Patents by Inventor Rajiv Indravadan Dave

Rajiv Indravadan Dave 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).

  • Patent number: 12245615
    Abstract: A food or beverage product with improved texture and mouthfeel. The food or beverage product includes aggregated proteins comprising micellar casein and whey protein aggregates. The product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations. The agglomerates have a size of 5-50 microns mean diameter D(4,3) as measured by laser diffraction.
    Type: Grant
    Filed: January 24, 2022
    Date of Patent: March 11, 2025
    Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Axel Syrbe, Michael Dennis Sharp, Madansinh Nathusinh Vaghela, Rajiv Indravadan Dave, Markus Kreuss, Eric Stanislas Kolodziejczyk
  • Patent number: 11758921
    Abstract: The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.
    Type: Grant
    Filed: October 11, 2018
    Date of Patent: September 19, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Nilesh Desai, Stephen Gene Mark, Madansinh Nathusinh Vaghela, Rajiv Indravadan Dave, Nirav Chandrakant Pandya
  • Publication number: 20220142202
    Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.
    Type: Application
    Filed: January 24, 2022
    Publication date: May 12, 2022
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Axel Syrbe, Michael Dennis Sharp, Madansinh Nathusinh Vaghela, Rajiv Indravadan Dave, Markus Kreuss, Eric Stanisias Kolodziejczyk
  • Patent number: 11266164
    Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.
    Type: Grant
    Filed: December 18, 2017
    Date of Patent: March 8, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Axel Syrbe, Michael Dennis Sharp, Madansinh Nathusinh Vaghela, Rajiv Indravadan Dave, Markus Kreuss, Eric Stanislas Kolodziejczyk
  • Publication number: 20210195916
    Abstract: The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.
    Type: Application
    Filed: October 11, 2018
    Publication date: July 1, 2021
    Inventors: Nilesh Desai, Stephen Gene Mark, Madansinh Nathusinh Vaghela, Rajiv Indravadan Dave, Nirav Chandrakant Pandya
  • Publication number: 20190133149
    Abstract: The present invention relates to a stabilizer system of natural ingredients for use in frozen aerated confection, the stabilizer system comprising 0.25-2.0 wt. %, preferably 0.30-1.5 wt. % of tapioca starch, and 0.05-0.40 wt. %, preferably 0.1-0.25 wt. % pectin. The invention further relates to the use of such a system and a frozen confection comprising the stabilizer system and the method of manufacturing the frozen confection.
    Type: Application
    Filed: May 11, 2017
    Publication date: May 9, 2019
    Inventors: Michael Dennis Sharp, Rajiv Indravadan Dave
  • Publication number: 20160309740
    Abstract: The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.
    Type: Application
    Filed: December 16, 2014
    Publication date: October 27, 2016
    Inventors: Matthew Galen Bunce, Rajiv Indravadan Dave
  • Publication number: 20150342208
    Abstract: Yogurts, such as Greek frozen yogurts, and methods of making such yogurts are provided. The yogurts can contain fermented lactose-reduced skim milk such that the protein content of the yogurt is from 5% to 14% by weight of the yogurt, the total solids content is less than 38% by weight of the yogurt, and the amount of lactose is 7% or less by weight of the yogurt. The lactose-reduced skim milk can be the primary protein source in the yogurt, and the yogurt can have no added whey protein, milk protein concentrate (MPC), protein isolates or protein powders. The yogurt can be made without straining. The yogurt has a fat content from 0%-6% by weight of the yogurt, preferably below 5% and most preferably below 3%.
    Type: Application
    Filed: December 12, 2013
    Publication date: December 3, 2015
    Applicant: NESTEC S.A.
    Inventors: Matthew Galen Bunce, Rajiv Indravadan Dave