Patents by Inventor Frances H. Savage

Frances H. Savage 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).

  • Compositions and methods for providing nonadherent dough for baked goods
    Patent number: 4374863
    Abstract: High emulsifier levels and freely available water in baked-good doughs provide dough systems with an apparent lipid-continuous, rather than sugar syrup-continuous liquid phase. When this lipid-continuous system is present, the contact surfaces of the dough mass exhibit the non-sticky character of a shortening, rather than the inherently sticky character of a sugar syrup. The dough can then be easily rolled, extruded, scooped, etc., with minimal adherence to mixing and forming equipment surfaces.
    Type: Grant
    Filed: March 2, 1981
    Date of Patent: February 22, 1983
    Assignee: The Procter & Gamble Co.
    Inventor: Frances H. Savage
  • Method of providing soft flavor chips in aged cookies and composition thereof
    Patent number: 4360534
    Abstract: High emulsifier levels and fluid shortening in baked good dough provide a shortening-continuous dough system, which markedly enhances shortening transfer in the baked goods. After the dough is baked, the fluid shortening readily transfers from the baked dough matrix to the incorporated flavor chips or a mixture thereof, making their texture desirably soft during storage.
    Type: Grant
    Filed: March 2, 1981
    Date of Patent: November 23, 1982
    Assignee: The Proctor & Gamble Co.
    Inventors: William J. Brabbs, Frances H. Savage, James P. Smith