Jeffrey S Mathews

US Patent:

20110129591, Jun 2, 2011

Filed:

Nov 22, 2010

Appl. No.:

12/951950

Inventors:

Rachel L. Jordan - Palatine IL, US
Bryan Hitchcock - Mundelein IL, US
Jeanette Stephen - Arlington Heights IL, US
Lisa Omueti - New York NY, US
Jeffrey D. Mathews - Naperville IL, US

Assignee:

TROPICANA PRODUCTS, INC. - Bradenton FL

International Classification:

A23L 2/06

US Classification:

426599

Abstract:

A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice.

US Patent:

20220330582, Oct 20, 2022

Filed:

Jul 5, 2022

Appl. No.:

17/857319

Inventors:

- Bradenton FL, US
Yongsoo Chung - Barrington IL, US
Juan Gonzalez - Barrington IL, US
Steven Havlik - Bradenton FL, US
Jeffrey D. Mathews - Naperville IL, US
Taehyung Yi - Barrington IL, US

International Classification:

A23L 2/84
A23L 33/20
A23L 2/72

Abstract:

A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.

US Patent:

20210059279, Mar 4, 2021

Filed:

Aug 29, 2019

Appl. No.:

16/555278

Inventors:

- Bradenton FL, US
Yongsoo Chung - Barrington IL, US
Juan Gonzalez - Barrington IL, US
Steven Havlik - Bradenton FL, US
Jeffrey D. Mathews - Naperville IL, US
Taehyung Yi - Barrington IL, US

International Classification:

A23L 2/84
A23L 33/20
A23L 2/72

Abstract:

A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.

US Patent:

20200236976, Jul 30, 2020

Filed:

Apr 6, 2020

Appl. No.:

16/841085

Inventors:

- Purchase NY, US
Bryan William Hitchcock - Mundelein IL, US
MongJan Hsieh - Northbrook IL, US
Rachel Lisa Jordan - Palatine IL, US
Jeffrey David Mathews - Naperville IL, US
Teodoro Rivera - Algonquin IL, US

International Classification:

A23L 2/02
A23L 33/22
A23L 2/52
A23L 2/04

Abstract:

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

US Patent:

20180327792, Nov 15, 2018

Filed:

May 9, 2018

Appl. No.:

15/975498

Inventors:

- Chicago IL, US
Sarah Marie CARVER - Schaumburg IL, US
Yongsoo CHUNG - Lake in the Hills IL, US
Juan GONZALEZ - Barrington IL, US
Steven E. HAVLIK - Rolling Meadows IL, US
Jeffrey D. MATHEWS - Naperville IL, US
Valerie Christine SERSHON - Schaumburg IL, US
Saravanan Suppiah SINGARAM - Barrington IL, US

International Classification:

C12P 7/56
A61K 35/741
A23L 7/104
A23L 2/38
A23P 10/40
A23P 10/25

Abstract:

A method and composition can provide fermented plant-origin material. The method can comprise several steps. A first step comprises hydrolyzing a plant-origin material to provide a hydrolyzed plant-origin material. A second step comprises providing a fermentation starter material comprising the hydrolyzed plant-origin material. A third step comprises fermenting the fermentation starter material to provide a fermented plant-origin material. Various compositions comprising a fermented plant-origin material are possible. In some embodiments, the fermented plant-origin material comprises a fermentation product produced by fermenting fermentation starter material, and the fermentation starter material comprises hydrolyzed plant-origin material. Even when the plant-origin material is hydrolyzed or hydrolyzed and fermented, certain desirable properties of the plant-origin material, for example, health benefits, nutrients, whole grain status, fiber content, or beta-glucan content, can be maintained. Additionally, the hydrolyzed or hydrolyzed and fermented plant-origin material can be provided with desirable organoleptic properties.

US Patent:

20160000130, Jan 7, 2016

Filed:

Feb 7, 2014

Appl. No.:

14/766828

Inventors:

- Purchase NY, US
Bryan William Hitchcock - Mundelein IL, US
MongJan Hsieh - Northbrook IL, US
Rachel Lisa Jordan - Palatine IL, US
Jeffrey David Mathews - Naperville IL, US
Teodoro Rivera - Algonquin IL, US

International Classification:

A23L 2/02
A23L 2/52
A23L 2/04
A23L 1/308

Abstract:

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.