Patents by Inventor David Vincent Zyzak
David Vincent Zyzak 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).
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Patent number: 7867529Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.Type: GrantFiled: February 23, 2009Date of Patent: January 11, 2011Assignee: The Procter & Gamble CompanyInventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerard Schafermeyer
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Publication number: 20090191310Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.Type: ApplicationFiled: February 23, 2009Publication date: July 30, 2009Inventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerard Schafermeyer
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Patent number: 7527815Abstract: A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.Type: GrantFiled: June 25, 2003Date of Patent: May 5, 2009Assignee: The Procter & Gamble CompanyInventors: Lee Michael Teras, Stephen Paul Zimmerman, David Vincent Zyzak, Peter Yau Tak Lin, Marko Stojanovic, Robert Alan Sanders, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerald Schafermeyer
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Patent number: 7524519Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.Type: GrantFiled: June 25, 2003Date of Patent: April 28, 2009Assignees: The Procter & Gamble Company, Frito-Lay North America, Inc.Inventors: David Vincent Zyzak, Marko Stojanovic
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Patent number: 7514113Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.Type: GrantFiled: March 24, 2005Date of Patent: April 7, 2009Assignee: The Procter & Gamble CompanyInventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Sema Villagran, John Keeney Howie, Richard Gerald Schafermeyer
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Publication number: 20080118604Abstract: Articles of commerce comprising a container including a coffee product containing Robusta and Arabica coffee roasted to an overall Hunter L color of no darker than about 19L and a message communicating that the coffee is stomach friendly.Type: ApplicationFiled: November 17, 2006Publication date: May 22, 2008Inventors: Christopher Michael Mickowski, Gerhard Norbert Zehentbauer, Ralph Lawrence Helmers, David Vincent Zyzak
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Patent number: 7220440Abstract: Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.Type: GrantFiled: June 25, 2003Date of Patent: May 22, 2007Assignee: The Procter & Gamble CompanyInventors: Glenn James Dria, David Vincent Zyzak, Roger William Gutwein, Francisco Valentino Villagran, Herbert Thomas Young, Paul Ralph Bunke, Peter Yau Tak Lin, John Keeney Howie, Richard Gerard Schafermeyer
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Patent number: 7214400Abstract: Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.Type: GrantFiled: April 25, 2000Date of Patent: May 8, 2007Assignee: Smucker Fruit Processing CompanyInventors: David Vincent Zyzak, Robert Leslie Swaine, Jr.
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Patent number: 7189422Abstract: Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.Type: GrantFiled: June 25, 2003Date of Patent: March 13, 2007Assignee: The Procter and Gamble CompanyInventors: John Keeney Howie, Peter Yau Tak Lin, David Vincent Zyzak
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Patent number: 6989167Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.Type: GrantFiled: June 25, 2003Date of Patent: January 24, 2006Assignee: Procter + Gamble Co.Inventors: John Keeney Howie, Peter Yau Tak Lin, David Vincent Zyzak, Richard Gerald Schafermeyer
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Publication number: 20040265432Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.Type: ApplicationFiled: June 25, 2003Publication date: December 30, 2004Applicant: The Procter & Gamble CompanyInventors: John Keeney Howie, Peter Yau Tak Lin, David Vincent Zyzak, Richard Gerard Schafermeyer
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Publication number: 20040265429Abstract: A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.Type: ApplicationFiled: June 25, 2003Publication date: December 30, 2004Applicant: The Procter & Gamble CompanyInventors: Lee Michael Teras, Stephen Paul Zimmerman, David Vincent Zyzak, Peter Yau Tak Lin, Marko Stojanovic, Robert Alan Sanders, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerald Schafermeyer
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Publication number: 20040101607Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before heating. In one embodiment, the method comprises extracting at least a portion of the asparagine from the food material before heating. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.Type: ApplicationFiled: June 25, 2003Publication date: May 27, 2004Applicant: The Procter & Gamble CompanyInventors: David Vincent Zyzak, Peter Yau Tak Lin, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerard Schafermeyer
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Publication number: 20040081724Abstract: Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.Type: ApplicationFiled: June 25, 2003Publication date: April 29, 2004Applicant: The Procter & Gamble CompanyInventors: Glenn James Dria, David Vincent Zyzak, Roger William Gutwein, Francisco Valentino Villagran, Herbert Thomas Young, Paul Ralph Bunke, Peter Yau Tak Lin, John Keeney Howie, Richard Gerald Schafermeyer
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Publication number: 20040058046Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.Type: ApplicationFiled: June 25, 2003Publication date: March 25, 2004Applicant: The Procter & Gamble CompanyInventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerard Schafermeyer
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Publication number: 20040043170Abstract: The invention regards a plastic comprising a level of detectable 8-Nonenal ranging from about 0 to about 400 ppt. Preferably, the plastic is substantially free of perceptible off flavor. Also, in one execution the plastic is used to form a package (e.g., a food and/or beverage bearing package). The package may be constructed of a monolayer of plastic material. Typically, about 20 to about 100% of the package comprises from about 0 to about 1900 ppt of 8-Nonenal. Preferably, the level of the 8-Nonenal of a stored food or beverage product stored in the package for 7 days at a temperature of 150° F. ranges from about 0 to about 400 ppt as measured in a grouping of representative packages with product therein.Type: ApplicationFiled: June 24, 2003Publication date: March 4, 2004Applicant: The Procter & Gamble CompanyInventors: Stephen Paul Zimmerman, Thomas Russell Morsch, Robert Alan Sanders, Peter Michael Searles, Amy Kai Woo, David Vincent Zyzak
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Patent number: 6544574Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.Type: GrantFiled: September 21, 2001Date of Patent: April 8, 2003Inventors: Nizar El-Khoury, Robert Leslie Swaine, Jr., Jessie Linda Sandy, Peter Yau-Tak Lin, David Alan Volker, John Keeney Howie, David Vincent Zyzak, Angela Louise Lair
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Patent number: 6403144Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.Type: GrantFiled: April 25, 2000Date of Patent: June 11, 2002Assignee: The Procter & Gamble Co.Inventors: Nizar El-Khoury, Robert Leslie Swaine, Jr., Jessie Linda Sandy, Peter Yau-Tak Lin, David Alan Volker, John Keeney Howie, David Vincent Zyzak, Angela Louise Lair
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Publication number: 20020045001Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.Type: ApplicationFiled: September 21, 2001Publication date: April 18, 2002Inventors: Nizar El-Khoury, Robert Leslie Swaine, Jessie Linda Sandy, Peter Yau-Tak Lin, David Alan Volker, John Keeney Howie, David Vincent Zyzak, Angela Louise Lair