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Anthony W Klueppel

from Dublin, OH
Age ~78

Anthony Klueppel Phones & Addresses

  • 7714 Aldridge Pl, Dublin, OH 43017 (614) 799-2191
  • Baldwinsville, NY
  • Santa Ana, CA
  • Delaware, OH

Publications

Us Patents

Aroma-Containing Components

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US Patent:
7060315, Jun 13, 2006
Filed:
Sep 11, 2003
Appl. No.:
10/661432
Inventors:
Ying Zheng - Dublin OH, US
Anthony Klueppel - Dublin OH, US
Christian Milo - Epalinges, CH
Rachid Rahmani - Marysville OH, US
Assignee:
Nestec S.A. - Vevey
International Classification:
A23L 1/22
US Classification:
426534, 426312, 426535, 426537, 426590, 426650
Abstract:
The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.

System For Dispensing A Liquid Beverage Concentrate

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US Patent:
7597922, Oct 6, 2009
Filed:
Oct 28, 2004
Appl. No.:
10/978279
Inventors:
Ying Zheng - Dublin OH, US
Serena Laroia - Dublin OH, US
Wenjie Hu - Marysville OH, US
Rachid Rahmani - Marysville OH, US
Eugene Scoville - New Milford CT, US
Randall C. Chrisman - Southbury CT, US
Shannon Gavie - Altadena CA, US
Walter F. Landry - Morris CT, US
Brian J. McDonough - Escondido CA, US
Randall L. Morrison - Sylmar CA, US
Anthony Klueppel - Dublin OH, US
Christian Milo - Bussigny, DE
Assignee:
Nestec S.A. - Vevey
International Classification:
A23F 5/00
US Classification:
426594, 426387, 426386, 426432
Abstract:
A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

Method For Dispensing A Liquid Beverage Concentrate

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US Patent:
8349382, Jan 8, 2013
Filed:
Sep 10, 2009
Appl. No.:
12/557089
Inventors:
Ying Zheng - Dublin OH, US
Serena Laroia - Dublin OH, US
Wenjie Hu - Marysville OH, US
Rachid Rahmani - Marysville OH, US
Eugene Scoville - New Milford CT, US
Randall C. Chrisman - Southbury CT, US
Shannon Joyce Gavie - Altadena CA, US
Walter F. Landry - Morris CT, US
Brian J. McDonough - Escondido CA, US
Randall L. Morrison - Sylmar CA, US
Anthony Klueppel - Dublin OH, US
Christian Milo - Bussigny, CH
Assignee:
Nestec S.A. - Vevey
International Classification:
A23L 2/00
US Classification:
426433, 426594, 426386, 426388, 426119, 426392
Abstract:
A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

Enzymatic Treatment Of Cocoa

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US Patent:
58885625, Mar 30, 1999
Filed:
Jun 10, 1996
Appl. No.:
8/660901
Inventors:
Carl Erik Hansen - Epalinges, CH
Anthony Klueppel - Dublin OH
Eric Raetz - Lausanne, CH
Assignee:
Nestec S.A. - Vevey
International Classification:
A23G 100
US Classification:
426 45
Abstract:
Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10. mu. mol of hydrophobic amino acids per gram of dry matter and at least 1. 4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.
Anthony W Klueppel from Dublin, OH, age ~78 Get Report