Patents by Inventor Mark Wolke

Mark Wolke 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: 5484622
    Abstract: All natural, low-fat baked foods (such as cookies, cakes, and brownies) and methods of making and baking them utilize a mixture of flour, high amylose starch, and prune as a flour, fat, and egg yolk substitute. They may also include high amylopectin starch. They are, in addition low in sodium and include no mono- or diglycerides.
    Type: Grant
    Filed: March 15, 1995
    Date of Patent: January 16, 1996
    Inventors: Jeffrey A. Caden, Mark Wolke
  • Patent number: 5422132
    Abstract: This specification discloses all natural, low-fat baked foods (such as cookies, cakes, and brownies) and methods of making and baking them utilize a mixture of flour, high amylose starch, and prune as a flour, fat, and egg yolk substitute. They may also include high amylopectin starch. They are, in addition low in sodium and include no mono- or diglycerides.
    Type: Grant
    Filed: August 12, 1993
    Date of Patent: June 6, 1995
    Inventors: Jeffrey A. Caden, Mark Wolke
  • Patent number: 5104669
    Abstract: The present invention is directed to a flour-starch mixture that is capable of being converted into a flour-starch based food product that heats evenly from a frozen condition, when exposed to microwave energy. Optionally, the flour-starch based food product of this present invention is combined with a microwave susceptor to obtain enhanced crisping on the outside.The flour-starch based food product of the present invention is made from a flour-starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight high amylose starch, and from about 0.25% to about 5% by weight high amylopectin starch.The flour-starch based food product of the present invention is particularly useful in preparing consumer oriented microwaveable food products, where features such as palatability, even heating and even crisping are desired.
    Type: Grant
    Filed: July 15, 1991
    Date of Patent: April 14, 1992
    Inventors: Mark Wolke, Michael Zakin