Patents by Inventor Joseph Latella

Joseph Latella 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).

  • Patent number: 5171603
    Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.
    Type: Grant
    Filed: March 23, 1992
    Date of Patent: December 15, 1992
    Assignee: John Labatt Limited
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5139811
    Abstract: The present invention provides a viscous salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a viscous salad dressing.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: August 18, 1992
    Assignee: John Labatt Limited
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5102681
    Abstract: The present invention provides a salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a salad dressing.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: April 7, 1992
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5098728
    Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: March 24, 1992
    Assignee: John Labatt Limited/John Labbat Limitee
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5096730
    Abstract: The present invention provides sour cream formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in sour cream.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: March 17, 1992
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5096731
    Abstract: The present invention provides yogurt formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in yogurt.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: March 17, 1992
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 4961953
    Abstract: The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be produced from a variety of substantially soluble undenatured protein starting materials by controlled heat denaturation under high shear conditions.
    Type: Grant
    Filed: June 16, 1989
    Date of Patent: October 9, 1990
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Yamamoto Shoji
  • Patent number: 4744521
    Abstract: The present invention relates to a fluid processing apparatus particularly useful for processing fluid foods in a highly uniform, "non-statistical" manner at controlled temperatures and high shear rates. The apparatus comprises a first means including an essentially smooth and unencumbered concave cylindrical surface of constant radius; a second means including an essentially smooth and unencumbered convex cylindrical surface having a constant radius which is less than, but not more than about 2 mm less than, the constant radius of said first means; said first and second means being arranged in mutually concentric relation with one another and such that there is a uniform annular treatment zone consisting of the gap formed between said first and second means, said treatment zone being arranged in heat transfer relation with a source of heat transfer medium; and, a third means for providing relative rotary motion between said first and second means, about the common longitudinal axis of symmetry thereof.
    Type: Grant
    Filed: May 4, 1984
    Date of Patent: May 17, 1988
    Assignee: John Labatt Limited
    Inventors: Norman S. Singer, Shoji Yamamoto, Joseph Latella
  • Patent number: 4734287
    Abstract: There is disclosed a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein. The particles have a mean diameter particle size distributions in a dried state, ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter. The majority of the said particles are substantially spheroidal when viewed at about 800 power magnification under a standard light microscope. The colloid has a substantially smooth, emulsion-like organoleptic character when hydrated. There is also disclosed a process for preparing the above described product.
    Type: Grant
    Filed: May 4, 1984
    Date of Patent: March 29, 1988
    Assignee: John LaBatt Limited
    Inventors: Norman S. Singer, Shoji Yamamoto, Joseph Latella