Patents by Inventor Michael John Saylock

Michael John Saylock 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).

  • EMULSION HEATING DEVICES AND METHODS
    Publication number: 20200329735
    Abstract: A texturized food analogue production system includes a first heating element, a second heating element, and a pump. The pump may be configured for moving a dough into the first heating element and across the second heating element. The second heating element includes a microwave applicator. A method for heating and protein texturization of a meat or non-meat dough includes heating the dough to a first temperature in a first heating element using shear heating and heating the dough to a second temperature using microwaves emitted from a second heating element.
    Type: Application
    Filed: April 6, 2020
    Publication date: October 22, 2020
    Inventors: Kevin J. Cully, Michael John Saylock
  • Flaked fish analogs and methods for making such analogs
    Patent number: 9693572
    Abstract: The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.
    Type: Grant
    Filed: April 14, 2010
    Date of Patent: July 4, 2017
    Assignee: NESTEC SA
    Inventor: Michael John Saylock
  • FABRICATED FISH CHUNKS
    Publication number: 20130295236
    Abstract: The invention provides fabricated fish chunks having the appearance and texture of real fish comprising from about 75 to about 95% of one or more functional proteins and from about 5 to about 25% other comestible ingredients, wherein the functional proteins comprise from about 40 to about 95% surimi and from about 0 to about 55% of one or more non-surimi functional proteins. The fabricated fish chunks have a soft smooth laminar appearance and flaky texture similar to real fish.
    Type: Application
    Filed: October 21, 2011
    Publication date: November 7, 2013
    Applicant: Nestec SA
    Inventors: Bradley Johnson, Claude Lecouteux, Laurence Roussel, Michael John Saylock, Zulin Shi
  • FLAKED FISH ANALOGS AND METHODS FOR MAKING SUCH ANALOGS
    Publication number: 20120040059
    Abstract: The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.
    Type: Application
    Filed: April 14, 2010
    Publication date: February 16, 2012
    Inventor: Michael John Saylock
  • FOOD PRODUCTS AND METHODS OF MAKING FOOD PRODUCTS
    Publication number: 20110111102
    Abstract: Methods for producing food products by forming a meat emulsion, processing the meat emulsion to produce one or more meat emulsion chunks, drying the meat emulsion chunks, and combining the dried meat emulsion chunks and one or more hydrating agents to produce a food product having a very realistic meat-like image or appearance similar to that of muscle meat.
    Type: Application
    Filed: February 27, 2009
    Publication date: May 12, 2011
    Inventor: Michael John Saylock