Patents by Inventor Scott D. Brooks

Scott D. Brooks 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).

  • Coffee flavour modification process
    Patent number: 8658231
    Abstract: The invention relates to a process for improving the flavor of roasted Robusta and Arabica quality coffee and is characterized by modifying roasted coffee flavor precursors in aqueous extracts of green coffee beans.
    Type: Grant
    Filed: June 29, 2007
    Date of Patent: February 25, 2014
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Simon Peter Penson, Scott D. Brooks, Anthony Wragg, David Ikenberry, Allan Bradbury, Kazuto Ozaki, Fumio Ito
  • COFFEE FLAVOUR MODIFICATION PROCESS
    Publication number: 20080299283
    Abstract: The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.
    Type: Application
    Filed: June 29, 2007
    Publication date: December 4, 2008
    Inventors: Simon Peter Penson, Scott D. Brooks, Anthony Wragg, David Ikenberry, Allan Bradbury, Kazuto Ozaki, Fumio Ito
  • Stabilization of cooked and fully hydrated potato compositions
    Patent number: 7001633
    Abstract: The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product.
    Type: Grant
    Filed: May 16, 2003
    Date of Patent: February 21, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: John H. Pasch, Charlotte L. Allen, Susan M. Gerulis, Scott D. Brooks, Linda K. Jackson, Michael G. Roman, John R. Wisler, Zuoxing Zheng, Cecily E. Brose, Peter Begg
  • Stabilization of cooked and fully hydrated potato compositions
    Publication number: 20040228949
    Abstract: The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product.
    Type: Application
    Filed: May 16, 2003
    Publication date: November 18, 2004
    Inventors: John H. Pasch, Charlotte L. Allen, Susan M. Gerulis, Scott D. Brooks, Linda K. Jackson, Michael G. Roman, John R. Wisler, Zuoxing Zheng, Cecily E. Brose, Peter Begg