Patents by Inventor Peter Palmlin

Peter Palmlin 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).

  • Root vegetable coated foodstuff
    Patent number: 5015484
    Abstract: A foodstuff is coated with an edible heat-settable adhesive fluid which is coated with frozen prefried particles of fresh root vegetables which, upon being prefried, have a moisture content of from 20% to 50% by weight based upon the total weight of the prefried particles. The coated foodstuff is fried and frozen.
    Type: Grant
    Filed: March 13, 1990
    Date of Patent: May 14, 1991
    Assignee: Nestec S.A.
    Inventors: Peter Palmlin, Marianne Rudberg
  • Process for preparing a root vegetable coated and fried food product
    Patent number: 4919953
    Abstract: A frozen food product is prepared by coating a foodstuff first with an edible heat-settable adhesive fluid and then with a particulate material, and afterwards frying and deep-freezing the foodstuff, wherein the particulate material is in the form of frozen partially pre-fried particles of fresh root vegetables which particles have a moisture content of from 20% to 50% by weight based on the total weight of the particulate material.
    Type: Grant
    Filed: March 9, 1989
    Date of Patent: April 24, 1990
    Assignee: Nestec S.A.
    Inventors: Peter Palmlin, Marianne Rudberg
  • Blanching of mushrooms
    Patent number: 4525368
    Abstract: A process for blanching mushrooms in which mushrooms are treated with an edible frying oil at a temperature from 120.degree. C. to 220.degree. C. for a period of from 2.5 to 30 seconds and then separated from the liquid medium before being deep-frozen.
    Type: Grant
    Filed: February 15, 1984
    Date of Patent: June 25, 1985
    Assignee: Nestec S.A.
    Inventors: Bengt L. Bengtsson, Peter Palmlin, Jan Ekholm
  • Blanching process
    Patent number: 4521439
    Abstract: A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90.degree. C. to 100.degree. C. in water or steam and then to a second blanching step for a period of from 1 to 60 minutes at a temperature from 45.degree. C. to 90.degree. C. in water. The vegetables are afterwards frozen.
    Type: Grant
    Filed: March 8, 1984
    Date of Patent: June 4, 1985
    Assignee: Nestec, S.A.
    Inventors: Bengt L. Bengtsson, Peter Palmlin, Bertil K. Saldert