Patents by Inventor Olugbenga Diyaolu

Olugbenga Diyaolu 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).

  • Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat
    Patent number: 9833008
    Abstract: Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
    Type: Grant
    Filed: April 20, 2016
    Date of Patent: December 5, 2017
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jennifer Louise Kimmel, Amanda Jane Criezis, Olugbenga Diyaolu, Tracy Joella Sanborn
  • EMULSIFYING SALT-FREE CHEESE AND METHOD OF MAKING THEREOF HAVING A BLEND OF SHEARED AND NON-SHEARED FAT
    Publication number: 20160227806
    Abstract: Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
    Type: Application
    Filed: April 20, 2016
    Publication date: August 11, 2016
    Inventors: Jennifer Louise Kimmel, Amanda Jane Criezis, Olugbenga Diyaolu, Tracy Joella Sanborn
  • Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat
    Publication number: 20140255584
    Abstract: Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
    Type: Application
    Filed: March 7, 2013
    Publication date: September 11, 2014
    Applicant: Kraft Foods Group Brands LLC
    Inventors: Jennifer Louise Kimmel, Amanda Jane Criezis, Olugbenga Diyaolu, Tracy Joella Sanborn