Patents by Inventor Raul Victorino Nunes

Raul Victorino Nunes 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).

  • Stabilized compositions and processes of their preparation
    Publication number: 20030021874
    Abstract: The present invention is directed to processes of preparing stabilized compositions which are useful for various applications, particularly beverage applications. The processes involve subjecting various components of the compositions to a defined energy of mixing and/or a defined addition rate of an edible acid. The invention is further directed to compositions which are prepared by the process, as well as methods of their use.
    Type: Application
    Filed: December 11, 2001
    Publication date: January 30, 2003
    Applicant: The Procter & Gamble Co.
    Inventors: Raul Victorino Nunes, Matthew Thomas Heisey, Galen Edward Downton, Linda Evers-Smith
  • Compositions comprising arabinogalactan and a defined protein component
    Publication number: 20020155194
    Abstract: The present disclosure relates to compositions comprising arabinogalactan and a component selected from dairy protein, soy protein, and mixtures thereof. The compositions are useful for stabilizing the defined protein components in the presence of fiber, optionally at low pH. In particular, the present compositions comprise arabinogalactan and a defined protein component, particularly dairy protein or soy protein, without compromising taste, appearance, stability, and/or bioavailability.
    Type: Application
    Filed: August 24, 2001
    Publication date: October 24, 2002
    Inventors: Haile Mehansho, Raul Victorino Nunes, Aaron Lewis Durr, Renee Irvine Mellican, Scott Edward Manchuso
  • Beverage compositions comprising arabinogalactan and defined minerals
    Publication number: 20020136802
    Abstract: The present invention is directed to beverage compositions comprising:
    Type: Application
    Filed: August 24, 2001
    Publication date: September 26, 2002
    Applicant: The Procter & Gamble Co.
    Inventors: Haile Mehansho, Renee Irvine Mellican, Scott Edward Manchuso, Raul Victorino Nunes, Kris Eugene Spence
  • Beverage compositions comprising palatable calcium and magnesium sources
    Publication number: 20020122847
    Abstract: The present invention describes compositions comprising a calcium source and a magnesium source. The compositions are surprisingly palatable when delivered in a fruit juice beverage matrix at amounts which are nutritionally meaningful.
    Type: Application
    Filed: January 4, 2001
    Publication date: September 5, 2002
    Inventors: Raul Victorino Nunes, Eric Gregory Elliott, Lisa Marie Trout, Mark Benson Andon
  • Beverage compositions comprising arabinogalactan and defined vitamins
    Publication number: 20020110632
    Abstract: The present invention is directed to compositions comprising:
    Type: Application
    Filed: August 24, 2001
    Publication date: August 15, 2002
    Applicant: The Procter & Gamble Co.
    Inventors: Raul Victorino Nunes, Haile Mehansho, Renee Irvine Mellican, Scott Edward Manchuso, Kris Eugene Spence
  • Process for preparing chilled beverage products containing milk and a food acid
    Patent number: 5648112
    Abstract: Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time, and a process for preparing these products, are disclosed. These products contain from about 5 to about 99.8% milk, from about 0.05 to about 0.8% of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30.degree. C.
    Type: Grant
    Filed: March 28, 1995
    Date of Patent: July 15, 1997
    Assignee: The Procter & Gamble Company
    Inventors: David Kee Yang, Matthew Thomas Heisey, Raul Victorino Nunes