Patents Assigned to Penwest Foods Co.
  • Process for preparing starch hydrolyzate coated potato products
    Patent number: 5897898
    Abstract: The present invention provides improved compositions for coating of potato strip products having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8.
    Type: Grant
    Filed: January 31, 1997
    Date of Patent: April 27, 1999
    Assignee: Penwest Foods Co.
    Inventors: Saul Rogols, John Harold Woerman
  • Tapioca starch containing french fry formulations and method of making
    Patent number: 5750168
    Abstract: The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 20% by weight ungelatinized crosslinked tapioca starch.
    Type: Grant
    Filed: January 31, 1997
    Date of Patent: May 12, 1998
    Assignee: Penwest Foods Co.
    Inventors: John Harold Woerman, Yangsheng Wu
  • French fry formulations and method of making
    Patent number: 5648110
    Abstract: The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 50% by weight ungelatinized crosslinked potato starch having a viscosity of from 200 to 1100 BU when measured at 9% solids concentration for 15 minutes at 95.degree., and from 15 to 25% by weight rice flour.
    Type: Grant
    Filed: June 6, 1995
    Date of Patent: July 15, 1997
    Assignee: Penwest Foods Co.
    Inventors: Yangsheng Wu, John Harold Woerman
  • Cryoprotected surimi product
    Patent number: 5456938
    Abstract: A surimi product comprising a surimi, and a hydroxypropyl starch hydrolyzate product, a spherical dextrose product, or a mixture thereof as a cryoprotectant, is disclosed. The cryoprotectant is present in a sufficient amount to prevent significant freeze-induced denaturation of proteins during storage of the surimi product, and to thereby maintain protein functionality to allow use of the surimi product in the manufacture of foodstuffs. The cryoprotected surimi product also can contain a white, water-insoluble inorganic compound or an organic protein to mask Maillard browning which results from processing the cryoprotected surimi product.
    Type: Grant
    Filed: October 17, 1994
    Date of Patent: October 10, 1995
    Assignee: Penwest Foods Co.
    Inventor: Saul Rogols
  • Cryoprotected surimi product
    Patent number: 5436025
    Abstract: A surimi product comprising a surimi, and a hydroxypropyl starch hydrolyzate product, a spherical dextrose product, or a mixture thereof as a cryoprotectant, is disclosed. The cryoprotectant is present in a sufficient amount to prevent significant freeze-induced denaturation of proteins during storage of the surimi product, and thereby maintain protein functionality to allow use of the surimi product in the manufacture of foodstuffs.
    Type: Grant
    Filed: September 7, 1994
    Date of Patent: July 25, 1995
    Assignee: Penwest Foods Co.
    Inventors: Saul Rogols, Wallace Kunerth
  • Cryoprotected surimi product
    Patent number: 5436024
    Abstract: A surimi product comprising a surimi, and a hydroxypropyl starch hydrolyzate product, a spherical dextrose product, or a mixture thereof as a cryoprotectant, is disclosed. The cryoprotectant is present in a sufficient amount to prevent significant freeze-induced denaturation of proteins during storage of the surimi product, and to thereby maintain protein functionality to allow use of the surimi product in the manufacture of foodstuffs.
    Type: Grant
    Filed: January 18, 1994
    Date of Patent: July 25, 1995
    Assignee: Penwest Foods Co.
    Inventor: Saul Rogols