Patents by Inventor Fred L. Metz

Fred L. Metz 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).

  • Chemical acidogen system for foodstuffs
    Patent number: 4328115
    Abstract: Coagulated protein food products such as cottage cheese, bakers' cheese, cream cheese and "tofu," i.e., soybean curd, are prepared by adding an aliphatic C.sub.2-6 dione and hydrogen peroxide to bovine milk of varying solids content or to soybean milk, the acid necessary for the acidification and protein coagulation being generated by the oxidation of the dione "in situ." This acidogen system is likewise adaptable to the leavening of various bakery doughs in combination with sodium bicarbonate.
    Type: Grant
    Filed: May 27, 1980
    Date of Patent: May 4, 1982
    Assignee: Mallinckrodt, Inc.
    Inventor: Fred L. Metz
  • Composition and process for stabilizing soil
    Patent number: 4293340
    Abstract: An easily pumpable, liquid alkali metal silicate composition of controlled gelling characteristics comprises water, an alkali metal silicate, glyoxal optionally a Group I-III metal salt, e.g., calcium chloride and from 0.025 to 0.18 mole of hydrogen peroxide per liter of composition. This composition finds particular utility for stabilizing soil, the treated soil exhibiting enhanced load-bearing capacity.
    Type: Grant
    Filed: October 20, 1980
    Date of Patent: October 6, 1981
    Assignee: Diamond Shamrock Corporation
    Inventor: Fred L. Metz
  • Chemical acidogen system for foodstuffs
    Patent number: 4264636
    Abstract: A novel acidogen system containing an aliphatic C.sub.2-6 dione and hydrogen peroxide is used in the production of acidified dairy products, in the production of soybean curd by acidification and in a chemical leavening system for the production of raised bakery products.
    Type: Grant
    Filed: August 3, 1979
    Date of Patent: April 28, 1981
    Assignee: Diamond Shamrock Corporation
    Inventor: Fred L. Metz
  • Method for preparing cheese
    Patent number: 4199609
    Abstract: Dairy products such as cottage cheese, bakers' cheese and cream cheese are prepared by adding an acidogen system containing an alihatic C.sub.2-8 dione and hydrogen peroxide to milk of varying butterfat and milk solids content. Acid necessary for acidification is generated by the oxidation of the dione "in situ". Curd formed by case in coagulation is then further processed to make various cheeses.
    Type: Grant
    Filed: December 19, 1977
    Date of Patent: April 22, 1980
    Assignee: Diamond Shamrock Corporation
    Inventor: Fred L. Metz