Patents by Inventor Syed Zakiuddin Ali

Syed Zakiuddin Ali 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).

  • Process for preparation of hypoglycemic foods and formulations thereof
    Patent number: 7153528
    Abstract: The process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50–60%, concentration of toasted legumes is ranging between 6–12%, concentration of soy is ranging between 7–15%, concentration of fenugreek is ranging between 2–6%, concentration of spice mix is ranging between 3–7%, concentration of amla fruit pulp is ranging between 0.5–2%, concentration of Garcinia combogia rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3–6%, concentration of edible oil is ranging between 2–6%, and concentration of vitamin and mineral premix is ranging between 1–3%.
    Type: Grant
    Filed: March 28, 2003
    Date of Patent: December 26, 2006
    Assignee: Council of Scientific & Industrial Research
    Inventors: Nagappa Gurusiddappa Malleshi, Ushakumari Rambahadur Singh, Syed Zakiuddin Ali
  • Process for preparation of hypoglycemic foods and formulations thereof
    Publication number: 20040191377
    Abstract: The process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50-60%, concentration of toasted legumes is ranging between 6-12%, concentration of soy is ranging between 7-15%, concentration of fenugreek is ranging between 2-6%, concentration of spice mix is ranging between 3-7%, concentration of amla fruit pulp is ranging between 0.5-2%, concentration of Garcinia combogia rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3-6%, concentration of edible oil is ranging between 2-6%, and concentration of vitamin and mineral premix is ranging between 1-3%.
    Type: Application
    Filed: March 28, 2003
    Publication date: September 30, 2004
    Inventors: Nagappa Gurusiddappa Malleshi, Ushakumari Rambahadur Singh, Syed Zakiuddin Ali
  • Noodles/vermicelli from maize (corn, Zea mays L.) and a process for its preparation
    Patent number: 6083551
    Abstract: A noodles/vermicelli made from maize having the following characteristics:Solid loss during 10 min cooking % 7.4-9.3,Texture of cooked noodle:firmness % 36.8-39.3,Elastic recovery % 12.1-12.5,WAI (g/g) 5.4-5.6,WSI % 3.9-4.0,Amylose content % 30.3-31.2, and a process for preparing the noodles/vermicelli.
    Type: Grant
    Filed: September 28, 1998
    Date of Patent: July 4, 2000
    Assignee: Council of Scientific & Industrial Research
    Inventors: Chakrabhavi Mallappa Sowbhagya, Syed Zakiuddin Ali