Patents Examined by Jeanette M. Hunter
  • Microbial heteropolysaccharide
    Patent number: 4464410
    Abstract: An heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Biopolymer PS 87 is pseudoplastic, has a consistency at 20.degree. C. of at least 150 poise and a yield stress value at 20.degree. C. of at least 30 dynes/cm.sup.2. Biopolymer PS 87 is synthesized by a strain of Bacillus polymyxa or a genetically similar micro-organism and has many domestic and industrial uses as a suspending agent or thickener.
    Type: Grant
    Filed: August 23, 1982
    Date of Patent: August 7, 1984
    Assignee: Lever Brothers Company
    Inventors: Roger B. Cox, David C. Steer
  • Process for preparing gum base
    Patent number: 4459311
    Abstract: An improved process for producing gum base having a hard elastomer component by plasticizing the hard elastomer in the presence of a filler material prior to subjecting the hard elastomer to intensive mixing.
    Type: Grant
    Filed: January 3, 1983
    Date of Patent: July 10, 1984
    Assignee: Nabisco Brands, Inc.
    Inventors: Sigismondo DeTora, Ronald P. D'Amelia
  • Process for flavoring chewing gum with stabilized peppermint oil
    Patent number: 4456621
    Abstract: Peppermint oil containing a reduced menthofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavoring agent properties of the remaining peppermint oil constituents and recovering the peppermint oil therefrom.
    Type: Grant
    Filed: January 13, 1984
    Date of Patent: June 26, 1984
    Assignee: Warner-Lambert Company
    Inventors: Bernie Blackwell, Shelley Netherwood, Dominick J. Piccolo
  • Suspensions containing microfibrillated cellulose
    Patent number: 4452721
    Abstract: A suspension of a finely divided material in a liquid suspending medium which swells cellulose, the suspension containing microfibrillated cellulose in an amount sufficient to produce a stable, homogeneous suspension. The finely divided material is a dense solid such as coal or sand.
    Type: Grant
    Filed: November 15, 1982
    Date of Patent: June 5, 1984
    Assignee: International Telephone and Telegraph Corporation
    Inventors: Albin F. Turbak, Fred W. Snyder, Karen R. Sandberg
  • Confectionery product, particularly chewing gum, and process for its manufacture
    Patent number: 4452821
    Abstract: The present invention is directed to a confectionery product, especially a chewing gum, having prolonged, extended delivery of flavoring, aroma, and/or active pharmaceutical ingredient. This is accomplished by providing the flavoring, aroma, or active pharmaceutical ingredient in a solid solution or mixture within a wax containing functional groups, said wax forming a homogeneous mixture or solid solution with a wax not containing any functional groups and substantially immiscible with the flavoring, aroma, or active pharmaceutical ingredient.
    Type: Grant
    Filed: December 18, 1981
    Date of Patent: June 5, 1984
    Inventor: Gerhard Gergely
  • Suspensions containing microfibrillated cellulose
    Patent number: 4452722
    Abstract: A suspension of a finely divided material in a liquid suspending medium which swells cellulose, the suspension containing microfibrillated cellulose in an amount sufficient to produce a stable, homogeneous suspension. The finely divided materials are hydrophilic polymers.
    Type: Grant
    Filed: November 15, 1982
    Date of Patent: June 5, 1984
    Assignee: International Telephone and Telegraph Corporation
    Inventors: Albin F. Turbak, Fred W. Snyder, Karen R. Sandberg
  • Soft, frozen dessert formulation
    Patent number: 4452824
    Abstract: A soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage having a defined, and relatively high, ratio of higher saccharides to mono- and disaccharides and contain sugar alcohol and/or polyhydric alcohol ingredients.
    Type: Grant
    Filed: November 10, 1982
    Date of Patent: June 5, 1984
    Inventors: Bruce A. Cole, Harold I. Levine, Michael T. McGuire, Kathleen J. Nelson, Louise Slade
  • Packaged frozen food product
    Patent number: 4452823
    Abstract: A packaged frozen food product has a container with a collapsible chamber fitted with a spout and filled with a frozen dessert food. The dessert food at home freezer temperatures is extrudable from the container upon collapse of the chamber for serving directly into a dish or onto a cone.
