Patents by Inventor Stuart Andrew Shaw Craig

Stuart Andrew Shaw Craig 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).

  • Patent number: 7740878
    Abstract: The present invention is directed to the use of betaine or its physiologically acceptable salt for enhancing endurance during exercise, enhancing muscle mass and reducing muscle soreness and muscle fatigue. It is also directed to the use of betaine or its physiologically acceptable salt for enhancing the flavor of a food or beverage.
    Type: Grant
    Filed: October 22, 2002
    Date of Patent: June 22, 2010
    Assignee: Danisco A/S
    Inventor: Stuart Andrew Shaw Craig
  • Publication number: 20070292563
    Abstract: The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof. The present invention relates also to a process for improving the properties of a bakery product, which process comprises combining flour, water, enzyme and betaine, and optional further ingredients and processing the resulting mixture to provide a bakery product, said betaine and enzyme being provided in an effective amount to improve the properties of said bakery product when baked.
    Type: Application
    Filed: June 16, 2006
    Publication date: December 20, 2007
    Applicant: DANISCO USA, INC.
    Inventors: David Kappelman, Ariella Gastel, Stuart Andrew Shaw Craig, Susan Kay
  • Publication number: 20030091615
    Abstract: The present invention is directed to the use of betaine or its physiologically acceptable salt for enhancing endurance during exercise, enhancing muscle mass and reducing muscle soreness and muscle fatigue. It is also directed to the use of betaine or its physiologically acceptable salt for enhancing the flavor of a food or beverage.
    Type: Application
    Filed: October 22, 2002
    Publication date: May 15, 2003
    Inventor: Stuart Andrew Shaw Craig
  • Patent number: 6559302
    Abstract: Various polysaccharides are prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of mineral acids such as phosphoric, hydrochloric and/or sulfuric acid. In one embodiment, polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels, i.e., from about 0.001% to about 0.09%, more narrowly from about 0.01% to about 0.06%, phosphoric acid. In other embodiments, other mineral acids or mixtures thereof may be employed. In alternate embodiments, a combination of mineral and organic carboxylic acids such as citric acid are employed. Because of the low levels of catalyst used in certain preferred embodiments, minimal or no off-flavors and little color are formed during the course of the reaction.
    Type: Grant
    Filed: November 18, 1999
    Date of Patent: May 6, 2003
    Inventors: Pankaj Shashikant Shah, Stuart Andrew Shaw Craig, Christina Sue Morrill, Michael Torrey Wuesthoff
  • Publication number: 20030008843
    Abstract: The present invention relates to the use of polydextrose as an appetite suppressant. It also relates to the synergistic effect of polydextrose and xylitol in suppressing appetite.
    Type: Application
    Filed: April 5, 2002
    Publication date: January 9, 2003
    Inventors: Stuart Andrew Shaw Craig, Tammy Pepper, Philip M. Olinger
  • Patent number: 6475552
    Abstract: Superior quality, clean-tasting food grade polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels of a polycarboxylic acid such as citric acid. In one embodiment, polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels, i.e., from about 0.03% to about 0.1% citric acid at a temperature of from about 145 to about 185 C., preferably from about 150 C. to about 160 C. Because of the low levels of catalyst used in preferred embodiments, minimal or no off-flavors and little color are formed during the course of the reaction, but the product may be purified using ion exchange, membrane filtration, or carbon treatment, or further modified by hydrogenation if desired for certain applications.
    Type: Grant
    Filed: September 20, 1999
    Date of Patent: November 5, 2002
    Assignee: Danisco Finland Oy
    Inventors: Pankaj Shashikant Shah, Stuart Andrew Shaw Craig, Christina Sue Morrill, Michael Torrey Wuesthoff