Patents by Inventor Supapong Siris

Supapong Siris 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).

  • Publication number: 20230404117
    Abstract: A method of manufacturing a popcorn-based snack product includes mixing a binder syrup; mixing the binder syrup with popcorn to form a dough; forming the dough into a slab; baking the slab; and forming the slab into a plurality of portions. The baking step may be performed before or after the slab is formed into the plurality of portions. The binder syrup includes about 52.0-52.5% by weight tapioca syrup; about 23.5-24.5% by weight tapioca fiber; and about 3.5-5.0% by weight gum Arabic.
    Type: Application
    Filed: June 14, 2023
    Publication date: December 21, 2023
    Inventors: Supapong Siris, Ryan J. Gorel, Luz Palacios, Mary Ellen Kline
  • Patent number: 11737476
    Abstract: Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.
    Type: Grant
    Filed: January 17, 2019
    Date of Patent: August 29, 2023
    Assignee: The Hershey Company
    Inventors: Prashant Mudgal, Supapong Siris
  • Publication number: 20230061484
    Abstract: A caramel includes water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein. A method of forming a caramel includes combining water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein to form a caramel composition. The method also includes hydrating the protein at a hydrating temperature less than a denaturation temperature of the protein to achieve the caramel having a predetermined water activity without denaturing the protein. The caramel includes about 25% by weight or greater of the protein source, and the protein is not in a denatured state in the caramel. A comestible product includes a protein core layer and a layer of a slab-able caramel adhering to the protein core layer.
    Type: Application
    Filed: August 30, 2021
    Publication date: March 2, 2023
    Inventors: Yumin You, Chelsea Denise Hager, Supapong Siris, John Edward Bennett, JR., Yvette Thibault Pascua Cubides
  • Patent number: 11291212
    Abstract: A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C.
    Type: Grant
    Filed: August 11, 2016
    Date of Patent: April 5, 2022
    Assignee: THE HERSHEY COMPANY
    Inventors: Utkarsh Shah, Gagan Mongia, Supapong Siris
  • Publication number: 20210106026
    Abstract: Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.
    Type: Application
    Filed: January 17, 2020
    Publication date: April 15, 2021
    Inventors: Prashant Mudgal, Supapong Siris
  • Patent number: 10966434
    Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.
    Type: Grant
    Filed: May 15, 2020
    Date of Patent: April 6, 2021
    Assignee: Intercontinental Great Brands LLC
    Inventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
  • Publication number: 20200345017
    Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.
    Type: Application
    Filed: May 15, 2020
    Publication date: November 5, 2020
    Applicant: Intercontinental Great Brands LLC
    Inventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
  • Patent number: 10694755
    Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.
    Type: Grant
    Filed: March 7, 2014
    Date of Patent: June 30, 2020
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
  • Patent number: 10667549
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Grant
    Filed: March 13, 2019
    Date of Patent: June 2, 2020
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Publication number: 20190208808
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Application
    Filed: March 13, 2019
    Publication date: July 11, 2019
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Patent number: 10271571
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Grant
    Filed: June 5, 2013
    Date of Patent: April 30, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Publication number: 20160015043
    Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.
    Type: Application
    Filed: March 7, 2014
    Publication date: January 21, 2016
    Applicant: Intercontinental Great Brands LLC
    Inventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
  • Publication number: 20150132444
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Application
    Filed: June 5, 2013
    Publication date: May 14, 2015
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Patent number: 6482465
    Abstract: A method of producing a chewy confectionery involves high or low shear mixing with no cooking to produce a mass which is well hydrated and yet has no phase separation of moisture. A bioaffecting agent included in the confectionery is effectively taste-masked, even one that is typically organoleptically unpalatable.
    Type: Grant
    Filed: May 26, 2000
    Date of Patent: November 19, 2002
    Assignee: Biovail Technologies Ltd.
    Inventors: Subraman R. Cherukuri, Francisco Zamudio-Tena, Claude Bayard, Supapong Siris, Amrik Khurana, Sambasiva Ghanta, Matthew J. Strait, Martin K. Schaller, David M. Teale, Peter King, Robert K. Yang, T. Victor Oh
  • Patent number: 6224939
    Abstract: A method and apparatus provides for the formation of an encapsulated feedstock product matrix. A solid product matrix additive is spray ejected in a free-flow condition. The matrix additive is encapsulated in its free-flow condition with a matrix encapsulant. The encapsulant additive substantially solidifies in its free-flow condition to form the feedstock product matrix.
    Type: Grant
    Filed: May 10, 1999
    Date of Patent: May 1, 2001
    Assignee: Fuisz International Ltd.
    Inventors: Subraman R. Cherukuri, Supapong Siris
  • Patent number: 6171607
    Abstract: The present invention is a unique process and apparatus for making a new matrix material called a shearform matrix which results in transformation of the morphology of a feedstock. The process is characterized by increasing the temperature of a nonsolubilized feedstock carrier to a point where it will undergo internal flow, followed by upwardly ejecting a stream of the feedstock and then subjecting it to disruptive fluid shear force which separates it into separate parts or masses which have a transformed morphology. The shearform matrix may include other ingredients such as oleaginous material and actives.
    Type: Grant
    Filed: September 28, 1998
    Date of Patent: January 9, 2001
    Assignee: Fuisz Technologies Ltd.
    Inventors: Richard C. Fuisz, Claude Bayard, Beuford A. Bogue, Eric H. Mathews, Supapong Siris