Patents by Inventor Gregory B. Murphy

Gregory B. Murphy 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 baked goods containing fibers and hydrocolloids
    Patent number: 5403610
    Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.
    Type: Grant
    Filed: December 15, 1992
    Date of Patent: April 4, 1995
    Assignee: Kraft General Foods, Inc.
    Inventors: Gregory B. Murphy, Kevin W. Lang, Barry N. Frake, William J. Entenmann
  • Polysaccharide hydrocolloid-containing food products
    Patent number: 5336515
    Abstract: Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food product as an aqueous dispersion. The aqueous dispersion preferably also contains a protein material. This invention is particularly useful in the preparation of fat-free food products.
    Type: Grant
    Filed: December 15, 1992
    Date of Patent: August 9, 1994
    Assignee: Kraft General Foods, Inc.
    Inventors: Gregory B. Murphy, Kevin W. Lang, Barry N. Frake, William J. Entenmann
  • Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein
    Patent number: 5133984
    Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.
    Type: Grant
    Filed: June 15, 1990
    Date of Patent: July 28, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Gregory B. Murphy, William J. Entenmann, Kevin W. Lang, Barry N. Frake