Patents by Inventor Klaus Bezner

Klaus Bezner 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).

  • Publication number: 20010026829
    Abstract: A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.
    Type: Application
    Filed: May 15, 2001
    Publication date: October 4, 2001
    Inventors: Claudia Ammedick-Naumann, Klaus Bezner, Hans Bohrmann, Jurgen Carl
  • Patent number: 6254918
    Abstract: A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.
    Type: Grant
    Filed: October 7, 1997
    Date of Patent: July 3, 2001
    Assignee: CPC International, Inc.
    Inventors: Claudia Ammedick-Naumann, Klaus Bezner, Hans Bohrmann, J├╝rgen Carl
  • Patent number: 6066355
    Abstract: Storable, royale-like soup garnishes for dry soups are prepared by concentrically co-extruding two paste compositions which are different in color and or flavor. The product is a structurally uniform protein sponge. Each of the two paste compositions contains native protein, raising agent, filler and at least 10% by weight water. Following co-extrusion, the extrudate is subjected to a heat treatment for developing the protein sponge. It is then sliced to form small pieces and the pieces are dried.
    Type: Grant
    Filed: January 14, 1998
    Date of Patent: May 23, 2000
    Assignee: Bestfoods
    Inventors: Klaus Bezner, Horst Klukowski
  • Patent number: 5736181
    Abstract: Egg royale and process for the production of egg royale by coagulation of a mass containing whole egg, characterized in that a premix containing more than 10% by weight moisture is produced from milk powder, whole egg, raising agent, and seasonings. The premix is agglomerated and is applied in thin sheeting compressed by a roller to a steam belt on which the mass layer is treated with superheated steam for a time sufficient for coagulation of the egg white to take place. The resulting egg royale mass is diced and the dice are then dried.
    Type: Grant
    Filed: July 26, 1996
    Date of Patent: April 7, 1998
    Assignee: CPC International Inc.
    Inventors: Klaus Bezner, Florian Biller, Horst Klukowski
  • Patent number: 5556661
    Abstract: A process for the production of dimensionally stable, sliceable, starch-containing products, in particular dumplings, in boil-in-bag packages, which comprises at least partially gelatinizing the starch-containing starting material, then freezing it, comminuting the frozen starch sponge, thawing it by pressing and/or drying after dewatering, and packaging it in boil-in-bag packages, the fill quantity and the remaining head space in the bags being dimensioned in such a way that the cooked product completely fills the boil-in-bag packages and dimensionally stable, sliceable, edible products result owing to the pressure of the hydrated contents of the bag against the bag wall.
    Type: Grant
    Filed: June 9, 1995
    Date of Patent: September 17, 1996
    Assignee: CPC International Inc.
    Inventors: Klaus Bezner, Horst Klukowski, Hans Schupp
  • Patent number: 4252835
    Abstract: The present invention is directed to an acidic, aqueous dispersion containing at least one thickener. The dispersion may be used either directly as or as a base for a viscous additive to pastry, storage-stable and nonsegregating food mixtures. It contains at least one edible acid and has a pH from about 2.5 to 6.7. At least one of the thickeners contained in the dispersion consists of amorphous and/or microcrystalline glutamic acid in a concentration of about 6 to 60% by weight, based on the total weight of the dispersion. Methods of preparing and using the dispersion are also disclosed.
    Type: Grant
    Filed: July 9, 1979
    Date of Patent: February 24, 1981
    Assignee: CPC International Inc.
    Inventors: Karl Maerker, Klaus Bezner, Florian Biller, Hans Bohrmann
  • Patent number: 4156020
    Abstract: An edible, hydrophilic substance is wetted with water or an aqueous liquid to form a crumbly mass which is then uniformly mixed. A starch or starch-containing material is then folded into the mixed mass until a homogeneous blend is obtained which is then conditioned, crushed, if desired, dried and sifted to a particle size of about 100 to 300 microns. The weight ratio of hydrophilic substance to water and starch is such that the conditioned product is in the form of agglomerates comprising starch nuclei particles that are surrounded by or embedded in a protective layer of the hydrophilic substance.The agglomerated product obtained can be mixed or blended with dry food ingredients to obtain an instant food product that can be readily and easily prepared by stirring in hot or cold water and which is free of lumps.
    Type: Grant
    Filed: July 14, 1977
    Date of Patent: May 22, 1979
    Assignee: CPC International Inc.
    Inventors: Hans Bohrmann, Klaus Bezner, Richard Sidler