Patents by Inventor Ronald L. Meibach

Ronald L. Meibach 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).

  • Patent number: 9968564
    Abstract: Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.
    Type: Grant
    Filed: June 5, 2009
    Date of Patent: May 15, 2018
    Assignee: Intercontinental Great Brands LLC
    Inventors: Anilkumar Ganapati Gaonkar, Ahmad Akashe, Les Lawrence, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, James D. White, Yan Wang, Leslie G. West
  • Publication number: 20140255501
    Abstract: Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric matrix.
    Type: Application
    Filed: May 22, 2014
    Publication date: September 11, 2014
    Applicant: Intercontinental Great Brands LLC
    Inventors: Ahmad Akashe, Anilkumar Ganapati Gaonkar, Les Lawrence, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, Yan Wang, James D. White
  • Patent number: 8765030
    Abstract: Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric matrix.
    Type: Grant
    Filed: May 18, 2012
    Date of Patent: July 1, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventors: Ahmad Akashe, Anilkumar Ganapati Gaonkar, Les Lawrence, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, Yan Wang, James D. White
  • Publication number: 20120273982
    Abstract: Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric matrix.
    Type: Application
    Filed: May 18, 2012
    Publication date: November 1, 2012
    Inventors: Ahmad Akashe, Anilkumar Ganapati Gaonkar, Les Lawrence, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, Yan Wang, James D. White
  • Publication number: 20100310666
    Abstract: Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.
    Type: Application
    Filed: June 5, 2009
    Publication date: December 9, 2010
    Applicant: Kraft Foods Global Brands LLC
    Inventors: Anilkumar Ganapati Gaonkar, Ahmad Akashe, Les Lawrence, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, James D. White, Yan Wang, Leslie G. West
  • Publication number: 20100307542
    Abstract: A method is provided for removing surface oil form a surface of an encapsulated material without using any type of solvent. The method includes contacting an encapsulated material having a moisture content of about 1 to about 60 weight percent with at least about 5 weight percent of an oil removing material for an amount of time effective for reducing surface oil on the encapsulated material by at least about 80%.
    Type: Application
    Filed: June 5, 2009
    Publication date: December 9, 2010
    Applicant: Kraft Foods Global Brands LLC
    Inventors: Ahmad Akashe, Anilkumar Ganapati Gaonkar, Les Lawrence, Amado R. Lopez, Ronald L. Meibach
  • Publication number: 20100310726
    Abstract: Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric matrix.
    Type: Application
    Filed: June 5, 2009
    Publication date: December 9, 2010
    Applicant: Kraft Foods Global Brands LLC
    Inventors: Ahmad Akashe, Anilkumar Ganapati Gaonkar, Les Lawrence, Amado R. Lopez, Ronald L. Meibach, Dana Sebesta, Yan Wang, James D. White
  • Patent number: 7097874
    Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.
    Type: Grant
    Filed: July 26, 2004
    Date of Patent: August 29, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
  • Patent number: 6908637
    Abstract: The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.
    Type: Grant
    Filed: December 18, 2002
    Date of Patent: June 21, 2005
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
  • Publication number: 20040265450
    Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.
    Type: Application
    Filed: July 26, 2004
    Publication date: December 30, 2004
    Applicant: KRAFT FOOD HOLDINGS, INC.
    Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
  • Publication number: 20030203089
    Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.
    Type: Application
    Filed: December 18, 2002
    Publication date: October 30, 2003
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Ronald L. Meibach, Ahmad Akashe, George W. Haas, Leslie G. West
  • Patent number: 5783236
    Abstract: The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.
    Type: Grant
    Filed: December 5, 1995
    Date of Patent: July 21, 1998
    Assignee: Kraft Foods, Inc.
    Inventors: Ronald L. Meibach, Dale A. Kyser, Gary F. Smith, David Kaganoff, Ronald D. Gee
  • Patent number: 5773054
    Abstract: The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.
    Type: Grant
    Filed: June 21, 1996
    Date of Patent: June 30, 1998
    Assignee: Kraft Foods, Inc.
    Inventors: Ronald L. Meibach, Dale A. Kyser, Gary F. Smith, David Kaganoff, Ronald D. Gee, Thomas A. Nosek, Richard S. Silver
  • Patent number: 5709900
    Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.
    Type: Grant
    Filed: March 4, 1996
    Date of Patent: January 20, 1998
    Assignee: Kraft Foods, Inc.
    Inventors: Mark S. Miller, Kevin J. Surber, David Mehnert, Paul Wrezel, Sylvia Irene Crawford, Ronald L. Meibach
  • Patent number: 5532018
    Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment of the invention, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ or may be pregelled. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.
    Type: Grant
    Filed: February 14, 1994
    Date of Patent: July 2, 1996
    Assignee: Kraft Foods, Inc.
    Inventors: Mark S. Miller, Kevin J. Surber, David Mehnert, Paul Wrezel, Sylvia I. Crawford, Ronald L. Meibach
  • Patent number: 5487912
    Abstract: A method of producing a cholesterol-reduced whole egg product by mixing cholesterol-reduced egg yolk with concentrated egg whites and vegetable oil at a ratio of about 1:0.7:0.05 to about 1:1.2:0.2, where the cholesterol-reduced egg yolk is produced by shearing a mixture of oil:egg yolk:egg white permeate at a ratio of about 4:1:0.8 to about 1.5:1:0.2: where the temperature of the mixture during shearing is between about 124.degree. F. to about 148.degree. F. in the mixture.
    Type: Grant
    Filed: May 1, 1995
    Date of Patent: January 30, 1996
    Assignee: Kraft Foods, Inc.
    Inventors: Ronald L. Meibach, Pamela S. Hockenberry, Bilal Kaafarani
  • Patent number: 5472728
    Abstract: In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method includes the steps of providing an oil-in-water emulsion at a temperature where the oil phase is liquid. A separate water-in-oil emulsion is provided at a temperature wherein the oil phase is liquid. The water-in-oil emulsion is cooled to a temperature such that at least about 5% of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsions are immediately cooled with agitation so that the oil phase of the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.
    Type: Grant
    Filed: April 22, 1994
    Date of Patent: December 5, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Mark S. Miller, Gregory S. Buliga, Ronald L. Meibach