Patents by Inventor John T. Oppy

John T. Oppy 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 whipping an emulsion
    Patent number: 4478867
    Abstract: A process for whipping an homogenized emulsion comprised of fat, protein, emulsifier, stabilizer and water. The emulsion is aerated in a continuous mixer. The aerated emulsion is then pressure reduced in a gradual manner and whipped under pressure. The whipped emulsion is then reduced to atmospheric pressure wherein the temperature of the whipped emulsion upon reaching atmospheric pressure is from about 46.degree. F. to 60.degree. F.
    Type: Grant
    Filed: March 21, 1983
    Date of Patent: October 23, 1984
    Assignee: General Foods Corporation
    Inventors: Frederick A. Zobel, Joseph D. Burke, John T. Oppy
  • Real cream frozen whipped topping composition
    Patent number: 4451492
    Abstract: A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients.
    Type: Grant
    Filed: December 2, 1982
    Date of Patent: May 29, 1984
    Assignee: General Foods Corporation
    Inventors: William J. Dell, Alexander A. Gonsalves, William E. Flango, Thomas E. Guhl, Lawrence H. Freed, John T. Oppy, Suzanne Baratta, Andre J. Eydt