Patents by Inventor Stefan K. Baier
Stefan K. Baier 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).
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Publication number: 20190313670Abstract: A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.Type: ApplicationFiled: June 28, 2019Publication date: October 17, 2019Inventors: Stefan K. BAIER, Peta-Gaye CHAMBERS, Winsome JOHNSON, Rajesh Venkata POTINENI
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TAILORING THE WETTING AND LUBRICATION PROPERTIES OF EDIBLE FAT WITH LOW HLB EMULSIFIERS OR LECITHINS
Publication number: 20190254304Abstract: Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component.Type: ApplicationFiled: May 1, 2019Publication date: August 22, 2019Inventors: Stefan K. BAIER, Michael W. BOEHM, Jason R. STOKES -
Patent number: 10375976Abstract: A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.Type: GrantFiled: April 1, 2016Date of Patent: August 13, 2019Assignee: Frito-Lay North America, Inc.Inventors: Stefan K. Baier, Peta-Gaye Chambers, Winsome Johnson, Rajesh Venkata Potineni
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Patent number: 10178876Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.Type: GrantFiled: September 23, 2016Date of Patent: January 15, 2019Assignee: Frito-Lay North America, Inc.Inventors: Stefan K. Baier, Ajay Rajeshwar Bhaskar, Eugenio Bortone, Pierre Faa, Chien-Seng Hwang, Jorge C. Morales-Alvarez, Deepali Palta
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Patent number: 10076132Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.Type: GrantFiled: September 23, 2016Date of Patent: September 18, 2018Assignee: Frito-Lay North America, Inc.Inventors: Stefan K. Baier, Ajay Rajeshwar Bhaskar, Eugenio Bortone, Pierre Faa, Chien-Seng Hwang, Jorge C. Morales-Alvarez, Deepali Palta
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Publication number: 20170280751Abstract: A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.Type: ApplicationFiled: April 1, 2016Publication date: October 5, 2017Inventors: Stefan K. BAIER, Peta-Gaye CHAMBERS, Winsome JOHNSON, Rajesh Venkata POTINENI
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Publication number: 20170280757Abstract: A pyroglutamic acid composition comprising pyroglutamic acid enhances the umami sensation of food products when topically applied. The pyroglutamic acid may be derived from a food product such as a tuber product or potato. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, or mixtures thereof. Topical addition of pyroglutamic acid in an amount of between about 300 to about 12,000 ppm onto a food product enhances both the salty and umami taste perceptions simultaneously. Other seasonings may also be simultaneously applied to the food product as part of the pyroglutamic acid composition. Alternatively, additional seasoning may be applied apart from the addition of the pyroglutamic acid in a separate step.Type: ApplicationFiled: April 1, 2016Publication date: October 5, 2017Inventors: Stefan K. BAIER, Juan Ignacio CORUJO-MARTINEZ, Auroni MAJUMDAR, Devin G. PETERSON, Rajesh Venkata POTINENI, Liyun ZHANG
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Publication number: 20170006879Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.Type: ApplicationFiled: September 23, 2016Publication date: January 12, 2017Inventors: Stefan K. BAIER, Ajay Rajeshwar BHASKAR, Eugenio BORTONE, Pierre FAA, Chien-Seng HWANG, Jorge C. MORALES-ALVAREZ, Deepali PALTA
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Publication number: 20170006910Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.Type: ApplicationFiled: September 23, 2016Publication date: January 12, 2017Inventors: Stefan K. BAIER, Ajay Rajeshwar BHASKAR, Eugenio BORTONE, Pierre FAA, Chien-Seng HWANG, Jorge C. MORALES-ALVAREZ, Deepali PALTA
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Patent number: 9510617Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.Type: GrantFiled: April 13, 2012Date of Patent: December 6, 2016Assignee: Frito-Lay North America, Inc.Inventors: Stefan K. Baier, Ajay Rajeshwar Bhaskar, Eugenio Bortone, Pierre Faa, Chien-Seng Hwang, Jorge C. Morales-Alvarez, Deepali Palta
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TAILORING THE WETTING AND LUBRICATION PROPERTIES OF EDIBLE FAT WITH LOW HLB EMULSIFIERS OR LECITHINS
Publication number: 20160029654Abstract: Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component.Type: ApplicationFiled: March 7, 2014Publication date: February 4, 2016Inventors: Stefan K. BAIER, Michael W. BOEHM, Jason R. STOKES -
Publication number: 20130273219Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.Type: ApplicationFiled: April 13, 2012Publication date: October 17, 2013Applicant: Frito-Lay North America, Inc.Inventors: Stefan K. Baier, Ajay Rajeshwar Bhaskar, Eugenio Bortone, Pierre Faa, Chien-Seng Hwang, Jorge C. Morales-Alvarez, Deepali Palta
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Publication number: 20130273209Abstract: An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.Type: ApplicationFiled: April 13, 2012Publication date: October 17, 2013Applicant: Frito-Lay North America, Inc.Inventors: Stefan K. Baier, Eugenio Bortone, Iris Huang
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Patent number: 8413481Abstract: The invention relates to a method for differentiating foods with respect to mouthfeel, a method for identifying a composition having the ability to improve the mouthfeel of a food, and a method for predicting mouthfeel attributes of a food using a novel tribology device.Type: GrantFiled: June 4, 2008Date of Patent: April 9, 2013Assignee: Cargill, IncorporatedInventors: Stéphane Jules Jérôme Debon, Brian Guthrie, Jozef Guido Roza Vanhemelrijck, Stefan K. Baier, Tim Lindgren
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Patent number: 8342032Abstract: This invention relates to a tribology device for assessing mouthfeel-related tribological properties of a food sample, comprising a measuring surface composed of a thermoplastic polymer as an integral part.Type: GrantFiled: June 4, 2008Date of Patent: January 1, 2013Assignee: Cargill, IncorporatedInventors: Stéphane Jules Jérôme Debon, Jozef Guido Roza Vanhemelrijck, Stefan K. Baier, Brian D. Guthrie
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Publication number: 20100229625Abstract: This invention relates to a tribology device for assessing mouthfeel-related tribological properties of a food sample, comprising a measuring surface composed of a thermoplastic polymer as an integral part.Type: ApplicationFiled: June 4, 2008Publication date: September 16, 2010Applicant: CARGIL INCORPORATEDInventors: Stephane Jules Jerome Debon, Jozef Guido Roza Vanhemelrijck, Stefan K. Baier, Brian D. Guthrie
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Publication number: 20100223977Abstract: The invention relates to a method for differentiating foods with respect to mouthfeel, a method for identifying a composition having the ability to improve the mouthfeel of a food, and a method for predicting mouthfeel attributes of a food using a novel tribology device.Type: ApplicationFiled: June 4, 2008Publication date: September 9, 2010Applicant: CARGILL, INCORPORATEDInventors: Stephane Jules Jerome DEBON, Brian D. Guthrie, Jozef Guido Roza Vanhemelrijck, Stefan K. Baier, Tim Lindgren