Patents Represented by Attorney Thomas Savoie

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  • Extrusion process for shrimp or crabmeat analog products using boiling gelling bath
    Patent number: 4548823
    Abstract: Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a gelling bath wherein the extrudate is subject to boiling conditions in the gelling bath.
    Type: Grant
    Filed: March 15, 1984
    Date of Patent: October 22, 1985
    Assignee: General Foods Corporation
    Inventor: Keisuke Morimoto
  • Flavoring with 1, 3-oxathianes
    Patent number: 4534988
    Abstract: 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: Grant
    Filed: August 11, 1980
    Date of Patent: August 13, 1985
    Assignee: General Foods Corporation
    Inventors: Paul R. Zanno, Thomas H. Parliment
  • Pectin-based clouding agent
    Patent number: 4529613
    Abstract: The present invention provides an improved cloud system which imparts enhanced mouthfeel and optimum opacity to a reconstituted beverage-mix. The cloud system is composed of a water-soluble polymeric carrier component, a pectin stabilizing agent and titanium dioxide as the opacifying agent.
    Type: Grant
    Filed: September 29, 1983
    Date of Patent: July 16, 1985
    Assignee: General Foods Corporation
    Inventors: Joseph F. Mezzino, Locus Y. Chuang