Patents Examined by Esther L. Massung
  • Patent number: 4018910
    Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor - modifying amount of a compound having the general formula ##STR1## wherein R.sub.1 is hydrogen, an alkyl group or a phenyl group, R.sub.2 is hydrogen, an alkyl group or an acyl group and n is 0, 1 or 2.
    Type: Grant
    Filed: June 24, 1974
    Date of Patent: April 19, 1977
    Assignee: Firmenich & Cie
    Inventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll
  • Patent number: 4015025
    Abstract: The flavor intensity of acetaldehyde and dimethyl sulfide is potentiated by combining the same with a small but effective amount of alginate.
    Type: Grant
    Filed: September 24, 1974
    Date of Patent: March 29, 1977
    Assignee: General Foods Corporation
    Inventor: Alina Surmacka Szczesniak
  • Patent number: 4013801
    Abstract: Edible materials including foods, beverages and oral pharmaceuticals are sweetened by the addition of a sweetening amount in the range of from about 0.002% to 1% by weight (basis edible material) of flavanone represented by the structural formula ##STR1## wherein R is a lower alkyl of from one to three carbon atoms inclusive, n is an integer of from one to three inclusive and M is hydrogen or a physiologically acceptable metal cation.
    Type: Grant
    Filed: February 13, 1976
    Date of Patent: March 22, 1977
    Assignee: Dynapol Corporation
    Inventors: Daniel J. Dawson, Kenneth M. Otteson, C. Thomas Seitz
  • Patent number: 4011136
    Abstract: A bacterial B-amylase from strains of Bacillus circulans producing no .alpha.-amylase can be isolated by simple fractionation techniques and used in the production of maltose, especially high maltose syrups. The enzyme is not inhibited by organomercurials.
    Type: Grant
    Filed: July 22, 1974
    Date of Patent: March 8, 1977
    Assignee: Glaxo Laboratories Limited
    Inventor: Eunice Jean Napier
  • Patent number: 4010073
    Abstract: This invention provides a process for preparing a diastase composition as a free-flowing stable powder for use as a source of excess .alpha.-amylase to add to flour used for baking purposes.
    Type: Grant
    Filed: June 25, 1975
    Date of Patent: March 1, 1977
    Assignee: Rohm and Haas Company
    Inventor: Billy B. Drake
  • Patent number: 4009292
    Abstract: Combining a readily soluble form of L-aspartyl-L-phenyl methyl ester (APM) with an effervescent calcium carbonate system and citric acid, when compressed into tablet form, produces an effervescent APM tablet having superior solubility and stability and is devoid of characteristic lingering sweet aftertaste.
    Type: Grant
    Filed: February 26, 1975
    Date of Patent: February 22, 1977
    Assignee: General Foods Corporation
    Inventor: Thomas P. Finucane
  • Patent number: 4009291
    Abstract: A starch composition having lower hydroscopicity, lower bulk-density and better film-forming and holding properties than low D.E. dextrins comprising granule starches which have been hydrolyged to a D.E. of less than about 1 with little or no reducing sugars being present while retaining their granule structure and have thereafter been gelatinized.
    Type: Grant
    Filed: March 25, 1974
    Date of Patent: February 22, 1977
    Assignee: General Foods Corporation
    Inventors: William A. Mitchell, William C. Seidel, George E. Orozovich
  • Patent number: 4007288
    Abstract: Readily soluble, sweetening compositions are produced by vacuum drum drying solutions of an edible bulking agent and a dipeptide sweetening compound.
    Type: Grant
    Filed: August 13, 1973
    Date of Patent: February 8, 1977
    Assignee: General Foods Corporation
    Inventors: Martin Glicksman, Bartley N. Wankier
  • Patent number: 4005227
    Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are hydrogen, alkyl, alkenyl, aryl or aralkyl provided that R.sub.1, R.sub.2, and R.sub.3 are not all hydrogen.
    Type: Grant
    Filed: June 24, 1974
    Date of Patent: January 25, 1977
    Assignee: Firmenich & Cie
    Inventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll, Irving M. Goldman
  • Patent number: 4004039
    Abstract: APM is discretely dispersed throughout a matrix created by melting a fuseable mass and subdividing it to encapsulate the APM therein.
    Type: Grant
    Filed: December 8, 1975
    Date of Patent: January 18, 1977
    Assignee: General Foods Corporation
    Inventors: Myron D. Shoaf, LaMonte D. Pischke
  • Patent number: 4001456
    Abstract: Readily soluble, sweetening compositions are produced by spray-drying solutions of an edible bulking agent and a dipeptide sweetening compound.
    Type: Grant
    Filed: August 13, 1973
    Date of Patent: January 4, 1977
    Assignee: General Foods Corporation
    Inventors: Martin Glicksman, Bartley N. Wankier
  • Patent number: 4001458
    Abstract: A concentrate for fresh lemon-flavored alcohol beverages comprises alcohol and from 0.5 to 10 percent lemon, in the form of lemon peel or lemon oil, is prepared by mixing the lemon and alcohol, and thereafter permitting these ingredients to stand at ambient temperature and form a concentrate solution. Suitable quantities of water and sugar may be added to control the percent alcohol and dryness, respectively, of the beverage.
