38 patents
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
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
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
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
Stevia composition
1 Aug 23
Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni.
Avetik Markosyan
Filed: 22 Sep 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
Utility
Steviol glycoside compositions
23 May 23
Steviol glycoside compositions having improved sweetness and flavor profiles are described.
Siddhartha Purkayastha, John Martin, Marcia Petit, Avetik Markosyan, Kristina Chkhan, Mariam Adamyan
Filed: 15 Dec 16
Utility
Thermally inhibited waxy cassava starch
23 May 23
This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom.
Hanna Clune, John Garrison, Douglas Hanchett, Oyelayo Jegede, Lynette Jernigan, Bee Tin Kor, Tarak Shah, Suh Fang Thng
Filed: 11 Sep 18
Utility
Maltodextrin and process of making same
23 May 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: 14 Aug 18
Utility
Steviol glycoside compositions
16 May 23
Steviol glycoside compositions having improved sweetness and flavor profiles are described.
Siddhartha Purkayastha, John Martin, Marcia Petit, Kristina Chkhan
Filed: 26 Oct 16
Utility
Production methods for steviol glycosides compositions
16 May 23
Steviol glycosides compositions are prepared from Stevia rebaudiana extracts.
Avetik Markosyan
Filed: 14 Dec 21
Utility
Starch-based texturizers for food compositions
7 Feb 23
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch.
Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
Filed: 21 Nov 17
Utility
Foodstuffs comprising treated fava bean protein concentrates
17 Jan 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.
Brandon Roa, Erhan Yildiz, Nagul Naguleswaran, Dilek Uzunalioglu, Canan Ozer, Bicheng Wu, Xin Yang, Caterina Loduca
Filed: 29 Mar 18
Utility
Mogrosides and use thereof
10 Jan 23
The present invention provides a process for preparation of compositions comprising novel mogrosides from fruit of Siraitia grosvenorii.
Avetik Markosyan, Siew Yin Chow, Saravanan Ramandach
Filed: 8 Nov 17
Utility
Method for preparing isomaltooligosacharide composition
20 Dec 22
This invention provides an isomaltooligosaccharide (IMO) composite and the method to manufacture.
Hea-Seok Jeong, Jiyoung Song
Filed: 28 Dec 18
Utility
Stevia-derived molecules, methods of obtaining such molecules, and uses of the same
27 Sep 22
A purified composition of steviol glycoside molecules is described.
Siddhartha Purkayastha, Avetik Markosyan, Siew Yin Chow, Indra Prakash, John Clos, Ivory Xingyu Peng, Michael Z. Kagan, Steven F. Sukits, Kasi V. Somayajula, Khairul Nizam Bin Nawi
Filed: 5 Oct 18
Utility
Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
12 Jul 22
Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions.
Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
Filed: 21 Nov 17
Utility
Starch-based texturizers for low protein yogurt
7 Jun 22
Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions.
Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony, Jelle Brinksma
Filed: 21 Nov 17