Patents by Inventor Andre J. Eydt

Andre J. Eydt 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).

  • 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
  • Frozen aerated creamy frosting and method therefore
    Patent number: 4431682
    Abstract: A frozen, aerated cake frosting is prepared by pasteurizing and homogenizing a blend of sweeteners, water, fat, protein, emulsifiers and stabilizers, cooling and tempering the resulting emulsion and then whipping the tempered emulsion. Thereafter the whipped emulsion is combined with powdered sucrose at a weight ratio of 0.2 to 0.4:1 and the blend is frozen. The protein component is desirably a sodium-calcium caseinate complex having a sodium to calcium ratio of 0.25 to 1.0:1.
    Type: Grant
    Filed: June 15, 1982
    Date of Patent: February 14, 1984
    Assignee: General Foods Corporation
    Inventors: Gordon C. Smith, Richard F. Hayes, Carole G. Wendrovsky, Andre J. Eydt
  • Quick-set low methoxyl pectin composition
    Patent number: 4268533
    Abstract: A cold water-soluble quick-setting low methoxyl pectin dry mix composition providing smooth, continuous and uniform gels having good texture and mouth-feel characteristics is prepared by combining a low methoxyl pectin which has been co-dried with a protective amount of buffer and a solubilizing amount of sugar with a slowly soluble calcium ion source in an amount sufficient for gel formation and a slowly dissolving edible acid in an amount which will provide a final pH of from about 3.5 to 4.5 upon dissolution of the mix in water.
    Type: Grant
    Filed: November 21, 1979
    Date of Patent: May 19, 1981
    Assignee: General Foods Corporation
    Inventors: Richard A. Williams, Andre J. Eydt, Charles E. Lambert, Michael T. McGuire, Walter W. Schulok, Reuben H. Waitman