Patents by Inventor Silverio Luiz Tecedor

Silverio Luiz Tecedor 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).

  • Universal sauce base
    Patent number: 6863908
    Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.
    Type: Grant
    Filed: April 25, 2002
    Date of Patent: March 8, 2005
    Assignee: Unilever Bestfoods, North America division of Conopco Inc.
    Inventors: Donald Joseph Hamm, Silverio Luiz Tecedor, Christopher B. Puno, Shirley A. Hawthorne, Catherine Titus Felix
  • Universal sauce base
    Publication number: 20030203096
    Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.
    Type: Application
    Filed: April 25, 2002
    Publication date: October 30, 2003
    Inventors: Donald Joseph Hamm, Silverio Luiz Tecedor, Christopher B. Puno, Shirley A. Hawthorne, Catherine Titus Felix
  • Microwavable pasta in a bowl
    Patent number: 6217918
    Abstract: A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.
    Type: Grant
    Filed: December 17, 1998
    Date of Patent: April 17, 2001
    Assignee: Bestfoods
    Inventors: Nam H. Oh, Silverio Luiz Tecedor, Richard F. Schryer, Edward J. Meyers, M. Magdy Hefnawy, Harry A. Rubbright, Nelson J. Beall, Stephen A. Gaeta, M. Debbie Meiners
  • Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture
    Patent number: 6146682
    Abstract: Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.
    Type: Grant
    Filed: January 26, 1999
    Date of Patent: November 14, 2000
    Assignee: Bestfoods
    Inventors: Nam H. Oh, Eduardo Rios, Francisco Javier Perez, Rafael Carlos Marfil, Silverio Luiz Tecedor, Richard F. Schryer, Edward J. Meyers
  • Wet toasted pasta and method of manufacture
    Patent number: 6106882
    Abstract: Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.
    Type: Grant
    Filed: May 26, 1998
    Date of Patent: August 22, 2000
    Assignee: Bestfoods
    Inventors: Nam H. Oh, Silverio Luiz Tecedor, Richard F. Schryer, Edward J. Meyers