Patents by Inventor Thomas H. Parliment
Thomas H. Parliment 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: 5132134Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.Type: GrantFiled: December 11, 1990Date of Patent: July 21, 1992Assignee: Kraft General Foods, Inc.Inventors: David Nini, Ronald H. Skiff, Mark H. Karmiol, Thomas H. Parliment, Fredric Kleiner, Parviz Ghossi
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Patent number: 5053236Abstract: An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material which is either a sugar alone or in combination with an amino acid source. Also, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source, the microwave susceptible material when irradiated with microwave energy provides sufficient heat to cause a chemical reaction thereby generating desirable aromas.Type: GrantFiled: September 22, 1989Date of Patent: October 1, 1991Assignee: Kraft General Foods, Inc.Inventors: Thomas H. Parliment, Joseph J. Cipriano, Richard Scarpellino
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Patent number: 4857340Abstract: A composition of an aroma-producing material enrobed in a fusible encapsulating agent preferably a lipid and in conductive heat transfer relationship with a microwave susceptible material, when combined with a microwaveable comestible or package will provide an aroma when the comestible or package is prepared by subjecting said comestible or package and said composition to microwawve energy.Type: GrantFiled: March 9, 1988Date of Patent: August 15, 1989Assignee: General Foods CorporationInventors: Thomas H. Parliment, Joseph J. Cipriano, Richard Scarpellino
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Patent number: 4618501Abstract: An .alpha., .beta.-keto-imine having a nutty corn, cereal aroma which may be used as a flavoring composition for food and having the structure: ##STR1## and R.sup.1, R.sup.2 and R.sup.3 are selected from the group consisting of a saturated or unsaturated alkyl straight or branched chain hydrocarbon having from C.sub.1 to C.sub.3 carbon atoms but preferably having from C.sub.1 to C.sub.2 carbon atoms. Alternatively R.sup.3 may also be (CH.sub.3).sub.n -SH wherein n is 1 or 2.Type: GrantFiled: May 28, 1985Date of Patent: October 21, 1986Assignee: General Foods CorporationInventor: Thomas H. Parliment
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Patent number: 4534988Abstract: This invention relates to 1, 3-oxathianes, their preparation and their use as food flavoring materials. The preferred embodiments have flavors reminiscent of meats, especially chicken or beef. These oxathianes have the general formula: ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are the same or different radicals and which are H or C.sub.1 to C.sub.3 alkyl.Type: GrantFiled: August 11, 1980Date of Patent: August 13, 1985Assignee: General Foods CorporationInventors: Paul R. Zanno, Thomas H. Parliment
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Patent number: 4496600Abstract: The present invention discloses novel mercaptoalkyl substituted oxathiolanes and oxathianes which may be used as flavoring composition for food.Type: GrantFiled: October 3, 1983Date of Patent: January 29, 1985Assignee: General Foods CorporationInventor: Thomas H. Parliment
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Patent number: 4493852Abstract: A flavoring composition comprising an effective amount of a compound having the following structure: ##STR1## wherein R.sub.1 is an alkyl group of 1 to 7 carbon atoms; and R.sub.2 and R.sub.3 are chosen from the group consisting of hydrogen and an alkyl group of 1 to 3 carbon atoms. These compounds have been found to impart a fatty, meaty, chicken-like and pork-like quality, flavor and aroma when added in effect amounts to food products.Type: GrantFiled: April 20, 1984Date of Patent: January 15, 1985Assignee: General Foods CorporationInventors: Paul R. Zanno, Thomas H. Parliment, Robert J. Soukup, Richard P. McNaught
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Patent number: 4479972Abstract: A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount of a bittering agent selected from the group consisting of naringin, limonin, nomilin and combinations thereof.Type: GrantFiled: June 30, 1982Date of Patent: October 30, 1984Assignee: General Foods CorporationInventors: Robert J. Soukup, Thomas H. Parliment
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Patent number: 4397876Abstract: Enchancement of the flavor of foodstuffs is achieved by the addition of cis-4-heptenol. This unsaturated alcohol is represented by the chemical structure:CH.sub.3 --CH.sub.2 --CH.dbd.CH--CH.sub.2 --CH.sub.2 --CH.sub.2 OHThe flavoring agent imparts a pleasant seafood flavor and aroma to comestibles.Type: GrantFiled: November 6, 1981Date of Patent: August 9, 1983Assignee: General Foods CorporationInventors: Thomas H. Parliment, Denise A. Herzing-Giordano
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Patent number: 4355049Abstract: A flavoring composition of 2-(.alpha.-mercaptoalkyl)-3-thiazoline when added to foodstuffs imparts or augments a meaty, sauteed onion flavor and aroma.Type: GrantFiled: August 6, 1981Date of Patent: October 19, 1982Assignee: General Foods CorporationInventors: Marcia D. Spencer, Thomas H. Parliment, Denise A. Giordano
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Patent number: 4133900Abstract: This invention relates to a coloring agent which is soluble and stable in low pH aqueous food systems. The food colorant, Food, Drug and Cosmetic Red No. 3, which contains a carboxylic group, is predominantly in the unionized form below pH 4.5 and is, therefore, at a concentration required for red coloring virtually insoluble. Red No. 3 is rendered soluble by mixing it with water and a hydrophilic surfactant selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate and polyoxyethylene (20) sorbitan monooleate and mixtures thereof. The resulting mixture is added directly to an aqueous foodstuff or after first fixing it on or in a carrier.Type: GrantFiled: August 29, 1977Date of Patent: January 9, 1979Assignee: General Foods CorporationInventors: Il-Young Maing, Thomas H. Parliment, Robert J. Soukup
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Patent number: 3962321Abstract: Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1##Where X is oxygen or sulfur, R is lower alkyl, and R.sub.1, R.sub.2, and R.sub.3 is hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons.Type: GrantFiled: December 17, 1973Date of Patent: June 8, 1976Assignee: General Foods CorporationInventors: Thomas H. Parliment, William P. Clinton, Richard Scarpellino, Robert J. Soukup, Martin F. Epstein