Patents by Inventor Radha Iyengar

Radha Iyengar 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).

  • Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
    Patent number: 6197353
    Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.
    Type: Grant
    Filed: December 24, 1998
    Date of Patent: March 6, 2001
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Mark L. Shulman, Paul J. McGowan, Catherine F. Porcella, Francis M. Mallee, Guy A. Crosby, Radha Iyengar
  • Fat soluble polymers and their use in foods
    Patent number: 5360626
    Abstract: Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.
    Type: Grant
    Filed: April 2, 1993
    Date of Patent: November 1, 1994
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Radha Iyengar, Mark L. Shulman, Akiva T. Gross
  • Fat soluble polymers and their use in foods
    Patent number: 5354573
    Abstract: Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.
    Type: Grant
    Filed: April 2, 1993
    Date of Patent: October 11, 1994
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Akiva T. Gross, Radha Iyengar, Mark L. Shulman
  • Compositions and methods for inhibiting browning in foods
    Patent number: 5304679
    Abstract: Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.
    Type: Grant
    Filed: October 21, 1991
    Date of Patent: April 19, 1994
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Arthur J. McEvily, Radha Iyengar, Akiva Gross
  • Compositions and methods for inhibiting browning in foods and beverages
    Patent number: 5202141
    Abstract: Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.
    Type: Grant
    Filed: June 10, 1991
    Date of Patent: April 13, 1993
    Inventors: Arthur J. McEvily, Radha Iyengar, Akiva Gross
  • Compositions and methods for inhibiting browning in foods using resorcinol derivatives
    Patent number: 5059438
    Abstract: Resorcinol derivatives are disclosed as inhibitors of enzymatic browning in foods and beverages such as shrimp, apples, fruit juices and wines.
    Type: Grant
    Filed: June 13, 1990
    Date of Patent: October 22, 1991
    Assignee: Enzytech, Inc.
    Inventors: Arthur J. McEvily, Radha Iyengar, Akiva Gross
  • Starch-derived, food-grade, insoluble bulking agent
    Patent number: 5051271
    Abstract: A method for preparing a food grade, insoluble bulking agent from starch is disclosed. The method involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch product which can be used as a filler or as a bulking or texturizing agent in low-fat food formulations.
    Type: Grant
    Filed: November 22, 1989
    Date of Patent: September 24, 1991
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Radha Iyengar, Aleksey Zaks, Akiva Gross