Patents by Inventor Peter G. Williamson
Peter G. Williamson 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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Publication number: 20210307369Abstract: Described herein are compositions and processes for reducing the amount of fat in and increasing the moisture content of foods cooked in cooking oils.Type: ApplicationFiled: March 31, 2021Publication date: October 7, 2021Applicant: Pacific Foods Solutions, LLCInventors: Chris J. Lyden, Peter G. Williamson
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Patent number: 10292410Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: GrantFiled: January 22, 2018Date of Patent: May 21, 2019Assignee: Proteus Industries IncInventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Patent number: 10285423Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: GrantFiled: May 31, 2018Date of Patent: May 14, 2019Assignee: Proteus Industries, Inc.Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Patent number: 10182585Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.Type: GrantFiled: May 2, 2016Date of Patent: January 22, 2019Assignee: Proteus Industries, Inc.Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
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Publication number: 20180271127Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: ApplicationFiled: May 31, 2018Publication date: September 27, 2018Applicant: Proteus Industries, Inc.Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Publication number: 20180206536Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: ApplicationFiled: January 22, 2018Publication date: July 26, 2018Applicant: Proteus Industries IncInventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Patent number: 10021902Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: GrantFiled: September 15, 2017Date of Patent: July 17, 2018Assignee: Proteus Industries, Inc.Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Patent number: 9907329Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: GrantFiled: November 7, 2016Date of Patent: March 6, 2018Assignee: Proteus Industries, Inc.Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
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Publication number: 20180000138Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: ApplicationFiled: September 15, 2017Publication date: January 4, 2018Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Patent number: 9820503Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: GrantFiled: September 27, 2016Date of Patent: November 21, 2017Assignee: Proteus Industries, Inc.Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
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Patent number: 9795160Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: GrantFiled: September 23, 2016Date of Patent: October 24, 2017Assignee: Proteus Industries, Inc.Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
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Publication number: 20170071236Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: ApplicationFiled: November 7, 2016Publication date: March 16, 2017Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Publication number: 20170013867Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: ApplicationFiled: September 27, 2016Publication date: January 19, 2017Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Publication number: 20170006904Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: ApplicationFiled: September 23, 2016Publication date: January 12, 2017Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Patent number: 9491956Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: GrantFiled: April 5, 2010Date of Patent: November 15, 2016Assignee: Proteus Industries, Inc.Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Patent number: 9486006Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.Type: GrantFiled: September 27, 2013Date of Patent: November 8, 2016Assignee: Proteus Industries, Inc.Inventors: Stephen D Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Publication number: 20160249664Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.Type: ApplicationFiled: May 2, 2016Publication date: September 1, 2016Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Patent number: 9351513Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.Type: GrantFiled: August 9, 2013Date of Patent: May 31, 2016Assignee: Proteus Industries inc.Inventors: Stephen D Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
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Publication number: 20150264971Abstract: A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.Type: ApplicationFiled: May 12, 2015Publication date: September 24, 2015Inventors: Wayne S. Saunders, Stephen D. Kelleher, Peter G. Williamson, William R. Fielding
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Patent number: 9028905Abstract: A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.Type: GrantFiled: September 12, 2011Date of Patent: May 12, 2015Assignee: Proteus Industries, Inc.Inventors: Wayne S. Saunders, Stephen D. Kelleher, Peter G. Williamson, William R. Fielding
