Patents by Inventor Stephen P. Lombardo

Stephen P. Lombardo 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).

  • Enhanced cholesterol extraction from egg yolk
    Patent number: 6093434
    Abstract: A method of removing cholesterol from egg yolk by shearing a mixture of oil:egg yolk:water ratio of about 3:1:0.8 to about 1.5:1:0.4 where the temperature of the mixture during shearing is between about 124.degree. to about 148.degree. F.
    Type: Grant
    Filed: July 26, 1993
    Date of Patent: July 25, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Mark Kijowski, Stephen P. Lombardo
  • Reduced fat peanut butter product and method of making
    Patent number: 5366754
    Abstract: A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.
    Type: Grant
    Filed: June 22, 1993
    Date of Patent: November 22, 1994
    Assignee: Kraft General Foods, Inc.
    Inventors: Brenda J. Rudan, Marguerite L. Yang, Anthony M. Miller, Stephen P. Lombardo, Russell K. Moroz, Lynn B. Deffenbaugh, David W. Mehnert, John Peluso, R. G. Krishnamurthy
  • Reduction of cholesterol in egg yolk by the addition of either acid or both salt and acid
    Patent number: 5312640
    Abstract: The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil.
    Type: Grant
    Filed: August 17, 1993
    Date of Patent: May 17, 1994
    Assignee: Kraft General Foods, Inc.
    Inventors: Stephen P. Lombardo, Mark Kijowski