Nicholas M Melachouris

US Patent:

20060008557, Jan 12, 2006

Filed:

Jul 12, 2004

Appl. No.:

10/889550

Inventors:

Theodore Vanitallie - Boca Grande FL, US
Nicholas Melachouris - Laguna Niguel CA, US
Donald Grindstaff - Apple Valley MN, US

Assignee:

COGNATE NUTRITIONALS LLC - Burnsville MN

International Classification:

A23G 3/20

US Classification:

426100000

Abstract:

Frozen or semi frozen food products comprise corn syrup solids, a dry blend of protein and stabilizer, and vegetable oil and are characterized in that they have high caloric density, high protein content, a fatty acid profile beneficial for healthy cardiovascular function, and exhibit desirable physical and sensory qualities. The protein fortified food products are useful in the treatment or prevention of protein-calorie malnutrition etc. The products are generally high in caloric density and high in protein content and retain the physical and sensory organoleptic qualities of traditional ice cream made with milkfat and have a beneficial fatty acid profile and no cholesterol or lactose.

US Patent:

42593638, Mar 31, 1981

Filed:

Jan 26, 1979

Appl. No.:

6/006817

Inventors:

Robert M. Lauck - New City NY
Nicholas Melachouris - White Plains NY

Assignee:

Stauffer Chemical Company - Westport CT

International Classification:

A23L 131
A23C 2100

US Classification:

426646

Abstract:

Comminuted meat products are prepared containing a blend of a whey by-product and about 5 to 50% of casein or its salts. The whey by-product is selected from a low molecular weight fraction derived from the molecular sieve fractionation of whey, a permeate obtained from the ultrafiltration of whey or a delactosed form of the permeate. The blend functions as a binder, flavor enhancer and/or extender. Blends containing the permeate or delactosed permeate are particularly effective in flavor enhancing and extending of non-specific meat loaves.

US Patent:

53956290, Mar 7, 1995

Filed:

Nov 12, 1992

Appl. No.:

7/975413

Inventors:

Constantin Bertoli - Romanel S Lausanne, CH
Nicholas Melachouris - Westlake Village CA
Helmut Traitler - Corseaux, CH

Assignee:

Nestec S.A. - Vevey

International Classification:

A23C 1502

US Classification:

426 35

Abstract:

Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e. g. , cocoa butter.

US Patent:

41615522, Jul 17, 1979

Filed:

Jan 12, 1978

Appl. No.:

5/868954

Inventors:

Nicholas Melachouris - White Plains NY

Assignee:

Stauffer Chemical Company - Westport CT

International Classification:

A23C 2100

US Classification:

426646

Abstract:

Comminuted meats can be effectively extended using, in place of non-fat dry milk, the partially soluble modified whey solids derived by either (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to between about 6. 0 and about 8. 0 or (2) by adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between about 6. 0 and about 8. 0 to cause precipitation of the modified whey solids. Extension is equivalent or slightly better than that achieved using non-fat dry milk and/or modified non-fat dry milk with the added advantages of more uniform flavor and lower cost.

US Patent:

45955948, Jun 17, 1986

Filed:

Sep 19, 1983

Appl. No.:

6/533821

Inventors:

Chang R. Lee - Yonkers NY
Chifa F. Lin - Irvington NY
Nicholas Melachouris - White Plains NY

Assignee:

Stauffer Chemical Company - Westport CT

International Classification:

A23C 912

US Classification:

426 35

Abstract:

A cheese flavor product can be prepared by incubating cheese or cheese curd with a lipase enzyme, preincubating the mixture to partially digest the cheese or curd, incubating the partially digested cheese to develop the flavor and admixing cream with the product after preincubation or incubation. The product has an intense cheese flavor which is usable as an additive to cheese or imitation cheese to improve the flavor characteristics thereof.

US Patent:

47403802, Apr 26, 1988

Filed:

Feb 18, 1986

Appl. No.:

6/830314

Inventors:

Nicholas Melachouris - White Plains NY
Chang R. Lee - Yonkers NY

Assignee:

Stauffer Chemical Company - Westport CT

International Classification:

A23L 1304

US Classification:

426590

Abstract:

A clear, calcium-fortified aqueous acidic beverage is provided which can contain large amounts of dietary calcium while remaining clear and storage stable even during pasteurization and refrigeration. The beverage can comprise a clear aqueous solution of an organic calcium compound such as calcium gluconate at a pH of about 4 and below wherein the calcium compound content does not exceed the solubility limit of the compound in water. An inorganic calcium salt can be used alone or in combination with an organic calcium compound to form an acidic beverage provided the pH is adjusted with an organic acid.

US Patent:

51185148, Jun 2, 1992

Filed:

Oct 19, 1990

Appl. No.:

7/599935

Inventors:

Robert M. Adams - Sherman Oaks CA
Nicholas Melachouris - Westlake Village CA

Assignee:

Nestec S.A. - Vevey

International Classification:

A23L 1025
A23L 105
A23L 1275

US Classification:

426 94

Abstract:

This invention is directed to the use of soluble tea solids as a browning agent for use in the microwave baking of foods having an unbaked dough crust, such as meat pies and fruit pies. The soluble tea solids are coated onto the dough crust in the form of an aqueous solution obtained by the aqueous extraction of tea leaves or by the reconstitution of instant tea powder, or in the form of an emulsion of the aqueous solution with oil. A small amount of a hydrocolloid gum preferably is included in the aqueous solution to provide a thickened solution of soluble tea solids, which is coated onto the dough crust.

US Patent:

53187938, Jun 7, 1994

Filed:

Aug 31, 1992

Appl. No.:

7/937574

Inventors:

Nicholas Melachouris - Westlake Village CA
Kenneth R Moffitt - Los Angeles CA
Casimir E. Rasilewicz - Woodland Hills CA
George F. Tonner - Simi Valley CA

Assignee:

Nestec S.A. - Vevey

International Classification:

A23C 1108

US Classification:

426588

Abstract:

Reformed casein micelles are produced from an aqueous solution or dispersion of commercially available processed casein by the sequential addition, over an extended period of time, of calcium ions and a soluble phosphate salt, after which the aqueous reaction medium is concentrated such as by ultrafiltration or diafiltration, to increase the level of casein micelles thereon and remove excess salts. The reformed casein micelles are used as a complete or partial replacement for fat in a variety of food products, particularly coffee whiteners. Coffee whiteners containing reformed casein micelles as a replacement for the fat component have functional and organoleptic properties equivalent to conventional coffee whiteners.