Patents by Inventor Frank R. Fioriti

Frank R. Fioriti 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).

  • Coating mix for simulating chicken skin and method of use
    Patent number: 5562940
    Abstract: A coating mix for application to skinless chicken pieces prior to baking. After baking, the coating simulates the appearance and texture of real chicken skin. The mix preferably contains on a weight basis from 25-50 parts maltodextrin, from 6-20 parts high-amylose starch, from 0.5-4 parts CMC, and from 5-15 parts powdered fat and from 6-20 parts pregelatinized starch.
    Type: Grant
    Filed: March 1, 1995
    Date of Patent: October 8, 1996
    Assignee: Kraft Foods, Inc.
    Inventors: Frank R. Fioriti, Karl R. Ackermann
  • Shelf-stable, filled pasta products
    Patent number: 5137737
    Abstract: A sour cream-based filling is utilized in retorted filled pasta products such as lasagna, manicotti and ravioli. The filling does not discolor or develop a tough texture during the retort process. The filling contains from 70 to 95% by weight sour cream.
    Type: Grant
    Filed: September 14, 1990
    Date of Patent: August 11, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Debra L. Kaiser, Frank R. Fioriti, Doris C. Volz