Patents by Inventor Bernard H. Nappen

Bernard H. Nappen 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).

  • Stable gelatin dessert and process for making same
    Patent number: 4272557
    Abstract: A gelatin dessert prepared from a dessert powder containing gelatin, sugar and optionally flavor and color is improved by adding to the powder from about 0.5 to 5%, by weight, of guar gum, based on the weight of the powder. The guar gum imparts low-temperature stable properties to the gelatin dessert without substantially adversely affecting the physical appearance and texture thereof.
    Type: Grant
    Filed: December 10, 1979
    Date of Patent: June 9, 1981
    Assignee: National Starch and Chemical Corporation
    Inventor: Bernard H. Nappen
  • Process for powdering high fat foodstuffs
    Patent number: 4232052
    Abstract: Dried, free-flowing powdered foodstuffs are produced from high fat containing foods by adding thereto a grinding agent comprising a food-grade film-forming material which has been spray-dried from solution in the presence of a latent gas and which is characterized by a bulk density within the range of 3 to 25 pounds per cubic foot and, additionally in the case of solid foodstuffs, grinding the mixture to effect powdering.
    Type: Grant
    Filed: March 12, 1979
    Date of Patent: November 4, 1980
    Assignee: National Starch and Chemical Corporation
    Inventor: Bernard H. Nappen
  • Preparation of dispersible chocolate liquor by extrusion
    Patent number: 4191786
    Abstract: In an improved process for preparing water-dispersible chocolate liquor, melted chocolate liquor is mixed with starch and water in selected proportions, and the resulting mixture is then passed through an extruder at an elevated pressure and temperature for a period of time sufficient to partially hydrate the starch and finally extruded through an orifice. The product is preferably obtained in powder form and may be used in many applications such as dry food mixes.
    Type: Grant
    Filed: July 3, 1978
    Date of Patent: March 4, 1980
    Assignee: National Starch and Chemical Corporation
    Inventors: Bernard H. Nappen, Nicholas G. Marotta
  • Process for drying foodstuffs
    Patent number: 3940505
    Abstract: This invention relates to a rapid method for drying foodstuffs and the foods dried thereby. In particular, the method disclosed involves comminuting the foodstuff, blending therewith starch in an amount of 20 to 96% by anhydrous weight of the total mixture and drum drying to a desired moisture level. The resulting dried and extended foodstuff is superior to conventionally dried foodstuffs in color, fragrance, flavor retention and storage stability.
    Type: Grant
    Filed: September 25, 1974
    Date of Patent: February 24, 1976
    Assignee: National Starch and Chemical Corporation
    Inventors: Bernard H. Nappen, Richard M. Boettger, Nicholas G. Marotta