Patents by Inventor Stacy A. Livisay

Stacy A. Livisay 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).

  • Calcium-fortified, grape-based products and methods for making them
    Patent number: 7033630
    Abstract: Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70° F., may remain essentially free of tartrate precipitate for at least sixteen weeks. The fortified, tartaric acid-containing products processed by the disclosed methods.
    Type: Grant
    Filed: May 15, 2003
    Date of Patent: April 25, 2006
    Assignee: Welch Foods, Inc.
    Inventors: Stacy A. Livisay, James P. Lavoie
  • Calcium-fortified, grape-based products and methods for making them
    Publication number: 20030203073
    Abstract: Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70° F., may remain essentially free of tartrate precipitate for at least sixteen weeks.
    Type: Application
    Filed: May 15, 2003
    Publication date: October 30, 2003
    Applicant: Welch Foods, Inc.
    Inventors: Stacy A. Livisay, James P. Lavoie
  • Calcium-fortified, grape-based products and methods for making them
    Patent number: 6576277
    Abstract: Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates, and products made by this method. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive containing a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70° F., may remain essentially free of tartrate precipitate for at least sixteen weeks.
    Type: Grant
    Filed: February 16, 2001
    Date of Patent: June 10, 2003
    Assignee: Welch Foods, Inc.
    Inventors: Stacy A. Livisay, James P. Lavoie
  • Calcium-fortified, grape-based products and methods for making them
    Publication number: 20020001642
    Abstract: Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70° F., may remain essentially free of tartrate precipitate for at least sixteen weeks.
    Type: Application
    Filed: February 16, 2001
    Publication date: January 3, 2002
    Inventors: Stacy A. Livisay, James P. Lavoie