Gregory C Robbins

US Patent:

7799292, Sep 21, 2010

Filed:

Sep 13, 2006

Appl. No.:

11/520485

Inventors:

Gregory C. Robbins - Baton Rouge LA, US

Assignee:

Quantum Food Design, LLC. - Coral Gables FL

International Classification:

B01J 19/00
B01J 19/12
B01J 3/00

US Classification:

422189, 422198, 422238, 422242, 422108, 42218601

Abstract:

A baric electromagnetic thermal system for manufacturing disaccharide sweetener compounds is provided and permits baric and thermal processing, at low temperatures, to effect the retrocycloaddition, chemoselective promiscuous ligation, and cycloaddition reactions. A method for selecting base and adjunct components for the manufacture of a disaccharide sweetener compound having an equivalent functionality as a natural sweetener and/or derivative thereof as required for a specific food processing application is presented.

US Patent:

20070059422, Mar 15, 2007

Filed:

Jun 23, 2006

Appl. No.:

11/473526

Inventors:

Gregory Robbins - Baton Rouge LA, US

International Classification:

A23L 1/236

US Classification:

426548000

Abstract:

A disaccharide sweetener compound is obtained via a process of cycloelimination of a polysaccharide, for example, a glycoside, chemoselective promiscuous ligation of the constituent monosaccharides derived from the polysaccharide with a base monosaccharide, such as fructose, and cycloaddition of the base monosaccharide with a constituent monosaccharide derived from the polysaccharide. Subsequent addition of fortifiers such as vitamins and minerals may be accomplished via baric processing to effect cross-linking or cross-bonding with the disaccharide. A process for manufacturing such disaccharide sweetener compounds is provided and permits baric and thermal processing, at low temperatures, to effect the cycloelimination, chemoselective promiscuous ligation, and cycloaddition reactions. A method for selecting base and adjunct components for the manufacture of a disaccharide sweetener compound having an equivalent functionality as a natural sweetener and/or derivative thereof as required for a specific food processing application is presented.

US Patent:

20070077339, Apr 5, 2007

Filed:

Sep 13, 2006

Appl. No.:

11/520483

Inventors:

Gregory Robbins - Baton Rouge LA, US

International Classification:

A23L 1/236

US Classification:

426548000

Abstract:

A method of forming a compound such as a polysaccharide sweetener compound is obtained via a process of cycloelimination of a macromolecule, for example, a glycoside, chemoselective promiscuous ligation of a first component constituent such as a constituent disaccharide fraction derived from the macromolecule with a second component such as a base monosaccharide, such as fructose, and cycloaddition of the base monosaccharide with a the constituent disaccharide fraction. Subsequent addition of fortifiers such as vitamins and minerals may be accomplished via baric processing to effect cross-linking or cross-bonding with the polysaccharide sweetener compound. A process for manufacturing polysaccharide sweetener compounds is provided and permits baric, electromagnetic, and thermal processing, at low temperatures, to effect the cycloelimination, chemoselective promiscuous ligation, and cycloaddition reactions. A method for selecting base and adjunct components for the manufacture of a polysaccharide sweetener compound having an equivalent functionality as a natural sweetener and/or derivative thereof as required for a specific food processing application is presented.

US Patent:

20070082105, Apr 12, 2007

Filed:

Sep 13, 2006

Appl. No.:

11/520484

Inventors:

Gregory Robbins - Baton Rouge LA, US

International Classification:

A23L 1/236

US Classification:

426548000

Abstract:

A polysaccharide sweetener compound is obtained via a process of cycloelimination of a macromolecule, for example, a glycoside, chemoselective promiscuous ligation of a constituent disaccharide fraction derived from the macromolecule with a base monosaccharide, such as fructose, and cycloaddition of the base monosaccharide with the constituent disaccharide fraction. Subsequent addition of fortifiers such as vitamins and minerals may be accomplished via baric processing to effect cross-linking or cross-bonding with the polysaccharide sweetener compound. A process for manufacturing polysaccharide sweetener compounds is provided and permits baric, electromagnetic, and thermal processing, at low temperatures, to effect the cycloelimination, chemoselective promiscuous ligation, and cycloaddition reactions. A method for selecting base and adjunct components for the manufacture of a polysaccharide sweetener compound having an equivalent functionality as a natural sweetener and/or derivative thereof as required for a specific food processing application is presented.