Patents by Inventor Joann Maxwell

Joann Maxwell 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).

  • Publication number: 20230389565
    Abstract: A shelf stable liquid composition for sweetening, flavoring, and lightening coffee, comprises a sweetener system, a dairy-based lightener system, flavor, water, shortening, and a second emulsifier component. The ingredients are cooked to form a liquid composition that is shelf stable for at least three months at room temperature.
    Type: Application
    Filed: June 6, 2023
    Publication date: December 7, 2023
    Applicant: The Folger Coffee Company
    Inventors: Joann Maxwell, Donald Lee Hughes, Lindsay Michelle Crano
  • Publication number: 20140272081
    Abstract: Oils shortenings, and compositions thereof are provided, each of which contain less than 0.5 wt. % trans fatty acids. The shortening composition includes is non-hydrogenated, non-interesterified vegetable oil, a non-hydrogenated, non-interesterified palm stearin, and mixtures thereof. Alternatively, the shortening composition includes a non-hydrogenated, interesterified vegetable oil. A food product containing the shortening composition is also provided.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 18, 2014
    Applicant: The J.M. Smucker Company
    Inventors: David Alan Volker, Joann Maxwell
  • Patent number: 5824358
    Abstract: A substantially fat free, edible composition which is usable with a bakery product, such as a wafer, to provide a topping, icing or filling between two wafers, which composition is directed to the food technology that includes a substantially body of background such as physical properties and function of various constitutent components used in icings or fillings. The substantially fat free, edible composition includes essentially no added natural sugar and has the physical temperature characteristics of a generally hydrogenated fat. The composition is made up of sorbitol crystals partially dissolved by heat in water at a level of less than about 10% by weight of the composition and heated with the water for dissolution to a maximum temperature.
    Type: Grant
    Filed: November 19, 1996
    Date of Patent: October 20, 1998
    Assignee: The J. M. Smucker Company
    Inventors: Douglas A. Bye, Joann Maxwell