Patents by Inventor Timothy Gerrish

Timothy Gerrish 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).

  • Method of making battered and breaded food compositions using calcium pectins
    Patent number: 6261618
    Abstract: A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.
    Type: Grant
    Filed: November 5, 1996
    Date of Patent: July 17, 2001
    Assignee: Hercules Incorporated
    Inventors: Timothy Gerrish, Camille Higgins, Kay Kresl
  • Method of making battered and/breaded food compositions using calcium pectins
    Patent number: 5601861
    Abstract: A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.
    Type: Grant
    Filed: May 30, 1995
    Date of Patent: February 11, 1997
    Inventors: Timothy Gerrish, Camille Higgins, Kay Kresl