Patents by Inventor Elmer F. Glabe
Elmer F. Glabe 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).
-
Patent number: 6329003Abstract: A chicken meat product rendered substantially free of pathogenic bacterial species by having an external coating of sodium diacetate substantially free of an adhesive material. The wet coating is retained on the external surfaces of the dressed chicken meat by the surface tension of the sodium diacetate solution after the chicken meat is coated with the solution and is hung freely to permit excess liquid to drain away. The amount of sodium diacetate present in the product of the invention depends upon the degree of pathogenic bacterial contamination of the chicken meat. The sodium diacetate is included in each case in sufficient quantity to preserve the meat from growth of all pathogenic bacteria of the order and species of salmonella, E. coli, and campylobacter.Type: GrantFiled: July 7, 2000Date of Patent: December 11, 2001Inventors: Elmer F. Glabe, Victor H. Shubert
-
Patent number: 4455321Abstract: A snack food is prepared from an extrudable mixture, containing dehydrated potato, baking powder, mono- and diglycerides of fatty acids and water, which is extruded as a flat sheet through a sheeting die with a narrow opening, cut into pieces of predetermined size and shape and baked, the composition of the dehydrated potato, the proportion of the baking powder, the size of the opening in the sheeting die, the cutting of the sheet and the temperature and time of baking being controlled to produce a shaped, hollow potato snack in which the sides are entirely enclosed, with the top and bottom being formed from the top and bottom of said cut sheet, and a cross section of said top and bottom being approximately one-half of the thickness of said cut sheet.Type: GrantFiled: August 11, 1983Date of Patent: June 19, 1984Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Perry W. Anderson, Stergios Laftsidis
-
Patent number: 4338336Abstract: Animal feeds for herbivorous animals from the group consisting of cattle, pigs, horses, sheep, goats and fowl are provided containing the feed ingredients normally eaten by such animals and sodium diacetate intimately mixed therewith in sufficient amount to serve as an attractant and to enhance the taste thresholds of said feeds.Type: GrantFiled: July 27, 1981Date of Patent: July 6, 1982Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Perry W. Anderson, Stergios Lafsidis
-
Patent number: 4299854Abstract: The invention provides a process for inhibiting mold growth in a cereal grain having a seed coat by contacting such grain with sodium diacetate in such amounts and under such conditions that the sodium diacetate penetrates the seed coat and inhibits the growth of mold in said grain. The invention is especially useful in the treatment of high moisture corn.Type: GrantFiled: June 30, 1980Date of Patent: November 10, 1981Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Perry W. Anderson, Stergios Laftsidis
-
Patent number: 4196194Abstract: Dairy cattle are fed with a synergistic mixture of sodium diacetate and dehydrated whey in sufficient amounts to increase milk production and butterfat production.Type: GrantFiled: August 21, 1978Date of Patent: April 1, 1980Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Herbert J. Rebhan
-
Patent number: 4196195Abstract: Beef cattle are fed with a synergistic mixture of sodium diacetate and dehydrated whey in sufficient amounts to increase feed efficiency.Type: GrantFiled: October 20, 1978Date of Patent: April 1, 1980Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Herbert J. Rebhan
-
Patent number: 4178370Abstract: Mixed feeds used in feeding pigs are improved by adding sodium diacetate and dehydrated whey in proportions sufficient to enhance feed efficiency.Type: GrantFiled: April 17, 1978Date of Patent: December 11, 1979Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Herbert J. Rebhan
-
Patent number: 4178369Abstract: Mixed feeds used in feeding turkeys are improved by adding sodium diacetate and dehydrated whey in proportions sufficient to enhance feed efficiency.Type: GrantFiled: April 17, 1978Date of Patent: December 11, 1979Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Herbert J. Rebhan
-
Patent number: 4161543Abstract: Sodium diacetate is used in feeding herbivorous animals.Type: GrantFiled: December 8, 1977Date of Patent: July 17, 1979Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Perry W. Anderson, Stergios Laftsidis
-
Patent number: 4141998Abstract: A sourdough composition is provided in the form of a flowable powder for the introduction of encapsulated acetic acid into bread doughs and other bakery products. The composition is stabilized against premature loss of acetic acid by intimate dispersion with a minor quantity of a normally solid edible fatty material.Type: GrantFiled: May 12, 1977Date of Patent: February 27, 1979Assignee: William H. ZiemkeInventors: William H. Ziemke, Elmer F. Glabe
