Patents by Inventor Christian A. Bernhardt

Christian A. Bernhardt 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).

  • Patent number: 4940601
    Abstract: The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock polyol fatty acid esters. Preferably the average fatty acid chain length of the hardstock material fatty acids is not less than the average fatty acid chain length of the intermediate melting sucrose ester fatty acids. The sucrose fatty acid esters are characterized by their rheology, liquid/solid stability, iodine value, and solids at body temperature. Rapid crystallization of the esters is useful in preventing anal leakage, and it could also translate into a reduction of post-hardening in shortenings and margarines, and into improved high temperature stability and temperature cycling stability as may be encountered during distribution of these products to the end user.
    Type: Grant
    Filed: July 11, 1989
    Date of Patent: July 10, 1990
    Assignee: The Procter & Gamble Company
    Inventors: Peter D. Orphanos, Christian A. Bernhardt, Bryan L. Madison, Paul Seiden, Albert M. Ehrman, John R. Baginski, Timothy B. Guffey
  • Patent number: 4161550
    Abstract: An aroma precursor composition comprising: a hydrogen sulfide precursor, preferably cysteine; a dimethyl sulfide precursor, preferably S-methyl methionine; and an edible proteinaceous material, preferably soy protein. Upon heating or cooking in the presence of water, the precursor composition generates an aroma surprisingly reminiscent of cooked beef. Preferably, the precursor composition is substantially dry until ready to cook, then an effective amount of water is added thereto, whereby, upon cooking the aroma is generated in situ.
    Type: Grant
    Filed: September 21, 1977
    Date of Patent: July 17, 1979
    Assignee: The Procter & Gamble Company
    Inventors: Christian A. Bernhardt, Marvin J. Mohlenkamp, Jr.