Patent Holder
Ahmad Akashe
I have 32 US patents and several international ones
• 8,859,005 Enteric delivery of functional ingredients suitable for hot comestible applications
• 8,859,003, 8,765,030 Preparation of an enteric release system
• 8,501,247 Pest control using natural pest control agent blends
• 7,989,015 Methods of forming heat stable soy milk concentrates
• 7,781,002 Mineral complexes of lactobionic acid and method of using for mineral fortification of food products
• 7,771,762 Enzymatic process to produce highly functional soy protein from crude soy material
• 7,713,559, 7,267,832 Amorphous water-soluble calcium citrate salts and method of making and using same
• 7,595,073 Use of siderophores and organic acids to retard lipid oxidation
• 7,572,476 Process for producing a simulated nut
• 7,547,457 Methods of fortifying process cheese and products thereof
• 7,175,867 Metastable mineral-amino acid preparations for food and beverage fortification
• 7,122,122 Molecular imprinting of solute on cellulose/silica composite, and products and uses thereof
• 7,108,881 Method of preparation of high quality soy cultured products
• 7,097,874, 7,081,264, 6,908,637 Process for debittering peanut hearts
• 7,094,439 Method of deflavoring whey protein
• 7,045,163, 6,787,173 Method of deflavoring soy-derived materials
• 7,037,547 Method of deflavoring soy-derived materials for use in beverage
• 6,627,242 Microwaveable pizza crust
• 6,479,684 Process for structuring lipids and the structured products thereof
• 6,428,461 Method for inhibiting oxidation of polyunsaturated lipids
• 6,410,074 Method for making a microwaveable sponge cake
• 6,410,073 Microwaveable sponge cake
• 6,376,482, 6,274,574 Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products
• 6,267,963 Plant sterol-emulsifier complexes
• 6,235,336 Egg yolk compositions
• 6,068,876 Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products
• 8,859,005 Enteric delivery of functional ingredients suitable for hot comestible applications
• 8,859,003, 8,765,030 Preparation of an enteric release system
• 8,501,247 Pest control using natural pest control agent blends
• 7,989,015 Methods of forming heat stable soy milk concentrates
• 7,781,002 Mineral complexes of lactobionic acid and method of using for mineral fortification of food products
• 7,771,762 Enzymatic process to produce highly functional soy protein from crude soy material
• 7,713,559, 7,267,832 Amorphous water-soluble calcium citrate salts and method of making and using same
• 7,595,073 Use of siderophores and organic acids to retard lipid oxidation
• 7,572,476 Process for producing a simulated nut
• 7,547,457 Methods of fortifying process cheese and products thereof
• 7,175,867 Metastable mineral-amino acid preparations for food and beverage fortification
• 7,122,122 Molecular imprinting of solute on cellulose/silica composite, and products and uses thereof
• 7,108,881 Method of preparation of high quality soy cultured products
• 7,097,874, 7,081,264, 6,908,637 Process for debittering peanut hearts
• 7,094,439 Method of deflavoring whey protein
• 7,045,163, 6,787,173 Method of deflavoring soy-derived materials
• 7,037,547 Method of deflavoring soy-derived materials for use in beverage
• 6,627,242 Microwaveable pizza crust
• 6,479,684 Process for structuring lipids and the structured products thereof
• 6,428,461 Method for inhibiting oxidation of polyunsaturated lipids
• 6,410,074 Method for making a microwaveable sponge cake
• 6,410,073 Microwaveable sponge cake
• 6,376,482, 6,274,574 Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products
• 6,267,963 Plant sterol-emulsifier complexes
• 6,235,336 Egg yolk compositions
• 6,068,876 Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products