Patents by Inventor Syed S. H. Rizvi
Syed S. H. Rizvi 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).
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Publication number: 20240041088Abstract: The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC-CO2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.Type: ApplicationFiled: August 23, 2023Publication date: February 8, 2024Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Ilankovan PARAMAN
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Publication number: 20230320375Abstract: A system and method for rapidly preparing ice cream or other frozen food/beverage products at a point-of-sale/consumption is provided. For example, the apparatus and method are suited to freeze liquid ice cream mix and distribute it at a predetermined temperature and with a smooth consistency and texture.Type: ApplicationFiled: August 31, 2021Publication date: October 12, 2023Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Richard HEBB
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Patent number: 11779028Abstract: The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.Type: GrantFiled: August 30, 2021Date of Patent: October 10, 2023Assignee: CORNELL UNIVERSITYInventors: Syed S. H. Rizvi, Vipul Prakash Saran
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Publication number: 20230023038Abstract: Milk fat globule membrane (MFGM) phospholipid compositions, methods of preparing and using the MFGM phospholipid compositions, liposomes comprising the MFGM phospholipid compositions, and methods of preparing and using the liposomes comprising the MFGM phospholipid compositions. In various examples, a MFGM phospholipid composition is formed by sequential supercritical carbon dioxide (SC—CO2) extraction of a milk product and extraction of the remaining milk product with a polar compound-modified SC—CO2 extraction, where the extract is the MFGM. In various examples, the MFGM is used to prepare liposomes. In various examples, the liposomes are prepared by expansion of a supercritical solution comprising the MFGM composition.Type: ApplicationFiled: July 11, 2022Publication date: January 26, 2023Inventors: Syed S.H. Rizvi, Apratim Jash, Ali Ubeyitogullari
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Publication number: 20220202061Abstract: The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC-CO2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.Type: ApplicationFiled: March 19, 2022Publication date: June 30, 2022Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Ilankovan PARAMAN
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Publication number: 20220000129Abstract: A shelf stable potato/sweet potato french fry product packaged in a hermetically sealed flexible bag/pouch without the need for a surrounding acidic solution has been disclosed. Such product has a lower pH, preferably below 4.6, with enhanced taste and texture profile features, such as: (a) 0% -2% fat content, (b) a hardness of the exterior layer between 350 gram to 2500 gram after frying, that allows for little to no need for battering of such products, and (c) a moisture content above 55%. These benefits are typically obtained by processing the pre-cut potato via a single-step processing technique which may or may not require pre-processing steps.Type: ApplicationFiled: October 2, 2019Publication date: January 6, 2022Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Vipul Prakash SARAN
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Publication number: 20210386081Abstract: The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.Type: ApplicationFiled: August 30, 2021Publication date: December 16, 2021Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Vipul Prakash SARAN
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Publication number: 20200205462Abstract: The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC—CO2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.Type: ApplicationFiled: January 6, 2020Publication date: July 2, 2020Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Ilankovan PARAMAN
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Patent number: 10624363Abstract: An apparatus for freezing products including an ejector venture system having a housing, an interior cavity, at least one port with a valve for releasing pressurized fluid into the interior cavity, at least one channel with a valve for introducing liquid product into the interior cavity, freezing liquid product by mixing it with expanding pressurized fluid.Type: GrantFiled: March 27, 2015Date of Patent: April 21, 2020Assignee: CORNELL UNIVERSITYInventors: Syed S. H. Rizvi, Michael E. Wagner
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Patent number: 10524497Abstract: The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC-CO2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.Type: GrantFiled: March 13, 2015Date of Patent: January 7, 2020Assignee: CORNELL UNIVERSITYInventors: Syed S. H. Rizvi, Ilankovan Paraman
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Patent number: 10492507Abstract: The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.Type: GrantFiled: May 11, 2018Date of Patent: December 3, 2019Assignee: CORNELL UNIVERSITYInventors: Syed S. H. Rizvi, Vipul Prakash Saran
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Publication number: 20190166859Abstract: The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.Type: ApplicationFiled: February 8, 2019Publication date: June 6, 2019Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Vipul Prakash SARAN
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Publication number: 20180325134Abstract: The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.Type: ApplicationFiled: May 11, 2018Publication date: November 15, 2018Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Vipul Prakash SARAN
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Publication number: 20180255816Abstract: Disclosed herein are inclusion complexes of sweeteners which result in improved organoleptic properties, for example, reduced bitterness. Further disclosed are methods for making the disclosed inclusion complexes.Type: ApplicationFiled: October 17, 2016Publication date: September 13, 2018Applicant: CORNELL UNIVERSITYInventors: Samriddh MUDGAL, Syed S.H. RIZVI, Gerald FEIGENSON
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Publication number: 20170172174Abstract: The present disclosure provides, inter alia, processes and apparatuses for rapid freezing of consumable and non-consumable products. In certain embodiments, the processes and apparatuses of the present disclosure yield the rapidly frozen consumable and non-consumable products using the expansion of dense gas. The present disclosure also provides consumable and non-consumable products produced by the processes and apparatuses disclosed herein.Type: ApplicationFiled: March 27, 2015Publication date: June 22, 2017Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Michael E. WAGNER
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Publication number: 20150282507Abstract: The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC—CO2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.Type: ApplicationFiled: March 13, 2015Publication date: October 8, 2015Applicant: CORNELL UNIVERSITYInventors: Syed S.H. RIZVI, Ilankovan PARAMAN
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Publication number: 20110014328Abstract: The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.Type: ApplicationFiled: June 28, 2010Publication date: January 20, 2011Applicant: CORNELL UNIVERSITYInventors: Syed S. H. RIZVI, Khanitta MANOI
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Patent number: 6623781Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Composition containing highly functional whey protein with no measurable fat or casein and no glycomacropeptides, rennet or starter cultures can be obtained; fruit beverages are disclosed which contain this composition.Type: GrantFiled: September 26, 2002Date of Patent: September 23, 2003Assignee: Cornell Research Foundation, Inc.Inventors: Syed S. H. Rizvi, Randall L. Brandsma
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Publication number: 20030077357Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Composition containing highly functional whey protein with no measurable fat or casein and no glycomacropeptides, rennet or starter cultures can be obtained; fruit beverages are disclosed which contain this composition.Type: ApplicationFiled: September 26, 2002Publication date: April 24, 2003Inventors: Syed S.H. Rizvi, Randall L. Brandsma
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Patent number: D1017765Type: GrantFiled: April 3, 2021Date of Patent: March 12, 2024Assignee: CORNELL UNIVERSITYInventors: Syed S. H. Rizvi, Richard Hebb