Patents by Inventor Edward G. Schanus

Edward G. Schanus 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).

  • Yeast extract from Candida utilis, production and use as emulsifier of same
    Patent number: 5362869
    Abstract: Novel yeast extracts from Candida utilis which can be used as flavor enhancers and emulsifiers are disclosed. One flavor enhancing extract and one emulsifying extract is derived from raw Candida utilis; one flavor enhancing extract and one emulsifying extract is derived from pasteurized Candida utilis.
    Type: Grant
    Filed: September 3, 1993
    Date of Patent: November 8, 1994
    Assignee: Phillips Petroleum Company
    Inventors: Edward G. Schanus, Marinelle McPherson
  • Yeast extracts from candida utilis and the production of same
    Patent number: 5286630
    Abstract: Yeast extracts from Candida utilis which can be used as flavor enhancers and emulsifiers are disclosed. One flavor enhancing extract and one emulsifying extract is derived from raw Candida utilis; one flavor enhancing extract and one emulsifying extract is derived from pasteurized Candida utilis.
    Type: Grant
    Filed: December 5, 1991
    Date of Patent: February 15, 1994
    Assignee: Phillips Petroleum Company
    Inventors: Edward G. Schanus, Marinelle McPherson
  • Method for inhibiting lipid oxidation in foods and compounds useful therefor
    Patent number: 4975290
    Abstract: A method for inhibiting lipid oxidation in food products such as uncured meat and extruded food products is disclosed. In this method, food products are treated with an aqueous solution of organic iron salt such as ferrous acetate, ferric acetate, ferrous gluconate, ferric gluconate, ferrous fumarate, ferric fumarate, ferrous lactate, ferric lactate, ferrous ascorbate, ferric ascorbate, ferric erythrobate, ferrous erthyrobate, ferrous glycerate, ferric glycerate, ferrous maleate, ferric maleate, ferrous pyruvate, ferric pyruvate, ferrous malate and ferric malate. The salts are water soluble as well as being readily dissociable. In uncured meats the concentration of the final iron concentration utilized is in the range of 20 to 50 parts per million while in extruded food products the final iron concentration utilized is in the range of 15 to 500 parts per million.
    Type: Grant
    Filed: June 15, 1988
    Date of Patent: December 4, 1990
    Inventors: William E. Artz, Edward G. Schanus