Patents by Inventor Richard Gerard Schafermeyer
Richard Gerard 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).
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Publication number: 20140314908Abstract: The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.Type: ApplicationFiled: June 25, 2014Publication date: October 23, 2014Inventors: Hanne Vang Hendriksen, Mary Ann Stringer, Steffen Ernst, Hans Peter Heldt-Hansen, Richard Gerard Schafermeyer, Patrick Joseph Corrigan
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Patent number: 7867529Abstract: 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: GrantFiled: February 23, 2009Date of Patent: January 11, 2011Assignee: The Procter & Gamble CompanyInventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerard Schafermeyer
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Publication number: 20090191310Abstract: 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: ApplicationFiled: February 23, 2009Publication date: July 30, 2009Inventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerard Schafermeyer
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Publication number: 20090074915Abstract: The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.Type: ApplicationFiled: November 17, 2005Publication date: March 19, 2009Applicants: Novozymes A/S, Procter & Gamble, Inc.Inventors: Hanne Vang Hendriksen, Mary Ann Stringer, Steffen Ernst, Hans Peter Heldt-Hansen, Richard Gerard Schafermeyer, Patrick Joseph Corrigan
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Patent number: 7304153Abstract: Polyol polyesters useful as nondigestible fat substitutes are prepared by improved heterogeneous interesterification processes between fatty acid esters of easily removable alcohol and polyol characterized by having one or more improvements such as using low levels of soap emulsifying agent, catalyst, and/or excess fatty acid ester; reducing the size of the polyol by mechanical means; removing extraneous particulate material during the reaction; using low temperature and/or high pressure and compensating by increasing the mass transfer area; and/or using backmixing in the initial stage(s) and plug-flow conditions in the final stage(s).Type: GrantFiled: December 20, 1994Date of Patent: December 4, 2007Assignee: The Procter and Gamble Co.Inventors: Donald Benjamin Appleby, David Joseph Bruno, Jr., Patrick Joseph Corrigan, John Keeney Howie, Ju-Nan Kao, Scott David Pearson, Richard Gerard Schafermeyer, Glen Reid Wyness
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Patent number: 7241468Abstract: Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.Type: GrantFiled: December 18, 2000Date of Patent: July 10, 2007Assignee: The Procter & Gamble CompanyInventors: Russell Bruce Naber, Jeffrey John Kester, Johnson Watson McRorie, Jr., Stacey Lynne Adams, Richard Gerard Schafermeyer
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Patent number: 7220440Abstract: 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: GrantFiled: June 25, 2003Date of Patent: May 22, 2007Assignee: The Procter & Gamble CompanyInventors: 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 Gerard Schafermeyer
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Publication number: 20040265432Abstract: 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: ApplicationFiled: June 25, 2003Publication date: December 30, 2004Applicant: The Procter & Gamble CompanyInventors: John Keeney Howie, Peter Yau Tak Lin, David Vincent Zyzak, Richard Gerard Schafermeyer
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Publication number: 20040101607Abstract: 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 heating. In one embodiment, the method comprises extracting at least a portion of the asparagine from the food material before heating. 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: ApplicationFiled: June 25, 2003Publication date: May 27, 2004Applicant: The Procter & Gamble CompanyInventors: David Vincent Zyzak, Peter Yau Tak Lin, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerard Schafermeyer
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Publication number: 20040058046Abstract: 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: ApplicationFiled: June 25, 2003Publication date: March 25, 2004Applicant: The Procter & Gamble CompanyInventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerard Schafermeyer
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Publication number: 20030215556Abstract: Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.Type: ApplicationFiled: October 11, 2002Publication date: November 20, 2003Inventors: Russell Bruce Naber, Jeffrey John Kester, Johnson Watson McRorie Jr, Stacey Lynne Adams, Richard Gerard Schafermeyer
