Patents by Inventor Sunil Kochhar

Sunil Kochhar 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).

  • Flavor-active peptides
    Publication number: 20040224077
    Abstract: The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of these specific peptides for the preparation of a chocolate flavor, specifically a cocoa and a caramel flavor, a floral or specifically, a bonbon flavor, a bready flavor, a roasted flavor or a meat flavor.
    Type: Application
    Filed: March 30, 2004
    Publication date: November 11, 2004
    Inventors: Sunil Kochhar, Carl Erik Hansen, Marcel Alexandre Juillerat
  • Cocoa flavor precursor peptides
    Publication number: 20040202761
    Abstract: The present invention pertains to peptides derived from fermented cocoa beans and representing cocoa and/or chocolate flavor precursors. In particular, the present invention relates to a process for preparing cocoa and/or chocolate flavor precursor peptides from fermented cocoa beans and to the preparation of cocoa/chocolate flavor on a synthetic basis, and to the use thereof in the preparation of chocolate.
    Type: Application
    Filed: March 30, 2004
    Publication date: October 14, 2004
    Inventors: Sunil Kochhar, Carl Erik Hansen, Marcel Alexandre Juillerat, Hans-Juergen Wille, Elif Buyukpamukcu, Brendan Keely, David Murray Goodall
  • Manipulation of chocolate flavor
    Publication number: 20040191389
    Abstract: A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.
    Type: Application
    Filed: April 7, 2004
    Publication date: September 30, 2004
    Inventors: Sunil Kochhar, Christopher Budwig, Carl Erik Hansen, Marcel Alexandre Juillerat, Jean-Claude Spadone, Pierre Nicolas, Robert Redgwell, Euan Armstrong, Dietmar Sievert
  • Chocolate flavor manipulation
    Publication number: 20040191403
    Abstract: A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.
    Type: Application
    Filed: April 15, 2004
    Publication date: September 30, 2004
    Inventors: Carl Erik Hansen, Christopher Budwig, Sunil Kochhar, Marcel Alexandre Juillerat, Jean-Claude Spadone, Pierre Nicolas, Robert Redgwell, Euan Armstrong, Dietmar Sievert
  • Cocoa polypeptides and their use in the production of cocoa and chocolate flavor
    Publication number: 20040172683
    Abstract: The present invention pertains to novel cocoa polypeptides having a molecular weight of about 10 and 14 kDa and being derived from a 69 kDa precursor. In particular, the present invention relates to the production of the polypeptides via recombinant means and the use of the polypeptides or fragments thereof for the production of cocoa/chocolate flavor.
    Type: Application
    Filed: October 24, 2003
    Publication date: September 2, 2004
    Inventors: Sunil Kochhar, Carl Erik Hansen, Marcel Alexandre Juillerat
  • Novel cocoa albumin and its use in the production of cocoa and chocolate flavor
    Publication number: 20040010123
    Abstract: The present invention is directed to a novel 2S cocoa albumin protein that has now been isolated, purified and identified from cocoa beans. The present invention is further directed to flavor precursors generated from the enzymatic hydrolysis of this novel protein and to use of the flavor precursors to form a cocoa flavor useful in making chocolate flavored compositions.
    Type: Application
    Filed: May 21, 2003
    Publication date: January 15, 2004
    Inventors: Sunil Kochhar, Carl Eric Hansen, Marcel Alexandre Juillerat, James McCarthy
  • Chocolate crumb flavor manipulation
    Publication number: 20030129276
    Abstract: A process for manipulating the flavor of a chocolate crumb which comprises treating one or more of the crumb ingredients to enhance the flavor and preparing the crumb. The flavor of a milk or white chocolate prepared from chocolate crumb can be manipulated by adding the flavor-modified chocolate crumb to other chocolate ingredients to prepare the chocolate.
    Type: Application
    Filed: October 23, 2002
    Publication date: July 10, 2003
    Inventors: Carl Erik Hansen, Christopher Budwig, Sunil Kochhar, Marcel Alexandre Juillerat, Euan Armstrong, Dietmar Sievert
  • Process for the production of a flavoring agent
    Patent number: 5626894
    Abstract: Process for the production of a flavoring agent, in which a yeast lysate is mixed with moromi or a moromi fraction, and the mixture is allowed to react at 30.degree.-70.degree. C. in order to convert the AMP of the lysate to IMP.
    Type: Grant
    Filed: December 15, 1995
    Date of Patent: May 6, 1997
    Assignee: Nestec S.A.
    Inventors: Bengt Bengtsson, Sunil Kochhar, Eric Raetz, Jaak J. Sihver