Patents by Inventor Ronald H. Skiff

Ronald H. Skiff 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: 20200375233
    Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.
    Type: Application
    Filed: January 19, 2017
    Publication date: December 3, 2020
    Applicant: Firmenich SA
    Inventors: Maxime DELATTRE, Jean-Luc GELIN, Long In LOU, Ronald H. SKIFF
  • Patent number: 10849348
    Abstract: An oil in water (o/w) micro-emulsion comprising: a. water; b. from about 3% up to about 30% oil; c. from about 0.1% up to about 10% lecithin; d. sucrose monoester as an emulsifier wherein the ratio of the combined amount of a lecithin and sucrose monoester to oil is less than 1; e. propylene glycol wherein the propylene glycol to water ratio by weight is greater than 1; and f. from about 14% up to about 40%, by weight, a sugar selected from the group consisting of fructose, glucose, and sucrose, and combinations thereof; wherein the mean droplet size of the o/w micro-emulsion is about 10 to about 80 nm.
    Type: Grant
    Filed: September 21, 2016
    Date of Patent: December 1, 2020
    Assignee: Firmenich SA
    Inventors: Ling Ma, Valery Normand, Ronald H. Skiff, Ernst L. Steinboeck
  • Publication number: 20180249747
    Abstract: An oil in water (o/w) micro-emulsion comprising: a. water; b. from about 3% up to about 30% oil; c. from about 0.1% up to about 10% lecithin; d. sucrose monoester as an emulsifier wherein the ratio of the combined amount of a lecithin and sucrose monoester to oil is less than 1; e. propylene glycol wherein the propylene glycol to water ratio by weight is greater than 1; and f. from about 14% up to about 40%, by weight, a sugar selected from the group consisting of fructose, glucose, and sucrose, and combinations thereof; wherein the mean droplet size of the o/w micro-emulsion is about 10 to about 80 nm.
    Type: Application
    Filed: September 21, 2016
    Publication date: September 6, 2018
    Applicant: Firmenich SA
    Inventors: Ling MA, Valery NORMAND, Ronald H. SKIFF, Ernst L. STEINBOECK
  • Publication number: 20170071242
    Abstract: A method of enhancing the sweetness of sweetener in a food or beverage product comprising adding Naringenin to the product in an amount of 50 ppm to 200 ppm by weight of the total weight of the product wherein the Naringenin does not block the bitter taste of the product when compared to the beverage without Naringenin. Also provided here is a food or beverage product comprising Naringenin in an amount of from 50 to 200 ppm, by weight, of the total weight of the product, and a sweetener wherein the product is not a product selected from coffee, tea, a cosmetic and a pharmaceutical.
    Type: Application
    Filed: May 4, 2015
    Publication date: March 16, 2017
    Applicants: INTERQUIM SA, FIRMENICH SA
    Inventors: Francisco Javier CRESPO, Tom Nelly Aime D'HOORE, Ronald H. SKIFF, Long In LOU, Maxime DELATTRE
  • Publication number: 20170055555
    Abstract: Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.
    Type: Application
    Filed: April 16, 2015
    Publication date: March 2, 2017
    Applicant: Firmenich SA
    Inventors: Ronald H. SKIFF, Ernst L. STEINBOECK, Jean-Francois BASSET
  • Publication number: 20140335251
    Abstract: The present invention relates to compositions having an antifungal effect as we food products and beverages comprising such compositions. The invention also relates to a method for preserving food products and beverages comprising adding the compositions of the invention to the food product or beverage.
    Type: Application
    Filed: November 26, 2012
    Publication date: November 13, 2014
    Inventors: Evangelia Komitopoulou, Ronald H. Skiff, Nathalie Vivien Castioni, Long In Lou
  • Publication number: 20130115356
    Abstract: A sweetening composition of stevia compound and a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening composition. The compound attenuates the liquorice taste associated with stevia or derivatives thereof.
    Type: Application
    Filed: June 22, 2011
    Publication date: May 9, 2013
    Applicant: FIRMENICH SA
    Inventors: Jean-Luc Gelin, Ronald H. Skiff
  • Publication number: 20130028976
    Abstract: A process for preparing a spray-dried product for improving the rate of dissolution of the active ingredient. The process includes mixing a crystalline active ingredient, which has a dissolution rate in unstirred water at 25° C. of greater than 15 minutes at a concentration of 14 ppm of the active ingredient, with a starch derivative, a second carrier material, and optionally, xanthan gum, to form a suspension, dispersion or solution of the active ingredient; homogenizing the mixture at a pressure of at least 4000 psig (2.758×107 Pa); and spray-drying the homogenized mixture to provide a spray-dried active ingredient that has an increased dissolution rate in water compared to the unencapsulated active ingredient.
