Vaghela
Dipali Vaghela, Ahmedabad IN
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20100317642 | PHARMACEUTICAL COMPOSITION OF ORLISTAT - A stable pharmaceutical composition comprising dispersion blend comprising 20 to 60% by weight of orlistat and 40% to 80% by weight of water soluble polymer carrier selected from hydroxypropyl methyl cellulose, methylcellulose, hydroxyethyl cellulose, hydroxypropyl cellulose or hydroxypropyl methylcellulose and the like. | 12-16-2010 |
Hardik Vaghela, Santa Clara, CA US
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20150039420 | AUDIENCE CENTRIC PRICING - A system can include a server that includes or is associated with a revenue analysis module. The module can be configured to receive user web browsing session data from a data source. The session data may include page view data, page interaction data, and page referral data. The module may also be configured to determine page referral events, revenue generating events, and relationships between the page referral events and the revenue generating events, according to at least part of the session data. The revenue generating events may include events in which a user interaction with the webpage generates revenue. The module may also be configured to determine revenue generated by the revenue generating events per page referral event of the page referral events, according to the relationships between the page referral events and the revenue generating events. | 02-05-2015 |
Madansinh Vaghela, Marysville, OH US
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20100209571 | AERATED FROZEN PRODUCTS - An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture. | 08-19-2010 |
Madansinh Vaghela, Bakersfield, CA US
Patent application number | Description | Published |
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20100098808 | PROCESS OF MAKING A FROZEN BEVERAGE FROM A FROZEN CONFECTION WITH INCREASED SURFACE AREA AND VOIDS - The invention provides a method of making a frozen beverage by arranging a frozen confection in a container with the frozen confection having a three-dimensional shape with a surface area to volume ratio higher than the same volume of frozen confection which assumes the shape of the container and being arranged in the container to provide one or more open spaces or cavities including at least one extending through or around the frozen confection to the bottom of the container. The open spaces or cavities allow liquid to penetrate and enter into the frozen confection to facilitate mixing of the liquid and the frozen confection to form the frozen beverage upon demand. | 04-22-2010 |
20110027423 | ICE CONTAINING PARTICLES FOR USE IN MAKING FROZEN ICE DRINKS - A process for preparing ice containing particles by preparing a liquid formulation that includes water, a glass transition temperature (Tg) elevating agent, a sweetener and a surfactant so that the formulation has a Tg of −5° C. to −15° C.; and spraying the liquid formulation into a cryogenicatmosphere that is at least 10° C. below the Tg of the formulation to form a frozen mass to form ice containing particles. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the ice containing particles and methods of making frozen ice drinks from the ice particles. | 02-03-2011 |
20110311703 | FROZEN AERATED PRODUCTS - The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention. | 12-22-2011 |
Madansinh Nathusinh Vaghela, Bakersfield, CA US
Patent application number | Description | Published |
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20110027427 | PARTICLES OF AERATED ICE CONFECTION PRODUCTS FOR FROZEN ICE DRINKS - A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles. | 02-03-2011 |
20130122176 | FROZEN CONFECTIONERY PRODUCTS - The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. | 05-16-2013 |
20130129896 | FROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE - The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. | 05-23-2013 |
20130129899 | MILK PROTEIN CONTAINING LIQUID BEVERAGE PRODUCTS - The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present invention. | 05-23-2013 |
20130129900 | NON-DAIRY PROTEIN BEVERAGE PRODUCTS - The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention. | 05-23-2013 |
20130136842 | SHELF-STABLE CONFECTIONERY PRODUCTS - The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention. | 05-30-2013 |
20130149421 | AERATED FROZEN PRODUCTS - An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture. | 06-13-2013 |
20140099422 | PARTICLES OF AERATED ICE CONFECTION PRODUCTS FOR FROZEN ICE DRINKS - A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles. | 04-10-2014 |
Naresh Vaghela, Bristol GB
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20130126670 | DEPLOYMENT SYSTEM - A deployment mechanism is disclosed for deploying a deployable member supported on tracks relative to a base member and comprising a brake system operable in response to relative skewing of the tracks. | 05-23-2013 |
Naresh P. Vaghela, Bradley Stoke GB
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20090206197 | Actuator and flap arrangement with actuator interconnection - An actuator and flap arrangement includes a flap, movable relative to a support structure, and two actuators. Each actuator has a portion fixed relative to the support structure, a portion movable relative to the fixed portion and connected to the flap for transfer of motor force to flap upon movement of the movable portion, and a motor for moving the movable portion relative to the fixed portion. The arrangement also includes a device interconnecting the two actuators for transferring motive force between the two actuators. | 08-20-2009 |
Pragnesh R. Vaghela, Richardson, TX US
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20120119364 | ADDING CAP TO COPPER PASSIVATION FLOW FOR ELECTROLESS PLATING - An integrated circuit includes a metal seed layer contacting a metal element of a top interconnect layer, a plated copper pad over the seed layer, a plated metal cap layer on the top surface of the copper pad, an upper protective overcoat covering a lateral surface of the copper pad and overlapping a top surface of the cap layer with a bond pad opening exposing the cap layer, and a bond pad of electroless plated metal in the bond pad opening. | 05-17-2012 |
Sanjay Shambhubhai Vaghela, Mumbai IN
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20110045978 | HERBICIDAL FORMULATION - This invention relates to an improved granular formulation of herbicide glyphosate in form of ammonium salt using environmentally friendly adjuvants, and a process for preparation thereof. The formulation minimizes the use of some inactive ingredients without compromising the effectiveness of the product. | 02-24-2011 |