-
Patent number: 4067999Abstract: Hemorrhagic enteritis in turkeys is controlled by adding to the drinking water used in feeding turkeys an effective amount of sodium diacetate.Type: GrantFiled: May 2, 1977Date of Patent: January 10, 1978Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Herbert J. Rebhan
-
Patent number: 4034117Abstract: Partially dried forage crops such as perennial grasses and partially dehydrated alfalfa containing at least 10% moisture are treated with sodium diacetate and stored in the form of bales or other consolidated form using a sufficient amount of sodium diacetate to reduce the rise in temperature which normally occurs on storage under such conditions while simultaneously inhibiting mold growth. The resultant products are especially useful in feeding beef and dairy cattle and other ruminants.Type: GrantFiled: November 6, 1975Date of Patent: July 5, 1977Assignee: Food Technology ProductsInventor: Elmer F. Glabe
-
Patent number: 4034125Abstract: A sourdough composition is provided in the form of a flowable powder for the introduction of acetic acid and lactic acid into bread doughs and other bakery products. The composition is preferably stabilized against premature loss of acetic acid by intimate dispersion with a minor quantity of a normally solid edible fatty material.Type: GrantFiled: December 31, 1975Date of Patent: July 5, 1977Assignee: Food Technology ProductsInventors: William H. Ziemke, Elmer F. Glabe
-
Patent number: 4016294Abstract: Animal feeds for herbivorous domestic animals are prepared containing sodium diacetate as an attractant.Type: GrantFiled: September 15, 1975Date of Patent: April 5, 1977Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Perry W. Anderson, Stergios Laftsidis
-
Patent number: 4015018Abstract: Forage crops such as perennial grasses, alfalfa, corn and sorghum in the wet or moist state are chopped into small pieces, a quantity of a composition consisting essentially of sodium diacetate and dehydrated whey is added, and the resultant mixture is placed in a storage container such as a silo and allowed to ferment to produce silage which is useful as an animal feed, especially for ruminant animals such as beef and dairy cattle.Type: GrantFiled: February 19, 1976Date of Patent: March 29, 1977Assignee: Food Technology ProductsInventors: Elmer F. Glabe, Herbert J. Rebhan
-
Patent number: 3985912Abstract: A solidified product from molasses is prepared by a process in which wheat flour is incorporated with molasses to form a slurry prior to dehydration of the slurry as a thin film on a heated surface.Type: GrantFiled: December 31, 1975Date of Patent: October 12, 1976Assignee: Food Technology, Inc.Inventors: Elmer F. Glabe, Perry W. Anderson, Stergios Laftsidis
-
Patent number: 3958037Abstract: A solidified product from sorghum syrup is prepared by a process in which a high protein, high water soluble soy protein is incorporated with a sorghum syrup to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.Type: GrantFiled: July 1, 1974Date of Patent: May 18, 1976Assignee: Food Technology, Inc.Inventors: Elmer F. Glabe, Perry W. Anderson, Stergios Laftsidis
-
Patent number: 3950551Abstract: Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are moistened with water, or an aqueous solution of sucrose or of one of said syrups, and optionally a small amount of an edible vegetable oil, in sufficient amount to produce an extrudable mixture, said extrudable mixture is extruded through a tubular or annular die to produce a composite food article in the form of rods or tubes which are sliced into short pieces as they emerge from the extrusion die, and are thereafter dried on a tray or conveyor drier at temperatures within the range of 75.degree.F. to 180.degree.F. until the moisture content is reduced to approximately 1.0-4.0% by weight.Type: GrantFiled: October 31, 1974Date of Patent: April 13, 1976Assignee: Food Technology, Inc.Inventors: Elmer F. Glabe, Perry W. Anderson, Stergios Laftsidis, Phillip G. Grothus
-
Patent number: 3941893Abstract: Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are agglomerated by adding a spray of water in small amounts to said flakes while tumbling them to form agglomerates, drying the said lightly moistened tumbled agglomerates by blowing warm air on them while continuing the tumbling until stickiness of the agglomerates is reduced, thereafter drying the resultant agglomerates on a tray or conveyor drier at temperatures within the range of 75.degree.F. to 180.degree.F. until the moisture content is reduced to approximately 3.5-4.0% by weight, and finally spraying the dried agglomerates with a light coating of an edible high melting fat.Type: GrantFiled: October 17, 1974Date of Patent: March 2, 1976Assignee: Food Technology, Inc.Inventors: Elmer F. Glabe, Perry W. Anderson, Stergios Laftsidis, Philip G. Grothus