Patents by Inventor John Gregory Fulcher

John Gregory Fulcher 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).

  • Method for reducing asparagine in food products
    Patent number: 7811618
    Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.
    Type: Grant
    Filed: January 26, 2007
    Date of Patent: October 12, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Eric Boudreaux, Pravin Maganlal Desai, Vincent Allen Elder, John Gregory Fulcher, Ponnattu Kurian Joseph, Wu Li, V.N. Mohan Rao, Michael Grant Topor, Gerald Vogel
  • Method for reducing acrylamide formation in thermally processed foods
    Patent number: 7267834
    Abstract: In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
    Type: Grant
    Filed: February 21, 2003
    Date of Patent: September 11, 2007
    Assignee: Frito-Lay North America, Inc.
    Inventors: Vincent Allen Elder, John Gregory Fulcher, Henry Kin-Hang Leung, Michael Grant Topor
  • Method for reducing acrylamide formation in thermally processed foods
    Patent number: 7037540
    Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
    Type: Grant
    Filed: September 19, 2002
    Date of Patent: May 2, 2006
    Assignee: Frito-Lay North America, Inc.
    Inventors: Vincent Allen Elder, John Gregory Fulcher, Henry Kin-Hang Leung
  • Method for reducing acrylamide formation in thermally processed foods
    Publication number: 20040166227
    Abstract: In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
    Type: Application
    Filed: February 21, 2003
    Publication date: August 26, 2004
    Inventors: Vincent Allen Elder, John Gregory Fulcher, Henry Kin-Hang Leung, Michael Grant Tropor
  • Method for reducing acrylamide formation in thermally processed foods
    Publication number: 20040058045
    Abstract: In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts.
    Type: Application
    Filed: February 21, 2003
    Publication date: March 25, 2004
    Inventors: Vincent Allen Elder, John Gregory Fulcher, Henry kin-Hang Leung, Michael Grant Topor
  • Method for reducing acrylamide formation in thermally processed foods
    Publication number: 20040058054
    Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
    Type: Application
    Filed: September 19, 2002
    Publication date: March 25, 2004
    Inventors: Vincent Allen Elder, John Gregory Fulcher, Henry Kin-Hang Leung