Patents by Inventor Charlotte L. Allen

Charlotte L. Allen 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).

  • Stabilization of cooked and fully hydrated potato compositions
    Patent number: 7001633
    Abstract: The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product.
    Type: Grant
    Filed: May 16, 2003
    Date of Patent: February 21, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: John H. Pasch, Charlotte L. Allen, Susan M. Gerulis, Scott D. Brooks, Linda K. Jackson, Michael G. Roman, John R. Wisler, Zuoxing Zheng, Cecily E. Brose, Peter Begg
  • Stabilization of cooked and fully hydrated potato compositions
    Publication number: 20040228949
    Abstract: The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product.
    Type: Application
    Filed: May 16, 2003
    Publication date: November 18, 2004
    Inventors: John H. Pasch, Charlotte L. Allen, Susan M. Gerulis, Scott D. Brooks, Linda K. Jackson, Michael G. Roman, John R. Wisler, Zuoxing Zheng, Cecily E. Brose, Peter Begg