Patents by Inventor Daniel J. Wampler

Daniel J. Wampler 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 of flavoring and mechanically processing foods with polymer encapsulated flavor oils
    Patent number: 5759599
    Abstract: A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.
    Type: Grant
    Filed: October 5, 1995
    Date of Patent: June 2, 1998
    Assignee: Givaudan Roure Flavors Corporation
    Inventors: Daniel J. Wampler, Jon C. Soper, Theodore T. Pearl
  • Browning agent for foodstuffs
    Patent number: 5043173
    Abstract: A browning agent for foodstuffs having a carbonyl-containing browning reactant is disclosed comprising a water-in-oil emulsion, a surfactant and an edible base in the aqueous phase adapted to enduce a browning reaction in the foodstuff upon heating. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes, stored at temperatures from about -30.degree. C. to about 10.degree. C. thereafter immediately microwaved to enduce browning.
    Type: Grant
    Filed: October 9, 1990
    Date of Patent: August 27, 1991
    Assignee: Fries & Fries, Inc.
    Inventors: James A. Steinke, David B. Josephson, Daniel J. Wampler, Christine M. Frick
  • Browning agent for foodstuffs
    Patent number: 4968522
    Abstract: A browning agent for foodstuffs having a carbonyl-containing browning reactant is disclosed which contains a water-in-oil emulsion, a surfactant and an edible base in the aqueous phase adapted to enduce a browning reaction in the foodstuff upon heating. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes, stored at temperatures from about -30.degree. C. to about 10.degree. C. thereafter immediately microwaved to enduce browning.
    Type: Grant
    Filed: November 15, 1988
    Date of Patent: November 6, 1990
    Assignee: Mallinckrodt, Inc.
    Inventors: James A. Steinke, David B. Josephson, Daniel J. Wampler, Christine M. Frick