Patents by Inventor Syed M. M. Shah

Syed M. M. Shah 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).

  • Modifier for effecting physical properties of food and food grade compositions
    Patent number: 4446055
    Abstract: There is provided a food-grade modifier comprising a substantially water-insoluble neutralized solid complex precipitate of calcium, phosphorous and at least one amino acid selected from tyrosine, lysine and aspartic acid. Optionally, the complex may include at least one further amino acid selected from tryptophan and phenylalanine. The modifier effects stabilization, suspension, emulsification and the like in food or non-food compositions, e.g. for providing a whipped topping. The process comprises precipitating the complex from a specifically neutralized medium containing the amino acid, calcium and phosphorous.
    Type: Grant
    Filed: March 6, 1979
    Date of Patent: May 1, 1984
    Assignee: Beatrice Foods Co.
    Inventors: Syed M. M. Shah, Anthony J. Luksas, Salah E. Ahmed
  • Food composition containing whey colloidal precipitate
    Patent number: 4209503
    Abstract: A food-grade composition comprises a food of food-grade material, whey colloidal precipitate and water. The whey colloidal precipitate may effect the physical properties of clouding, stabilizing, gelling and emulsifying. The whey colloidal precipitate is a complex precipitate of whey in colloidal size ranges and is characterized by its ability to gell water and petroleum ether, is white in color, may be dried to a free-flowing powder and has no disagreeable whey taste.
    Type: Grant
    Filed: December 1, 1978
    Date of Patent: June 24, 1980
    Assignee: Beatrice Foods Co.
    Inventors: Syed M. M. Shah, Anthony J. Luksas
  • Food composition containing whey colloidal precipitate
    Patent number: 4143174
    Abstract: A food-grade composition comprises a food of food-grade material, whey colloidal precipitate and water. The whey colloidal precipitate may effect the physical properties of clouding, stabilizing, gelling and emulsifying. The whey colloidal precipitate is a complex precipitate of whey in colloidal size ranges and is characterized by its ability to gell water and petroleum ether, is white in color, may be dried to a free-flowing powder and has no disagreeable whey taste.
    Type: Grant
    Filed: July 24, 1975
    Date of Patent: March 6, 1979
    Assignee: Beatrice Foods Co.
    Inventors: Syed M. M. Shah, Anthony J. Luksas