Patents by Inventor Iris A. Wang

Iris A. Wang 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).

  • Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby
    Patent number: 6787170
    Abstract: The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the food intermediate. The present invention also relates to a method of imparting a fried surface texture to a food product comprising the steps coating at least a portion of a food intermediate with a glaze composed of an edible oil and an anhydrous low density maltodextrin, followed by the step of baking the food product. The invention also relates to a dough intermediate having a fried texture-imparting glaze coated on at least a portion of a surface of the food product.
    Type: Grant
    Filed: July 12, 2002
    Date of Patent: September 7, 2004
    Assignee: The Pillsbury Company
    Inventors: Dennis A. Lonergan, Trudi R. Rodne, Iris A. Wang
  • Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby
    Publication number: 20040009272
    Abstract: The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the food intermediate. The present invention also relates to a method of imparting a fried surface texture to a food product comprising the steps coating at least a portion of a food intermediate with a glaze composed of an edible oil and an anhydrous low density maltodextrin, followed by the step of baking the food product. The invention also relates to a dough intermediate having a fried texture-imparting glaze coated on at least a portion of a surface of the food product.
    Type: Application
    Filed: July 12, 2002
    Publication date: January 15, 2004
    Inventors: Dennis A. Lonergan, Trudi R. Rodne, Iris A. Wang