Patents by Inventor Peter H. Brown
Peter H. Brown 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: 9872514Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.Type: GrantFiled: June 9, 2016Date of Patent: January 23, 2018Assignee: Chromocell CorporationInventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
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Publication number: 20170000178Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.Type: ApplicationFiled: June 9, 2016Publication date: January 5, 2017Inventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
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Publication number: 20160299127Abstract: The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter taste possible. For example, the present invention provides methods of identifying compounds that inhibit the bitter taste due to these agonists. The present invention also provides methods of identifying compounds that selectively inhibit the bitter taste due to these agonists. The present invention further provides methods of identifying compounds that mimic the bitter taste due these agonists. The present invention also provides methods of identifying compounds that enhance the bitter taste due to these agonists.Type: ApplicationFiled: April 21, 2016Publication date: October 13, 2016Inventors: Kambiz Shekdar, Purvi Manoj Shah, Joseph Gunnet, Jane V. Leland, Peter H. Brown, Louise Slade
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Patent number: 9408407Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.Type: GrantFiled: September 9, 2014Date of Patent: August 9, 2016Assignees: CHROMOCELL CORPORATION, KRAFT FOODS GROUP BRANDS LLCInventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
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Patent number: 9347934Abstract: The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter taste possible. For example, the present invention provides methods of identifying compounds that inhibit the bitter taste due to these agonists. The present invention also provides methods of identifying compounds that selectively inhibit the bitter taste due to these agonists. The present invention further provides methods of identifying compounds that mimic the bitter taste due these agonists. The present invention also provides methods of identifying compounds that enhance the bitter taste due to these agonists.Type: GrantFiled: October 22, 2012Date of Patent: May 24, 2016Assignees: Chromocell Corporation, Kraft Foods Group Brands LLCInventors: Kambiz Shekdar, Purvi Manoj Shah, Joseph Gunnet, Jane V. Leland, Peter H. Brown, Louise Slade
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Publication number: 20150237900Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.Type: ApplicationFiled: September 9, 2014Publication date: August 27, 2015Inventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
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Patent number: 8865779Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.Type: GrantFiled: April 15, 2011Date of Patent: October 21, 2014Assignees: Chromocell Corporation, Kraft Foods Group Brands LLCInventors: Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V. Leland, David Hayashi, Peter H. Brown, Louise Slade, William P. Jones
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Publication number: 20140248639Abstract: The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter taste possible. For example, the present invention provides methods of identifying compounds that inhibit the bitter taste due to these agonists. The present invention also provides methods of identifying compounds that selectively inhibit the bitter taste due to these agonists. The present invention further provides methods of identifying compounds that mimic the bitter taste due these agonists. The present invention also provides methods of identifying compounds that enhance the bitter taste due to these agonists.Type: ApplicationFiled: October 22, 2012Publication date: September 4, 2014Applicants: KRAFT FOODS GROUP BRANDS LLC, CHROMOCELL CORPORATIONInventors: Kambiz Shekdar, Purvi Manoj Shah, Joseph Gunnet, Jane V. Leland, Peter H. Brown, Louise Slade
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Publication number: 20130261136Abstract: Embodiments are related to compositions of matter comprising a food, drug, cosmetic, dietary supplement, or biologic product, said product comprised of a phytochemical fraction recovered from a crude caffeine, said phytochemical fraction having a ratio of polyphenols to caffeine of about 20, 10-30 or 40, or greater than 10. In related embodiments, said phytochemical fraction is a retentate of a filtration process of a water suspension of crude caffeine, and wherein said crude caffeine is a product of a green coffee bean decaffeination process. In other related embodiments, said compositions of matter are useful for facilitating neuroprotection, inhibiting COX-2 or stimulating glucose uptake.Type: ApplicationFiled: October 12, 2011Publication date: October 3, 2013Inventors: Yi-Fang Chu, Yumin Chen, Peter H. Brown, Barbara J. Lyle
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Publication number: 20130101684Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.Type: ApplicationFiled: April 15, 2011Publication date: April 25, 2013Applicant: Chromocell CorporationInventors: Jane V. Leland, Louise Slade, David Hayashi, William P. Jones, Peter H. Brown, Joseph Gunnet, Daniel Lavery, Jessica Langer, Kambiz Shekdar
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Publication number: 20130096209Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.Type: ApplicationFiled: April 15, 2011Publication date: April 18, 2013Applicants: Kraft Foods Global Brands LLC, Chromocell CorporationInventors: David Hayashi, William P. Jones, Jane V. Leland, Peter H. Brown, Joseph Gunnet, Daniel Lavery, Louise Slade, Kambiz Shekdar, Jessica Langer
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Publication number: 20120269913Abstract: An improved food product comprising a comestible and a crude caffeine complex as a functional additive is provided. The crude caffeine complex includes a blend of caffeine and coffee-based biologically active compounds. The additive demonstrates an ability to stimulate glucose uptake into cells, provide antioxidant benefits, and anti-inflammatory activities. A method of using the crude caffeine complex and incorporating the crude caffeine complex in comestibles is also provided.Type: ApplicationFiled: July 20, 2010Publication date: October 25, 2012Inventors: Yi-Fang Chu, Jimbay P. Loh, Peter H. Brown, Claire E. Macaulay, Barbara J. Lyle
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Patent number: 7582326Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.Type: GrantFiled: August 22, 2005Date of Patent: September 1, 2009Assignee: Kraft Foods Global Brands LLCInventors: Peter H. Brown, Colin P. Crowley
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Patent number: 7175869Abstract: Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.Type: GrantFiled: September 15, 2004Date of Patent: February 13, 2007Assignee: Kraft Foods Holdings, Inc.Inventors: Peter H. Brown, Colin P. Crowley, Xiao-Qing Han
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Patent number: 6251445Abstract: The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.Type: GrantFiled: May 19, 1999Date of Patent: June 26, 2001Assignee: Kraft Foods, Inc.Inventors: Xiao-Qing Han, Richard S. Silver, Peter H. Brown
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Patent number: 5288619Abstract: An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil.Type: GrantFiled: June 11, 1992Date of Patent: February 22, 1994Assignee: Kraft General Foods, Inc.Inventors: Peter H. Brown, Federico D. Carvallo, Robert C. Dinwoodie, Michael T. Dueber, David K. Hayashi, R. G. Krishnamurthy, Zohar M. Merchant, James J. Myrick, Richard S. Silver, Chrisanthus Thomas