Rembrandt Enterprises, Inc.

United States of America

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        Patent 9
        Trademark 3
Jurisdiction
        United States 5
        World 4
        Canada 3
Date
2022 1
2020 2
Before 2020 9
IPC Class
A23J 1/09 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites 4
B01D 61/14 - UltrafiltrationMicrofiltration 3
A01K 43/04 - Grading eggs 2
A23B 5/005 - Preserving by heating 2
A23J 1/08 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs 2
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NICE Class
29 - Meat, dairy products, prepared or preserved foods 2
40 - Treatment of materials; recycling, air and water treatment, 2
Status
Pending 3
Registered / In Force 9

1.

DEFLAVORED EGG PROTEIN ISOLATE, PRODUCTS MADE WITH PROTEIN ISOLATES AND METHODS OF MAKING SAME

      
Application Number 17601169
Status Pending
Filing Date 2020-04-05
First Publication Date 2022-06-23
Owner REMBRANDT ENTERPRISES, INC. (USA)
Inventor
  • Jimenez, Jihan Cepeda
  • Mckibbin, Mindi

Abstract

This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to. The method can include providing liquid egg; deashing the liquid egg; concentrating the liquid egg; and desugaring the liquid egg, wherein deashing is accomplished at a pressure of less than 100 psi; and optionally the volume of water used is 0.5 to 7 diafiltration volumes.

IPC Classes  ?

  • A23J 1/09 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
  • B01D 61/14 - UltrafiltrationMicrofiltration
  • B01D 61/16 - Feed pretreatment
  • B01D 61/58 - Multistep processes

2.

DEFLAVORED EGG PROTEIN ISOLATE, PRODUCTS MADE WITH PROTEIN ISOLATES AND METHODS OF MAKING SAME

      
Application Number US2020026782
Publication Number 2020/206399
Status In Force
Filing Date 2020-04-05
Publication Date 2020-10-08
Owner REMBRANDT ENTERPRISES, INC. (USA)
Inventor
  • Jimenez, Jihan Cepeda
  • Mckibbin, Mindi

Abstract

This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to. The method can include providing liquid egg; deashing the liquid egg; concentrating the liquid egg; and desugaring the liquid egg, wherein deashing is accomplished at a pressure of less than 100 psi; and optionally the volume of water used is 0.5 to 7 diafiltration volumes.

IPC Classes  ?

  • C07K 1/14 - ExtractionSeparationPurification
  • B01D 61/02 - Reverse osmosisHyperfiltration
  • B01D 61/14 - UltrafiltrationMicrofiltration
  • A23L 2/66 - Proteins
  • A23L 2/70 - Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter

3.

DEFLAVORED EGG PROTEIN ISOLATE, PRODUCTS MADE WITH PROTEIN ISOLATES AND METHODS OF MAKING SAME

      
Document Number 03136136
Status Pending
Filing Date 2020-04-05
Open to Public Date 2020-10-08
Owner REMBRANDT ENTERPRISES, INC. (USA)
Inventor
  • Jimenez, Jihan Cepeda
  • Mckibbin, Mindi

Abstract

This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to. The method can include providing liquid egg; deashing the liquid egg; concentrating the liquid egg; and desugaring the liquid egg, wherein deashing is accomplished at a pressure of less than 100 psi; and optionally the volume of water used is 0.5 to 7 diafiltration volumes.

IPC Classes  ?

  • C07K 1/14 - ExtractionSeparationPurification
  • A23L 2/66 - Proteins
  • A23L 2/70 - Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter
  • B01D 61/02 - Reverse osmosisHyperfiltration
  • B01D 61/14 - UltrafiltrationMicrofiltration

4.

DEFLAVORED EGG PROTEIN ISOLATE, PRODUCTS MADE WITH PROTEIN ISOLATES

      
Application Number US2017013221
Publication Number 2017/136119
Status In Force
Filing Date 2017-01-12
Publication Date 2017-08-10
Owner REMBRANDT ENTERPRISES, INC. (USA)
Inventor
  • Cepeda Jimenez, Jihan
  • Mckibbin, Mindi

Abstract

This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to greater than or equal to 92% dry basis protein. Deashing technologies can be used to produce egg protein isolates which can give egg additional tools to compete in the sports and nutrition markets dominated by whey and milk protein isolates.

