Patents by Inventor Alice A. Heth

Alice A. Heth 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).

  • Low fat processed cheese product having fat-mimetic properties and method of making same
    Patent number: 5215778
    Abstract: Substantially fat-free cheese slice products and methods for manufacturing such products, comprising less than about 1.67 weight percent fat.
    Type: Grant
    Filed: June 1, 1991
    Date of Patent: June 1, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Brian C. Davison, William H. Schwimmer, Laura J. Prostko, Alan C. Hamann, Gregory S. Buliga, Alice A. Heth, Linda K. Jackson, Phillip J. Kerwin, Mark S. Miller, David G. Pechak, Gary F. Smith
  • Microfragmented ionic polysaccharide/protein complex dispersions
    Patent number: 5104674
    Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.
    Type: Grant
    Filed: July 20, 1990
    Date of Patent: April 14, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Wehn-Sherng Chen, George A. Henry, Susan M. Gaud, Mark S. Miller, John M. Kaiser, Estela A. Balmaceda, Ronnie G. Morgan, Cynthia C. Baer, Rajendra P. Borwankar, Lorraine C. Hellgeth, John J. Strandholm, Gerard L. Hasenhuettl, Phillip J. Kerwin, Chyi-Cheng Chen, John F. Kratochvil, Wennie L. Lloyd, Gerard Eckhardt, Adam P. De Vito, Alice A. Heth
  • Process of making a non-fat natural cheese
    Patent number: 5094873
    Abstract: The present invention is directed to a non-fat natural cheese which is made from a first liquid non-fat milk solids substrate which is made into cheese by various known methods. In the method for making the substrate, a non-fat milk solids source, such as skim milk, is acidified to a pH below the isoelectric point. A blend of the acidified non-fat milk solids source and gum is then prepared. The blend is then subjected to high pressure homogenization to provide a dispersion of the gum in the casein of the non-fat milk solids source. Alternatively, the gum may be dispersed in water and be subjected to high pressure homogenization prior to blending the gum with the acidified skim milk. In this embodiment, only mild low shear mixing is required to provide a dispersion of the gum in the casein of the non-fat milk solids source. The casein/gum dispersion is then combined with a second non-fat milk solids source to provide a non-fat milk solids substrate.
    Type: Grant
    Filed: January 11, 1991
    Date of Patent: March 10, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Gary L. Kerrigan, Alice A. Heth, Alan C. Hamann
  • Low calorie food products having smooth, creamy, organoleptic characteristics
    Patent number: 5011701
    Abstract: The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments.
    Type: Grant
    Filed: August 18, 1989
    Date of Patent: April 30, 1991
    Assignee: Kraft General Foods, Inc.
    Inventors: Cynthia C. Baer, Gregory S. Buliga, Gerard L. Hassenheutti, George A. Henry, Alice A. Heth, Linda K. Jackson, Jill M. Kennedy-Tolstedt, Phillip J. Kerwin, Mark S. Miller, Elizabeth M. Parker, Neela K. Paul, David G. Pechak, Gary F. Smith, Vernon C. Witte