Mark S Shulman, Age 731414 Manera Ventosa, San Clemente, CA 92673

8423463, Apr 16, 2013

Mar 24, 2010

12/731106

Lindsay Gordon Matthews - Sudbury MA, US
Christopher Lang Mocko - Palo Alto CA, US
Derrick Ruyoung Chao - San Francisco CA, US
Albert Joongkyu Ko - Palo Alto CA, US
Mark Robert Shulman - Mountain View CA, US

Intuit Inc. - Mountain View CA

G06Q 40/00

705 41, 705 35, 705 40

A method for managing the use of a gift card with a personal financial management application (PFMA), including storing a balance of the gift card in the PFMA, obtaining, using a central processor (CPU) of a computer and within the PFMA, a transaction of a user, identifying, using the CPU, the gift card as a payment source of the transaction, and adjusting, using the CPU and in response to identifying the gift card as the payment source, the balance in the PFMA based on the transaction.

5705207, Jan 6, 1998

Apr 30, 1996

8/641287

Richard B. Cook - Chelmsford MA
Mark L. Shulman - Waltham MA

Opta Food Ingredients, Inc. - Bedford MA

A23J 112
A23J 334

426 89

Film forming colloidal dispersions containing gluten or gluten-derived proteins and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

5736178, Apr 7, 1998

May 2, 1995

8/432988

Richard B. Cook - Revere MA
Mark L. Shulman - Waltham MA

Opta Food Ingredients, Inc. - Bedford MA

A23J 318

426 93

Film forming colloidal dispersions containing gluten-derived gluten and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. Foods coated with the colloidal dispersion are also described.

5580959, Dec 3, 1996

Mar 10, 1995

8/402320

Richard B. Cook - Revere MA
Frank M. Mallee - Acton MA
Mark L. Shulman - Waltham MA

Opta Food Ingredients, Inc. - Bedford MA

A23J 112
C07K 14425

530373

This invention pertains to methods for extracting and purifying zein, zein bodies, glutelins or destarched corn gluten from corn gluten meal by efficiently removing and recovering food grade pigments and starch hydrolysates, while discarding unwanted fractions. Corn gluten is subjected to the combination of enzymatic starch hydrolysis, alkaline treatment, alcohol washing and alcohol extraction to produce a substantially starch-free, deflavored and decolored zein which is suitable for use in foods and pharmaceuticals. An advantage of the process described herein is its use of food grade alcohol(s) to deflavor, decolorize and extract the zein from corn gluten meal. Purified zein and zein bodies have improved utility and functionality in a variety of existing and emerging food applications. Alternate products such as deflavored, decolored and destarched corn gluten, zein bodies or glutelins are also obtained by the methods of this invention and are useful as vegetable protein supplements. By-products of the invention such as yellow food pigments and starch hydrolysates can be further purified and/or used directly in various foods.

6197353, Mar 6, 2001

Dec 24, 1998

9/220911

Mark L. Shulman - Waltham MA
Paul J. McGowan - Belmont MA
Catherine F. Porcella - West Newton MA
Francis M. Mallee - Acton MA
Guy A. Crosby - Weston MA
Radha Iyengar - Belmont MA

Opta Food Ingredients, Inc. - Bedford MA

A23D 1508
A23D 108

426 52

Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

6174559, Jan 16, 2001

Dec 24, 1998

9/220834

Mark L. Shulman - Waltham MA
Noel G. Rudie - Chelmsford MA
Francis M. Mallee - Acton MA
Mark G. Duda - Lynn MA

Opta Food Ingredients, Inc. - Bedford MA

A23J 300

426656

Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

5360626, Nov 1, 1994

Apr 2, 1993

8/041938

Radha Iyengar - Belmont MA
Mark L. Shulman - Waltham MA
Akiva T. Gross - Newton MA

Opta Food Ingredients, Inc. - Bedford MA

A23D 700
A23D 900

426601

Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.

5254673, Oct 19, 1993

Dec 26, 1991

7/814118

Richard B. Cook - Revere MA
Frank M. Mallee - Acton MA
Mark L. Shulman - Waltham MA

Opta Food Ingredients, Inc. - Bedford MA

C07K 302
C07K 312
C07K 1510

530373

This invention pertains to methods for extracting and purifying zein, zein bodies, glutelins or destarched corn gluten from corn gluten meal by efficiently removing and recovering food grade pigments and starch hydrolysates, while discarding unwanted fractions. Corn gluten is subjected to the combination of enzymatic starch hydrolysis, alkaline treatment, alcohol washing and alcohol extraction to produce a substantially starch-free, deflavored and decolored zein which is suitable for use in foods and pharmaceuticals. An advantage of the process described herein is its use of food grade alcohol(s) to deflavor, decolorize and extract the zein from corn gluten meal. Purified zein and zein bodies have improved utility and functionality in a variety of existing and emerging food applications. Alternate products such as deflavored, decolored and destarched corn gluten, zein bodies or glutelins are also obtained by the methods of this invention and are useful as vegetable protein supplements. By-products of the invention such as yellow food pigments and starch hydrolysates can be further purified and/or used directly in various foods.