Patents by Inventor Viswas M. Ghorpade

Viswas M. Ghorpade 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).

  • Patent number: 8039037
    Abstract: A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has a second moisture content that is greater than the first moisture content of the rice pellets. The plurality of rice pellets are then embedded within the cooked cereal grain mixture to create a multicomponent mixture. A multicomponent pellet is formed from the multicomponent mixture. The multicomponent pellet is then formed into a flake. The flake is heated to create a multi-textured flake. Based on the moisture differential between the cooked cereal grain and the plurality of rice pellets, the plurality of rice pellets expand to create a blistered appearance on the multi-textured flake.
    Type: Grant
    Filed: March 30, 2009
    Date of Patent: October 18, 2011
    Assignee: Kellogg Company
    Inventors: James Whitham, Wolfgang Demelt, Paul Neumann, Brinda Govindarajan, Viswas M. Ghorpade, Tamila Williams
  • Publication number: 20100247717
    Abstract: A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has a second moisture content that is greater than the first moisture content of the rice pellets. The plurality of rice pellets are then embedded within the cooked cereal grain mixture to create a multicomponent mixture. A multicomponent pellet is formed from the multicomponent mixture. The multicomponent pellet is then formed into a flake. The flake is heated to create a multi-textured flake. Based on the moisture differential between the cooked cereal grain and the plurality of rice pellets, the plurality of rice pellets expand to create a blistered appearance on the multi-textured flake.
    Type: Application
    Filed: March 30, 2009
    Publication date: September 30, 2010
    Inventors: James Whitham, Wolfgang Demelt, Paul Neumann, Brinda Govindarajan, Viswas M. Ghorpade, Tamila Williams
  • Publication number: 20090017168
    Abstract: The present invention provides food compositions useful as ready-to-eat cereals, snacks, and toppings, and processes for making them. Particularly, the present invention provides food compositions with crisp texture, reduced fat, and surprising bowl life when used as a ready-to-eat cereal. The present food compositions are also an improvement over previous toppings or snacks, in that the present compositions comprise fewer “fines” or individual grains. Moreover, since the present compositions comprise a dough binder rather than a sugar binder, nutritional supplementation is possible, such as the addition of fiber. Efficient processes are also provided for making the present food compositions. Superior intermediates and end products are therefore also provided.
    Type: Application
    Filed: July 11, 2008
    Publication date: January 15, 2009
    Inventors: Thomas Z. Treece, Deirdre E. Ortiz, Viswas M. Ghorpade
  • Patent number: 7396551
    Abstract: Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated into the foods such as comminuted meat products. Preferred antimicrobial agents are the sodium and potassium salts of levulinic acid, applied or incorporated at a level of from about 0.5-4% by weight. A variety of foods may be treated in accordance with the invention, such as human foods (e.g., meats and cheeses) or animal foods (pet foods).
    Type: Grant
    Filed: April 29, 2004
    Date of Patent: July 8, 2008
    Assignee: Corn-Chem International
    Inventors: Viswas M. Ghorpade, Mihir Narendra Vasavada, Daren Cornforth, Charles Carpenter
  • Patent number: 5859263
    Abstract: The present invention relates to a continuous process for preparing levulinic acid from starch in a reactive extrusion process. In a preferred embodiment, the extrusion takes place in a twin-screw extruder having a plurality of temperature zones wherein the starch slurry is preconditioned, extruded, filter pressed, reboiled, vacuum distilled, condensed, centrifuged, whereby the waste effluent from the centrifugation is reprocessed upstream to the preconditioning stage.
    Type: Grant
    Filed: August 14, 1996
    Date of Patent: January 12, 1999
    Assignee: Board of Regents University of Nebraska Lincoln
    Inventors: Viswas M. Ghorpade, Milford A. Hanna