Patents by Inventor Paula Lugar

Paula Lugar 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).

  • Method and formulation for gluten-free bakery products
    Patent number: 11930828
    Abstract: Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.
    Type: Grant
    Filed: March 30, 2018
    Date of Patent: March 19, 2024
    Assignee: Rich Products Corporation
    Inventors: HuaXiao Zhang, Paula Lugar
  • Method and Formulation For Gluten-Free Bakery Products
    Publication number: 20180220660
    Abstract: Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.
    Type: Application
    Filed: March 30, 2018
    Publication date: August 9, 2018
    Inventors: HuaXiao Zhang, Paula Lugar
  • EDIBLE POLYMER BASED FOOD SYSTEM
    Publication number: 20120308709
    Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.
    Type: Application
    Filed: August 13, 2012
    Publication date: December 6, 2012
    Inventors: Yachai Amornkul, Noel F. Galluch, Praveen Upreti, Cheryl A. Smith, Michael Platko, John S. Robert, Paula Lugar, Amanda Megan
  • Edible Polymer Based Food System
    Publication number: 20110033598
    Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.
    Type: Application
    Filed: June 9, 2010
    Publication date: February 10, 2011
    Inventors: Yachai Amornkul, Noel F. Galluch, Praveen Upreti, Cheryl A. Smith, Michael Piatko, John S. Roberts, Paula Lugar, Amanda Megan
  • Method and Formulations For Gluten-Free Bakery Products
    Publication number: 20100015279
    Abstract: Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.
    Type: Application
    Filed: July 20, 2009
    Publication date: January 21, 2010
    Inventors: HuaXiao Zhang, Paula Lugar