    Type: Application
    Filed: March 28, 2011
    Publication date: January 31, 2013
    Inventors: Christopher M. Gregson, Ronald H. Skiff, Ferdinand M. Triolo
  • Patent number: 5147666
    Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.
    Type: Grant
    Filed: March 6, 1991
    Date of Patent: September 15, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Barbara B. Doonan, Geoffrey H. Bertkau, Dennis F. Hayes, Frank Sabella, Ronald H. Skiff
  • Patent number: 5132134
    Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.
    Type: Grant
    Filed: December 11, 1990
    Date of Patent: July 21, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: David Nini, Ronald H. Skiff, Mark H. Karmiol, Thomas H. Parliment, Fredric Kleiner, Parviz Ghossi
  • Patent number: 5043178
    Abstract: A method of extracting roasted and ground coffee is disclosed. Exraction water is fed to one end of an extraction vessel containing roasted and ground coffee, and coffee extract is with drawn from the other end. Flow of water to and from the vessel is intermittently halted, and extracted roasted and ground coffee is intermittently discharged from the vessel, while a portion of unextracted coffee is charged to the vessel at the other end. The movement of coffee in the extraction vessel is countercurrent relative to the flow of the extraction water. The method of the present invention is less complex, is more easily controlled, requires a lower capital investment and produces a more aromatic coffee extract of better flavor balance.
    Type: Grant
    Filed: January 25, 1990
    Date of Patent: August 27, 1991
    Assignee: Kraft General Foods, Inc.
    Inventors: Martin Gottesman, deceased, Richard A. Pfluger, Ronald H. Skiff
  • Patent number: 4996317
    Abstract: A process and apparatus for caffeine recovery from supercritical carbon dioxide is disclosed. The process involves countercurrent extraction of caffeine from supercritical carbon dioxide with water at pressures in excess of 1,000 p.s.i. in an unpacked extraction column. The apparatus includes an unpacked extraction vessel having a distributor therein for distributing water throughout substantially the entire cross-sectional area of the vessel.
    Type: Grant
    Filed: August 5, 1988
    Date of Patent: February 26, 1991
    Assignee: Kraft General Foods, Inc.
    Inventors: Michael J. O'Brien, Jean E. Spence, Ronald H. Skiff, Gerald J. Vogel, Ravi Prasad
  • Patent number: 4911941
    Abstract: A method of continuously decaffeinating moistened, green coffee solids with supercritical carbon dioxide. Moistened, green coffee beans are moved periodically through an extraction vessel and contacted with continuously flowing supercritical carbon dioxide which extracts caffeine from the moist, green coffee beans. Caffeine is removed from the supercritical carbon dioxide by counter-current contact with wash water in an open vessel. The caffeine-depleted supercritical carbon dioxide is recirculated back to the extraction vessel and the caffeine-bearing wash water is subjected to concentration by reverse osmosis. Acidic, substantially caffeine-free permeate is directed back to the extraction system as wash water, or to moisturize the green coffee beans prior to extraction, or both.
    Type: Grant
    Filed: August 5, 1988
    Date of Patent: March 27, 1990
    Assignee: General Foods Corporation
    Inventors: Saul N. Katz, Jean E. Spence, Michael J. O'Brien, Ronald H. Skiff, Gerald J. Vogel, Ravi Prasad
  • Patent number: 4545998
    Abstract: The process disclosed herein decaffeinates an aqueous caffeine feed solution by contacting it with a multi-phase extractant which comprises a continuous phase of a liquid, water-immiscible, caffeine-specific solvent and discontinuous aqueous phase dispersed therein. The caffeine is selectively extracted from the aqueous feed solution, leaving the solubles necessary for a good testing beverage due to the high combined selectivity of the extractant phases. Very low solvent-to-extract ratios are possible because the multi-phase extractant has a much improved partition coefficient as compared to the water-immiscible solvent.
    Type: Grant
    Filed: September 30, 1980
    Date of Patent: October 8, 1985
    Assignee: General Foods Corporation
    Inventors: Saul N. Katz, Ronald H. Skiff