Patents by Inventor Susan Furcsik

Susan Furcsik 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).

  • Pizza crust
    Patent number: 5260076
    Abstract: The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.
    Type: Grant
    Filed: January 29, 1993
    Date of Patent: November 9, 1993
    Assignee: American Maize-Products Company
    Inventors: Susan Furcsik, Carol Stankus
  • Process for improving the shelf life of baked goods
    Patent number: 5147665
    Abstract: The shelf life of a baked good is improved by adding a duwx starch to a baked good in an amount of 0.5 to 20 parts by weight of base flour component. It can be used with both yeast and chemical leavening agents.
    Type: Grant
    Filed: March 28, 1991
    Date of Patent: September 15, 1992
    Assignee: American Maize-Products Company
    Inventor: Susan Furcsik
  • Food product made from a carotenoid-free corn starch
    Patent number: 5139809
    Abstract: The carotenoid component of corn starch was found to contribute to the corn flavor of the corn starch. The food product made with a carotenoid-free starch which has been extracted from a corn kernel is bland in flavor.
    Type: Grant
    Filed: December 20, 1990
    Date of Patent: August 18, 1992
    Assignee: American Maize-Products Company
    Inventors: Wanda Wienen, Susan Furcsik, David Mauro, Ibrahim Abbas, Robert Friedman