114 patents
Utility
Foodstuffs Comprising Treated Fava Bean Protein Concentrates
18 Jan 24
This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.
Caterina LODUCA, Nagul NAGULESWARAN, Canan OZER, Brandon ROA, Dilek UZUNALIOGLU, Bicheng WU, Xin YANG, Erhan YILDIZ
Filed: 20 Sep 23
Utility
Analog Cheese Having High Protein Content and Methods of Manufacture
11 Jan 24
The technology disclosed in this specification pertains to high protein analog cheese and methods of making such analog cheese.
Indumathi Kangampalayam PALANISWAMY, Matthew YURGEC
Filed: 5 Oct 21
Utility
Powdered Chickpea-protein Based Emulsifer, Uses and Methods of Manufacture
28 Dec 23
The technology disclosed in this specification pertains to a powdered chickpea-protein based emulsifier comprising a soluble chickpea protein and a gelatinized but otherwise unmodified amylopectin.
Quyen NGUYEN, Xin YANG, Christopher ZHANG
Filed: 27 Oct 21
Utility
Self-compatible Stevia Varieties, Breeding Methods Therefrom and Methods of Preparing Novel Compositions Using Said Varieties
21 Dec 23
Novel cultivars of Stevia rebaudiana plant, with a novel genetic trait of self-compatibility, and the advantageous use of this genetic trait in Stevia crossing breeding for increasing steviol glycosides production, including food and beverage products and other consumables, are disclosed.
Avetik Markosyan, Runchun Jing, Yu Cheng Bu, Juan Zhu, Jian Ning Chen
Filed: 14 Aug 23
Utility
High rebaudioside M
19 Dec 23
Stevia varieties with a high content of RebM, are disclosed Further provided are methods for producing Stevia plants having a high RebM content by negatively regulating certain genes selecting the resulting plants, and breeding with such plants to confer such desirable Reb M phenotypes to plant progeny.
Avetik Markosyan, Seong Siang Ong, Runchun Jing, Tengfang Huang, Stephen Ezra Schauer, Fayaz Khazi, Indra Prakash, Alec Hayes
Filed: 22 Mar 22
Utility
Methods of Preparing Steviol Glycosides and Uses of the Same
23 Nov 23
Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein.
Avetik MARKOSYAN, Siew Yin CHOW, Khairul NIZAM BIN NAWI
Filed: 4 Aug 23
Utility
Composition, Methods, and Uses for Pea Protein Isolates Having Improved Dissolution Characteristics
2 Nov 23
The technology disclosed in this specification pertains to a deamidated pea protein isolates, processes for making a deamidated pea protein isolate, and use of the deamidated pea protein isolate in food and beverage compositions.
Akshay ARORA, Amanda KUNZ, Hanyu YANGCHENG
Filed: 19 May 21
Utility
Method of Making Functional Fiber Having Improved Dewatering Efficiency
2 Nov 23
The technology disclosed in this specification pertains to methods for increasing the dewatering efficiency of a sheared plant fiber, for example citrus fiber, by shearing the plant material in a slurry of water and organic solvent.
William BORCHERT, Matthew SILLICK
Filed: 29 Jul 21
Utility
Foodstuffs comprising treated fava bean protein concentrates
24 Oct 23
This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.
Caterina Loduca, Nagul Naguleswaran, Canan Ozer, Brandon Roa, Dilek Uzunalioglu, Bicheng Wu, Xin Yang, Erhan Yildiz
Filed: 13 Dec 22
Utility
Personal Care Products Comprising Highly Cationic Substituted Starches
19 Oct 23
A cosmetic or dermatologically acceptable composition is provided comprising: water; a personal care ingredient and a cationic starch characterized by: a) an amylopectin/amylose weight ratio of greater than 60/40; b) an apparent cationic molecular weight of greater than or equal to 12 million daltons; and c) a cationic degree of substitution of from 0.5 meq/g to 2.5 meq/g.
Ashraf HOSSAIN, Flave MARKLAND
Filed: 25 Apr 23
Utility
Methods of preparing steviol glycosides and uses of the same
3 Oct 23
Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein.
Avetik Markosyan, Siew Yin Chow, Khairul Nizam Bin Nawi
Filed: 21 Sep 21
Utility
Physically modified sago starch
26 Sep 23
The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof.
Tarak Shah
Filed: 13 Jul 20
Utility
Thermally Inhibited Wax Cassava Starch
21 Sep 23
This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom.
Hanna CLUNE, John GARRISON, Douglas HANCHETT, Oyelayo JEGEDE, Bee Tin KOR, Tarak SHAH, Suh Fang THNG
Filed: 14 Apr 23
Utility
Low 4-methylimidazole caramel color class IV production
15 Aug 23
A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided.
Hongxin Jiang, Christopher Lane
Filed: 25 Jun 21
Utility
Self-compatible
15 Aug 23
Novel cultivars of Stevia rebaudiana plant, with a novel genetic trait of self-compatibility, and the advantageous use of this genetic trait in Stevia rebaudiana crossing breeding for increasing steviol glycosides production, including food and beverage products and other consumables, are disclosed.
Avetik Markosyan, Runchun Jing, Yu Cheng Bu, Juan Zhu, Jian Ning Chen
Filed: 25 Nov 17
Utility
Steviol Glycoside Compositions
3 Aug 23
Steviol glycoside compositions having improved sweetness and flavor profiles are described.
Siddhartha PURKAYASTHA, John MARTIN, Marcia PETIT, Kristina CHKHAN
Filed: 6 Apr 23
Utility
Maltodextrin and Process of Making Same
3 Aug 23
This specification discloses process for obtaining maltodextrin having DE between 17 and 19.9 and the maltodextrins obtained from the process.
Laercio ARNONI, Jose BERTOLI, Walter YAMAMOTO
Filed: 12 Apr 23
Utility
Stevia composition
1 Aug 23
Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni.
Avetik Markosyan
Filed: 22 Sep 21
Utility
Frozen Dessert Compositions Comprising Allulose and Low-sugar Syrup/solids
13 Jul 23
Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions.
Andrea BELFORD, Didem ICOZ
Filed: 1 Jun 21
Utility
Stevia plant and uses thereof
23 May 23
Novel Stevia rebaudiana plant cultivars, a process for preparing superior compositions comprising steviol glycosides, and the advantageous use of the compositions comprising steviol glycosides in consumables, including food and beverage products, are disclosed.
Avetik Markosyan, Seong Siang Ong, Runchun Jing, Yucheng Bu, Jianning Chen, Yeen Yee Wong, Juan Zhu, Chunhui Wang, Xiufang Deng
Filed: 1 Dec 17