Patents by Inventor Nancy A. Swallow

Nancy A. Swallow 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).

  • Stabilized low calorie syrup with reduced sweetener solids content
    Patent number: 5106646
    Abstract: An aqueous table syrup comprising water, sugar solids in an amount of less than 10% by weight, based on the weight of the syrup, carboxymethylcellulose gum in an amount sufficient to impart to the syrup a viscosity at 70.degree. F. of from 200 to 2,000 cps, and cellulase-free xanthan gum in an amount sufficient to stabilize the carboxymethylcellulose gum, whereby the viscosity of the syrup does not decrease more than 40% when stored at 70.degree. F. for six months.
    Type: Grant
    Filed: January 8, 1991
    Date of Patent: April 21, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Nancy A. Swallow, Karl R. Ackermann
  • Coating composition for microwave cooking
    Patent number: 4640837
    Abstract: A coating composition for imparting a crisp, golden-brown surface to foodstuffs cooked in a microwave comprising a bread crumb/oil blend in amounts up to 66% by weight of the composition, maltodextrin, soy protein concentrate and pre-gelatinized starch. The bread crumbs and oil are first baked at 260.degree. F. for 15 minutes, followed by the addition of the maltodextrin, soy protein concentrate, and pre-gelatinized starch. The combination is then mixed until a uniform blend is achieved.
    Type: Grant
    Filed: October 15, 1985
    Date of Patent: February 3, 1987
    Assignee: General Foods Corporation
    Inventors: Edward C. Coleman, Jeffrey D. Wagner, Donna J. Ballard, Catharine E. Stone, Nancy A. Swallow, Nancy L. Carey
  • Method for producing cold-water soluble gelatin dessert mixes and products therefrom
    Patent number: 4571346
    Abstract: A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.
    Type: Grant
    Filed: August 1, 1984
    Date of Patent: February 18, 1986
    Assignee: General Foods Corporation
    Inventors: Douglas M. Lehmann, Gordon F. Kunz, Paul A. Kirkpatrick, Nancy A. Swallow, Richard R. Leshik, Marvin Schulman
  • Cold-water-soluble gelatin powders
    Patent number: 4546002
    Abstract: A gelatin-containing powdered mix (e.g. gelatin dessert mix) which is dispersible and soluble in water as cold as 45.degree. F. (7.2.degree. C.) is prepared using particles of amorphous gelatin between 230 and 400 U.S. mesh, food acid effective to obtain a pH of from 2.7 to 3.7, a salt such as the neutral salt sodium chloride, a sweetening agent and mono and/or diglycerides. Preferably the amorphous gelatin has a tamped bulk density of from 32 to 49 lbs/ft.sup.3 (0.51 to 0.78 g/cc).
    Type: Grant
    Filed: February 24, 1984
    Date of Patent: October 8, 1985
    Assignee: General Foods Corporation
    Inventors: Richard R. Leshik, Nancy A. Swallow, Steven J. Leusner, David J. DiGiovacchino