Patents by Inventor Matthew Sillick
Matthew Sillick 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: 20240114938Abstract: An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom. Moreover, a spray dryable malted rice composition is disclosed that has rice present at an amount that is at least about 30% by weight.Type: ApplicationFiled: December 14, 2023Publication date: April 11, 2024Applicant: Paragon Flavors, Inc.Inventors: Matthew SILLICK, Christopher Mark GREGSON
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Publication number: 20230345991Abstract: The technology disclosed in this specification pertains to methods for increasing the dewatering efficiency of a sheared plant fiber, for example citrus fiber, by shearing the plant material in a slurry of water and organic solvent. The plant fibers obtained from the method provide significant viscosity even when using little alcohol. The obtained citrus fibers may be used in edible, cosmetic, household, or an industrial compositions.Type: ApplicationFiled: July 29, 2021Publication date: November 2, 2023Inventors: William BORCHERT, Matthew SILLICK
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Publication number: 20220279827Abstract: An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least one immiscible inclusion in the melt to form a mixture, cooling the mixture to create a solidified oleogel, and incorporating the solidified oleogel into a meat analogue mixture.Type: ApplicationFiled: March 3, 2022Publication date: September 8, 2022Applicant: Paragon Flavors, Inc.Inventors: Matthew SILLICK, Christopher Mark GREGSON
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Publication number: 20210360955Abstract: An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.Type: ApplicationFiled: May 21, 2021Publication date: November 25, 2021Inventors: Matthew SILLICK, Christopher Mark GREGSON
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Publication number: 20210301236Abstract: A solid vinegar powder and a method to generate the solid vinegar powder is described. The powder comprises an amount of acetic acid in a range of approximately 5% to approximately 50%, an amount of malted wholegrain seed or flour in a range of approximately 50% to approximately 95%, and at least 1% of nutritional components from the malted wholegrain seed or flour that includes fats, proteins, minerals and fibers. The solid vinegar powder is free from an addition of maltodextrin, dextrin, sodium diacetate, and/or modified starch.Type: ApplicationFiled: March 24, 2021Publication date: September 30, 2021Applicant: Paragon Flavors, Inc.Inventors: Matthew SILLICK, Christopher Mark GREGSON
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Publication number: 20210045406Abstract: A low sugar, low viscosity syrup from whole grain seed or flour is disclosed. A readily soluble flour is also disclosed. The syrup comprises 90% to 100% of its solid components as water soluble solids and the wholegrain flour comprises 50% to 95% of its solid components as water soluble solids. By controlling the mashing and hydrolysis of a cooked whole grain seed or flour, a syrup can be obtained comprising a defined oligosaccharide content with a narrow molecular weight distribution (i.e. low in sugar and low DP 11+).Type: ApplicationFiled: August 12, 2020Publication date: February 18, 2021Inventors: Matthew SILLICK, Christopher Mark GREGSON
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Publication number: 20200260768Abstract: An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.Type: ApplicationFiled: June 13, 2019Publication date: August 20, 2020Inventors: Matthew SILLICK, Christopher Mark GREGSON
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Patent number: 10638779Abstract: Provided herein is a compound having the formula I wherein R1 and R2 are independently selected from a branched or straight C1-6 alkyl and a C1-6 alkenyl, n is 1, 2, 3, 4, 5, or 6 and x is independently 0, 1, or 2; provided that when n is 1, x is 2. Also provided herein is a method of releasing acetaldehyde into an aqueous solution including delivering a compound of formula I to the aqueous solution, Also provided is a flavor or aroma-modifying composition including i) a flavor or aroma-conferring or modifying ingredient, at least one compound according to formula (I); ii) at least one ingredient selected from the group consisting of a flavor carrier and a flavor base; and iii) optionally at least one flavor adjuvant.Type: GrantFiled: December 21, 2015Date of Patent: May 5, 2020Assignee: Firmenich SAInventors: Gary B. Womack, Matthew Sillick
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Patent number: 10575543Abstract: Provided herein is 5-(2-(1-ethoxyethoxy)propan-2-yl)-2-methyl-2-vinyltetrahydrofuran and its use as a flavor and aroma modifier in foods and beverages.Type: GrantFiled: December 21, 2015Date of Patent: March 3, 2020Assignee: Firmenich SAInventors: Gary B. Womack, Matthew Sillick
