Patents by Inventor Francis M. Mallee

Francis M. Mallee has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
    Patent number: 6197353
    Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.
    Type: Grant
    Filed: December 24, 1998
    Date of Patent: March 6, 2001
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Mark L. Shulman, Paul J. McGowan, Catherine F. Porcella, Francis M. Mallee, Guy A. Crosby, Radha Iyengar
  • Gluten-derived colloidal dispersions and edible coatings therefrom and method of making
    Patent number: 6174559
    Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.
    Type: Grant
    Filed: December 24, 1998
    Date of Patent: January 16, 2001
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Mark L. Shulman, Noel G. Rudie, Francis M. Mallee, Mark G. Duda
  • Starch-based texturizing agent
    Patent number: 5547513
    Abstract: A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.
    Type: Grant
    Filed: June 2, 1995
    Date of Patent: August 20, 1996
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Francis M. Mallee, Joel A. Stone, Eugene T. Finocchiaro
  • Starch-based texturizing agent
    Patent number: 5470391
    Abstract: A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>40%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, sour cream, cream cheese, peanut butter, frosting, cheesecake, mousse and several sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.
    Type: Grant
    Filed: October 15, 1993
    Date of Patent: November 28, 1995
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Francis M. Mallee, Eugene T. Finocchiaro
  • Integrated process for producing crystalline fructose and a high-fructose, liquid-phase sweetener
    Patent number: 5234503
    Abstract: An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.
    Type: Grant
    Filed: August 20, 1991
    Date of Patent: August 10, 1993
    Assignee: A.E. Saley Manufacturing Co.
    Inventors: Donald W. Lillard, Jr., Robert V. Schanefelt, Daniel K. Tang, Gary A. Day, Francis M. Mallee, Lawrence R. Schwab, Larry W. Peckous
  • Integrated process for producing crystalline fructose and high-fructose, liquid-phase sweetener
    Patent number: 5230742
    Abstract: An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.
    Type: Grant
    Filed: August 20, 1991
    Date of Patent: July 27, 1993
    Assignee: A. E. Staley Manufacturing Co.
    Inventors: Donald W. Lillard, Jr., Robert V. Schanefelt, Daniel K. Tang, Gary A. Day, Francis M. Mallee, Lawrence R. Schwab, Larry W. Peckous