Patents by Inventor Osvaldo A. Chu
Osvaldo A. Chu 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).
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Patent number: 8790734Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.Type: GrantFiled: May 13, 2013Date of Patent: July 29, 2014Assignee: Tropicana Products, Inc.Inventors: Therese Cetrulo, Osvaldo Chu, Richard N. McArdle, Renee Mellican, Keith Seaman
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Publication number: 20130251873Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.Type: ApplicationFiled: May 13, 2013Publication date: September 26, 2013Applicant: Tropicana Products, Inc.Inventors: Therese Cetrulo, Osvaldo Chu, Richard N. McArdle, Renee Mellican, Keith Seaman
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Patent number: 8460733Abstract: A method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients after the base liquid has been pasteurized by, for example, thermal heating. The flavor can be added to a continuous stream of the base liquid after a thermally processed hot-fill beverage base liquid is made up. A return loop conduit of the hot-fill beverage base liquid portion of the system is capable of diverting the heated hot-fill beverage base liquid in a stable state, that is, at the desired temperatures ready for continued beverage production, while the flavor may be switched over in a downstream flavor dosing portion of the system. The system may be used to produce a desired batch of flavored beverage by producing a first flavor, cleaning only that portion of the system to remove the first flavor and then changing over the flavor additive component to a desired second flavor.Type: GrantFiled: April 5, 2006Date of Patent: June 11, 2013Assignee: The Quaker Oats CompanyInventors: Rei-Young Amos Wu, Richard Schutzenhofer, Osvaldo A. Chu
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Patent number: 8440248Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.Type: GrantFiled: July 3, 2008Date of Patent: May 14, 2013Assignee: Tropicana Products, Inc.Inventors: Therese Cetrulo, Osvaldo Chu, Richard N. McArdle, Renee Mellican, Keith Seaman
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Publication number: 20100055269Abstract: A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties.Type: ApplicationFiled: August 31, 2009Publication date: March 4, 2010Applicant: Tropicana Products, Inc.Inventors: Kellie Haynes, Rachel Bundang, Osvaldo Chu, Christian Eichinger, D. Scott Lineback, Albert D. Bolles
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Patent number: 7485332Abstract: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein in order to provide an enhanced peel citrus juice, which can be blended with other juices.Type: GrantFiled: June 29, 2005Date of Patent: February 3, 2009Assignee: Tropicana Products, Inc.Inventors: Osvaldo A. Chu, Yongsoo Chung, Thomas Sanders
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Publication number: 20090011092Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.Type: ApplicationFiled: July 3, 2008Publication date: January 8, 2009Applicant: TROPICANA PRODUCTS, INC.Inventors: Therese Cetrulo, Osvaldo Chu, Richard N. McArdle, Renee Mellican, Keith Seaman
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Patent number: 7464559Abstract: An improved method and apparatus for cooling filled food containers having hot contents includes spraying a coolant onto the containers. As the hot contents cool, the flow rate of coolant is decreased. The coolant is at least about 40° F. cooler than the initial average temperature of the hot contents. In one embodiment, the temperature of the spent coolant typically does not vary more than about 6° F.Type: GrantFiled: October 7, 2005Date of Patent: December 16, 2008Assignee: Stokely-Van Camp, Inc.Inventors: Osvaldo A. Chu, Rei-Young Amos Wu, Ashok Shashikant Dhruv
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Patent number: 7264837Abstract: The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is preconditioned with an aqueous food-grade acid, preferably citric acid. Additionally or optionally, an early bed volume or multiple early bed volumes of juice flow are at a rapid flow rate. The products obtained also are described, and they may be any deacidified citrus juice or juice blend where the pH of the juice does not rise above that of an acid food pH for the juice during deacidification. In preferred embodiments, the juice product is orange juice. In another preferred embodiment, the conditioning process is used to provide a deacidified citrus juice product while avoiding raising the pH of any portion of the juice to 4.6 or above so as to control microbial growth of the juice.Type: GrantFiled: April 2, 2003Date of Patent: September 4, 2007Assignee: Tropicana Products, Inc.Inventors: Yongsoo Chung, Osvaldo A. Chu, Marcelo Perez Alvarez
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Publication number: 20070079618Abstract: An improved method and apparatus for cooling filled food containers having hot contents includes spraying a coolant onto the containers. As the hot contents cool, the flow rate of coolant is decreased. The coolant is at least about 40° F. cooler than the initial average temperature of the hot contents. In one embodiment, the temperature of the spent coolant typically does not vary more than about 6° F.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Applicant: Stokely-Van Camp, Inc.Inventors: Osvaldo Chu, Rei-Young Wu, Ashok Dhruv