IPC Classes  ?

  • A23B 5/005 - Preserving by heating
  • A23J 1/08 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs

5.

DEFLAVORED EGG PROTEIN ISOLATE, PRODUCTS MADE WITH PROTEIN ISOLATES

      
Document Number 03013024
Status Pending
Filing Date 2017-01-12
Open to Public Date 2017-08-10
Owner REMBRANDT ENTERPRISES, INC. (USA)
Inventor
  • Cepeda Jimenez, Jihan
  • Mckibbin, Mindi

Abstract

This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to greater than or equal to 92% dry basis protein. Deashing technologies can be used to produce egg protein isolates which can give egg additional tools to compete in the sports and nutrition markets dominated by whey and milk protein isolates.

IPC Classes  ?

  • A23B 5/005 - Preserving by heating
  • A23J 1/08 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs

6.

REMBRANDT FOODS

      
Application Number 1230464
Status Registered
Filing Date 2014-11-24
Registration Date 2014-11-24
Owner Rembrandt Enterprises, Inc. (USA)
NICE Classes  ?
  • 29 - Meat, dairy products, prepared or preserved foods
  • 40 - Treatment of materials; recycling, air and water treatment,

Goods & Services

Eggs; Processed eggs. Food processing.

7.

Isolated egg protein and egg lipid materials, and methods for producing the same

      
Application Number 14070120
Grant Number 08916156
Status In Force
Filing Date 2013-11-21
First Publication Date 2014-03-06
Grant Date 2014-12-23
Owner Rembrandt Enterprises, Inc. (USA)
Inventor Mason, David

Abstract

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.

IPC Classes  ?

  • A61K 39/00 - Medicinal preparations containing antigens or antibodies
  • A01K 43/04 - Grading eggs
  • C07K 1/34 - ExtractionSeparationPurification by filtration, ultrafiltration or reverse osmosis
  • C07K 14/77 - Ovalbumin
  • A23L 1/32 - Egg products
  • A23J 1/09 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
  • A23J 3/00 - Working-up of proteins for foodstuffs

8.

ISOLATED EGG PROTEIN AND EGG LIPID MATERIALS, AND METHODS FOR PRODUCING THE SAME

      
Document Number 02803101
Status In Force
Filing Date 2011-06-30
Open to Public Date 2012-01-05
Grant Date 2019-11-05
Owner REMBRANDT ENTERPRISES, INC. (USA)
Inventor Mason, David

Abstract

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.

IPC Classes  ?

  • A23J 1/09 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
  • B01D 63/02 - Hollow fibre modules

9.

Isolated egg protein and egg lipid materials, and methods for producing the same

      
Application Number 12910780
Grant Number 08642038
Status In Force
Filing Date 2010-10-22
First Publication Date 2012-01-05
Grant Date 2014-02-04
Owner Rembrandt Enterprises, Inc. (USA)
Inventor Mason, David

Abstract

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.

IPC Classes  ?

10.

ISOLATED EGG PROTEIN AND EGG LIPID MATERIALS, AND METHODS FOR PRODUCING THE SAME

      
Application Number US2011042603
Publication Number 2012/003322
Status In Force
Filing Date 2011-06-30
Publication Date 2012-01-05
Owner REMBRANDT ENTERPRISES, INC. (USA)
Inventor Mason, David

Abstract

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.

IPC Classes  ?

  • A23J 1/09 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
  • B01D 63/02 - Hollow fibre modules
  • A23L 1/305 - Amino acids, peptides or proteins 
  • A23L 1/32 - Egg products

11.

REMBRANDT FOODS

      
Serial Number 77804926
Status Registered
Filing Date 2009-08-14
Registration Date 2010-03-30
Owner Rembrandt Enterprises, Inc. ()
NICE Classes  ? 29 - Meat, dairy products, prepared or preserved foods

Goods & Services

Eggs; Processed eggs

12.

REMBRANDT FOODS

      
Serial Number 77804932
Status Registered
Filing Date 2009-08-14
Registration Date 2010-03-30
Owner Rembrandt Enterprises, Inc. ()
NICE Classes  ? 40 - Treatment of materials; recycling, air and water treatment,

Goods & Services

Food processing