Patents by Inventor Sanjiv H. Avashia

Sanjiv H. Avashia 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).

  • Methods for making flour-based food products and food products made thereby
    Patent number: 11291224
    Abstract: The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.
    Type: Grant
    Filed: April 10, 2015
    Date of Patent: April 5, 2022
    Assignee: Tate & Lyle Ingredients Americas LLC
    Inventors: Sanjiv H. Avashia, Melissa Kirby Riddell
  • Methods for Making Flour-Based Food Products and Food Products Made Thereby
    Publication number: 20170027200
    Abstract: The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.
    Type: Application
    Filed: April 10, 2015
    Publication date: February 2, 2017
    Applicant: Tate & Lyle Ingredients America, LLC
    Inventors: Sanjiv H. Avashia, Melissa Kirby Riddell
  • FOOD AND BEVERAGE PRODUCTS COMPRISING ALLULOSE (PSICOSE)
    Publication number: 20160302463
    Abstract: The present invention relates to the use of high levels of allulose in food and beverage products.
    Type: Application
    Filed: November 21, 2014
    Publication date: October 20, 2016
    Applicant: Tate & Lyle Ingredients Americas LLC
    Inventors: Ryan D. WOODYER, Michael D. HARRISON, Annah LE, Yuqing ZHOU, Adrienne Stucky POHRTE, David HOYDA, Jacob DURBIN, Sanjiv H. AVASHIA, Penny PATTON, Jason C. COHEN, Rachel A. WICKLUND, Valerie VANDAELE, Shondra COOK, Carol RAINFORD, Lisa TOUHY, Rosemary SIKORA
  • REDUCED SUGAR CONFECTIONARIES
    Publication number: 20150359242
    Abstract: A reduced sugar corn syrup (RSCS) and at least one of a reducing saccharide or a thinboiling starch are used as ingredients for the preparation of food products such as caramels, chewy confectionaries, jelly gum confectionaries, bakery and confectionary fillings, flavored syrups, ice cream variegates, dessert toppings and the like.
    Type: Application
    Filed: January 24, 2014
    Publication date: December 17, 2015
    Applicant: TATE & LYLE INGREDIENTS AMERICAS, LLC
    Inventors: Sanjiv H. AVASHIA, Jodi L. BALDWIN, Rohit A. MEDHEKAR, Judy Lynn TURNER
  • Food products comprising a slowly digestible or digestion resistant carbohydrate composition
    Patent number: 8057840
    Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.
    Type: Grant
    Filed: September 15, 2006
    Date of Patent: November 15, 2011
    Assignee: Tate & Lyle Ingredients Americas LLC
    Inventors: Michael D. Harrison, James C. Purdue, Penelope A. Patton, Andrew J. Hoffman, James M. Gaddy, Chi-Li Liu, Robert V. Schanefelt, Richard W. Armentrout, Michelle P. Schwenk, Rachel A. Wicklund, Marianne Claessens, Eric M. Reamer, Shawn E. Sprankle, Sanjiv H. Avashia, Peter M. Gautchier, Robert L. Olsen, Judy L. Turner, Timothy C. Mertz, Michael Bunch, Doris A. Dougherty, Michel Lopez, Lori Napier, Ram Santhanagopalan