Patents by Inventor Francesca Sangiacomo

Francesca Sangiacomo 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).

  • Food based on popcorn and cheese, and respective production method
    Patent number: 10798956
    Abstract: A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.
    Type: Grant
    Filed: November 15, 2016
    Date of Patent: October 13, 2020
    Assignee: SLB S.R.L.
    Inventor: Francesca Sangiacomo
  • OVEN AND METHOD FOR BAKING CHEESE-BASED FOOD PRODUCTS
    Publication number: 20200275668
    Abstract: A method and baking oven (1) for baking food products comprising cheese or constituted by cheese are described. The baking oven comprising a baking chamber (2), a conveyor belt (3) movable in a continuous way in the baking chamber for supplying the ingredients and for unloading the food products, heating means (4) to heat the ingredients in the baking chamber and extracting means (9) to extract air and vapor from the baking chamber, which are configured to obtain a food product having residual humidity of less than 5% by weight and a consequent shelf-life longer than 4 months.
    Type: Application
    Filed: November 8, 2018
    Publication date: September 3, 2020
    Applicant: SLB S.R.L.
    Inventor: Francesca SANGIACOMO
  • FOOD BASED ON POPCORN AND CHEESE, AND RESPECTIVE PRODUCTION METHOD
    Publication number: 20170055560
    Abstract: A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.
    Type: Application
    Filed: November 15, 2016
    Publication date: March 2, 2017
    Applicant: SAN LUCIO S.R.L.
    Inventor: Francesca SANGIACOMO
  • FOOD BASED ON POPCORN AND CHEESE, AND RESPECTIVE PRODUCTION METHOD
    Publication number: 20140295033
    Abstract: Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.
    Type: Application
    Filed: November 20, 2012
    Publication date: October 2, 2014
    Applicant: SAN LUCIO S.R.L.
    Inventor: Francesca Sangiacomo