Patents by Inventor Harvey Bell

Harvey Bell 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).

  • Bread containing wxsu.sub.2 genotype starch as an anti-stalent
    Patent number: 4615888
    Abstract: Chemically and yeast leavened bakery products which have improved shelf lives are provided by the inclusion of an effective amount of a starch or flour selected from a plant of a wxsu.sub.2 genotype in the bakery product dough. Breads which contain the starch or flour, preferably obtained from maize, are provided with a softer, moister crumb after baking as well as a fresher texture and appearance after a storage period.
    Type: Grant
    Filed: March 8, 1984
    Date of Patent: October 7, 1986
    Assignee: National Starch and Chemical Corporation
    Inventors: James Zallie, Robert Trimble, Harvey Bell
  • Batters containing high amylose flour for microwaveable pre-fried foodstuffs
    Patent number: 4595597
    Abstract: Batter mix for coating pre-fried microwaveable-foodstuff containing 50 to 80% flour containing at least 50% amylose.
    Type: Grant
    Filed: February 25, 1985
    Date of Patent: June 17, 1986
    Assignee: National Starch and Chemical Corporation
    Inventors: Julianne M. Lenchin, Harvey Bell
  • Retorted paste products containing high amylose starch
    Patent number: 4590084
    Abstract: Improved retortable farinaceous-based paste products are provided by the inclusion of an effective amount of a high amylose starch with an amylose content of at least 50% in the paste composition. Paste products including pasta and tortillas which contain the high amylose starch, typically in amounts of about 10 to 40%, are provided with improved cooking tolerance and firmness after retorting.
    Type: Grant
    Filed: February 8, 1984
    Date of Patent: May 20, 1986
    Assignee: National Starch and Chemical Corporation
    Inventors: Birgit J. Miller, Harvey Bell, Eugene Wojcak
  • Process for coating foodstuff with batter containing high amylose flour for microwave cooking
    Patent number: 4529607
    Abstract: Frozen pre-fried convenience foodstuffs characterized by improved crispness are produced after foodstuffs coated with batter containing an effective amount of high amylose flour are partially cooked in hot fat or cooking oil, and subsequently cooked to completion by means of microwaving.
    Type: Grant
    Filed: June 28, 1984
    Date of Patent: July 16, 1985
    Assignee: National Starch and Chemical Corporation
    Inventors: Julianne M. Lenchin, Harvey Bell
  • Liquid batter for coating foodstuffs and method of making same
    Patent number: 4504509
    Abstract: A liquid batter for use in coating foodstuffs prior to cooking comprising a blend of a substantially ungelatinized, highly crosslinked, high amylose starch and water. The batter may be processed aseptically and stored for months.
    Type: Grant
    Filed: July 28, 1982
    Date of Patent: March 12, 1985
    Assignee: National Starch & Chem. Corp.
    Inventors: Harvey Bell, Julianne M. Lenchin, Gary A. Zwiercan