Patents by Inventor Harold Rapp

Harold Rapp 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).

  • Patent number: 5538598
    Abstract: Disclosed herein is a distillation purifying system. The device has a section which creates a vacuum pressure that is transmitted throughout the system, a distillation/purification zone in which fluids to be distilled/purified are treated, and a collection zone in which the distilled/purified liquids are transferred. The device is effective for certain liquids, solutions, and the like and can be used for water treatment, petroleum processes, and bodily fluid treatment.
    Type: Grant
    Filed: September 1, 1993
    Date of Patent: July 23, 1996
    Assignee: FSR Patented Technologies, Ltd.
    Inventors: Barry Schlesinger, Harold Rapp
  • Patent number: 5455054
    Abstract: The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.
    Type: Grant
    Filed: July 25, 1994
    Date of Patent: October 3, 1995
    Assignee: Nabisco, Inc.
    Inventors: Janice L. Bryson, Lisa Chedid, Jean M. Michaels, Harold Rapp, Alexander S. Cascione
  • Patent number: 5441606
    Abstract: This invention involves a distillation process for operating a distillation purifying system. The system includes a section which creates a vacuum pressure that is transmitted throughout the system, a distillation/purification zone in which fluids to be distilled/purified are treated, and a collection zone in which the distilled/purified liquids are transferred. The distillation purifying process and system are effective for certain liquids, solutions, and the like and can be used for water treatment, petroleum processes, and bodily fluid treatment.
    Type: Grant
    Filed: July 14, 1992
    Date of Patent: August 15, 1995
    Assignee: FSR Patented Technologies, Ltd.
    Inventors: Barry Schlesinger, Harold Rapp
  • Patent number: 5266338
    Abstract: Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the peroxide to water and diatomic oxygen, and the oxygen is then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.
    Type: Grant
    Filed: December 13, 1991
    Date of Patent: November 30, 1993
    Assignee: Nabisco, Inc.
    Inventors: Alexander S. Cascione, Harold Rapp
  • Patent number: 5248394
    Abstract: A distillation purifying system including a section which creates a vacuum pressure that is transmitted throughout the system, a distillation/purification zone in which fluids to be distilled/purified are treated, and a collection zone in which the distilled/purified liquids are transferred. The system is effective for use with liquids, solutions, fluids and the like and can be used for water treatment as well as bodily fluid treatment.
    Type: Grant
    Filed: March 23, 1992
    Date of Patent: September 28, 1993
    Assignee: FSR Patented Technologies, Ltd.
    Inventors: Barry Schlesinger, Harold Rapp
  • Patent number: 5096728
    Abstract: The addition of a coagulation suppressing organosulfur compound to egg prior to pasteurization permits the use of higher temperatures without denaturing the protein. In one embodiment the addition of L-cysteine to a low-cholesterol egg product comprised principally of egg white enables pasteurization at temperatures 5.degree. F. higher than without it.
    Type: Grant
    Filed: April 15, 1991
    Date of Patent: March 17, 1992
    Assignee: Nabisco Brands, Inc.
    Inventor: Harold Rapp
  • Patent number: 4910036
    Abstract: A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising the following steps: mixing a starch and water to form a starch slurry; cooking the strach slurry; adding a food grade acidulent to form a sauce; adding chopped vegetables to produce a vegetable sauce with a pH of no more than 4.6; heating the vegetable sauce; cooling the vegetable sauce; and aseptically packaging the vegetable sauce. After processing the vegetables in this manner, the vegetable sauce can be blended with a low cholesterol liquid egg product without microbiological contamination of the egg product. The resulting vegetable omelette mix can then be packaged for subsequent omelette preparation.
    Type: Grant
    Filed: January 4, 1989
    Date of Patent: March 20, 1990
    Assignee: Nabisco Brands, Inc.
    Inventor: Harold Rapp
  • Patent number: 4882194
    Abstract: The present invention involves a liquid egg product combined with discrete moisture and melt stable cheese solid particles that may be cooked after extended storage to produce an egg dish having organoleptic properties that resemble such a dish prepared with fresh whole eggs and cheese. Preferably, the liquid egg product is low in cholesterol, saturated fats, and calories.
    Type: Grant
    Filed: October 29, 1987
    Date of Patent: November 21, 1989
    Assignee: Nabisco Brands, Inc.
    Inventor: Harold Rapp
  • Patent number: 4623552
    Abstract: A pudding composition particularly adapted to production of a sterile, aseptically packaged pudding product comprising an aqueous admixture of a sugar component, a starch component, a material selected from the group consisting of kappa-carrageenan, iota-carrageenan and mixtures thereof, and milk solids. In the preferred processing, the admixture is heated to elevated temperatures sufficient to sterilize the composition and effect cooking/solubilization of the starch, and then cooled to a temperature, preferably from about 70.degree. F. to 110.degree. F., suitable for aseptic filling and sealing in suitable containers. The final packaged pudding product of the invention exhibits stability against microbial contamination and changes in product characteristics, and possesses texture and organoleptic properties similar to (and often preferred to) those of homemade cooked-starch puddings.
    Type: Grant
    Filed: June 19, 1985
    Date of Patent: November 18, 1986
    Assignee: Nabisco Brands, Inc.
    Inventor: Harold Rapp
  • Patent number: 4469708
    Abstract: Disclosed are a freeze-thaw stable egg product and a process for preparing it. The product comprises discrete pieces of egg, bound together and covered with a batter coating. Preferably, the discrete pieces of egg include from about 0.5 to about 4.0% of water-binding carbohydrates including cold-water-insoluble starch and hydrophilic colloids to obtain freeze-thaw stability. The use of cold-water-insoluble starch, and the addition of the hydrophilic colloids in a blend with a vegetable oil, are helpful in obtaining good mixing without excessive shear. The egg mixture is cooked, diced and coated with a binder. Preferably, the binder is added in two portions, one dry and one liquid. The dry portion preferably employs cold-water-soluble gelatin which provides structural integrity during forming but is liquid at serving temperature, thereby adding juiciness and enhancing flavor release. The products are batter dipped and preferably breaded, and are preferably prepared for serving by deep fat frying.
    Type: Grant
    Filed: August 24, 1982
    Date of Patent: September 4, 1984
    Assignee: Nabisco Brands, Inc.
    Inventors: Harold Rapp, William G. Dockendorf
  • Patent number: 4206493
    Abstract: A miniature multiple indicator light package having a plurality of light emitter devices aligned in a row, positioned on a unitary plastic base, lenses of the light emitters projecting through holes in the cover. The package is assembled by placing the cover over the light emitters while they are above final position, and then rotating the cover and pressing the combination together.
    Type: Grant
    Filed: October 10, 1978
    Date of Patent: June 3, 1980
    Assignee: North American Philips Corporation
    Inventors: Herbert Towne, Harold Rapp