Patents by Inventor Mansour Badaki

Mansour Badaki 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).

  • Method for inoculating yeast into fruit juice
    Patent number: 11311032
    Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at ?50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.
    Type: Grant
    Filed: April 26, 2011
    Date of Patent: April 26, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Jan Hendrik Sweigers, Annicka Bunte, Sylvester Holt, Mansour Badaki
  • Production of a low-alcohol fruit beverage
    Patent number: 10647951
    Abstract: The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.
    Type: Grant
    Filed: January 21, 2015
    Date of Patent: May 12, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Sofie Saerens, Nathalia Edwards, Kim Ib Soerensen, Mansour Badaki, Jan Hendrik Swiegers
  • COMPRESSED YEAST FOR DIRECT INOCULATION OF A FRUIT OR VEGETABLE SUBSTRATE
    Publication number: 20180179479
    Abstract: The present invention relates to a novel form of compressed yeast for direct inoculation in the fermentation of a fruit or vegetable substrate, e.g. for the fermentation of beverages, such as wine or beer. Especially, the present invention relates to compressed yeast with a dry matter content of between 35% and 90% (w/w), preferably in a frozen form, a method for producing a fermented beverage by direct inoculation of a fruit or vegetable substrate with the compressed yeast and a container comprising the compressed yeast.
    Type: Application
    Filed: June 3, 2016
    Publication date: June 28, 2018
    Applicant: Chr. Hansen A/S
    Inventors: Kristine BJERRE, Jan Hendrik SWIEGERS, Mansour BADAKI, Katja Sander JENSEN
  • PRODUCTION OF A LOW-ALCOHOL FRUIT BEVERAGE
    Publication number: 20160376537
    Abstract: The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.
    Type: Application
    Filed: January 21, 2015
    Publication date: December 29, 2016
    Applicant: Chr. Hansen A/S
    Inventors: SOFIE SAERENS, Nathalia EDWARDS, Kim Ib SOERENSEN, Mansour BADAKI, Jan Hendrik SWIEGERS
  • METHOD FOR INOCULATING YEAST INTO FRUIT JUICE
    Publication number: 20130045301
    Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at ?50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.
    Type: Application
    Filed: April 26, 2011
    Publication date: February 21, 2013
    Applicant: CHR. HANSEN A/S
    Inventors: Jan Hendrik Swiegers, Annicka Bunte, Sylvester Holt, Mansour Badaki