Patents by Inventor Joseph A. Fioriti

Joseph A. Fioriti 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).

  • Stabilizer for frozen foamed emulsions and method therefore
    Patent number: 4411926
    Abstract: A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.
    Type: Grant
    Filed: February 4, 1982
    Date of Patent: October 25, 1983
    Assignee: General Foods Corporation
    Inventors: Jerome F. Trumbetas, Rex Sims, Joseph A. Fioriti
  • Low cholesterol egg product and process
    Patent number: 4103040
    Abstract: Wet egg yolk is combined with edible oil by high energy, high shear mixing. During mixing cholesterol is extracted from the yolk by the oil. Simultaneously the ratio of polyunsaturated fat to saturated fat in the yolk is increased. The wet yolk is separated from the oil and can be made a constituent of various egg products.
    Type: Grant
    Filed: November 16, 1972
    Date of Patent: July 25, 1978
    Assignee: General Foods Corporation
    Inventors: Joseph A. Fioriti, Howard D. Stahl, Rex J. Sims, Clifford H. Spotholz