Patents by Inventor Christopher J. Brock

Christopher J. Brock 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).

  • Modified flour
    Patent number: 5560953
    Abstract: The invention relates to a method for improving the baking properties of flour, which comprises treating the flour with an acylating reagent. This makes the flour particularly suitable for use in the baking of high-ratio cakes.
    Type: Grant
    Filed: May 31, 1995
    Date of Patent: October 1, 1996
    Assignee: Campden & Chorleywood Food Research Association
    Inventors: Philip Greenwell, Christopher J. Brock
  • Methods of emulsification with peptide emulsifiers
    Patent number: 5330682
    Abstract: Polypeptides which consist substantially of alpha-helix-forming amino acid sequences are useful as emulsifiers, if the helix has at least one hydrophilic axial domain and at least one hydrophobic axial domain such that the helix can adapt a log-in-water orientation at a fat-water interface. The hydrophobic domain may occupy 80.degree.-280.degree. of the circle defined by the helix.
    Type: Grant
    Filed: May 4, 1990
    Date of Patent: July 19, 1994
    Assignee: Agricultural & Food Research Council
    Inventors: Christopher J. Brock, Michael B. Enser