Patents by Inventor Otto E. Schroeder

Otto E. Schroeder 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 for producing high solids filling material
    Patent number: 4925694
    Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.
    Type: Grant
    Filed: December 23, 1988
    Date of Patent: May 15, 1990
    Assignee: Frito-Lay, Inc.
    Inventors: David L. Barry, Mark L. Dreher, Alan A. Johnson, Otto E. Schroeder
  • High solids filling material and comestible product
    Patent number: 4919947
    Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.
    Type: Grant
    Filed: January 5, 1989
    Date of Patent: April 24, 1990
    Assignee: Frito-Lay, Inc.
    Inventors: David L. Barry, Mark L. Dreher, Alan A. Johnson, Otto E. Schroeder
  • High solids filling material and comestible product
    Patent number: 4824684
    Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.
    Type: Grant
    Filed: September 25, 1986
    Date of Patent: April 25, 1989
    Assignee: Frito-Lay, Inc.
    Inventors: David L. Barry, Mark L. Dreher, Alan A. Johnson, Otto E. Schroeder
  • Process for preparing blister-inhibited potato chips
    Patent number: 4272554
    Abstract: Potato chips that are inhibited against blister formation during frying are obtained by providing a small, but limited, amount of very dilute calcium, e.g., calcium chloride, in the potato slices prior to frying.
    Type: Grant
    Filed: May 7, 1979
    Date of Patent: June 9, 1981
    Assignee: Frito-Lay, Inc.
    Inventors: Otto E. Schroeder, Alan Wohlman, Michael G. Topor