Heather A Hudson

US Patent:

7887864, Feb 15, 2011

Filed:

Jul 21, 2005

Appl. No.:

11/186543

Inventors:

Kenneth W. Cale - Suffern NY, US
George W. Haas - Mount Prospect IL, US
Jamie A. Hestekin - Morton Grove IL, US
Heather M. Hudson - San Diego CA, US
Ted Riley Lindstrom - Punta Gorda FL, US
Yinging Ma - Arlington Heights IL, US
Fu-I Mei - Wheeling IL, US
Danielle E. Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 3/00

US Classification:

4263302, 426491, 426522, 426580

Abstract:

The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fof at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2. 7 fold or higher and contains at least 8.

US Patent:

8236362, Aug 7, 2012

Filed:

Jan 12, 2011

Appl. No.:

13/005305

Inventors:

Kenneth William Cale - Suffern NY, US
George W. Haas - Mount Prospect IL, US
Jamie Allen Hestekin - Morton Grove IL, US
Heather Marie Hudson - San Diego CA, US
Ted Riley Lindstrom - Punta Gorda FL, US
Yinqing Ma - Bethesda MD, US
Fu-I Mei - Wheeling IL, US
Danielle Elizabeth Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 3/00

US Classification:

4263302, 426491, 426522, 426580

Abstract:

The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fof at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2. 7 fold or higher and contains at least 8.

US Patent:

8613967, Dec 24, 2013

Filed:

Aug 2, 2012

Appl. No.:

13/565561

Inventors:

Kenneth William Cale - Suffern NY, US
George W. Haas - Mount Prospect IL, US
Jamie Allen Hestekin - Morton Grove IL, US
Heather Marie Hudson - San Diego CA, US
Ted Riley Lindstrom - Punta Gorda FL, US
Yinqing Ma - Bethesda MD, US
Fu-I Mei - Wheeling IL, US
Danielle Elizabeth Perkins - Clarendon Hills IL, US
Charles Wang - White Plains NY, US

Assignee:

Intercontinental Great Brands LLC - East Hanover NJ

International Classification:

A23C 3/00

US Classification:

4263302, 426491, 426522, 426580

Abstract:

The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fof at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2. 7 fold or higher and contains at least 8.

US Patent:

20050009124, Jan 13, 2005

Filed:

May 20, 2004

Appl. No.:

10/850833

Inventors:

Beth Drees - Park City UT, US
Paul Neilsen - Draper UT, US
Angie Branch - West Jordan UT, US
Amber Weipert - Draper UT, US
Heather Hudson - Park City UT, US
Li Feng - Salt Lake City UT, US
Glenn Prestwich - Salt Lake City UT, US

International Classification:

G01N033/53

US Classification:

435007920

Abstract:

A lipid assay kit for detection of a lipid kinase or phosphatase and method of use thereof. The assay is preferably a competitive assay wherein the product lipid has a stronger affinity to the lipid detector protein than the substrate lipid. The lipid recognition motif is preferably a pleckstrin homology (PH) domain.

US Patent:

20080254169, Oct 16, 2008

Filed:

Oct 24, 2005

Appl. No.:

11/577519

Inventors:

John Macmahon - Brackley, GB
Mark Norton - Banbury, GB
Adam Fennel - Charlotte NC, US
Satwinder Panesar - Banbury, GB
Lee Rowan - Bedworth, GB
Audrey Trouillot - Bremen, DE
Heather Hudson - San Diego CA, US
Anilkumar Gaonkar - Buffalo Grove IL, US
Bary Zeller - Glenview IL, US
Phil Brown - Chipping Warden, GB
Susan Bodett - Grayslake IL, US
Joseph Giacone - Ridgefield CT, US

International Classification:

B65B 29/02

US Classification:

426 77

Abstract:

A pad for preparing a beverage comprising: an upper part comprising a rigid or semi-rigid upper element containing one or more apertures forming an inlet of the pad; a flexible lower element depending from the upper part and formed at least partially from filtering material, the filtering material forming an outlet of the pad; the upper part and lower element together defining a storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage, wherein the upper part comprises a flexible water-impermeable layer joined to the rigid or semi-rigid upper element.

US Patent:

20080260928, Oct 23, 2008

Filed:

Oct 24, 2005

Appl. No.:

11/577525

Inventors:

John MacMahon - Brackley, GB
Adam Fennel - Charlotte NC, US
Satwinder Panesar - Banbury, GB
Lee Rowan - Bedworth, GB
Audrey Trouillot - Bremen, DE
Bary Zeller - Glenview IL, US
Heather Hudson - San Diego CA, US
Anilkumar Gaonkar - Buffalo Grove IL, US

International Classification:

A23C 9/18
B65D 85/804
B65D 81/00
A23C 9/15
A47J 31/40

US Classification:

426588, 99295, 426 77, 426506

Abstract:

A flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains a plurality of non-soluble absorbent particles having a particle size, before use, of 25 microns to 10 mm.

US Patent:

20090004335, Jan 1, 2009

Filed:

Oct 24, 2005

Appl. No.:

11/577631

Inventors:

John MacMahon - Brackley, GB
Mark Norton - Banbury, GB
Adam Fennel - Charlotte NC, US
Satwinder Panesar - Banbury, GB
Bary Zeller - Glenview IL, US
Susan Bodett - Grayslake IL, US
Anilkumar Gaonkar - Buffalo Grove IL, US
Lee Rowan - Bedworth, GB
Heather Hudson - San Diego CA, US

International Classification:

B65D 81/34
B65D 85/804
A47J 31/06

US Classification:

426 78, 426 79, 426431

Abstract:

The present invention provides a pod for preparing a beverage comprising: a lower compartment () defining a storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; the lower compartment comprising an upper surface () containing one or more apertures () forming an inlet of the lower compartment () and a lower surface formed at least partially from filtering material (), the filtering material forming an outlet of the pod; the pod further comprising an open-topped upper compartment () above the lower compartment () which defines a chamber suitable for receiving one or more flexible pads containing one or more beverage ingredients; wherein an outlet of the chamber of the upper compartment communicates with the inlet of the lower compartment, wherein the apertures () of the inlet of the lower compartment are arranged for showering and or jetting in use water into the lower compartment ().

US Patent:

20090123615, May 14, 2009

Filed:

Nov 14, 2008

Appl. No.:

12/271783

Inventors:

Heather Hudson - San Diego CA, US
Derek Ray Bader - Slidell LA, US

Assignee:

Bumble Bee Foods - San Diego CA

International Classification:

A23L 1/318

US Classification:

426281

Abstract:

A composition is derived from animal muscle may be added to a substrate animal muscle for improving water-binding capacity of the substrate animal muscle. A process for making a composition in accordance with one embodiment may include the steps of providing a slurry of animal muscle and water; increasing the pH of the slurry to an alkaline level sufficient to solubilize at least a portion of the animal protein in the animal muscle so as to form an alkaline slurry; and maintaining the pH of the alkaline slurry at a level sufficient to prevent coagulation of the animal protein. The alkaline slurry may then be dried to form a substantially dry particulate animal muscle product. The particulate animal muscle product may then be reconstituted to form a marinade, and the marinade may be applied to a substrate animal muscle.