Patents by Inventor Jennifer M. Grealy

Jennifer M. Grealy 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).

  • Stable whippable emulsion and process for producing same
    Patent number: 4770892
    Abstract: A highly stable whippable emulsion has been developed which achieves long term creaming stability in the liquid form as well as whips rapidly into a highly-aerated stable foam. The process for making the stable whippable emulsion is described.
    Type: Grant
    Filed: October 28, 1987
    Date of Patent: September 13, 1988
    Assignee: General Foods Inc.
    Inventors: Jennifer M. Grealy, Barry R. May
  • Production of fat-containing protein fibers
    Patent number: 4501760
    Abstract: Protein fibres are formed by extruding an emulsion of protein micellar mass (PMM) and vegetable oil through openings into hot water. The formation of the emulsion containing a vegetable oil permits oil-soluble flavors and colorants to be present in the fibres and adds a juicy mouthfeel to the fibres. The fibres are useful in a variety of food analog products.
    Type: Grant
    Filed: December 23, 1982
    Date of Patent: February 26, 1985
    Assignee: General Foods, Inc.
    Inventors: Terrence J. Maurice, Jennifer M. Grealy
  • Process for the production of protein fibres
    Patent number: 4490397
    Abstract: Smooth, elastic and even protein fibres are formed by extruding a mixture of protein micellar mass (PMM) and gellable starch into hot water. The starch may be present in an amount up to about 30 wt % of the PMM. A wide variety of properties can be achieved by varying the concentration of starch. An increase in fibre strength and elasticity is achieved at low concentrations of starch while softer fibres of increased moisture content result at higher concentrations of starch. The fibres are useful in a variety of food analog products.
    Type: Grant
    Filed: December 23, 1982
    Date of Patent: December 25, 1984
    Assignee: General Foods Inc.
    Inventors: Terrence J. Maurice, Jennifer M. Grealy
  • Heat gellable protein isolate
    Patent number: 4424151
    Abstract: Heat-gellable protein isolates are described which are capable of forming heat set gels of hardness values comparable to or exceeding that of egg white at the same dispersion concentration. The isolate is formed by manipulating the pH and ionic strength conditions of aqueous dispersion of a substantially undenatured vegetable protein isolate to provide an ionic strength greater than 0.2 and a pH up to about 6.0.
    Type: Grant
    Filed: February 16, 1982
    Date of Patent: January 3, 1984
    Assignee: General Foods Inc.
    Inventors: Jennifer M. Grealy, Terrence J. Maurice, Chester D. Myers
  • Heat gellable protein isolate
    Patent number: 4391750
    Abstract: Starch is used to enhance the gel hardness of heat set protein gels. The protein gels are formed from dispersions of a protein micellar mass manipulated with respect to pH and ionic strength to a pH up to about 6.0 and an ionic strength of greater than 0.2 M.
    Type: Grant
    Filed: December 22, 1982
    Date of Patent: July 5, 1983
    Assignee: General Foods Inc.
    Inventors: Jennifer M. Grealy, Terrence J. Maurice