Patents by Inventor Jan Trzecieski

Jan Trzecieski 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).

  • Lactose-reduced ice cream and process for the production thereof
    Patent number: 4374861
    Abstract: A high-quality ice cream and process and composition for the production of high-quality ice cream on the basis of fats, a quantity from about 4 to about 10 percent by weight of milk solid non-fat, a quantity from about 4 to about 10 percentages by weight of lactose, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30.degree. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with addition of aromas and/or coloring matters as desired.
    Type: Grant
    Filed: May 6, 1981
    Date of Patent: February 22, 1983
    Assignee: Kirk Chemicals A/S
    Inventor: Jan Trzecieski
  • Creamy milk ice cream and process for the production thereof
    Patent number: 4333953
    Abstract: A creamy milk ice cream and process for the production of creamy milk ice cream on the basis of fats, a quantity from about 12 to about 15 percent by weight of milk solid non-fat, of which quantity from about 25 to about 35 percentages by weight may be substituted by demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30.degree. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with addition of aromas and/or coloring matters as desired.
    Type: Grant
    Filed: November 7, 1980
    Date of Patent: June 8, 1982
    Assignee: Kirk Chemicals
    Inventor: Jan Trzecieski
  • Soft ice cream and process for production thereof
    Patent number: 4333954
    Abstract: Production of a soft ice cream on the basis of fats, optionally milk solid non-fat, demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water. The ingredients, except the fats, are mixed and kept at a temperature ranging from about 30.degree. C. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and then the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with the addition of aromas and/or coloring matters, if desired.
    Type: Grant
    Filed: November 7, 1980
    Date of Patent: June 8, 1982
    Assignee: Kirk Chemicals
    Inventor: Jan Trzecieski