Patents by Inventor Donald C. Hannan

Donald C. Hannan 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).

  • Stable foams in a high acid environment
    Patent number: 6372280
    Abstract: An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.
    Type: Grant
    Filed: November 2, 1999
    Date of Patent: April 16, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Alexander A. Gonsalves, Wen-Sherng Chen, Donald C. Hannan, Rafael J. Marquez, Krzysztof Mosiewicz
  • Fat-free/low-fat, frozen whipped topping
    Patent number: 6033711
    Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.
    Type: Grant
    Filed: January 12, 1998
    Date of Patent: March 7, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Alexander A. Gonsalves, Donald C. Hannan, Rafael J. Marquez, Krzysztof Mosiewicz, Rajendra Borwankar, Kenneth M. Tabasco
  • Process for fat-free/low-fat, frozen whipped topping
    Patent number: 5707677
    Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.
    Type: Grant
    Filed: January 25, 1996
    Date of Patent: January 13, 1998
    Assignee: Kraft Foods, Inc.
    Inventors: Alexander A. Gonsalves, Donald C. Hannan, Rafael J. Marquez, Krzysztof Mosiewicz, Rajendra Borwankar, Kenneth M. Tabasco