Patents by Inventor Richard R. Leshik
Richard R. Leshik 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).
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Patent number: 8124163Abstract: The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to provide the desired level of sweetness or desired flavor profile. A smooth firm fudge candy textured dessert comprising about 20 to about 60 percent water, about 15 to about 45 percent fat, about 1 to about 15 percent non-fat dry milk (or equivalent milk protein), about 0.1 to about 3 percent lecithin, and about 0.1 to about 20 percent water binder is provided.Type: GrantFiled: March 21, 2006Date of Patent: February 28, 2012Assignee: Kraft Foods Global Brands LLCInventors: Richard R. Leshik, Meg Harris
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Publication number: 20100159088Abstract: Whipped gelatin desserts including water, sweetener, about 2 percent or less fat, and about 0.75 to about 2 percent gelling hydrocolloid are provided. The whipped desserts do not contain significant amounts of additional emulsifiers, foaming agents, stabilizers, or gelling agents, but remain refrigerator-stable for at least three months.Type: ApplicationFiled: December 18, 2008Publication date: June 24, 2010Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Richard R. Leshik, Hank Daumin Wang
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Publication number: 20040142091Abstract: The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to provide the desired level of sweetness or desired flavor profile. A smooth firm fudge candy textured dessert comprising about 20 to about 60 percent water, about 15 to about 45 percent fat, about 1 to about 15 percent non-fat dry milk (or equivalent milk protein), about 0.1 to about 3 percent lecithin, and about 0.1 to about 20 percent water binder is provided.Type: ApplicationFiled: January 17, 2003Publication date: July 22, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Richard R. Leshik, Meg Harris
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Patent number: 6596335Abstract: A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to produce sporecidal activity and to produce a rice pudding product which has a relatively-low level of microbiological activity and which is suitable for refrigerated distribution. The parboiled, medium grain rice is more tolerant to the high temperature and shear conditions of UHT processing. The rice maintains a soft texture for greater than 60 days of refrigerated storage in the finished rice pudding product.Type: GrantFiled: November 21, 2000Date of Patent: July 22, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Chih-Yang G. Lo, Dominic J. Vellucci, Jr., Donald L. Messick, Harold L. Peet, Mary M. Sole, Andrew E. McPherson, Jane L. MacDonald, Richard R. Leshik
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Publication number: 20020136804Abstract: In layered, ready-to-eat pudding products containing adjacent layers of a dark-colored pudding, such as chocolate and a light-colored pudding, such as vanilla, the appearance of color migration from the dark layer into the light layer is eliminated by incorporating of 0.4% or more by weight of a whitening pigment, such as titanium dioxide, in the light-colored pudding. The problem overcome by this invention is of concern when the layered pudding is packaged in clear or translucent plastic cups and particularly when the pudding product is a shelf-stable product.Type: ApplicationFiled: April 2, 2002Publication date: September 26, 2002Inventors: Lorraine A. Hoffmann, Richard R. Leshik
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Patent number: 5238699Abstract: This invention relates to packaged ready-to-eat, high-temperature processed low/no fat, puddings in which calcium-sensitive, thermally-irreversible gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or partial replacement for the fat component. A process for preparing such puddings is also described.Type: GrantFiled: November 27, 1991Date of Patent: August 24, 1993Assignee: Kraft General Foods, Inc.Inventors: Loren D. King, Richard R. Leshik
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Patent number: 5221549Abstract: Polyphosphates such as tetrasodium polyphosphate and sodium acid polyphosphate are used to reduce the amount of protein aggregation which results from heat treating a ready-to-eat pudding formulation at temperatures in excess of 265.degree. F.Type: GrantFiled: November 27, 1991Date of Patent: June 22, 1993Assignee: Kraft General Foods, Inc.Inventor: Richard R. Leshik
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Patent number: 4931302Abstract: An unsweetened or non-fully-sweetened pudding formulation is prepared and pasteurized or sterilized at high temperature. An acidic, aspartame solution is also prepared, preferably using lactic acid. The acidic solution is passed through a purifying microfilter and combined with the pasteurized/sterilized pudding to produce a stable, aseptic, fully-sweetened pudding having a pH of from 5.3 to 5.9. Preferably, the pH is from 5.5 to 5.7, the pudding is milk-based and the ratio of water to milk proteins in the pudding is from 33-50:1.Type: GrantFiled: February 17, 1989Date of Patent: June 5, 1990Assignee: Kraft General Foods, Inc.Inventors: Richard R. Leshik, Jill P. Dean, Dagmar Krimm
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Patent number: 4571346Abstract: 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: GrantFiled: August 1, 1984Date of Patent: February 18, 1986Assignee: General Foods CorporationInventors: Douglas M. Lehmann, Gordon F. Kunz, Paul A. Kirkpatrick, Nancy A. Swallow, Richard R. Leshik, Marvin Schulman
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Patent number: 4546002Abstract: 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: GrantFiled: February 24, 1984Date of Patent: October 8, 1985Assignee: General Foods CorporationInventors: Richard R. Leshik, Nancy A. Swallow, Steven J. Leusner, David J. DiGiovacchino
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Patent number: 4464403Abstract: A source of a traditional problem in instant pudding compositions containing cocoa was discovered. This disclosure describes a means of resolving the problem by a process which comprises the step of reducing the cocoa's magnesium activity.Type: GrantFiled: February 3, 1983Date of Patent: August 7, 1984Assignee: General Foods CorporationInventors: Richard R. Leshik, Bala S. Iyer, John R. Carpenter
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Patent number: 4341809Abstract: A stabilized starch composition is prepared which is resistant to degradation under dry acidic storage conditions by adding a buffer to a slurry of starch in an amount effective to protect and stabilize the starch from acid degradation, then drying the starch-buffer slurry.Type: GrantFiled: November 12, 1980Date of Patent: July 27, 1982Assignee: General Foods CorporationInventors: Richard R. Leshik, Jay H. Katcher
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Patent number: 4307117Abstract: The present invention stabilizes curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed in contact therewith. Preferably, the pH of the curcumin is maintained at a value within the range of from about 3.5 to about 4.5, and comprises a spray-dried intimate mixture of curcumin, an organic acid, a buffer, a dispersant for the curcumin, and a film-forming encapsulant. A preferred use of the colorant is in dry mixes for instant puddings which are alkaline due to the salts employed to cause setting.Type: GrantFiled: March 27, 1980Date of Patent: December 22, 1981Assignee: General Foods CorporationInventor: Richard R. Leshik