Patents by Inventor Anthony F. Dec

Anthony F. Dec 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).

  • Dry mix for low-oil salad dressing
    Patent number: 4596715
    Abstract: A dry mix and simplified method for preparing a reduced oil salad dressing are disclosed. Full oil texture and mouthfeel are imparted to the dressing by a combination of low oil content, an instant, waxy maize starch, xanthan gum and guar gum. The salad dressing containing from about 10 to about 30%, by volume of oil, is made by simple hand shaking.
    Type: Grant
    Filed: September 24, 1984
    Date of Patent: June 24, 1986
    Assignee: General Foods Corporation
    Inventors: Bruce F. Ballard, Jeffrey M. Schweid, Anthony F. Dec
  • Emulsification system for creamy food products
    Patent number: 4539215
    Abstract: A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.
    Type: Grant
    Filed: July 7, 1983
    Date of Patent: September 3, 1985
    Assignee: General Foods Corporation
    Inventors: Jeffrey M. Schweid, Arthur H. Cohee, Anthony F. Dec
  • Frozen aerated ready-to-eat gelatin composition
    Patent number: 4297379
    Abstract: A frozen aerated gelatin mix is prepared by dissolving a gelatin mix containing 0.6% to less than 5% gelatin, 5% to 50% solids and acid in water, cooling the dissolved mix while agitating and aerating the mix, shaping, then freezing the mix to a core temperature less than 10.degree. F. (-10.degree. C.). This frozen aerated composition has a pH of 2.5 to 7 and is ready-to-eat at freezer temperatures, while providing a smooth and creamy texture, but without excessive gummy or icy characteristics.
    Type: Grant
    Filed: March 27, 1980
    Date of Patent: October 27, 1981
    Assignee: General Foods Corporation
    Inventors: Harry H. Topalian, Clement R. Wyss, Ralph E. Kenyon, Anthony F. Dec