Patents by Inventor Nesli Sozer

Nesli Sozer 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).

  • Functionalized bran
    Patent number: 12133533
    Abstract: A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.
    Type: Grant
    Filed: August 22, 2018
    Date of Patent: November 5, 2024
    Assignee: General Mills, Inc.
    Inventors: Xia Liu, John McKeehen, Christine Ng, Nesli Sozer, Markus Nikinmaa
  • Protein-rich extrudates, food products, and processes for making the same
    Publication number: 20240148025
    Abstract: According to an aspect of the present invention, there is provided a process for forming protein-rich extrudates comprising: (i) extruding a protein-containing source material to form a plurality of protein-rich extrudates and a plurality of non-protein extrudates; and (ii) separating the plurality of protein-rich extrudates from the plurality of non-protein extrudates. The extruded products produced by the above method find industrial application, for example, as additives to food products or stand-alone food products.
    Type: Application
    Filed: March 8, 2022
    Publication date: May 9, 2024
    Inventors: Markus Nikinmaa, Lauri Huitula, Nesli Sözer, Emilia Nordlund
  • Functionalized Bran
    Publication number: 20210315218
    Abstract: A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.
    Type: Application
    Filed: August 22, 2018
    Publication date: October 14, 2021
    Applicant: General Mills, Inc.
    Inventors: Xia Liu, John McKeehen, Christine Ng, Nesli Sozer, Markus Nikinmaa