Michael John Saylock

6767573, Jul 27, 2004

Sep 7, 2001

09/936150

Dan Dixon - St. Joseph MO
Michael G. Rayner - St. Joseph MO
Michael J. Saylock - Kansas City MO

Nestec S.A. - Vevey

A23L 105

426578, 426574, 426805, 426656, 426520

A pet treat in a sealed container. The treat is in the form of one or more pieces of a formulated food product. Each piece has a fried body of a thermally gelled matrix containing protein and starch. Further, each piece has a moisture content of above about 25 % by weight. The pet treat may be retorted. If not retorted, it may include a preservative and preferably have a reduced pH. The non-retorted treat pieces are provided in a sealed container comprising a pouch.

7842329, Nov 30, 2010

Sep 13, 2002

10/489949

Michael J. Saylock - Kansas City MO, US
Dan K. Dixon - St. Joseph MO, US

Nestec S.A. - Vevey

A23K 1/00

426635, 426 89, 426 96, 426623, 426630, 426641

A pet food is provided, comprising a sorbent food body and a fluid carrier comprising a functional ingredient absorbed into the body. The body preferably is relatively moist, having a moisture content for example of from 35% to 60% by weight and firm structure that is resilient under initial biting by a pet animal. Protein content is preferably at least 20% by weight. The sorptivity of the body is increased by depleting the body of a first liquid, for example by causing drying by exposure to a source of dry heat, such as in roasting, grilling, frying and baking. Methods of manufacture are disclosed including providing a sorptive food body, causing the body to take up a carrier fluid containing a functional ingredient and packing the body in suitable packaging. The invention further provides delivery means for delivering a functional ingredient to a pet animal, the delivery means comprising a sorbent food body with the functional ingredient absorbed therein. The functional ingredient may be a nutrient or a pharmaceutical.

20070128336, Jun 7, 2007

Feb 7, 2007

11/672411

Michael Saylock - Kansas City MO, US
Dan Dixon - St. Joseph MO, US

A23K 1/00

426635000

A pet food is provided, comprising an edible, formulated, protein-rich body having a seared appearance, a moisture content of 20% to 60% by weight and a structure providing firmness of texture, such as to be resilient under initial pressure of biting by a pet animal and highly palatable. Protein content is preferably at least 20% by weight. The seared appearance is produced by exposure to a source of dry heat, such as in roasting, grilling, frying and baking and enhances palatability. Palatability may be enhanced further by reducing the pH of the food body, for example by applying an acid coating and allowing the acid to react with sugars in the body in a thermal browning reaction.

20110039949, Feb 17, 2011

Oct 26, 2010

12/911919

Michael J. Saylock - Kansas City MO, US
Dan K. Dixon - St. Joseph MO, US

NESTEC S.A. - Vevey

A61K 47/42
A23K 1/18
A61P 43/00

514773, 426 2

A pet food is provided, comprising a sorbent food body and a fluid carrier comprising a functional ingredient absorbed into the body. The body preferably is realtively moist, having a moisture content for example of from 35% to 60% by weight and firm structure that is resilient under initial biting by a pet animal. Protein content is preferably at least 20% by weight. The sorptivity of the body is increased by depleting the body of a first liquid, for example by causing drying by exposure to a source of dry heat, such as in roasting, grilling, frying and baking. Methods of manufacture are disclosed including providing a sorptive food body, causing the body to take up a carrier fluid containing a functional ingredient and packing the body in suitable packaging. The invention further provides delivery means for delivering a functional ingredient to a pet animal, the delivery means comprising a sorbent food body with the functional ingredient absorbed therein. The functional ingredient may be a nutrient or a pharmaceutical.

20110111102, May 12, 2011

Feb 27, 2009

12/736051

Michael John Saylock - Kansas City MO, US

A23L 1/317

426240, 426574, 426324

Methods for producing food products by forming a meat emulsion, processing the meat emulsion to produce one or more meat emulsion chunks, drying the meat emulsion chunks, and combining the dried meat emulsion chunks and one or more hydrating agents to produce a food product having a very realistic meat-like image or appearance similar to that of muscle meat.

20120040059, Feb 16, 2012

Apr 14, 2010

13/138911

Michael John Saylock - Kansas City MO, US

A23K 1/10
A23J 1/04
A23L 1/317
A23J 1/12
A23K 1/00
A23J 1/08
A23J 1/20
A23J 1/14
A23J 1/02
A23L 1/325

426 92, 426656, 426657, 426583, 426580, 426641, 426644, 426540, 426574

The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.

20130295236, Nov 7, 2013

Oct 21, 2011

13/881483

Bradley Johnson - St. Louis MO, US
Claude Lecouteux - St. Louis MO, US
Laurence Roussel - St. Arnoult en Yvelines, FR
Michael John Saylock - Kansas City MO, US
Zulin Shi - St. Louis MO, US

Nestec SA - Vevey

A23L 1/325

426104, 426657

The invention provides fabricated fish chunks having the appearance and texture of real fish comprising from about 75 to about 95% of one or more functional proteins and from about 5 to about 25% other comestible ingredients, wherein the functional proteins comprise from about 40 to about 95% surimi and from about 0 to about 55% of one or more non-surimi functional proteins. The fabricated fish chunks have a soft smooth laminar appearance and flaky texture similar to real fish.

57925046, Aug 11, 1998

Jul 3, 1996

8/675736

Gerhard J. Poppel - St. Joseph MO
Michael G. Rayner - Agency MO
Michael J. Saylock - Kansas City MO

Nestec S.A. - Vevey

A23J 304
A23J 314
A23L 1317

426646

A process for the production of a formulated emulsion product which has a meat-like appearance. A protein source is emulsified and then alkali is added to the emulsion to raise the pH to above 8. The emulsion is rapidly treated in an emulsion mill to causes the protein in the heated emulsion to at least partially coagulate. The heated emulsion is then allowed to coagulate and form striations and is cut into chunks. The formulated emulsion product so produced contains about 45% to 85% by weight moisture and has a chewy texture and a high striated appearance.