Patents by Inventor Malgorzata Jakubasch
Malgorzata Jakubasch 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: 20230404099Abstract: A food product and/or an ingredient thereof can include: a lipid component, structured protein isolates, and/or any other ingredients. The method for forming structured protein isolates can include: obtaining protein isolate units from a protein source, and collecting the structured protein isolates.Type: ApplicationFiled: June 16, 2023Publication date: December 21, 2023Inventors: Avinash Singh Patel, Daniel Westcott, Malgorzata Jakubasch, Vivian Jones
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Publication number: 20230180788Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: March 3, 2023Publication date: June 15, 2023Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Patent number: 11659850Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: GrantFiled: May 31, 2019Date of Patent: May 30, 2023Assignee: EAT JUST, INC.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Publication number: 20230000100Abstract: In variants, a food product can be made from protein assemblies having a higher-order protein structure formed from a plurality of protein oligomers. In an illustrative example, plant-based dairy analogs can be made from an emulsion of lipids and protein micelles, each including a higher-order structure formed from a plurality of protein oligomers, wherein each protein oligomer itself is formed from a set of protein units or chains.Type: ApplicationFiled: July 5, 2022Publication date: January 5, 2023Inventors: Oliver Zahn, Malgorzata Jakubasch, Daniel Westcott, Alifia Merchant
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Publication number: 20220279824Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: March 23, 2022Publication date: September 8, 2022Inventors: Ritu BANSAL-MUTALIK, Siddharth BHIDE, Brenna GIBSON, Camilla HALL, Malgorzata JAKUBASCH, Jake KLEINER, Viviane LANQUAR, Swetha MAHADEVAN, Trevor NIEKOWAL, Jade PROULX, Ben ROCHE, Meng XU, James FLATT
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Patent number: 11311038Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: GrantFiled: February 17, 2017Date of Patent: April 26, 2022Assignee: Eat JUST, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt
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Patent number: 11266163Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: GrantFiled: February 17, 2017Date of Patent: March 8, 2022Assignee: Eat JUST, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Publication number: 20200352195Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: May 31, 2019Publication date: November 12, 2020Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Publication number: 20190191735Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: February 17, 2017Publication date: June 27, 2019Inventors: Ritu Bansal-Mutalik, Siddharth Blide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekoval, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Patent number: 10321705Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: GrantFiled: February 17, 2017Date of Patent: June 18, 2019Assignee: Just, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Publication number: 20170265505Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: February 17, 2017Publication date: September 21, 2017Applicant: Hampton Creek, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt
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Publication number: 20170238590Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: February 17, 2017Publication date: August 24, 2017Applicant: Hampton Creek, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park