Patents by Inventor Daniel T. Hogan

Daniel T. Hogan 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).

  • Rapidly peptizable microcrystalline cellulose-based stabilizing agents
    Patent number: 6391368
    Abstract: The present invention describes the use and preparation of a novel rapidly peptizable stabilizing composition comprising attrited colloidal microcrystalline cellulose wetcake coprocessed and dried with iota-carrageenan, and its use for stabilizing aqueous foods.
    Type: Grant
    Filed: September 17, 1999
    Date of Patent: May 21, 2002
    Assignee: FMC Corporation
    Inventors: Domingo C. Tuason, Edward Selinger, Gregory R. Krawczyk, Christopher Sewall, Daniel T. Hogan
  • Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method
    Patent number: 5789004
    Abstract: A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethylcellulose. The method of using the stabilizer composition provides reduced fat food products, particularly products with less than ten percent fat, with many of the desirable body and textural characteristics of full-fat products.
    Type: Grant
    Filed: December 15, 1995
    Date of Patent: August 4, 1998
    Assignee: FMC Corporation
    Inventors: Daniel T. Hogan, Dale T. Bertrand, Marlene T. Tuazon, Domingo C. Tuason
  • Stabilizer compositions, frozen desserts containing the same and stabilizing method
    Patent number: 5605712
    Abstract: A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.
    Type: Grant
    Filed: September 29, 1995
    Date of Patent: February 25, 1997
    Assignee: FMC Corporation
    Inventors: Dale T. Bertrand, Daniel T. Hogan, Domingo C. Tuason