Patents by Inventor John H. Pasch

John H. Pasch 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).

  • Stabilization of cooked and fully hydrated potato compositions
    Patent number: 7001633
    Abstract: The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product.
    Type: Grant
    Filed: May 16, 2003
    Date of Patent: February 21, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: John H. Pasch, Charlotte L. Allen, Susan M. Gerulis, Scott D. Brooks, Linda K. Jackson, Michael G. Roman, John R. Wisler, Zuoxing Zheng, Cecily E. Brose, Peter Begg
  • Reduced acidic flavor in acidified starch products
    Publication number: 20040258818
    Abstract: The present invention is directed to acidified starch products having reduced acid flavors and microbiological stability, and to methods for making those products. In accordance with the invention, an acidified starch product is prepared by preparing a dough and contacting the dough with an effective amount of high intensity sweetener and food grade acid.
    Type: Application
    Filed: June 20, 2003
    Publication date: December 23, 2004
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Andrew E. McPherson, John H. Pasch, Yeong Ching A. Hong, Veronica Harrison, Lynell Morales
  • Stabilization of cooked and fully hydrated potato compositions
    Publication number: 20040228949
    Abstract: The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product.
    Type: Application
    Filed: May 16, 2003
    Publication date: November 18, 2004
    Inventors: John H. Pasch, Charlotte L. Allen, Susan M. Gerulis, Scott D. Brooks, Linda K. Jackson, Michael G. Roman, John R. Wisler, Zuoxing Zheng, Cecily E. Brose, Peter Begg
  • Red colored meat analog
    Patent number: 4536406
    Abstract: Soy isolate based red meat analog products are colored red with laccaic acid and paprika.
    Type: Grant
    Filed: March 8, 1984
    Date of Patent: August 20, 1985
    Assignee: General Foods Corporation
    Inventors: Rita W. Brander, John E. Hammond, John H. Pasch