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Publication number: 20070003684Abstract: The present invention relates to a method for preparing from concentrate citrus peel juice to reduce non-enzymatic browning. More specifically, the invention relates to adding L-cysteine to the peel juice prior to evaporation and/or pasteurization during processing in order to remove bitterants and thereby retard the aggregate of polyphenolic components. By retarding the accumulation of polyphenolics, the invention inhibits the browning of peel juice.Type: ApplicationFiled: June 29, 2005Publication date: January 4, 2007Inventors: Yongsoo Chung, Osvaldo Chu, Thomas Sanders
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Publication number: 20060286261Abstract: A method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients after the base liquid has been pasteurized by, for example, thermal heating. The flavor can be added to a continuous stream of the base liquid after a thermally processed hot-fill beverage base liquid is made up. A return loop conduit of the hot-fill beverage base liquid portion of the system is capable of diverting the heated hot-fill beverage base liquid in a stable state, that is, at the desired temperatures ready for continued beverage production, while the flavor may be switched over in a downstream flavor dosing portion of the system. The system may be used to produce a desired batch of flavored beverage by producing a first flavor, cleaning only that portion of the system to remove the first flavor and then changing over the flavor additive component to a desired second flavor.Type: ApplicationFiled: April 5, 2006Publication date: December 21, 2006Applicant: The Quaker Oats CompanyInventors: Rei-young Wu, Richard Schutzenhofer, Osvaldo Chu
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Patent number: 7108887Abstract: Juices are processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the juice with an adsorptive rein in order to provide an enhanced fruit juice supply. Preferred juices are citrus juices.Type: GrantFiled: September 4, 2002Date of Patent: September 19, 2006Assignee: Tropicana Products, Inc.Inventors: Osvaldo A. Chu, Yongsoo Chung, Mark A. Pepper
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Patent number: 7074448Abstract: A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.Type: GrantFiled: September 28, 2001Date of Patent: July 11, 2006Assignee: Tropicana Products, Inc.Inventors: D. Scott Lineback, Osvaldo A. Chu, Yongsoo Chung, Mark A. Pepper, Marcelo Perez Alvarez
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Publication number: 20060105089Abstract: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein in order to provide an enhanced peel citrus juice, which can be blended with other juices.Type: ApplicationFiled: June 29, 2005Publication date: May 18, 2006Inventors: Osvaldo Chu, Yongsoo Chung, Thomas Sanders
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Publication number: 20050175760Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.Type: ApplicationFiled: March 2, 2005Publication date: August 11, 2005Inventors: Yongsoo Chung, Osvaldo Chu, D. Lineback, Mark Pepper, Marcelo Alvarez
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Publication number: 20050058763Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.Type: ApplicationFiled: September 12, 2003Publication date: March 17, 2005Inventors: Therese Cetrulo, Osvaldo Chu, Richard McArdle, Renee Mellican, Keith Seaman
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Publication number: 20040197448Abstract: The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is preconditioned with an aqueous food-grade acid, preferably citric acid. Additionally or optionally, an early bed volume or multiple early bed volumes of juice flow are at a rapid flow rate. The products obtained also are described, and they may be any deacidified citrus juice or juice blend where the pH of the juice does not rise above that of an acid food pH for the juice during deacidification. In preferred embodiments, the juice product is orange juice. In another preferred embodiment, the conditioning process is used to provide a deacidified citrus juice product while avoiding raising the pH of any portion of the juice to 4.6 or above so as to control microbial growth of the juice.Type: ApplicationFiled: April 2, 2003Publication date: October 7, 2004Inventors: Yongsoo Chung, Osvaldo A. Chu, Marcelo Perez Alvarez
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Publication number: 20040161505Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.Type: ApplicationFiled: February 10, 2004Publication date: August 19, 2004Applicant: Tropicana Products, Inc.Inventors: Yongsoo Chung, Osvaldo A. Chu, D. Scott Lineback, Mark A. Pepper, Marcelo Perez Alvarez
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Patent number: RE41537Abstract: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein resin in order to provide an enhanced peel citrus juice, which can be blended with other juices.Type: GrantFiled: March 2, 2009Date of Patent: August 17, 2010Assignee: Tropicana Products, Inc.Inventors: Osvaldo A. Chu, Yongsoo Chung, Thomas Sanders, D. Scott Lineback