Patents by Inventor Melinda Moss

Melinda Moss 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 MAKING A FERMENTED WHEY PROTEIN PRODUCT
    Publication number: 20230138822
    Abstract: Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverag,es, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.
    Type: Application
    Filed: November 2, 2022
    Publication date: May 4, 2023
    Applicant: GLANBIA NUTRITIONALS LIMITED
    Inventors: Melinda MOSS, Brent PETERSEN, Niels PALMER
  • Multi-Purpose Ingredient for Bakery and Other Products
    Publication number: 20220248730
    Abstract: Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated.
    Type: Application
    Filed: June 17, 2020
    Publication date: August 11, 2022
    Inventors: Loren S. Ward, Diane W. Hoffpauer, Angela Dunn Mascio, Jason Demmerly, Loretta Martins, Melinda Moss, Michael Young
  • Method for Making a Fermented Whey Protein Product
    Publication number: 20180132498
    Abstract: Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverages, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.
    Type: Application
    Filed: April 18, 2016
    Publication date: May 17, 2018
    Inventors: Melinda Moss, Brent Petersen, Niels Palmer
  • Compositions and methods for improving creatine solubility and stability
    Patent number: 9445622
    Abstract: Disclosed are methods for improving nitrogenous acid (e.g., creatine) solubility, and products made by the method.
    Type: Grant
    Filed: July 21, 2014
    Date of Patent: September 20, 2016
    Assignee: Glanbia Nutritionals (Ireland) Ltd.
    Inventors: Brent L. Petersen, Melinda Moss
  • Compositions and Methods for Improving Creatine Solubility and Stability
    Publication number: 20140335257
    Abstract: Disclosed are methods for improving nitrogenous acid (e.g., creatine) solubility, and products made by the method.
    Type: Application
    Filed: July 21, 2014
    Publication date: November 13, 2014
    Inventors: Brent L. Petersen, Melinda Moss
  • Multi-Purpose Ingredient for Bakery and Other Products
    Publication number: 20140193565
    Abstract: Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated.
    Type: Application
    Filed: January 6, 2014
    Publication date: July 10, 2014
    Applicant: GLANBIA NUTRITIONALS (IRELAND) LTD.
    Inventors: Loren S. Ward, Diane W. Hoffpauer, Angela Dunn Mascio, Jason Demmerly, Loretta Martins, Melinda Moss, Michael Young