Patents by Inventor Matthew S. Steffens

Matthew S. Steffens 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).

  • Methods for reducing oil uptake of fried foods
    Patent number: 8999418
    Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.
    Type: Grant
    Filed: May 18, 2010
    Date of Patent: April 7, 2015
    Assignee: Dow Global Technologies LLC
    Inventors: Matthew S. Steffens, Roland Adden, Britta Huebner, Xiaodong Zhang
  • METHODS FOR REDUCING OIL UPTAKE OF FRIED FOODS
    Publication number: 20100291272
    Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.
    Type: Application
    Filed: May 18, 2010
    Publication date: November 18, 2010
    Inventors: Matthew S. Steffens, Roland Adden, Britta Huebner, Xiaodong Zhang