Patents by Inventor Barbara A. Bielska

Barbara A. Bielska 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).

  • Cooking oil antioxidant composition, method of preparation and use
    Patent number: 8491951
    Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
    Type: Grant
    Filed: September 3, 2009
    Date of Patent: July 23, 2013
    Assignee: Oil Process Systems, Inc.
    Inventors: Bernard Friedman, Barbara A. Bielska
  • Cooking oil antioxidant composition, method of preparation and use
    Patent number: 7767244
    Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
    Type: Grant
    Filed: January 3, 2006
    Date of Patent: August 3, 2010
    Assignee: Oil Process Systems, Inc.
    Inventors: Bernard Friedman, Barbara A. Bielska
  • Cooking oil antioxidant composition, method of preparation and use
    Publication number: 20100075011
    Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
    Type: Application
    Filed: September 3, 2009
    Publication date: March 25, 2010
    Applicant: Oil Process Systems, Inc
    Inventors: Bernard Friedman, Barbara A. Bielska
  • Cooking oil antioxidant composition, method of preparation and use
    Patent number: 7320809
    Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
    Type: Grant
    Filed: March 24, 2003
    Date of Patent: January 22, 2008
    Assignee: Oil Processing Systems, Inc.
    Inventors: Bernard Friedman, Barbara A. Bielska
  • Cooking oil antioxidant composition, method of preparation and use
    Publication number: 20060110513
    Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
    Type: Application
    Filed: January 3, 2006
    Publication date: May 25, 2006
    Applicant: Oil Process Systems, Inc
    Inventors: Bernard Friedman, Barbara Bielska
  • Cooking oil antioxidant composition, method of preparation and use
    Publication number: 20030180424
    Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
    Type: Application
    Filed: March 24, 2003
    Publication date: September 25, 2003
    Applicant: Oil Process Systems, Inc.
    Inventors: Bernard Friedman, Barbara A. Bielska