Patents by Inventor William F. Haddad

William F. Haddad 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).

  • Food additives having enlarged concentration of phenolics extracted from fruits and vegetables and process of obtaining the same
    Patent number: 6620452
    Abstract: Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with hot water of sufficiently high temperature to deactivate naturally present polyphenol oxidase enzyme. The aqueous extract of plant phenolics is separated from the bulk of solid fruit material by physical means, such as filtration. The aqueous extract is treated with pectinase enzyme to remove substantially all pectin, where after the pectinase enzyme is deactivated by heat. The plant phenolics are adsorbed from the depectinized aqueous extract by treatment with solid polyvinylpolypyrrolidone (PVPP) adsorbent, and the plant phenolics are eluted from the adsorbent by treatment with a nutritionally acceptable base, such as sodium hydroxide.
    Type: Grant
    Filed: February 21, 2002
    Date of Patent: September 16, 2003
    Assignee: American Fruit and Flavors
    Inventors: William F. Haddad, Kenneth B. Shure, Zhong Liu
  • Food additives having enlarged concentration of phenolics extracted from fruits, and process of obtaining the same
    Publication number: 20030059515
    Abstract: Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with an organic solvent that is acceptable in the food processing industry. After extraction and removal of the bulk of the solid fruit material the solvent is concentrated by distillation to provide a crude concentrate. Undissolved solids are separated from the crude concentrate the liquid portion of which is mixed with a carrier and spray dried to provide a solid concentrate of plant phenolics. Solids which had been removed from the crude concentrate are agitated with water to provide, after filtration, a clear aqueous concentrate of plant phenolics.
    Type: Application
    Filed: July 15, 2002
    Publication date: March 27, 2003
    Inventors: William F. Haddad, Vinod Kutty, Kenneth B. Shure
  • Food additives having enlarged concentration of phenolics extracted from fruits, and process of obtaining the same
    Patent number: 6509054
    Abstract: Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with an organic solvent that is acceptable in the food processing industry. After extraction and removal of the bulk of the solid fruit material the solvent is concentrated by distillation to provide a crude concentrate. Undissolved solids are separated from the crude concentrate the liquid portion of which is mixed with a carrier and spray dried to provide a solid concentrate of plant phenolics. Solids which had been removed from the crude concentrate are agitated with water to provide, after filtration, a clear aqueous concentrate of plant phenolics.
    Type: Grant
    Filed: May 5, 2000
    Date of Patent: January 21, 2003
    Assignee: American Fruits and Flavors
    Inventors: William F. Haddad, Vinod Kutty, Kenneth B. Shure