Patents by Inventor Sukh Bassi

Sukh Bassi 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: 9238618
    Abstract: Processes for the production of polyols from sources such as dried distillers grains plus solubles (DDGS) make use of a two-stage reaction scheme. In the first stage, the proteinaceous starting material is reacted with an aminating agent, such as diethanolamine (DEOA), to generate amino-amides and amides. These products are then reacted with an alkoxylating agent, preferably a substituted or unsubstituted epoxide to yield polyols. These polyols may be further reacted with isocyanates to give low-cost rigid polyurethane foams. In alternate forms, lignin may be directly converted to polyols by reaction with an alkoxylating agent, optionally followed by reaction with an isocyanate to produce polyurethanes.
    Type: Grant
    Filed: October 16, 2014
    Date of Patent: January 19, 2016
    Assignees: MGPI Processing, Inc., Pittsburg State University
    Inventors: Sukh Bassi, Michael Douglas Parker, Mihail Ionescu, Zoran Petrovic
  • Patent number: 9125431
    Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.
    Type: Grant
    Filed: October 16, 2009
    Date of Patent: September 8, 2015
    Assignee: MGP Ingredients, Inc.
    Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Ying Hong Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
  • Publication number: 20150038665
    Abstract: Processes for the production of polyols from sources such as dried distillers grains plus solubles (DDGS) make use of a two-stage reaction scheme. In the first stage, the proteinaceous starting material is reacted with an aminating agent, such as diethanolamine (DEOA), to generate amino-amides and amides. These products are then reacted with an alkoxylating agent, preferably a substituted or unsubstituted epoxide to yield polyols. These polyols may be further reacted with isocyanates to give low-cost rigid polyurethane foams. In alternate forms, lignin may be directly converted to polyols by reaction with an alkoxylating agent, optionally followed by reaction with an isocyanate to produce polyurethanes.
    Type: Application
    Filed: October 16, 2014
    Publication date: February 5, 2015
    Inventors: Sukh Bassi, Michael Douglas Parker, Mihail Ionescu, Zoran Petrovic
  • Publication number: 20140200324
    Abstract: Processes for the production of polyols from sources such as dried distillers grains plus solubles (DDGS) make use of a two-stage reaction scheme. In the first stage, the proteinaceous starting material is reacted with an aminating agent, such as diethanolamine (DEOA), to generate amino-amides and amides. These products are then reacted with an alkoxylating agent, preferably a substituted or unsubstituted epoxide to yield polyols. These polyols may be further reacted with isocyanates to give low-cost rigid polyurethane foams. In alternate forms, lignin may be directly converted to polyols by reaction with an alkoxylating agent, optionally followed by reaction with an isocyanate to produce polyurethanes.
    Type: Application
    Filed: February 1, 2013
    Publication date: July 17, 2014
    Applicants: PITTSBURG STATE UNIVERSITY, MGPI PROCESSING, INC.
    Inventors: Sukh Bassi, Michael Douglas Parker, Mihail Ionescu, Zoran Petrovic
  • Publication number: 20140099404
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: June 11, 2013
    Publication date: April 10, 2014
    Inventors: Christopher T. Dohl, Jennifer Gaul, Gregory Stempien, Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
  • Patent number: 7989592
    Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).
    Type: Grant
    Filed: July 12, 2007
    Date of Patent: August 2, 2011
    Assignee: MGP Ingredients, Inc.
    Inventors: Girish M. Ganjyal, Clodualdo C. Maningat, Sukh Bassi
  • Publication number: 20100034946
    Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.
    Type: Application
    Filed: October 16, 2009
    Publication date: February 11, 2010
    Applicant: MGP INGREDIENTS, INC.
    Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Lianfu Zhao, Ying Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
  • Patent number: 7534459
    Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).
    Type: Grant
    Filed: October 30, 2002
    Date of Patent: May 19, 2009
    Assignee: MGP Ingredients, Inc.
    Inventors: Rangaswamy Chinnaswamy, Sukh Bassi, Clodualdo C. Maningat
  • Publication number: 20080233260
    Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.
    Type: Application
    Filed: March 22, 2007
    Publication date: September 25, 2008
    Applicant: MGP Ingredients, Inc.
    Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Lianfu Zhao, Ying Hong Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
  • Publication number: 20080032033
    Abstract: Grain protein formulations that cleanly release from molding surfaces, reduce mold cycling time and improve product appearance, texture and digestibility are disclosed. Properties of the grain protein formulations are enhanced by the addition of compounds such as calcium salts, magnesium salts, Ba(OH)2, BaO, Na2CO3, NaOH, KOH, food grade phosphates and mixtures thereof. Articles of manufacture formed from the formulations may, for example, be pet chew treats, edible products and biodegradable articles.
