Patents by Inventor John W. Calder

John W. Calder 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 producing french fries having an extended holding quality
    Patent number: 5393552
    Abstract: A process for preparing frozen potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips may be partially dried in hot air and are then frozen. The frozen potato strips are prepared for consumption by finish frying under suitable time-temperature conditions. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.
    Type: Grant
    Filed: April 8, 1994
    Date of Patent: February 28, 1995
    Assignee: Nestec S.A.
    Inventors: William F. Busacker, John W. Calder, Linda J. Erickson, Richard K. Pinegar
  • Process for producing frozen par-fried potato strips
    Patent number: 5302410
    Abstract: A process for preparing frozen par-fried potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips are par-fried and frozen, and are prepared for consumption by finish frying. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.
    Type: Grant
    Filed: July 12, 1993
    Date of Patent: April 12, 1994
    Assignee: Nestec S.A.
    Inventors: John W. Calder, Linda J. Erickson, Richard K. Pinegar