Patents by Inventor Richard Gerald Schafermeyer

Richard Gerald Schafermeyer 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 reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
    Patent number: 7527815
    Abstract: A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
    Type: Grant
    Filed: June 25, 2003
    Date of Patent: May 5, 2009
    Assignee: The Procter & Gamble Company
    Inventors: Lee Michael Teras, Stephen Paul Zimmerman, David Vincent Zyzak, Peter Yau Tak Lin, Marko Stojanovic, Robert Alan Sanders, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerald Schafermeyer
  • Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
    Patent number: 7514113
    Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
    Type: Grant
    Filed: March 24, 2005
    Date of Patent: April 7, 2009
    Assignee: The Procter & Gamble Company
    Inventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Sema Villagran, John Keeney Howie, Richard Gerald Schafermeyer
  • Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
    Patent number: 6989167
    Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.
    Type: Grant
    Filed: June 25, 2003
    Date of Patent: January 24, 2006
    Assignee: Procter + Gamble Co.
    Inventors: John Keeney Howie, Peter Yau Tak Lin, David Vincent Zyzak, Richard Gerald Schafermeyer
  • Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
    Publication number: 20040265429
    Abstract: A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
    Type: Application
    Filed: June 25, 2003
    Publication date: December 30, 2004
    Applicant: The Procter & Gamble Company
    Inventors: Lee Michael Teras, Stephen Paul Zimmerman, David Vincent Zyzak, Peter Yau Tak Lin, Marko Stojanovic, Robert Alan Sanders, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerald Schafermeyer
  • Method for reduction of acrylamide in roasted coffe beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
    Publication number: 20040081724
    Abstract: Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.
    Type: Application
    Filed: June 25, 2003
    Publication date: April 29, 2004
    Applicant: The Procter & Gamble Company
    Inventors: Glenn James Dria, David Vincent Zyzak, Roger William Gutwein, Francisco Valentino Villagran, Herbert Thomas Young, Paul Ralph Bunke, Peter Yau Tak Lin, John Keeney Howie, Richard Gerald Schafermeyer