Patents by Inventor Orlando Maldonado
Orlando Maldonado 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).
-
Patent number: 11916699Abstract: A backbone service exposes the efficiency of the backbone network using tunnels between any source-destination pairs. The efficiency can be calculated using a ratio of a transmission rate of the packets through a tunnel and a number of hops in the tunnel. The efficiency also can be tracked based upon services using the backbone network in a compute service provider environment. The data generated by the backbone service can be transmitted, stored or displayed for informational purposes to provide insights to service teams on how to improve efficiency in the backbone by change routing behavior, such as by moving caches, adding or removing hops or changing advertisements to network devices.Type: GrantFiled: September 14, 2021Date of Patent: February 27, 2024Assignee: Amazon Technologies, Inc.Inventors: Atefeh Khosravi, Orlando Maldonado
-
Publication number: 20230301327Abstract: Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or both of non-fat dry milk and buttermilk powder. The carbohydrate includes one or both of syrup solids, such as corn syrup solids, and a starch, such as modified corn starch. The meat substitutes include amino acids and sugars that undergo a Maillard reaction during preparation of the meat substitutes, yielding flavor compounds in, and non-enzymatic browning of, the meat substitutes. The meat substitutes can be used in the production of food products such as dairy-based jerky.Type: ApplicationFiled: June 1, 2023Publication date: September 28, 2023Inventors: Orlando Maldonado, Molly Erickson, Susan Reed
-
Patent number: 11707072Abstract: Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.Type: GrantFiled: November 22, 2019Date of Patent: July 25, 2023Assignee: Land O'Lakes, Inc.Inventors: Thomas Alexander Glenn, III, Clint Garoutte, Kang Hu, Jason Thompson, Orlando Maldonado
-
Patent number: 11700865Abstract: Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or both of non-fat dry milk and buttermilk powder. The carbohydrate includes one or both of syrup solids, such as corn syrup solids, and a starch, such as modified corn starch. The meat substitutes include amino acids and sugars that undergo a Maillard reaction during preparation of the meat substitutes, yielding flavor compounds in, and non-enzymatic browning of, the meat substitutes. The meat substitutes can be used in the production of food products such as dairy-based jerky.Type: GrantFiled: December 28, 2018Date of Patent: July 18, 2023Assignee: Land O'Lakes, Inc.Inventors: Orlando Maldonado, Molly Erickson, Susan Reed
-
Patent number: 11677649Abstract: A backbone service exposes network parameters, such as a minimum available bandwidth, latency, or packet loss, in a tunnel path between any source-destination pairs. The network parameters can be mapped as a function of time so that service teams can schedule when to use the backbone with minimized interruption to other users. The data generated by the backbone service can be transmitted, stored or displayed for informational purposes to provide insights to service teams on how to better leverage the network and create awareness of the current status of the backbone. The backbone service can be extended to provide bandwidth brokerage for controlling traffic distribution in the network. The backbone service can further provide triggered messages that inform service teams about failures in the network that could reduce the available bandwidth. The messages can further target users of affected source-destination pairs.Type: GrantFiled: September 13, 2021Date of Patent: June 13, 2023Assignee: Amazon Technologies, Inc.Inventors: Orlando Maldonado, Sandeep Bajaj, Stefan Christian Richter
-
Patent number: 11411855Abstract: Systems and methods are disclosed for generating synthetic representations of a network and performing path computations using the synthetic representations. A model of the network is created including different representations for different regions of the network based on the network mesh patterns (e.g., a sparse mesh representation, a Clos mesh representation, and a flat mesh representation). The generated representations include synthetic, aggregated nodes and/or links in the represented region that are determined based on different processes according to the type of mesh in the region. Path computations are performed for each representation (e.g., in parallel), then joined to form end-to-end paths between a source and a destination. The computed paths may be used to select a path for routing data through the network.Type: GrantFiled: June 30, 2020Date of Patent: August 9, 2022Assignee: Amazon Technologies, Inc.Inventors: David Alonso Flamini, Orlando Maldonado, Stefan Christian Richter
-
Publication number: 20200085073Abstract: Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.Type: ApplicationFiled: November 22, 2019Publication date: March 19, 2020Inventors: Thomas Alexander Glenn, III, Clint Garoutte, Kang Hu, Jason Thompson, Orlando Maldonado
-
Patent number: 10517312Abstract: Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.Type: GrantFiled: November 21, 2017Date of Patent: December 31, 2019Assignee: LAND O'LAKES, INC.Inventors: Thomas Alexander Glenn, III, Clint Garoutte, Kang Hu, Jason Thompson, Orlando Maldonado
-
Publication number: 20190254309Abstract: Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or both of non-fat dry milk and buttermilk powder. The carbohydrate includes one or both of syrup solids, such as corn syrup solids, and a starch, such as modified corn starch. The meat substitutes include amino acids and sugars that undergo a Maillard reaction during preparation of the meat substitutes, yielding flavor compounds in, and non-enzymatic browning of, the meat substitutes. The meat substitutes can be used in the production of food products such as dairy-based jerky.Type: ApplicationFiled: December 28, 2018Publication date: August 22, 2019Inventors: Orlando Maldonado, Molly Erickson, Susan Reed
-
Publication number: 20180070603Abstract: Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.Type: ApplicationFiled: November 21, 2017Publication date: March 15, 2018Inventors: Thomas Alexander Glenn, III, Clint Garoutte, Kang Hu, Jason Thompson, Orlando Maldonado
-
Patent number: 9826751Abstract: Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.Type: GrantFiled: January 21, 2015Date of Patent: November 28, 2017Assignee: LAND O'LAKES, INC.Inventors: Thomas Alexander Glenn, III, Clint Garoutte, Kang Hu, Jason Thompson, Orlando Maldonado
-
Publication number: 20150201638Abstract: Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.Type: ApplicationFiled: January 21, 2015Publication date: July 23, 2015Inventors: Thomas Alexander Glenn, III, Clint Garoutte, Kang Hu, Jason Thompson, Orlando Maldonado