Patents by Inventor Catherine Fryirs

Catherine Fryirs 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).

  • Method for the production of food products having reduced fat content
    Publication number: 20070122536
    Abstract: Methods for the production of food products comprising wheat and/or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w/w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said food product by 20-100% w/w are described. Also described is use of waxy wheat in the preparation of a food product with a reduced fat content.
    Type: Application
    Filed: July 23, 2004
    Publication date: May 31, 2007
    Applicant: GEORGE WESTON FOODS LIMITED
    Inventors: Catherine Fryirs, Kathy Haigh
  • Food
    Publication number: 20060172055
    Abstract: Chemically cross-linked and/or substituted waxy wheat starch is described. The modified waxy wheat starch is stable to acid conditions between pH 3 and a pH less than 7, freeze/thaw stable and has a smooth and creamy mouthfeel. Food products containing the modified waxy wheat starch are also described.
    Type: Application
    Filed: January 18, 2006
    Publication date: August 3, 2006
    Inventor: Catherine Fryirs
  • Process for the production of plant ingredients
    Publication number: 20050003061
    Abstract: Process for the production of lupin protein extracts, food products, containing lupin protein extracts and lupin protein extracts so produced are described. The process of the invention comprises a process for the production of lupin protein extracts from lupins, comprising: (a) extracting lupin meal or flour with water at alkaline pH; (b) separating an alkali soluble lupin protein containing component from an alkali insoluble fibrous component; (c) adjusting the pH of the protein component with acid to a pH between 3-5.
    Type: Application
    Filed: July 1, 2003
    Publication date: January 6, 2005
    Inventors: Catherine Fryirs, Ray Neale, Sarbjeet Kaur
  • Relating to food
    Publication number: 20030180430
    Abstract: Chemically cross-linked and/or substituted waxy wheat starch is described. The modified waxy wheat starch is stable to acid conditions between pH 3 and a pH less than 7, freeze/ thaw stable and has a smooth and creamy mouthfeel. Food products containing the modified waxy wheat starch are also described.
    Type: Application
    Filed: March 7, 2003
    Publication date: September 25, 2003
    Applicant: GEORGE WESTON FOODS LIMITED
    Inventor: Catherine Fryirs