Teresita B Pascual

US Patent:

20050276898, Dec 15, 2005

Filed:

Jun 14, 2005

Appl. No.:

11/151539

Inventors:

Teresita Pascual - Marysville OH, US
Janejira Surintrspanont - Bangkok, TH

International Classification:

A23F005/00

US Classification:

426594000

Abstract:

Foamed liquid creamers including first and second components that cooperate when combined with a water-containing beverage to cream the beverage while forming a foam layer thereon, with a portion of the foam layer residing on the beverage and the remainder at least partly melting or dispersing in less than about 20 seconds after combination with the beverage to provide a whitening color and creamer flavor to the beverage. The liquid creamer, and methods of making and using the same, typically includes a liquid component containing entrapped gas, such as air. The amount of foam generated in the beverage is dependent on the overrun of the foaming liquid creamer.

US Patent:

20130122152, May 16, 2013

Filed:

Dec 8, 2010

Appl. No.:

13/518293

Inventors:

Teresita Bautista Pascual - Marysville OH, US
Monica Christina Valdez - Columbus OH, US
Alexander A. Sher - Dublin OH, US

Assignee:

NESTEC S.A. - Vevey

International Classification:

A23G 1/56

US Classification:

426 71, 426593, 426 72

Abstract:

Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.09% to about 10% by weight. The beverage can also be fortified with one or more vitamins and minerals.

US Patent:

20040253361, Dec 16, 2004

Filed:

Jul 9, 2004

Appl. No.:

10/887749

Inventors:

Mark Einerson - Hilliard OH, US
Teresita Pascual - Marysville OH, US

International Classification:

A23D007/00

US Classification:

426/601000

Abstract:

A beverage creamer composition is provided that is transparent, but when added to a liquid to be creamed, turns opaque and creamy in appearance. The creamer is preferably provided as a liquid emulsion having a lipid phase dispersed in an aqueous phase. The phases have refractive indices that are equal or substantially equal. One of the phases may include a solute such as a non-reducing sugar in the aqueous phase to adjust its refractive index to a equal the refractive index of the lipid phase. The creamer is preferably provided in transparent packaging.

US Patent:

20180042285, Feb 15, 2018

Filed:

Mar 3, 2016

Appl. No.:

15/555156

Inventors:

- Vevey, CH
Teresita Bautista Pascual - Marysville OH, US
Alexander Sher - Dublin OH, US
Virginie Kapchie - Dublin OH, US
Robert Thomas Boehm - Marysville OH, US

International Classification:

A23L 29/269
A23L 29/256
A23L 2/52

Abstract:

Shelf stable ready to drink beverages are provided, and methods for making such beverages are also provided. The beverages comprise a hydrolyzed whole grain composition and a stabilizing system comprising high acyl gellan and optionally iota carrageenan. The hydrolyzed whole grain composition can be made by subjecting a whole grain component to an alpha-amylase and a protease. The beverage includes at least a dairy component, a cocoa component. The beverage can be aseptic and stable in a homogenous state during storage.

US Patent:

20150257403, Sep 17, 2015

Filed:

Aug 8, 2013

Appl. No.:

14/418546

Inventors:

- Vevey, CH
Teresita Bautista Pascual - Marysville OH, US

International Classification:

A23C 13/12
A23D 7/005

Abstract:

The present invention relates to oil-in-water emulsions, e.g. in the form of food or beverage compositions or ingredients for food or beverage compositions, such as creamers. The oil-in-water emulsions comprise deamidated protein as emulsifier. The invention also relates to a method of producing an oil-in-water emulsion comprising deamidated protein.