Patents by Inventor Peter Wintersdorff

Peter Wintersdorff 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).

  • Xanthan gum-modified starches
    Patent number: 4298729
    Abstract: A novel form a starch (e.g., root, root-like, cereal, or blend thereof) modified by xanthan gum is disclosed. The xanthan gum-modified starches exhibit properties similar to those of chemically-modified pregelatinized starches. Xanthan gum-modified starches are characterized by increased acid stability, by heat and shear stability, and by increased resistance to dissolution in aqueous media. The novel process by which this novel starch is made comprises: heating to gelatinize an aqueous starch-xanthan gum blend below 100.degree. C., continuing heating to reduce the moisture content to about between 5 and 10%, then further drying the mixture (typically to below 7% moisture) above 100.degree. C. long enough to cause interaction between the starch and xanthan gum. Drum drying is the preferred heating method that combines the heating and drying steps.
    Type: Grant
    Filed: May 25, 1979
    Date of Patent: November 3, 1981
    Assignee: Merck & Co., Inc.
    Inventors: Hsiung Cheng, Peter Wintersdorff
  • Clabber-free xanthan gum
    Patent number: 4269974
    Abstract: A novel form of xanthan gum and preparation therefor are disclosed. This gum is characterized in that when homogenized with oil and water, the resulting emulsion is smooth flowing (clabber-free).
    Type: Grant
    Filed: November 14, 1979
    Date of Patent: May 26, 1981
    Assignee: Merck & Co., Inc.
    Inventor: Peter Wintersdorff