    Type: Grant
    Filed: April 11, 1983
    Date of Patent: June 5, 1984
    Assignee: Landwide Foods, Inc.
    Inventors: James M. Connolly, Robert G. Morley, W. Ronald Ashton
  • Gum base and chewing gum containing same
    Patent number: 4452820
    Abstract: A single phase formulated homogeneous gum base which contains a plasticized elastomer and a plasticized resin without the necessity of ester gum. The base may optionally include softeners, waxes, fillers and/or emulsifier.
    Type: Grant
    Filed: May 13, 1982
    Date of Patent: June 5, 1984
    Assignee: Nabisco Brands, Inc.
    Inventors: Ronald P. D'Amelia, John J. Stroz, Rouben Kachikian
  • Extraction and intensification of anthocyanins from grape pomace and other material
    Patent number: 4452822
    Abstract: Extracting anthocyanin-containing pulp from a vegetable source with sulfur dioxide to form an extract, treating the extract with enzymes to reduce suspended solids, reducing the sulfur dioxide content of the extract, acidifying and recovering the anthocyanin by ion exchange resin.
    Type: Grant
    Filed: May 17, 1982
    Date of Patent: June 5, 1984
    Assignee: United Vintners, Inc.
    Inventor: Anil J. Shrikhande
  • Sorbitol-containing hard candy
    Patent number: 4452825
    Abstract: A clear amorphous sugar-free hard candy prepared on a continuous basis from an aqueous sorbitol solution by heating such solution to a moisture-content level of less than about 5% by weight and then cooling the resulting mass to a temperature of from about 160.degree. F. to about 200.degree. F. before providing crystal nucleation sites sufficient to obtain a hard candy set time of no more than about 30 minutes in a metal mold.
    Type: Grant
    Filed: September 1, 1982
    Date of Patent: June 5, 1984
    Assignee: Nabisco Brands, Inc.
    Inventors: Kenneth J. Klacik, Walter V. Vink, Paul R. Fronczkowski
  • Sugar beet pulp bulking agent and process
    Patent number: 4451489
    Abstract: The invention relates to a process for producing a non-caloric sugar beet pulp bulking agent comprising placing sugar beet pulp slices, particles or spent cossettes into a stabilizing solution to prevent darkening, water-washing to remove a majority of soluble carbohydrates, contacting with an alcoholic solution to remove color and bitter constituents, removing water and alcohol and milling to a flour consistency. The sugar beet pulp bulking agent is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The sugar beet pulp bulking agent has a high water binding capacity of from 15 to 25 grams of water per 1 gram of bulking agent.
    Type: Grant
    Filed: March 8, 1982
    Date of Patent: May 29, 1984
    Assignee: General Foods Corporation
    Inventors: Robert J. Beale, Allen G. W. Bradbury, Darrell G. Medcalf, William R. Romig
  • Real cream frozen whipped topping composition
    Patent number: 4451492
    Abstract: A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients.
    Type: Grant
    Filed: December 2, 1982
    Date of Patent: May 29, 1984
    Assignee: General Foods Corporation
    Inventors: William J. Dell, Alexander A. Gonsalves, William E. Flango, Thomas E. Guhl, Lawrence H. Freed, John T. Oppy, Suzanne Baratta, Andre J. Eydt
  • Process for modifying a dairy media for use as a foaming agent
    Patent number: 4450182
    Abstract: Process for making a frozen foam by reducing the calcium activity of a dairy medium by at least about 70% and adding gum, carbohydrate and water. After adding a lipid sol, the mix is homogenized, cooled, whipped and frozen.
