Raymond Charles Valli, 651265 Essex St, San Diego, CA 92103

6663911, Dec 16, 2003

Feb 1, 2001

09/774693

Raymond C. Valli - San Diego CA
Neil A. Morrison - San Diego CA

C. P. Kelco U.S., Inc. - Wilmington DE

A23C 900

426580, 426522, 426573

The present invention relates to a method of making a sterilized milk composition containing native gellan gum, wherein the native gellan gum has been pre-treated with a denaturing agent. The method comprises the step of pre-treating the native gellan gum with a denaturing agent such as a common oxidative agent or an alkaline caustic agent prior to mixing and sterilizing the native gellan in milk. Preferably, treatment with the denaturing agent results in reduction of para-cresol levels in the sterilized native gellan/milk composition to below 25 ppb after 12 months of storage, and most preferably, to levels where para-cresol is undetectable by taste. The present invention further relates to sterilized milk compositions and milk-based gellan food products.

2009013, May 28, 2009

Nov 28, 2007

11/946406

Ted Anthony Russin - San Diego CA, US
Raymond Charles Valli - San Diego CA, US

CP KELCO U.S., INC. - Atlanta GA

A23L 1/035
A23L 1/48
A23L 1/09
A23L 1/275

426572, 426573, 426564

A multi-layer self-separating gel is described. A food composition comprising a first layer and a second layer comprises water, low acyl gellan gum, and an emulsifier. The composition can further comprise a third layer. A process of preparing a multi-layered food composition can comprise the steps of dry blending the low acyl gellan gum and the emulsifier to form a dry blend; adding the dry blend to water to form a mixture; agitating the mixture; heating the mixture to a temperature above about 54 C.; subjecting the mixture to high shear mixing at a temperature above about 54 C.; cooling the mixture to about 54 C. while continuing to mix said mixture; and ceasing the mixing of the mixture. Lack of protein in the gel minimizes its allergenicity; the gel is vegetarian; and the gel's physical properties allow for the potential of creating a shelf stable product.

5342626, Aug 30, 1994

Apr 27, 1993

8/053578

Philip E. Winston - San Diego CA
Frank J. Miskiel - San Diego CA
Raymond C. Valli - San Diego CA

Merck & Co., Inc. - Rahway NJ

A61K 962

424461

The present invention relates to a polymer composition comprised of gellan, carrageenan and mannan gums and a process for producing flexible films for encapsulation comprising the gellan, carrageenan and mannan gum composition. The mannan gums include the galactomannans and the glucomannans. Advantageously, soft capsules of the above composition are produced using the novel process. The composition comprises a blend of a gellan gum: (carrageenan/mannan gum) wherein the gellan gum concentration ranges from about 0. 1 to 50 weight percent and the ratio of carrageenan/locust bean gum ranges from 3:1 to 1:3. Additional reagents are added to this gum blend to form a film-forming polymer composition useful in the production of gelatin-free capsules or microcapsules.

5516543, May 14, 1996

Nov 30, 1994

8/346981

Ofori J. Amankonah - San Diego CA
Raymond C. Valli - San Diego CA
Dana A. Zdanis - San Diego CA

Monsanto Company - St. Louis MO

A23L 1054

426573

The invention is oil-coated microparticulated gellan gum microparticles which are useful as a fat replacer, as an encapsulant and/or as a delivery system for food ingredients in low- or no-fat food matrix. The microparticles are substantially spherical and have particle sizes ranging between about 0. 1-10 microns. Primarily, these microparticles have particle sizes ranging between 0. 1-5. 0 microns. The microparticles have a narrow size distribution, with about 70-80% ranging between the 0. 1-5. 0 micron size. The particles have a high degree of deformability and surface hydrophobicity.