Patents by Inventor Philip Edward Dazo

Philip Edward Dazo 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).

  • UNITIZED FROZEN SAUCE PRODUCTS
    Publication number: 20100297303
    Abstract: The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting. The sauce composition makes use of oil encapsulated solids in a system comprising oil, water, and flavoring ingredients as required by a frozen dish wherein it is incorporated. The freezing point and the necessary hardness of the sauce pellet is about 10 deg. F. to about 20 deg. F. despite the high dissolved solids equivalent content.
    Type: Application
    Filed: May 20, 2009
    Publication date: November 25, 2010
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Philip Edward DAZO, Scott Jeffrey GOOSMAN, Anna Virginia MARASIGAN
  • Process of making a sterile, packed food emulsion
    Patent number: 5945149
    Abstract: A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.
    Type: Grant
    Filed: March 4, 1998
    Date of Patent: August 31, 1999
    Assignee: Van den Bergh Foods Company
    Inventors: Cornelis Frederik Andreae, Philip Edward Dazo, Gijebert Kuil, Gerardus Anthonius Matthijssen, Johannes Frederik Mulder
  • High temperature cooking sauce
    Patent number: 5738891
    Abstract: A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.
    Type: Grant
    Filed: February 21, 1996
    Date of Patent: April 14, 1998
    Assignee: Van Den Bergh Foods Company, Division of Conopco, Inc.
    Inventors: Cornelis Frederik Andreae, Philip Edward Dazo, Gijsbert Kuil, Gerardus Anthonius Matthijssen, Johannes Frederik Mulder