Patents by Inventor Rickard Oste

Rickard Oste 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).

  • Publication number: 20180344677
    Abstract: The invention provides a food supplement comprising chromium and the five amino acids leucine, isoleucine, valine, threonine and lysine, wherein leucine, isoleucine, valine, threonine and lysine are the only amino acids present in the food supplement, and wherein the sum content of the five amino acids is from 1.75 to 3.5 g per dose of the food supplement, and wherein the content of chromium is from 4.5 to 61 ?g per dose of the food supplement. A food composition comprising the food supplement, as well as the five amino acids for use in a method of treating, controlling or preventing diseases or conditions related to the metabolic syndrome, treating or controlling diabetes, treating, controlling or preventing obesity, promoting satiety, promoting weight loss, or promoting maintenance of a healthy bodyweight, by lowering postprandial glycaemia, and preferably also by lowering postprandial insulin secretion, are also provided.
    Type: Application
    Filed: November 28, 2016
    Publication date: December 6, 2018
    Inventors: Rickard ÖSTE, Elin ÖSTMAN, Inger BJÖRCK
  • Publication number: 20140154355
    Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.
    Type: Application
    Filed: June 20, 2012
    Publication date: June 5, 2014
    Applicant: INNOVAFOOD AB
    Inventors: Rickard Oste, Elin Ostman, Inger Bjorck
  • Publication number: 20040043123
    Abstract: A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabilised by heating to a temperature below the gelatinisation temperature of the starch component for a time period sufficient to substantially reduce the bacterial count of the batter so as to make the batter storable for at least three weeks at a temperature of 8° C. or lower. Also disclosed is a process for preparing a batter of this kind.
    Type: Application
    Filed: October 8, 2003
    Publication date: March 4, 2004
    Inventors: Angeliki Triantafyllou Oste, Carina Andersson, Rickard Oste, Sofia Ehlde
  • Patent number: 5956413
    Abstract: In automatic evaluation of cereal kernels or like granular products handled in bulk, the kernels are conveyed on a vibrating conveyor belt (15). Owing to the vibrations, the kernels are spread and settled in grooves (14) in the belt so as to be oriented in essentially the same direction. A video camera (40) produces digital images of all the kernels on the belt. The kernels are identified in the images, and for each kernel input signals are produced and then sent to a neural network based on picture element values for the picture elements representing each kernel. A neural network then determines which of a plurality of predetermined classes that each kernel belongs.
    Type: Grant
    Filed: December 23, 1997
    Date of Patent: September 21, 1999
    Assignee: Agrovision AB
    Inventors: Rickard Oste, Peter Egelberg, Carsten Peterson, Patrik Soderlund, Lennart Sjostedt
  • Patent number: 5898792
    Abstract: The flour yield, protein content and bulk density of cereal kernels can be determined by producing images of the cereal kernels, at least one color parameter and/or at least one geometric parameter are determined for the cereal kernels, and input signals to a neural network are produced by means of the color parameter and/or the geometric parameter. If the neural network is trained in some suitable manner, it can determine the flour yield, protein content and bulk density on the basis of the input signals.
    Type: Grant
    Filed: November 5, 1996
    Date of Patent: April 27, 1999
    Assignee: Agrovision AB
    Inventors: Rickard Oste, Peter Egelberg, Carsten Peterson, Eivor Svensson, Olle M.o slashed.nsson
  • Patent number: 5686123
    Abstract: A homogeneous and stable cereal suspension having the taste and aroma of natural oats, as well as a method for the preparation thereof, is described. The cereal suspension contains intact .beta.-glucans from the starting material and is prepared byA) dry- or wet-grinding rolled oats or otherwise heat- and water-treated oats to meal,B) suspending the oatmeal in water, if the meal has been produced by dry grinding,C) optionally centrifuging or decanting the suspension in order to remove coarse fibre particles,D) treating the suspension with .beta.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of 3-0.1 Pas in the shear rate range of 10-100 s.sup.-1,E) treating the suspension with .alpha.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of <0.5 Pas in the shear rate range of 10-100 s.sup.
    Type: Grant
    Filed: November 21, 1995
    Date of Patent: November 11, 1997
    Inventors: Lennart Lindahl, Inger Ahlden, Rickard Oste, Ingegerd Sjoholm