Patents by Inventor Sinan Imer

Sinan Imer 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).

  • Frozen yogurt process
    Patent number: 10117445
    Abstract: The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50-100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix is between 20 to 150% by volume, preferably 30-60%. The present invention also relates to a method of preparing such a product.
    Type: Grant
    Filed: October 31, 2013
    Date of Patent: November 6, 2018
    Assignee: Nestec S.A.
    Inventor: Sinan Imer
  • YOGURT THAT IS FROZEN
    Publication number: 20150289540
    Abstract: The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50-100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix is between 20 to 150% by volume, preferably 30-60%. The present invention also relates to a method of preparing such a product.
    Type: Application
    Filed: October 31, 2013
    Publication date: October 15, 2015
    Inventor: Sinan Imer
  • METHOD OF PRODUCING FROZEN CONFECTION PRODUCT
    Publication number: 20150289538
    Abstract: The present invention relates to a method of producing a frozen confection product with improved freeze-thaw stability. In particular, the invention relates to a method comprising a post pasteurization acidification step. The present invention also relates to products obtainable by such a method.
    Type: Application
    Filed: October 17, 2013
    Publication date: October 15, 2015
    Inventors: Madhavi Ummadi, Sinan Imer
  • Process for Improving Water Holding Capacity and Tenderness in Cooked Protein Food Products
    Publication number: 20120076917
    Abstract: Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.
    Type: Application
    Filed: December 1, 2011
    Publication date: March 29, 2012
    Inventors: Herbert O. Hultin, Marie C. Hultin, Shuming Ke, Yan Huang, Sinan Imer, Patroklos Vareltziz
  • PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS
    Publication number: 20100009048
    Abstract: Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.
    Type: Application
    Filed: November 16, 2006
    Publication date: January 14, 2010
    Applicant: UNIVERSITY OF MASSACHUSETTS
    Inventors: Herbert O. Hultin, Shuming Ke, Yan Huang, Sinan Imer, Patroklos Vareltzis