Colin P Crowley, Age 565234 Leamington Ave, Chicago, IL 60630

7175869, Feb 13, 2007

Sep 15, 2004

10/941578

Peter H. Brown - Glenview IL, US
Colin P. Crowley - Wheeling IL, US
Xiao-Qing Han - Naperville IL, US

Kraft Foods Holdings, Inc. - Northfield IL

A23L 1/20

426422, 426656, 426634, 426495

Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

7582326, Sep 1, 2009

Aug 22, 2005

11/209105

Peter H. Brown - Glenview IL, US
Colin P. Crowley - Wheeling IL, US

Kraft Foods Global Brands LLC - Northfield IL

A23J 1/20

426657, 426422, 426495, 426583

Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8. 0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.

2005018, Aug 25, 2005

Feb 23, 2004

10/784404

Colin Crowley - Wheeling IL, US
Jimbay Loh - Green Oaks IL, US

A61K033/00

204450000, 424661000

An electrodialysis system is used to produce electrodialyzed compositions with altered pH but without objectionable odor and taste. An aqueous solution is contacted with a membrane electrodialysis system and an electrical potential is applied in an amount effective for changing the pH of the aqueous solution by at least about 2.0 and for providing an electrodialyzed composition having a total cation or anion concentration of about 1.0N or less, and individual cation or anion concentration of about 0.6N of less, and a free chlorine content of about 2 ppm or less.

2005018, Aug 25, 2005

Feb 23, 2004

10/784699

Jimbay Loh - Green Oaks IL, US
Colin Crowley - Wheeling IL, US

C11D003/00

426326000

The present invention is directed to methods for acidifying and preserving food compositions using electrodialyzed compositions. Food products are contacted with an amount of electrodialysis composition effective for lowering the pH of the food product while maintaining desirable organoleptic quality.

2005018, Aug 25, 2005

Oct 1, 2004

10/956907

Jimbay Loh - Green Oaks IL, US
Laura Hill - Prospect Heights IL, US
Tim Hansen - Chicago IL, US
Alice Cha - Northbrook IL, US
Veronica Harrison - Bartlett IL, US
Colin Crowley - Wheeling IL, US
Iksoon Kang - Madison WI, US
John Hirschey - Middleton WI, US
Erik Whalen-Pedersen - Spring Grove IL, US

A23L001/30

426326000

Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165 F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.

2006002, Feb 2, 2006

Aug 23, 2005

11/208738

Alice Cha - Northbrook IL, US
Jimbay Loh - Green Oaks IL, US
Colin Crowley - Wheeling IL, US

A23B 4/20

426326000

Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole/liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

2006002, Feb 2, 2006

Aug 23, 2005

11/209226

Colin Crowley - Wheeling IL, US

A23B 4/20

426326000

The present invention is directed to methods for acidifying aqueous pumpable edible compositions (PECs) directly using membrane electrodialysis. The pH of the pumpable edible compositions are lowered by at least about 0.5 pH unit. The acidified pumpable edible compositions have increased sourness and/or improved stability.

2007001, Jan 11, 2007

Sep 19, 2006

11/523253

Colin Crowley - Wheeling IL, US
Jimbay Loh - Green Oaks IL, US

A61N 1/30

604020000

An electrodialysis system is used to produce electrodialyzed compositions with altered pH but without objectionable odor and taste. An aqueous solution is contacted with a membrane electrodialysis system and an electrical potential is applied in an amount effective for changing the pH of the aqueous solution by at least about 2.0 and for providing an electrodialyzed composition having a total cation or anion concentration of about 1.0N or less, and individual cation or anion concentration of about 0.6N of less, and a free chlorine content of about 2 ppm or less.