Patents by Inventor Ritu Bansal-Mutalik
Ritu Bansal-Mutalik 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: 20230180788Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: March 3, 2023Publication date: June 15, 2023Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Patent number: 11659850Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: GrantFiled: May 31, 2019Date of Patent: May 30, 2023Assignee: EAT JUST, INC.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Publication number: 20230146699Abstract: A system and methods for reducing browning in fungal materials and objects therefrom, and in particular to a method for reducing browning in processed fungal materials. Provided are particular methods for reducing browning in fungal materials via application of a chelating agents, heat, a combination of chelating agents and heat, and various other processes described herein. Reduction of browning is applied to mycelium sheets in various wet processing stages including fermentation, plasticization, and in temperature treated samples. Reduced browning allows for control of the appearance of fungal biopolymers while also impacting mechanical properties such as tensile strength, tear strength, and abrasion resistance.Type: ApplicationFiled: November 8, 2022Publication date: May 11, 2023Inventors: Ritu Bansal-Mutalik, Mahla Zabet
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Publication number: 20230142125Abstract: A novel microstructure of a mycelium material exhibiting a high mass density whereby the mycelium material exhibits a much greater spatial density of hyphal branches and hyphal connections than is otherwise found in nature. The material further provides improved macroscopic properties typified by high tensile strength, high flexural toughness and increased tear strength.Type: ApplicationFiled: February 3, 2021Publication date: May 11, 2023Inventors: Philip Ross, Rachel Linzer, Matthew Scullin, Ritu Bansal-Mutalik, Ivana Brzonova, Jordan Chase, Csaba Kotsmar
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Publication number: 20220289790Abstract: Provided herein are methods of improving solubilization, extraction, and isolation of recombinant spider silk proteins with a salt and alcohol buffer. Provided herein are methods of solubilizing a recombinant spider silk protein from a host cell, comprising: providing a cell culture comprising a host cell, wherein the host cell expresses a recombinant spider silk protein; collecting an insoluble portion derived from the cell culture, wherein the insoluble portion comprises the recombinant spider silk protein; adding the insoluble portion of the host cell to a solution comprising a salt and an alcohol, thereby solubilizing the recombinant spider silk protein in the solution.Type: ApplicationFiled: August 21, 2020Publication date: September 15, 2022Inventors: Phillip Mui, Simon Li, Ritu Bansal Mutalik, Cole Rich Peterson
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Publication number: 20220279824Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: March 23, 2022Publication date: September 8, 2022Inventors: Ritu BANSAL-MUTALIK, Siddharth BHIDE, Brenna GIBSON, Camilla HALL, Malgorzata JAKUBASCH, Jake KLEINER, Viviane LANQUAR, Swetha MAHADEVAN, Trevor NIEKOWAL, Jade PROULX, Ben ROCHE, Meng XU, James FLATT
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Patent number: 11311038Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: GrantFiled: February 17, 2017Date of Patent: April 26, 2022Assignee: Eat JUST, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt
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Patent number: 11266163Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: GrantFiled: February 17, 2017Date of Patent: March 8, 2022Assignee: Eat JUST, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Publication number: 20220017580Abstract: The present disclosure relates to methods of producing and purifying synthetic block copolymer proteins, expression constructs for their secretion, recombinant microorganisms for their production, and synthetic fibers comprising these proteins that recapitulate many properties of natural silk.Type: ApplicationFiled: November 26, 2019Publication date: January 20, 2022Inventors: Phillip MUI, Ritu Bansal MUTALIK, Simon LI, Scott CHAN
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Publication number: 20220007777Abstract: Provided herein are compositions of mycelium material, and methods for production thereof. Also provided herein are articles of footwear includes an upper, a lasting board affixed with the upper to define an interior foot-receiving cavity therewith, and an outsole coupled with the upper opposite the lasting board. The upper includes at least a portion of a mycelium material that includes one or more proteins derived from an organism other than mycelium.Type: ApplicationFiled: November 14, 2019Publication date: January 13, 2022Inventors: Jessica WANG, Ritu Bansal MUTALIK, Matthew Jordan SMITH, Nicole Elizabeth SUBLER, La'Deva MCKENZIE, Isaac Samuel COLLINS, Karl FLOWERS, Victoria ADDY, Jamie McAusland BAINBRIDGE, Mitchell Joseph HEINRICH
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Publication number: 20210329853Abstract: A process of making a mycological biopolymer of a mycomaterial filter comprising the steps of filling a scaffold with a nutritive substrate and a fungus, placing an encasement on the scaffold to seal the scaffold, said encasement having only one outlet therein open to fresh air and defining a vacant space, incubation of the sealed scaffold at high temperatures and carbon dioxide concentrations to induce biopolymer growth into the vacant space wherein the mycological biopolymer environmental conditions comprise an environmental temperature from 55° F. to 95° F. and carbon dioxide constitutes from 2% to 8% of the environment within the vacant space, and thereafter drying the produced mycological biopolymer.Type: ApplicationFiled: April 28, 2021Publication date: October 28, 2021Inventors: Philip Ross, Matthew L. Scullin, Rachel Linzer, Ritu Bansal Mutalik, Nicholas Romano, Daniel Callahan
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Publication number: 20200352195Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: May 31, 2019Publication date: November 12, 2020Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Publication number: 20190191735Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: February 17, 2017Publication date: June 27, 2019Inventors: Ritu Bansal-Mutalik, Siddharth Blide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekoval, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Patent number: 10321705Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: GrantFiled: February 17, 2017Date of Patent: June 18, 2019Assignee: Just, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
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Publication number: 20170265505Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: February 17, 2017Publication date: September 21, 2017Applicant: Hampton Creek, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt
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Publication number: 20170238590Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.Type: ApplicationFiled: February 17, 2017Publication date: August 24, 2017Applicant: Hampton Creek, Inc.Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park