Patents by Inventor Winnie Octavia
Winnie Octavia 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: 20230157326Abstract: The disclosed invention includes a description of a phase-stable protein beverage. In addition, method of making a phase-stable protein beverage, that may be substantially or entirely free of rheology modifying and emulsifying chemical ingredients. Additionally, particular embodiments include the production of a substantially, non-dairy, protein beverage with extended shelf life.Type: ApplicationFiled: February 17, 2021Publication date: May 25, 2023Applicant: THE COCA-COLA COMPANYInventors: Steve ALLMON, Rachel BUNDANG, Winnie OCTAVIA, Michael RUDAN, Jose GONZALEZ, Joshua MOORE, Marcelo PEREZ, Betsy TSE
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Patent number: 11602154Abstract: Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer comprising added sugar, milk fat, milk proteins and optionally natural flavors and free of any artificial additives. Wherein the ratio of milk fat:milk protein is less than 5.3:1; and wherein the Lumisizer instability index of liquid creamer is less than 10.Type: GrantFiled: June 22, 2016Date of Patent: March 14, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Xiaoping Fu, Alexander Sher, Winnie Octavia, Dominick Damiano, Ken Erickson, Richard Nelson, David Eckerle, Madansinh Vaghela
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Publication number: 20200367521Abstract: The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.Type: ApplicationFiled: November 27, 2018Publication date: November 26, 2020Inventors: Jean-Baptiste Bezelgues, Winnie Octavia, Richard Nelson, Xiaoping Fu, Jun-Tse Ray Fu, Alexander A. Sher
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Publication number: 20190069583Abstract: The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %; acacia senegal gum present in an amount ranging from 0.30 to 1.50 wt/wt %; and buffer ranging from 0.1 to 0.4 wt/wt %.Type: ApplicationFiled: March 22, 2017Publication date: March 7, 2019Inventors: Matthew Galen Bunce, Jun-Tse Ray Fu, Maxime Saffon, Alexander A. Sher, Winnie Octavia
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Publication number: 20170020154Abstract: Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer comprising added sugar, milk fat, milk proteins and optionally natural flavors and free of any artificial additives. Wherein the ratio of milk fat:milk protein is less than 5.3:1; and wherein the Lumisizer instability index of liquid creamer is less than 10.Type: ApplicationFiled: June 22, 2016Publication date: January 26, 2017Inventors: Xiaoping Fu, Alexander Sher, Winnie Octavia, Dominick Damiano, Ken Erickson, Richard Nelson, David Eckerle, Madansinh Vaghela
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Patent number: 8658230Abstract: An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.Type: GrantFiled: October 26, 2009Date of Patent: February 25, 2014Assignee: Nestec S.A.Inventors: James Tuot, Winnie Octavia, Alexander A. Sher
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Publication number: 20130260001Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer including 1) a colorant, 2) an oil, 3) a hydrocolloid stabilizing system including a cellulose component and a gum component in an amount sufficient to suspend the colorant, and 4) an emulsifying stabilizing system including emulsifier(s) and a protein in an amount sufficient to maintain emulsion stability in the liquid creamer. The gum component can include kappa carrageenan and iota carrageenan having a kappa carrageenan:iota carrageenan weight ratio of about 3:1 to about 1:10. The weight ratio among the cellulose component, the gum component, the emulsifier and the protein can be about 1:(0.005-8):(0.05-20):(0.025-5), respectively.Type: ApplicationFiled: November 23, 2011Publication date: October 3, 2013Inventors: Alexander A. Sher, Christine Ann Beeson, Winnie Octavia, Antonio J. Gutierrez
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Publication number: 20130122178Abstract: The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for adding to a hot or cold beverage. The creamer comprising, among others, vegetable oil, protein, maltodextrin, lambda carrageenan, gum arabic and emulsifiers.Type: ApplicationFiled: June 21, 2011Publication date: May 16, 2013Applicant: NESTEC S.A.Inventors: Alexander A. Sher, Christine Ann Beeson, Winnie Octavia, J. Antonio Gutierrez
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Patent number: 8399039Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.Type: GrantFiled: November 26, 2008Date of Patent: March 19, 2013Assignee: Nestec S.A.Inventors: Alexander A. Sher, Winnie Octavia, Leticia Maria Michel, James Tuot
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Publication number: 20120321766Abstract: Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition; a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added; water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation.Type: ApplicationFiled: October 15, 2010Publication date: December 20, 2012Applicant: NESTEC S.A.Inventors: James Tuot, Winnie Octavia, Alexander A. Sher
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Publication number: 20120288611Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure a liquid creamer having a specific combination of a gum component, a protein, an emulsifier system, and an oil. The emulsifier system provides the liquid creamers with good emulsion stability and manageable viscosity without phase separation during different storage conditions over the full life of the product. The liquid creamers have a good physico-chemical stability without feathering, flocculation, sedimentation and other phase separation issues when added to beverages.Type: ApplicationFiled: November 10, 2010Publication date: November 15, 2012Applicant: NESTEC S.A.Inventors: Alexander A. Sher, Christine Ann Beeson, Winnie Octavia, Antonio J. Gutierrez
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Publication number: 20110293800Abstract: The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition.Type: ApplicationFiled: February 12, 2010Publication date: December 1, 2011Applicant: NESTEC S.A.Inventors: Alexander A. Sher, Guillermo Napolitano, Linda J. Erickson, Christine Ann Beeson, Winnie Octavia, Antonio J. Gutierrez
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Publication number: 20110206815Abstract: An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.Type: ApplicationFiled: October 26, 2009Publication date: August 25, 2011Applicant: NESTEC S.A.Inventors: James Tuot, Winnie Octavia, Alexander A. Sher
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Publication number: 20110189372Abstract: Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.Type: ApplicationFiled: November 26, 2008Publication date: August 4, 2011Applicant: NESTEC S.A.Inventors: Alexander A. Sher, Winnie Octavia, Edsel Nicolas Palag, James Tuot
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Publication number: 20100323078Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.Type: ApplicationFiled: November 26, 2008Publication date: December 23, 2010Applicant: NESTEC S.A.Inventors: Alexander A. Sher, Winnie Octavia, Leticia Maria Michel, James Tuot
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Publication number: 20090142469Abstract: Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.Type: ApplicationFiled: November 29, 2007Publication date: June 4, 2009Inventors: Alexander A. SHER, Winnie OCTAVIA, Edsel N. PALAG, James TUOT
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Publication number: 20090142468Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.Type: ApplicationFiled: November 29, 2007Publication date: June 4, 2009Inventors: Alexander A. SHER, Winnie OCTAVIA, Leticia Maria MICHEL, James TUOT