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Peter H Brown, Federico D Carvallo, Robert C Dinwoodie, Michael T Dueber, David K Hayashi, R G Krishnamurthy, Zohar M Merchant, James J Myrick, Richard S Silver, Chrisanthus Thomas: Enzymatic method for preparing transesterified oils. Kraft General Foods, Fitch Even Tabin & Flannery, February 22, 1994: US05288619 (108 worldwide citation)

An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liqu ...


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Peter H Brown, Colin P Crowley: Method of deflavoring whey protein using membrane electrodialysis. Kraft Foods Global Brands, Fitch Even Tabin & Flannery, September 1, 2009: US07582326 (7 worldwide citation)

Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins ...


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Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V Leland, David Hayashi, Peter H Brown, Louise Slade, William P Jones: Compounds, compositions, and methods for reducing or eliminating bitter taste. Chromocell Corporation, Kraft Foods Group Brands, Ropes & Gray, Jane T Gunnison, Raymond M Doss, October 21, 2014: US08865779 (2 worldwide citation)

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of r ...


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Xiao Qing Han, Richard S Silver, Peter H Brown: Method for producing enzyme-modified cheese flavorings. Kraft Foods, Fitch Even Tabin & Flannery, June 26, 2001: US06251445 (2 worldwide citation)

The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process in ...


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Kambiz Shekdar, Daniel Lavery, Joseph Gunnet, Jessica Langer, Jane V Leland, David Hayashi, Peter H Brown, Louise Slade, William P Jones: Compounds, compositions, and methods for reducing or eliminating bitter taste. CHROMOCELL CORPORATION, KRAFT FOODS GROUP BRANDS, Ropes & Gray, Karen Mangasarian, Brian M Gummow, August 9, 2016: US09408407 (1 worldwide citation)

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of r ...


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Peter H Brown, Colin P Crowley, Xiao Qing Han: Method of deflavoring soy-derived materials using electrodialysis. Kraft Foods Holdings, Fitch Even Tabin & Flannery, February 13, 2007: US07175869 (1 worldwide citation)

Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the fl ...


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Kambiz Shekdar, Purvi Manoj Shah, Joseph Gunnet, Jane V Leland, Peter H Brown, Louise Slade: Assays for identifying compounds that modulate bitter taste. Chromocell Corporation, Kraft Foods Group Brands, Ropes & Gray, Karen Mangasarian, Brian M Gummow, May 24, 2016: US09347934

The present invention is based on applicants' discovery, disclosed herein, of agonists for the TAS2R receptors TAS2R1, TAS2R4, TAS2R9, TAS2R13, TAS2R14, TAS2R16, TAS2R44, TAS2R46, and TAS2R60. The assignment of agonists to these receptors makes assays for identifying compounds that modulate bitter t ...


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Peter H Brown, Colin P Crowley, Xiao Qing Han: Method of deflavoring soy-derived materials using electrodialysis. Kraft Foods Holdings, Fitch Even Tabin And Flannery, February 10, 2005: US20050031774-A1

Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the fl ...


9
Peter H Brown, Colin P Crowley: Method of deflavoring whey protein using membrane electrodialysis. Kraft Foods Holdings, Kraft Fetf, December 15, 2005: US20050276904-A1

Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins ...


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