Patents by Inventor Felix W. Endico

Felix W. Endico 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).

  • Process for preparing an emulsion based food salad having freeze-thaw stability
    Patent number: 6838112
    Abstract: A process for making a freezably stable emulsion based food salad. A freezing point depression agent, such as propylene glycol, is added to a water component of the emulsion to prevent the formation of ice crystals during freezing of the non-aqueous salad components and to prevent oil separation upon thawing. A hardenable oil such as partially hydrogenated soybean oil, provides an elevated emulsion melt point. Microbial control is maintained during processing by oxygenating the water component. The frozen food salad may be-containerized for shipping or used as a frozen sandwich filling.
    Type: Grant
    Filed: September 17, 2002
    Date of Patent: January 4, 2005
    Inventor: Felix W. Endico
  • Direct esterification system for food processing utilizing an oxidative reaction
    Patent number: 6013297
    Abstract: A direct esterification system for food processing utilizing an oxidative reaction. Ozonated water and peracetic acid are combined and oxidatively react with food sauce constituents to form esters that provide desired flavor and olfactory characteristics. The oxidative reaction simultaneously disinfects the food constituents and provides requisite acid and moisture components to the finished food product.
    Type: Grant
    Filed: March 12, 1999
    Date of Patent: January 11, 2000
    Inventor: Felix W. Endico
  • Food preservation and disinfection method utilizing low temperature delayed onset aqueous phase oxidation
    Patent number: 5858430
    Abstract: A food preservation and disinfection method utilizes oxygen-enriched chilled water that is applied to the food product as ice formations or alternatively is sprayed on the food product to form a frozen surface glaze. Upon thawing the frozen food product, an oxidative reaction occurs under the influence of a temperature dependent catalyst accelerant. The oxygen enrichment is accomplished by dissolving ozone and hydrogen peroxide, in combination or independently, in chilled water.
    Type: Grant
    Filed: November 3, 1997
    Date of Patent: January 12, 1999
    Inventor: Felix W. Endico
  • Ozone food treatment process
    Patent number: 5403602
    Abstract: An ozone food treatment process utilizing ozonized water for releasing oxygen molecules to oxidatively react with food constituents. The oxidative reaction is controlled by the selective introduction of a protein derived enzyme catalyst. The process sterilizes and preserves food products without thermal pasteurization or chemical additives and is particularly adapted for aseptic packaging of fresh foodstuffs.
    Type: Grant
    Filed: July 8, 1994
    Date of Patent: April 4, 1995
    Inventor: Felix W. Endico
  • Food manufacturing process utilizing hydrogen peroxide for microbial control
    Patent number: 5328706
    Abstract: A food manufacturing process for semi-viscous and viscous food products utilizes an aqueous solution of hydrogen peroxide integrated into the processing procedure for reducing microbial activity. The decomposition of the peroxide is regulated by a protein derived enzyme and is monitored to eliminate the presence of peroxide in the finished food product.
    Type: Grant
    Filed: April 29, 1993
    Date of Patent: July 12, 1994
    Inventor: Felix W. Endico