Patents by Inventor Ralph Trksak
Ralph Trksak 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: 20180368455Abstract: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.Type: ApplicationFiled: August 30, 2018Publication date: December 27, 2018Inventors: Erhan Yildiz, Ralph Trksak, Yi Yang, Ron Pagoa
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Patent number: 10085475Abstract: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.Type: GrantFiled: April 2, 2015Date of Patent: October 2, 2018Assignee: Corn Products Development, Inc.Inventors: Erhan Yildiz, Ralph Trksak, Yi Yang, Ron Pagoa
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Patent number: 9351508Abstract: The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch.Type: GrantFiled: March 6, 2013Date of Patent: May 31, 2016Assignee: Corn Products Development, Inc.Inventors: Ralph Trksak, Judith M Vaz, Erhan M Yildiz, Matthew Joseph Yurgec
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Publication number: 20150201653Abstract: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.Type: ApplicationFiled: April 2, 2015Publication date: July 23, 2015Applicant: CORN PRODUCTS DEVELOPMENT, INC.Inventors: Erhan Yildiz, Ralph Trksak, Yi Yang, Ron Pagoa
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Patent number: 8962092Abstract: The application relates to an agent containing bound octenyl succinic anhydride groups made via the reaction of octenyl succinic anhydride onto a dispersed waxy starch, which provides significant improvements in paper porosity reduction, when added at a low level to a commodity surface starch dispersion and used to surface size paper.Type: GrantFiled: January 30, 2013Date of Patent: February 24, 2015Assignee: Corn Products Development, Inc.Inventors: Ralph Trksak, Non Kam Foong
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Publication number: 20140212589Abstract: The application relates to an agent containing bound octenyl succinic anhydride groups made via the reaction of octenyl succinic anhydride onto a dispersed waxy starch, which provides significant improvements in paper porosity reduction, when added at a low level to a commodity type surface starch dispersion and used to surface size paper.Type: ApplicationFiled: January 30, 2013Publication date: July 31, 2014Applicant: Corn Products Development, Inc.Inventors: Ralph Trksak, Non Kam Foong
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Patent number: 8574624Abstract: The invention provides the addition of highly inhibited starch filler to gelatin-free films and soft capsules. The addition of the highly inhibited starch filler raises the solid levels during processing without substantially increasing the melt viscosity. The resultant films and capsules are transparent.Type: GrantFiled: November 17, 2006Date of Patent: November 5, 2013Assignee: Corn Products Development, Inc.Inventors: Zhixin Li, Michele Merrette Shore, Ralph Trksak
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Publication number: 20130236624Abstract: The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch.Type: ApplicationFiled: March 6, 2013Publication date: September 12, 2013Applicant: Corn Products Development, Inc.Inventors: Ralph Trksak, Judith M. Vaz, Erhan M. Yildiz, Matthew Joseph Yurgec
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Publication number: 20110124746Abstract: The present invention relates to a starch emulsifier product prepared by sufficiently solubilizing a starch and subsequently sufficiently derivatizing the sufficiently solubilized starch product, in one embodiment by reacting the sufficiently solubilized starch with an alkenyl succinic anhydride. Such starch emulsifier products are useful as emulsifying and/or encapsulating agents, particularly in systems where high load and retention of the active ingredient, low surface oil exposure, and excellent oxidation resistance is desired.Type: ApplicationFiled: November 25, 2009Publication date: May 26, 2011Applicant: National Starch & Chemical CompanyInventors: Ralph Trksak, Afaf Makarious
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Publication number: 20100330376Abstract: Polysaccharide thermosetting systems and composites utilizing such systems include formaldehyde free binders formed from at least one polysaccharide and at least one polysaccharide crosslinker.Type: ApplicationFiled: December 18, 2008Publication date: December 30, 2010Applicant: AKZO NOBEL N.V.Inventors: Ralph Trksak, Daniel B. Solarek, Solweig Vitry, Klin A. Rodrigues, Qingwen Wendy Yuan-Huffman, Andreas Puhlfuerss
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Patent number: 7829600Abstract: The present invention relates to a starch emulsifier product prepared by sufficiently solubilizing a starch and subsequently sufficiently derivatizing the sufficiently solubilized starch product, in one embodiment by reacting the sufficiently solubilized starch with an alkenyl succinic anhydride. Such starch emulsifier products are useful as emulsifying and/or encapsulating agents, particularly in systems where high load and retention of the active ingredient, low surface oil exposure, and excellent oxidation resistance is desired.Type: GrantFiled: January 14, 2010Date of Patent: November 9, 2010Assignee: Brunob II B.V.Inventors: Ralph Trksak, Afaf Makarious
