The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Oct. 03, 2017

Filed:

Aug. 03, 2016
Applicant:

International Business Machines Corporation, Armonk, NY (US);

Inventors:

Kush R. Varshney, Ossining, NY (US);

Lav R. Varshney, Yorktown Heights, NY (US);

Attorney:
Primary Examiner:
Assistant Examiner:
Int. Cl.
CPC ...
A23L 33/10 (2016.01); A23L 5/20 (2016.01); A23L 1/30 (2006.01); B01F 15/00 (2006.01); A23L 27/00 (2016.01); G01N 33/00 (2006.01); G01N 33/02 (2006.01); G01N 30/00 (2006.01); A23L 33/00 (2016.01); G01N 30/86 (2006.01); B01F 15/04 (2006.01); G01N 30/02 (2006.01);
U.S. Cl.
CPC ...
A23L 27/74 (2016.08); A23L 1/30 (2013.01); A23L 5/20 (2016.08); A23L 27/84 (2016.08); A23L 33/10 (2016.08); A23L 33/30 (2016.08); B01F 15/00207 (2013.01); B01F 15/0441 (2013.01); G01N 30/00 (2013.01); G01N 30/86 (2013.01); G01N 30/8651 (2013.01); G01N 33/0001 (2013.01); G01N 33/0004 (2013.01); G01N 33/02 (2013.01); A23V 2002/00 (2013.01); B01F 2215/0014 (2013.01); G01N 2030/025 (2013.01);
Abstract

The present disclosure relates to methods and systems for calculating a food additive. A first method includes identifying chemical compounds of an averse food ingredient, identifying chemical compounds of a flavorful food ingredient and calculating a set of chemical compounds for the food additive such that an olfactory perception of a mixture of the averse food ingredient, the flavorful food ingredient and the food additive is the same as an olfactory perception of only the flavorful food ingredient. A first device includes a database storing information identifying chemical compounds of an averse food ingredient and identifying chemical compounds of a flavorful food ingredient, and a processor for calculating a food additive such that an olfactory perception of flavors of a mixture of the averse food ingredient, the flavorful food ingredient and the food additive is the same as an olfactory perception of only the flavorful food ingredient.


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