    Type: Grant
    Filed: November 6, 1975
    Date of Patent: January 4, 1977
    Assignees: Sabastiano Monte, Anya Rejnarowycz, Giuseppe Murolo
    Inventor: Giuseppe Murolo
  • Patent number: 4001455
    Abstract: Sweetening compositions which mask the aftertaste of saccharin and potentiate its sweet taste contain saccharin together with an amount of a sweet tasting dipeptide in a quantity effective to mask the aftertaste of saccharin.
    Type: Grant
    Filed: February 5, 1974
    Date of Patent: January 4, 1977
    Assignee: E. R. Squibb & Sons, Inc.
    Inventors: Anthony Laurence La Via, John Anthony Hill
  • Patent number: 4001438
    Abstract: Flavor compositions for use in orally utilizable compositions which may be either chewing gum compositions, chewable medicinal tablets, chewing tobacco or toothpaste having, an oral intake, a high flavor intensity release substantially evenly and uniformly, over an extended oral utilization time in the mouth cavity; the flavor compositions comprising a non-confined flavor oil, a flavor oil which is physically entrapped in solid particles and a suspending agent such as silica, xanthan gum and ethyl cellulose; the non-confined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to either of the chewing gum base, the chewing tobacco or the chewable medicinal tablet base, or to the toothpaste base.
    Type: Grant
    Filed: August 12, 1975
    Date of Patent: January 4, 1977
    Assignee: International Flavors & Fragrances Inc
    Inventors: Don Marmo, Frank Louis Rocco
  • Patent number: 4001437
    Abstract: Process for making flavorants by heating a liquid product obtained from milk products by enzymatic proteolysis and/or lactic acid fermentation.
    Type: Grant
    Filed: December 5, 1973
    Date of Patent: January 4, 1977
    Assignee: Givaudan Corporation
    Inventors: Kurt Jaeggi, Victor Krasnobajew, Peter Weber, Jost Wild
  • Patent number: 4000328
    Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective amount of a flavor modifying compound from those compounds having the formula: ##STR1## wherein n is 0 or 1, R.sub.1 is hydrogen or methyl and R.sub.2 is methyl, ethyl, or propyl and ##STR2## wherein n is 0 or 1.
    Type: Grant
    Filed: June 24, 1974
    Date of Patent: December 28, 1976
    Assignee: Firmenich & Cie
    Inventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll, Irving M. Goldman
  • Patent number: 4000042
    Abstract: Disclosed herein is a diagnostic agent for determining the .alpha.-amylase content of a sample comprising a first compound selected from the group consisting of maltotetraose, maltopentaose, and maltohexaose; and a second component comprising an appropriate glucose detecting reagent, such as glucose oxidase or glucose dehydrogenase.
    Type: Grant
    Filed: January 20, 1975
    Date of Patent: December 28, 1976
    Assignee: E. I. Du Pont de Nemours and Company
    Inventor: Thomas H. Adams
  • Patent number: 4000323
    Abstract: A shaped protein food product comprising edible textured protein particles bound together by heat-set soybean protein isolate.
    Type: Grant
    Filed: February 13, 1976
    Date of Patent: December 28, 1976
    Assignee: The Procter & Gamble Company
    Inventor: Rudolph William Youngquist
  • Patent number: 3993792
    Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective amount of a flavor modifying compound from those compounds having the formula: ##SPC1##Wherein R is hydrogen, methyl, ethyl, propyl, butenyl, propenyl and n is 1 or 2; and ##SPC2##Wherein R.sub.1 is hydrogen or methyl; R.sub.2 is methyl, propyl, isopropyl or furfuryl; and n is 0, 1, or 2 with the provision that if R.sub.1 is hydrogen and n is 1, R.sub.2 is neither methyl nor furfuryl; and ##SPC3##Wherein R is methyl or acetyl.
    Type: Grant
    Filed: January 23, 1975
    Date of Patent: November 23, 1976
    Assignee: Firmenich & Cie
    Inventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll, Irving M. Goldman
  • Patent number: 3993794
    Abstract: A texturized protein is formed by a process wherein a cereal grain protein capable of forming microfibrillar aggregates is first dissolved in water, and the pH of the solution is adjusted to 5.0-6.0. Then, the ionic strength of the solution is adjusted to 0.004-0.010 to aggregate the protein molecules into microfibrils, which are subsequently aligned in a parallel arrangement by application of a unidirectional shear thereto. Finally, an oscillating shear is applied to the aligned microfibrils, causing them to collide and thereby become texturized.
    Type: Grant
    Filed: January 15, 1976
    Date of Patent: November 23, 1976
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventor: John Emile Bernardin