Malathy Nair
Malathy Nair 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: 20180055082Abstract: A method of manufacturing a combined protein and plant food product includes hydrating at least one pectin source to form a pectin hydrate, hydrating at least one protein source to form a protein hydrate, and mixing the pectin hydrate with the protein hydrate to form a combined hydrate. The method further includes adjusting, if necessary, the pH of the combined hydrate to the range of 3.7 to 4.4. The method also includes homogenizing the combined hydrate to form a homogenized hydrate and adding at least one edible plant source to the homogenized hydrate to form the combined protein and plant food product. A combined protein and plant food product includes at least one edible fruit or vegetable plant source and at least one protein source mixed with the edible fruit or vegetable plant source. The protein and plant product is in a fluid form for consumption directly from a pouch.Type: ApplicationFiled: April 15, 2016Publication date: March 1, 2018Inventors: Malathy NAIR, Heather M. ARNETZ, Stephen James CROZIER, Susan LEVAN, Prashant MUDGAL
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Publication number: 20170354659Abstract: The invention includes compositions and methods for improving cognitive function or reducing the anxiety effects of caffeine cravings. Caffeine and theobromine are naturally occurring and are both present in cocoa-derived food products or ingredients. The main substances used in the methods and food products of the invention comprise compounds known to influence the brain—caffeine and theobromine. When present in defined levels per serving, the caffeine and theobromine containing compositions of the invention result in surprising characteristics that can reduce the reliance on caffeine for habitual users, improve blood flow in the brain, and improve cognitive function.Type: ApplicationFiled: June 5, 2017Publication date: December 14, 2017Inventors: Stephen Crozier, Malathy Nair, Heather Arentz
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Publication number: 20160095330Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.Type: ApplicationFiled: December 14, 2015Publication date: April 7, 2016Inventors: Malathy NAIR, Timothy KOHR, Krista CESSNA, Sharon CIN, W. Jeffrey HURST, Ashley BOLDT, Gregory ZERPHY, Brian BAKER, B. Douglas BROWN
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Patent number: 9241500Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.Type: GrantFiled: August 18, 2014Date of Patent: January 26, 2016Assignee: The Hershey CompanyInventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
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Publication number: 20150099037Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.Type: ApplicationFiled: August 18, 2014Publication date: April 9, 2015Applicant: The Hershey CompanyInventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
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Publication number: 20110268846Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.Type: ApplicationFiled: April 4, 2011Publication date: November 3, 2011Inventors: Malathy Nair, Tim J. Kohr, Krista Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
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Patent number: 7919135Abstract: The invention provides, in one aspect, a method of producing a cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed. Preferred sugar-free, low calorie, and calorie-free products and cocoa beverages are also disclosed.Type: GrantFiled: March 13, 2007Date of Patent: April 5, 2011Assignee: The Hershey CompanyInventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
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Patent number: 7829127Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.Type: GrantFiled: March 23, 2006Date of Patent: November 9, 2010Assignee: The Hershey CompanyInventors: Joseph Milici, Mary Ellen Kline, Malathy Nair
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Publication number: 20100203217Abstract: A composition comprising: a spoonable, creamy semisolid food product such as a RTE pudding containing whole grains either added as flour or slurry that has been adequately processed at high temperatures, either aseptic or UHT to ensure shelf life either at room temperature or refrigerated where the whole grain addition allows for a smooth and creamy texture product. A whole grain slurry which is processed at adequate temperatures to ensure low microbial load and may be used to incorporate whole grains in several types of foods not limited to semi solid foods such as puddings, yogurts and sauces.Type: ApplicationFiled: February 8, 2010Publication date: August 12, 2010Inventor: Malathy Nair
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Publication number: 20090181128Abstract: A composition includes a delivery vehicle including a caloric component, a functional component, and a matrix-forming component, the matrix-forming component being selected from the group consisting of a thickening agent, a gelling agent, an emulsifier, and combinations thereof, each of the caloric component and the functional component being substantially homogenously mixed within the delivery vehicle and being compatible with the matrix forming component. Each of the caloric component, the functional component, and the matrix-forming component has been compatibilized together. The delivery vehicle is arranged and disposed to receive an additive component thereby producing a substantially solid consumable product upon manual agitation.Type: ApplicationFiled: November 20, 2008Publication date: July 16, 2009Applicant: BETTER BOWLSInventors: Alexander Joseph BLUMENTHAL, Malathy NAIR
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Publication number: 20080038409Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage or a nutritionally fortified or energy-sustaining cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.Type: ApplicationFiled: March 13, 2007Publication date: February 14, 2008Inventors: Malathy Nair, Tim Kohr
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Publication number: 20070254068Abstract: The invention provides, in one aspect, a method of producing a cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed. Preferred sugar-free, low calorie, and calorie-free products and cocoa beverages are also disclosed.Type: ApplicationFiled: March 13, 2007Publication date: November 1, 2007Inventors: Malathy Nair, Tim Kohr, Krista Cessna, Sharon Cin, William Hurst, Ashley Boldt, Gregory Zerphy, Brian Baker, B. Brown
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Publication number: 20060216376Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.Type: ApplicationFiled: March 23, 2006Publication date: September 28, 2006Applicant: HERSHEY FOODS CORPORATIONInventors: Joseph Milici, Mary Kline, Malathy Nair
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Patent number: 7011861Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.Type: GrantFiled: September 28, 2001Date of Patent: March 14, 2006Assignee: General Mills, Inc.Inventors: Malathy Nair, James E. McGuire, Maeve Murphy, Ann S. Touhey
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Publication number: 20030068406Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.Type: ApplicationFiled: September 28, 2001Publication date: April 10, 2003Inventors: Malathy Nair, James E. McGuire, Maeve Murphy, Ann S. Touhey
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Publication number: 20020150658Abstract: Consumer packaged food articles fabricated from a flexible film comprise at least two compartments or chambers containing different food components isolated from each other by an intermediate partition or seal that prevents mixing of the contents of the compartments or chambers prior to purchase by the consumer. The package is constructed to permit mixing of the two components in the package by the consumer prior to consumption of the mixed product. The contents of the two compartments can be interactive chemically and/or physically to provide enhanced interest in the product to be consumed. The package can comprise a tube with at least two compartments that are separated by a seal that is more readily broken than the seal forming the periphery of the package, i.e., a “burst” seal. After purchase by the consumer, the consumer applies sufficient pressure to the tube to burst the seal separating the compartments.Type: ApplicationFiled: April 16, 2001Publication date: October 17, 2002Inventors: Clint Morrissette, Malathy Nair, Karen Graham, Jonathan Paul
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Patent number: 6444249Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.Type: GrantFiled: September 27, 1997Date of Patent: September 3, 2002Assignee: General Mills, Inc.Inventors: Malathy Nair, James W. Geoffrion, Mark A. Kooyman
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Patent number: 6391372Abstract: Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Methods for preparing low ammonia content caramel color solutions involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.Type: GrantFiled: October 27, 2000Date of Patent: May 21, 2002Assignee: General Mills, Inc.Inventors: Malathy Nair, James W. Geoffrion, Mark A. Kooyman
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Patent number: 6156360Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.Type: GrantFiled: August 2, 1999Date of Patent: December 5, 2000Assignee: General Mills, Inc.Inventors: Malathy Nair, James W. Geoffrion, Mark A. Kooyman