Patents by Inventor Helena S. Soedjak

Helena S. Soedjak 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 making low-fat, cake donuts
    Patent number: 5804243
    Abstract: A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10 minutes. The gel is comprised of 80-95% water, 5-20% insoluble, water-binding fiber and 0.2-2% thermally-reversible hydrocolloid gelling agent.
    Type: Grant
    Filed: October 1, 1996
    Date of Patent: September 8, 1998
    Assignee: CPC International Inc.
    Inventors: Jimbay Loh, Shun Ku, Joaquin C. Lugay, Richard N. McArdle, Helena S. Soedjak
  • Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid
    Patent number: 5490994
    Abstract: The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin.
    Type: Grant
    Filed: July 27, 1994
    Date of Patent: February 13, 1996
    Assignee: Kraft Foods, Inc.
    Inventor: Helena S. Soedjak
  • Ready-to-eat, multi-component, multi-colored gels
    Patent number: 5417990
    Abstract: Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.
    Type: Grant
    Filed: March 29, 1994
    Date of Patent: May 23, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Helena S. Soedjak, Joseph E. Spradlin