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Publication number: 20090311408Abstract: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.Type: ApplicationFiled: May 19, 2009Publication date: December 17, 2009Applicant: Brunob II B.V.Inventors: Erhan Yildiz, Ralph Trksak, Yi Yang, Ron Pagaoa
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Publication number: 20080138402Abstract: The invention provides the addition of highly inhibited starch filler to gelatin-free films and soft capsules. The addition of the highly inhibited starch filler raises the solid levels during processing without substantially increasing the melt viscosity. The resultant films and capsules are transparent.Type: ApplicationFiled: November 17, 2006Publication date: June 12, 2008Inventors: Zhixin Li, Michele Merrette Shore, Ralph Trksak
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Publication number: 20060222740Abstract: This invention pertains to a baked product comprising rice flour, pregelatinised rice starch, and optionally modified rice starch. Such products have good acceptability in internal and external properties and appearance, similar to that of wheat flour containing baked products.Type: ApplicationFiled: March 31, 2006Publication date: October 5, 2006Inventors: Chai Kao, Nyok Wong, Boon Leow, May Koh, Soon Oon, Ralph Trksak
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Publication number: 20050048190Abstract: Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture. The instant gelling starches are particularly useful in food systems of the type that gel upon standing, such as pie and cream fillings, puddings, spreads, and jellies.Type: ApplicationFiled: August 29, 2003Publication date: March 3, 2005Inventors: Ralph Trksak, Patrick Ford
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Publication number: 20050008761Abstract: Modified starches for use in baked products. The starches provide exceptional expansion in baked products, as well as improved taste, texture and appearance of the product.Type: ApplicationFiled: July 8, 2004Publication date: January 13, 2005Inventors: Jeanne Paulus, Peter Trzasko, Susan Waring, Ralph Trksak, Deborah Dihel
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Patent number: 4812445Abstract: Virtually any material may be encapsulated in a starch matrix by combining the material with a high temperature-stabilized dispersion of starch, optionally in the presence of salt. The temperature-stabilized starch dispersion acts as a protective colloid, encasing the material to be encapsulated. Upon subsequent rapid cooling of this mixture on a chilled surface the starch polymer chains collapse upon themselves, forming a firm sheet or the like and encapsulating the core material. The sheet can then be cut, chopped or sliced in the wet state, then dried and ground to yield particles.Type: GrantFiled: April 23, 1987Date of Patent: March 14, 1989Assignee: National Starch and Chemical CorporationInventors: James Eden, Ralph Trksak, Robert Williams
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Patent number: 4755397Abstract: A wide range of materials may be encapsulated in a starch matrix by combining the material with a high temperature-stabilized pressurized dispersion of starch in the presence of salt. The temperature-stabilized starch dispersion acts as a protective colloid; upon subsequent rapid reduction of the pressure, the mixture cools and the starch polymer chains collapse upon themselves, encapsulating the core material in particulate form.Type: GrantFiled: December 24, 1986Date of Patent: July 5, 1988Assignee: National Starch and Chemical CorporationInventors: James Eden, Ralph Trksak, Robert Williams
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Patent number: 4721655Abstract: A paper size having the ability to be prepared under low shear conditions and having sizing properties superior to the sizes of the prior art may be prepared comprising water and 0.1 to 15% by weight of at least one hydrophobic sizing agent and 0.4 to 30% by weight of a jet cooked dispersion of a long chain alkyl derivative of starch or a dispersion of a corresponding gum derivative.Type: GrantFiled: April 30, 1987Date of Patent: January 26, 1988Assignee: National Starch and Chemical CorporationInventors: Peter T. Trzasko, Martin M. Tessler, Ralph Trksak, Wadym Jarowenko
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Patent number: 4687519Abstract: A paper size having the ability to be prepared under low shear conditions and having sizing properties superior to the sizes of the prior art may be prepared comprising water and 0.1 to 15% by weight of at least one hydrophobic sizing agent and 0.4 to 30% by weight of a jet cooked dispersion of a long chain alkyl derivative of starch or a dispersion of a corresponding gum derivative.Type: GrantFiled: December 20, 1985Date of Patent: August 18, 1987Assignee: National Starch and Chemical CorporationInventors: Peter T. Trzasko, Martin M. Tessler, Ralph Trksak, Wadym Jarowenko