Patents by Inventor James R. Morano

James R. Morano 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 recrystallizing sugar and product thereof
    Patent number: 6074489
    Abstract: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.
    Type: Grant
    Filed: July 13, 1998
    Date of Patent: June 13, 2000
    Assignee: Chr. Hansen, Inc.
    Inventor: James R. Morano
  • Process for recrystallizing sugar and product thereof
    Patent number: 5779805
    Abstract: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.
    Type: Grant
    Filed: August 26, 1996
    Date of Patent: July 14, 1998
    Assignee: Crompton & Knowles Corporation
    Inventor: James R. Morano
  • Thermostable edible composition having ultra-low water activity
    Patent number: 5723164
    Abstract: The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic livid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.
    Type: Grant
    Filed: June 24, 1996
    Date of Patent: March 3, 1998
    Assignee: Crompton & Knowles Corporation
    Inventor: James R. Morano
  • Process for recrystallizing sugar and product thereof
    Patent number: 5549757
    Abstract: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.
    Type: Grant
    Filed: June 10, 1994
    Date of Patent: August 27, 1996
    Assignees: Ingredient Technology Corporation, Innovative Sweeteners Incorporated
    Inventor: James R. Morano
  • Thermostable edible composition having ultra-low water activity
    Patent number: 5529801
    Abstract: The invention is a composite food subsystem that provides a sweet or savory-flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.
    Type: Grant
    Filed: November 21, 1994
    Date of Patent: June 25, 1996
    Assignee: Crompton & Knowles Corporation
    Inventor: James R. Morano
  • Thermostable edible composition having ultra-low water activity
    Patent number: 5366750
    Abstract: The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.
    Type: Grant
    Filed: January 13, 1993
    Date of Patent: November 22, 1994
    Assignee: Crompton & Knowles Corporation
    Inventor: James R. Morano