Patents by Inventor Rangasamy Baby Latha

Rangasamy Baby Latha 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).

  • Method for preparing multipurpose ready-to-eat high protein soy granules
    Patent number: 7541057
    Abstract: A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegration of the equilibrated soy chunks/pieces by using a shearing machine to obtain a granule size of 1 to 6 mm, and drying the disintegrated granules at a temperature between 40-80° C. for a period between 15 min to 3 hours by using a tray dryer to obtain the multipurpose ready-to-use, high-protein soy granules.
    Type: Grant
    Filed: March 25, 2003
    Date of Patent: June 2, 2009
    Assignee: Council of Scientific and Industrial Research
    Inventors: Suvendu Bhattacharya, Thotadamoole Ramesh, Rangasamy Baby Latha, Appu Rao Gopala Rao Appu Rao, Vishweshwariah Prakash
  • Roasted and oleoresin flavored nut formulation and a process thereof
    Patent number: 7078067
    Abstract: The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of preparing a flavored nut formulation.
    Type: Grant
    Filed: March 31, 2003
    Date of Patent: July 18, 2006
    Assignee: Council of Scientific and Industrial Research
    Inventors: Rangasamy Baby Latha, Kodangala Koshawa Bhat, Chitradurga Venkataram Raghavan
  • Cereal grit food product having enhanced shelflife and high protein content
    Patent number: 6866880
    Abstract: The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product.
    Type: Grant
    Filed: March 25, 2002
    Date of Patent: March 15, 2005
    Assignee: Council of Scientific and Industrial Research
    Inventors: Suvendu Bhattacharya, Rangasamy Baby Latha, Thotadamoole Ramesh, Appu Rao Appu Rao Gopala Rao, Vishweshwariah Prakash
  • Roasted and oleoresin flavored nut formulation and a process therof
    Publication number: 20040191395
    Abstract: The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90-98%, salt 1.5-3.0%, oleoresin 1.0-3.0% diluted with 8-12 folds of absolute ethyl alcohol and a process of preparing said flavored nut formulation.
    Type: Application
    Filed: March 31, 2003
    Publication date: September 30, 2004
    Applicant: Council of Science and Industrial Research
    Inventors: Rangasamy Baby Latha, Kodangala Koshawa Bhat, Chitradurga Venkataram Raghavan
  • Multipurpose ready-to-use high protein soy granules and a process for preparation thereof
    Publication number: 20040191397
    Abstract: A multipurpose ready-to-use, high-protein soy granules from texturised vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% and a process for preparing the same said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegration of the equilibrated soy chunks/pieces by using a shearing machine to obtain a granule size of 1 to 6 mm, and drying the disintegrated granules at a temperature between 40-80° C. for a period between 15 min to 3 hours by using a tray dryer to obtain the multipurpose ready-to-use, high-protein soy granules.
    Type: Application
    Filed: March 25, 2003
    Publication date: September 30, 2004
    Applicant: Council of Scientific and Industrial Research
    Inventors: Suvendu Bhattacharya, Thotadamoole Ramesh, Rangasamy Baby Latha, Appu Rao Gopala Rao Appu Rao, Vishweshwariah Prakash
  • Cereal grit food product having enhanced shelflife and high protein content
    Publication number: 20030180437
    Abstract: The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product.
    Type: Application
    Filed: March 25, 2002
    Publication date: September 25, 2003
    Applicant: COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH
    Inventors: Suvendu Bhattacharya, Rangasamy Baby Latha, Thotadamoole Ramesh, Appu Rao Appu Rao Gopala Rao, Vishweshwariah Prakash