Patents by Inventor Michael L. Talbot

Michael L. Talbot 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).

  • Method of preparing a multifood component
    Patent number: 6242023
    Abstract: A method and an apparatus for the preparation of composite food products is provided wherein the apparatus (10) has a conveyor (12), a pair of spaced-apart primary and secondary apertured rakes (18, 20), a cooling tunnel (22), a cutting device (24) and a packaging system (25). In use, a first, relatively high viscosity food material (36) is deposited upstream of the primary rake (18) so as to drag or pull the first material through the rake (18) as continuous streams (40). The streams (40) are partially cooled and relatively low viscosity second material (38) is applied thereover adjacent the secondary rake (20). At the secondary rake (20), the second material (38) is pulled through the rake apertures to form continuous streams or sections (42) of the material (36) disposed around the inner sections formed by the streams (40). The composite streams are then cooled in the tunnel (22) and cut by the device (24).
    Type: Grant
    Filed: July 13, 1999
    Date of Patent: June 5, 2001
    Assignee: Shade Foods, Inc.
    Inventors: Michael L. Talbot, James C. Cross
  • Low moisture, stable food products and methods of preparing the same
    Patent number: 6017571
    Abstract: Improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings are provided which are highly shelf-stable and can be stored at room temperatures for long periods of time. The products have a total moisture content of less than about 5% by weight, and more preferably less than about 2% by weight, based on the total weight of the ingredients used in the product. The products of the invention have a water activity of from about 0.2-0.3 and an average particle size of from about 0.0006-0.0012 inches (15-31 microns). The processes by which the products are made comprise subjecting the starting ingredients to two stages of average particle size reduction, wherein the first stage results in an average particle size of less than about 0.0090 inches (229 microns), and the second stage results in an average particle size of from about 0.0006-0.0012 inches (15-31 microns).
    Type: Grant
    Filed: July 7, 1999
    Date of Patent: January 25, 2000
    Assignee: Shade Foods, Inc.
    Inventors: James C. Cross, Michael L. Talbot, Andrew L. Nelson
  • Preparation of reduced-calorie coated frozen confectionery
    Patent number: 5556659
    Abstract: A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an emulsifier system that includes decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds.
    Type: Grant
    Filed: December 1, 1995
    Date of Patent: September 17, 1996
    Assignee: Nestec S.A.
    Inventors: Mayda T. De Pedro, Fe S. Estiandan, Michael L. Talbot, Helmut Traitler