Patents by Inventor Ramanathapur G. Krishnamurthy

Ramanathapur G. Krishnamurthy 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).

  • Gel composition method of making and products containing same
    Patent number: 6149962
    Abstract: A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.
    Type: Grant
    Filed: February 27, 1997
    Date of Patent: November 21, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Jimbay P. Loh, Ramanathapur G. Krishnamurthy, Daniel G. Lis, Richard N. McArdle, Zohar M. Merchant, Lisa Anne Preston, Jerome F. Trumbetas, Susan M. Vidal, Vernon C. Witte, James J. Myrick
  • Nutritionally superior fat for food compositions
    Patent number: 5959131
    Abstract: A nutritionally superior fat for food compositions which comprises triglycerides containing cis-asymmetric monounsaturated fatty acids (cis-AMUFAs) is provided. The use of cis-AMUFA triglycerides provides a fat composition which is low in saturated fats and trans fatty acids with excellent textural properties and melting characteristics.
    Type: Grant
    Filed: December 7, 1995
    Date of Patent: September 28, 1999
    Assignee: Kraft Foods, Inc.
    Inventors: Allen E. Blaurock, Ramanathapur G. Krishnamurthy, Peter J. Huth
  • Method of making a reduced fat emulsified dressing
    Patent number: 5795614
    Abstract: The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.
    Type: Grant
    Filed: March 1, 1996
    Date of Patent: August 18, 1998
    Assignee: Kraft Foods, Inc.
    Inventors: Ramanathapur G. Krishnamurthy, Vernon C. Witte