    Type: Grant
    Filed: December 30, 1982
    Date of Patent: May 22, 1984
    Assignee: General Foods Corporation
    Inventors: Howard D. Stahl, Raymond C. Yuan
  • Two component soft candy
    Patent number: 4450179
    Abstract: A two-component soft candy composition including a supportive water-retaining shell portion and a variably flavored and colored core portion which can be produced by coextrusion.
    Type: Grant
    Filed: June 25, 1982
    Date of Patent: May 22, 1984
    Assignee: Nabisco Brands, Inc.
    Inventors: Walter V. Vink, Deborah G. Aldrich
  • Enhanced flavor-releasing agent
    Patent number: 4448789
    Abstract: A flavoring composition and method for making and using the same comprising a flavoring agent and a hydrophilic polymer, said hydrophilic polymer being characterized by(a) being water-soluble,(b) being soluble in organic solvent,(c) having a viscosity below 100 cps, 10% by weight, at 25.degree. C. in water, and(d) being compatible with the flavoring agent.
    Type: Grant
    Filed: August 27, 1982
    Date of Patent: May 15, 1984
    Assignee: Warner-Lambert Company
    Inventor: Robert K. Yang
  • Method of and apparatus for producing and processing frozen confections
    Patent number: 4447458
    Abstract: A method of and apparatus for automatically impinging or impressing bits or pieces of edible material such as bits or pieces of chocolate, chopped nuts or bits and pieces of other particulate edible material onto the periphery of a body or column of soft freezable confection such as a body of soft ice cream, ice milk or the like. The bits or pieces of edible material are agitated or vibrated as the edible material is fed to the periphery of a body or column of soft confection. The body or column of soft confection and the bits or pieces of particulate edible material on the periphery of the body or column of soft confection are moved through a restriction to impress or embed the bits or pieces of particulate edible material in the periphery of the soft column of freezable confection.
    Type: Grant
    Filed: June 1, 1982
    Date of Patent: May 8, 1984
    Assignee: Vroman Foods, Inc.
    Inventors: Thomas E. Roth, Harlan R. Getman
  • Sauce compositions containing agglomerated particles of specified size distribution
    Patent number: 4447461
    Abstract: Vegetable protein particle-containing sauces, such as spaghetti sauces, which are organoleptically superior to the same sauces containing real meat can be prepared by providing protein particles having a specified particle size distribution. This is preferably accomplished by agglomerating finely comminuted protein particles with binder in a heating step.
    Type: Grant
    Filed: March 30, 1983
    Date of Patent: May 8, 1984
    Assignee: The Procter & Gamble Company
    Inventors: Patricia J. Loos, Debra L. Fuqua, Paul J. Drzewiecki
  • Whey based imitation milk compositions
    Patent number: 4446164
    Abstract: New imitation milk compositions which can be easily dispersed in water to form milk-like beverages having improved properties, such as improved flavor, texture and balance, are prepared by mixing a major portion of a sweet whey base with lesser amounts of a soluble protein, an edible vegetable oil, an added sugar or synthetic sweetner, and a minor amount of other nonfat dry milk solids, the weight ratio of water soluble protein to protein in the whey and the weight ratio of sugar to the lactose in the whey varying within certain specific limits. The nonfat dry milk solids must also be maintained within certain limits. Liquid dispersions, as imitating low-fat skim and whole milk beverages, obtained by dispersing the new compositions in water are also provided.
    Type: Grant
    Filed: May 4, 1983
    Date of Patent: May 1, 1984
    Inventor: Roy A. Brog
  • Coloring of fruit
    Patent number: 4442104
    Abstract: A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a colorant and a hydrolyzable tannin at an adequate temperature until the desired quantities of colorant and hydrolyzable tannin are absorbed by the fruit, the pH is lowered at least to a value at which the colorant becomes substantially insoluble, after which the pH is raised gradually while ensuring that the pH of the inner parts of the fruit does not exceed 7 and finally the fruit is separated from the aqueous medium.
    Type: Grant
    Filed: January 4, 1983
    Date of Patent: April 10, 1984
    Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.
    Inventors: Elaine R. Wedral, Richard M. Hopefl, Rufus A. Ivie