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Publication number: 20170339986Abstract: Provided herein is a compound having the formula I wherein R1 and R2 are independently selected from a branched or straight C1-C6 alkyl and a C1-C6 alkenyl, n is 1, 2, 3, 4, 5 or 6 and x is independently 0, 1 or 2; provided that when n is 1, x is 2. Also provided herein is a method of releasing acetaldehyde into an aqueous solution comprising delivering a compound of formula I to the aqueous solution wherein R1 and R2 are independently selected from a branched or straight C1-C6 alkyl and a C1-C6 alkenyl, n is 1, 2, 3, 4, 5 or 6 and x is independently 0, 1 or 2; provided that when n is 1, x is 2. Also provided is a flavor or aroma-modifying composition comprising: i) a flavor or aroma-conferring or modifying ingredient, at least one compound according to formula (I) above; ii) at least one ingredient selected from the group consisting of a flavor carrier and a flavor base; and iii) optionally at least one flavor adjuvant.Type: ApplicationFiled: December 21, 2015Publication date: November 30, 2017Applicant: Firmenich SAInventors: Gary B. WOMACK, Matthew SILLICK
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Publication number: 20170339993Abstract: Provided herein is 5-(2-(1-ethoxyethoxy)propan-2-yl)-2-methyl-2-vinyl-tetrahydrofuran and its use as a flavor and aroma modifier in foods and beverages.Type: ApplicationFiled: December 21, 2015Publication date: November 30, 2017Applicant: Firmenich SAInventors: Gary B. WOMACK, Matthew SILLICK
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Patent number: 8828441Abstract: A spray-chilled particulate delivery system that has a crystalline matrix structure and includes a volatile hydrophobic active ingredient and a carrier material of erythritol, mannitol and mixtures thereof 75% or more of the carrier material, relative to the total weight of the carrier material, is in crystalline form. The system is prepared by a process that includes the steps of forming a melt of the carrier material, incorporating a volatile hydrophobic active ingredient into the melt, forming a melt-mixture comprising an emulsion, dispersion or suspension of the volatile hydrophobic active ingredient in the melt, forming discrete particles of the melt mixture, and cooling the discrete particles.Type: GrantFiled: December 20, 2010Date of Patent: September 9, 2014Assignee: Firmenich SAInventors: Christopher Gregson, Matthew Sillick
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Publication number: 20120282312Abstract: A spray-chilled particulate delivery system that has a crystalline matrix structure and includes a volatile hydrophobic active ingredient and a carrier material of erythritol, mannitol and mixtures thereof 75% or more of the carrier material, relative to the total weight of the carrier material, is in crystalline form. The system is prepared by a process that includes the steps of forming a melt of the carrier material, incorporating a volatile hydrophobic active ingredient into the melt, forming a melt-mixture comprising an emulsion, dispersion or suspension of the volatile hydrophobic active ingredient in the melt, forming discrete particles of the melt mixture, and cooling the discrete particles.Type: ApplicationFiled: December 20, 2010Publication date: November 8, 2012Applicant: FIRMENICH SAInventors: Christopher Gregson, Matthew Sillick
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Publication number: 20120027866Abstract: A method of preparing a granular delivery system by creating a melt emulsion having a continuous phase and a dispersed active, wherein the continuous phase includes trehalose and a low dextrose equivalent carbohydrate that is not a hydrogenated starch hydrolysate, forcing the melt emulsion through an die or orifice to form an extrudate, cooling and granulating the extrudate to form granules of the delivery system and optionally drying the granules. The melt extrusion provides excellent viscosity and Tg characteristics for the extrusion process.Type: ApplicationFiled: May 12, 2010Publication date: February 2, 2012Applicant: Firmenich SAInventors: Christopher Gregson, Matthew Sillick
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Publication number: 20120009263Abstract: A granular delivery system and a method of preparing the same by creating a melt emulsion having a continuous phase and a dispersed active, wherein the continuous phase includes trehalose and a hydrogenated starch hydrolysate having number average degree of polymerization, DPn, of between 5 and 100, or a number average molecular weight, Mn of between 800 and 16000 Da, forcing the melt emulsion through an die or orifice to form an extrudate, cooling and granulating the extrudate to form granules of the delivery system and optionally drying the granules.Type: ApplicationFiled: May 12, 2010Publication date: January 12, 2012Inventors: Christopher Gregson, Matthew Sillick
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Publication number: 20100172945Abstract: A solid delivery system for an oily active ingredient, comprises an extrudate of a melt-emulsion wherein the continuous phase of the emulsion comprises a matrix material and the dispersed phase comprises an oily active material and an effective amount of a viscosity modifying ingredient such as ethyl cellulose.Type: ApplicationFiled: June 13, 2008Publication date: July 8, 2010Applicant: FIRMENICH SAInventors: Christopher Gregson, Matthew Sillick