Patents by Inventor Maria Almendarez

Maria Almendarez 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).

  • Edible moisture barrier for food and method of use products
    Patent number: 7226630
    Abstract: An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70° C. or higher and an edible low melting triglyceride blend.
    Type: Grant
    Filed: November 26, 2002
    Date of Patent: June 5, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Jimbay Loh, Maria Almendarez, Tim Hansen, Laura Herbst, Anilkumar Ganapati Gaonkar
  • Process for granulation of wet processed foods and use thereof
    Publication number: 20060083834
    Abstract: A single-stage process for drying and grinding of wet processed food material in a single unit operation in a continuous short duration manner. The granulated food product obtained from the single-stage treatment of wet processed food is suitable for re-use in food production lines.
    Type: Application
    Filed: October 14, 2004
    Publication date: April 20, 2006
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Manoj Shah, Maria Almendarez, Frank Cole, Sarwat Gabriel, David Makowski, Douglas Lehmann, Kenchu Tham, Allan Olson, Philip Litsas
  • Process for single-stage heat treatment and grinding of mustard bran, and product and its uses
    Publication number: 20060029703
    Abstract: A single-stage process for drying and grinding of mustard bran, such as wet mustard bran, in a single unit operation in a continuous manner. Heat-treated and ground mustard bran is achieved in a unique process described herein that combines these different treatments in a single-stage operation. The granulated mustard bran product obtained from the single-stage treatment of wet bran is useful in a wide variety of foodstuffs, such as a stabilizer, extender, thickener, binder, flavorant, and so forth.
    Type: Application
    Filed: August 6, 2004
    Publication date: February 9, 2006
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Manoj Shah, Cathy Ludwig, Maria Almendarez, Pauline Budzik, Linda Jackson
  • Edible moisture barrier for food products
    Publication number: 20040101601
    Abstract: An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70° C.
    Type: Application
    Filed: November 26, 2002
    Publication date: May 27, 2004
    Applicant: Kraft Foods Holding, Inc.
    Inventors: Jimbay Loh, Maria Almendarez, Tim Hansen, Laura Herbst, Anilkumar Ganapati Gaonkar