    Type: Application
    Filed: July 19, 2007
    Publication date: February 7, 2008
    Applicant: MGP INGREDIENTS, INC.
    Inventors: Li Nie, Sukh Bassi, Michael Parker
  • Publication number: 20080020125
    Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).
    Type: Application
    Filed: July 21, 2006
    Publication date: January 24, 2008
    Inventors: Girish M. Ganjyal, Clodualdo C. Maningat, Sukh Bassi
  • Publication number: 20080021203
    Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).
    Type: Application
    Filed: July 12, 2007
    Publication date: January 24, 2008
    Applicant: MGP Ingredients, Inc.
    Inventors: Girish M. Ganjyal, Clodualdo C. Maningat, Sukh Bassi
  • Publication number: 20080020121
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: July 30, 2007
    Publication date: January 24, 2008
    Inventors: Christopher Dohl, Jennifer Mitchum, Gregory Stempien, Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
  • Patent number: 7238516
    Abstract: Unhydrolyzed and hydrolyzed jojoba protein having high simmondsin concentration are provided. These jojoba proteins may be in the form of an aqueous dispersion containing a mixture of amino acids, peptides, and/or protein fractions derived from the extraction and hydrolysis of naturally occurring jojoba protein, or dried into a powder.
    Type: Grant
    Filed: April 6, 2004
    Date of Patent: July 3, 2007
    Assignee: MGP Ingredients, Inc.
    Inventors: Sukh Bassi, Clodualdo C. Maningat, Dharmen Makwana, Ramaswamy Mani
  • Publication number: 20070122365
    Abstract: The present invention is concerned with preparations for application to human skin including a cream or lotion base together with a quantity of a skin-tightening agent consisting essentially of gliadin. Products such as creams, lotions, facial masks and sunscreens can be prepared which exhibit desirable skin-tightening or anti-wrinkle effects.
    Type: Application
    Filed: December 11, 2006
    Publication date: May 31, 2007
    Inventors: Dharmen Makwana, Clodualdo Maningat, Sukh Bassi, Jeremy Miller
  • Publication number: 20070092745
    Abstract: Starch-polyester blends are disclosed herein. The composite formulations have improved thermotolerance and workability, relative to polyesters used alone, so that they may be molded into disposable items for heat related applications. For example, composite products may include cutlery, cups, plates, bowls, packaging and the like.
    Type: Application
    Filed: October 24, 2006
    Publication date: April 26, 2007
    Inventors: Li Nie, Michael Parker, Sukh Bassi, Clodualdo Maningat
  • Patent number: 7166305
    Abstract: Improved starch-metal derivatives are provided which have excellent dry flow characteristics and ready dispersability in hot or cold water. The preferred derivatives comprise granules of starch which have been expanded or preswelled and cross-linked, followed by reaction with a polyvalent metal salt, especially salts of Ca, Mg, Zn Cu and Al.
    Type: Grant
    Filed: June 11, 2003
    Date of Patent: January 23, 2007
    Assignee: MGP Ingredients, Inc.
    Inventors: Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
  • Publication number: 20060286285
    Abstract: Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion.
    Type: Application
    Filed: June 7, 2005
    Publication date: December 21, 2006
    Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo Maningat, Girish Ganjyal, Lianfu Zhao
  • Publication number: 20060286251
    Abstract: Starch-lipid composites are prepared by heat treatment of thermally stable granular starch with lipids under controlled conditions. The granular starch-lipid composites display unique properties including excellent cold and hot water swelling characteristics and the formation of stable emulsions. The products are useful as dispersing agents, thickening agents, fat substitutes and carriers for lipid-soluble active ingredients in foods, personal care and pharmaceutical applications.
    Type: Application
    Filed: June 7, 2005
    Publication date: December 21, 2006
    Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo Maningat, Lianfu Zhao, Ramaswamy Mani
  • Publication number: 20060281936
    Abstract: Biofermented grain-based phytolipids are disclosed herein. In some embodiments, phytolipid-protein complexes, encapsulated phytolipids, and encapsulated phytolipid-protein complexes are disclosed. Methods for isolating, modifying and/or using biofermented grain-based phytolipids are also disclosed.
    Type: Application
    Filed: March 23, 2006
    Publication date: December 14, 2006
    Inventors: Ramaswamy Mani, Sukh Bassi, Clodualdo Maningat, Dharmen Makwana