Patents by Inventor Harry Levine
Harry Levine 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).
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Publication number: 20070092620Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: ApplicationFiled: October 26, 2005Publication date: April 26, 2007Inventors: Jeanny Zimeri, Lynn Haynes, Allan Olson, Vijay Arora, Louise Slade, Harry Levine, Meera Kweon
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Patent number: 6905720Abstract: A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking.Type: GrantFiled: January 30, 2002Date of Patent: June 14, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Chii-Fen Wang, Weizhu Yu, Harry Levine, Ramanathan Santhanagopalan, Louise Slade, Zhen-Yi Yan
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Patent number: 6905719Abstract: A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking.Type: GrantFiled: January 30, 2002Date of Patent: June 14, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Chii-Fen Wang, Zhen-Yi Yan, Harry Levine, Louise Slade
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Publication number: 20050089619Abstract: The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.Type: ApplicationFiled: October 28, 2003Publication date: April 28, 2005Inventors: Lynne Haynes, Pankaj Patel, Louise Slade, Harry Levine
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Patent number: 6863911Abstract: A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.Type: GrantFiled: July 10, 2003Date of Patent: March 8, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Jeanny Zimeri, Chii-Fen Wang, Zhen-Yi Yan, Harry Levine, Louise Slade, Weizhu Yu, Julia Leigh DesRochers
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Publication number: 20050048189Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.Type: ApplicationFiled: August 27, 2003Publication date: March 3, 2005Inventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
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Publication number: 20040197446Abstract: The present invention is directed to an edible, bakeable moisture barrier composition that is effective for reducing moisture migration between food components. The moisture barrier includes at least one crystalline carbohydrate, a highly crystalline fat and a crystalline food fiber.Type: ApplicationFiled: April 1, 2003Publication date: October 7, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Lynn Haynes, Ning Zhou, Louise Slade, Harry Levine, Wendy Chan
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Publication number: 20040126464Abstract: A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.Type: ApplicationFiled: July 10, 2003Publication date: July 1, 2004Inventors: Jeanny Zimeri, Chii-Fen Wang, Zhen-Yi Yan, Harry Levine, Louise Slade, Weizhu Yu, Julia Leigh DesRochers
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Publication number: 20040063770Abstract: The present invention provides methods and compositions for inhibiting A&bgr; synthesis and for treating Alzheimer's disease by administering a farnesyl transferase inhibitor of the formula: 1Type: ApplicationFiled: September 26, 2003Publication date: April 1, 2004Applicant: Warner-Lambert CompanyInventors: Kyunghye Ahn, Mark Richard Emmerling, Taraneh Haske, Donald J. Hupe, Judith Sebot-Leopold, Harry LeVine, Jeffrey David Scholten
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Publication number: 20040047963Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.Type: ApplicationFiled: August 29, 2003Publication date: March 11, 2004Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, Mee-Ra Kweon, Louise Slade, Harry Levine
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Patent number: 6613373Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. Agelatinezed, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalypy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.Type: GrantFiled: January 4, 2002Date of Patent: September 2, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Publication number: 20020197354Abstract: A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking.Type: ApplicationFiled: January 30, 2002Publication date: December 26, 2002Inventors: Chii-Fen Wang, Zhen-Yi Yan, Harry Levine, Louise Slade
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Patent number: 6479090Abstract: Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough.Type: GrantFiled: May 28, 1999Date of Patent: November 12, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Julia M. Carey, Mark J. Moisey, Harry Levine, Louise Slade, Theresa E. Dzurenko, Kevin McHugh
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Publication number: 20020155198Abstract: A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking.Type: ApplicationFiled: January 30, 2002Publication date: October 24, 2002Inventors: Chii-Fen Wang, Weizhu Yu, Harry Levine, Ramanathan Santhanagopalan, Louise Slade, Zhen-Yi Yan
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Publication number: 20020146497Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced calf using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of e amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.Type: ApplicationFiled: January 4, 2002Publication date: October 10, 2002Applicant: Kraft Foods Holdings, Inc.Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, Mee-Ra Kweon, Louise Slade, Harry Levine
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Patent number: 6352733Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.Type: GrantFiled: October 6, 1999Date of Patent: March 5, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Publication number: 20010051642Abstract: The present invention provides methods and compositions for inhibiting A&bgr; synthesis and for treating Alzheimer's disease by administering a farnesyl transferase inhibitor of the formula: 1Type: ApplicationFiled: January 29, 2001Publication date: December 13, 2001Inventors: Kyunghye Ahn, Mark Richard Emmerling, Taraneh Haske, Donald J. Hupe, Judith Sebolt-Leopold, Harry LeVine, Jeffrey David Scholten
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Patent number: 6017913Abstract: Amyloid aggregation in animals is inhibited by administering a naphthylazo compound of the formula ##STR1## wherein R.sup.1 and R.sup.2 are hydrogen, alkyl, substituted alkyl, or complete a heterocyclic ring, R.sup.3 is hydrogen or alkyl, R.sup.4, R.sup.5, R.sup.6, and R.sup.7 are substituent groups. The compounds are especially useful in preventing and treating Alzheimer's disease.Type: GrantFiled: May 3, 1999Date of Patent: January 25, 2000Assignee: Warner-Lambert CompanyInventors: Sheryl Jeanne Hays, Harry LeVine, III, Jeffery David Scholten
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Patent number: 6013299Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.Type: GrantFiled: November 4, 1997Date of Patent: January 11, 2000Assignee: Nabisco Techology CompanyInventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Patent number: 6001331Abstract: The present invention provides a method of imaging amyloid deposits and radiolabeled compounds useful in imaging amyloid deposits. The invention also provides a method of delivering a therapeutic agent to amyloid deposits, a method of inhibiting the aggregation of amyloid proteins to form amyloid deposits, and a method of determining a compound's ability to inhibit aggregation of amyloid proteins.Type: GrantFiled: July 22, 1998Date of Patent: December 14, 1999Assignee: Warner-Lambert CompanyInventors: Bradley W. Caprathe, John L. Gilmore, Sheryl J. Hays, Juan C. Jaen, Harry LeVine, III