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Publication number: 20030026872Abstract: The present disclosure relates to essentially dry compositions that are suitable for use as foods and/or beverages. Preferably, the essentially dry compositions are beverage compositions, wherein the compositions are diluted with a liquid prior to consumption. In a key benefit of the present invention, the compositions exhibit consistently good solubility despite the presence of relatively insoluble ingredients. In the various embodiments of the invention, the essentially dry compositions comprise a high intensity sweetener having properties which surprisingly provide enhanced solubility. Methods of providing sweetened, essentially dry compositions having enhanced solubility are also described.Type: ApplicationFiled: May 11, 2001Publication date: February 6, 2003Applicant: The Procter & Gamble Co.Inventors: Timothy William Dake, Jarad Bohart Niemi, Donald Lee Hughes, Jeffrey John Kester, Donald Brown Compton, Jonathan Javier Calderas, Richard Gerard Schafermeyer, Kevin Patrick Christmas
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Patent number: 6504003Abstract: A process for synthesizing polyol fatty acid polyesters comprising the steps of (1) mixing ingredients comprising (a) unesterified first polyol having hydroxyl groups, (b) second polyol esterified with fatty acids, (c) basic catalyst, and (d) emulsifying agent to form a mixture of ingredients; (2) reacting the mixture of ingredients at a temperature sufficient to obtain a transesterification reaction products and by-products; and (3) removing at least a portion of the by-products from the transesterification reaction mixture; and (4) further heating the transesterification reaction products and ingredients from step (3) at a temperature and for a time sufficient to esterify at least about 50% of the hydroxyl groups of the first polyol.Type: GrantFiled: September 15, 2000Date of Patent: January 7, 2003Assignee: The Procter & Gamble Co.Inventors: James Earl Trout, Richard Gerard Schafermeyer
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Patent number: 6303777Abstract: An improved, solvent-free, two-stage transesterification process for preparing, from a polyol and fatty acid esters of an easily removable alcohol highly esterified polyol fatty acid polyesters having reduced levels of difatty ketones and &bgr;-ketoesters is disclosed. These reduced levels of difatty ketones/&bgr;-ketoesters are achieved by controlling the level of generated alcohol in the liquid phase of the reaction mixture and heating the reaction mixture to certain temperatures during the second stage of this improved process. Other optional reaction conditions, such as keeping the molar ratio of fatty acid esters to polyol within a specified range and reducing the level of basic catalyst, can also be used during the second stage reaction to further reduce the level of difatty ketones and/or &bgr;-ketoesters.Type: GrantFiled: July 6, 1994Date of Patent: October 16, 2001Assignee: The Procter & Gamble Co.Inventors: Ju-Nan Kao, John Keeney Howie, Patrick Joseph Corrigan, Richard Gerard Schafermeyer, Katherine Eleanor Flynn, Nelson James Holzschuh, David Joseph Bruno, Jr.
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Patent number: 6121440Abstract: A process for preparing esterified polyol fatty acid polyesters is provided, where the polyol has n hydroxyl groups. The process provides for independent control of the level of fully esterified polyols, on the one hand, and the level of n-3 and lower esters, on the other hand. The process is especially suited for preparing sucrose polyester, wherein the process provides for independent control of the level of octaesters, on the one hand, and penta and lower level esters, on the other hand. The process can be used to reduce the level of undesirable reaction byproducts, such as difatty ketone and beta ketoester.Type: GrantFiled: February 12, 1998Date of Patent: September 19, 2000Assignee: The Procter & Gamble CompanyInventors: Corey James Kenneally, Gary Allen Busch, Patrick Joseph Corrigan, Eric Paul Granberg, John Keeney Howie, Richard Gerard Schafermeyer, James Earl Trout
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Patent number: 5844111Abstract: A process for purifying an inert gas stream from a transesterification reaction wherein a lower alkyl alcohol is released during the reaction is claimed. A second use of the process is to make a lower alkyl, e.g., methyl, esters of fatty acids through a transesterification reaction using gaseous alcohols as a source of the lower alkyl alcohols. The alcohol is diluted with nitrogen or other inert gas carrier and reacted with a fatty acid ester, preferably a triglyceride, to form the corresponding methyl or lower alkyl fatty acid ester.Type: GrantFiled: June 7, 1995Date of Patent: December 1, 1998Assignee: The Procter & Gamble CompanyInventors: Eric Paul Granberg, Richard Gerard Schafermeyer, James Anthony Letton
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Patent number: 5767257Abstract: Methods for the solventless transesterification of a polyol comprise reacting polyol with fatty acid alkyl ester in the presence of a basic catalyst to produce polyol fatty acid polyester product and lower alkyl alcohol by-product, wherein a majority of the polyol is fully esterified. The reaction is conducted in a reactor at a temperature in the range of from about 60.degree. to about 180.degree. C. and at atmospheric or superatmospheric pressure. An inert gas is sparged through the reactor with sufficient mass transfer surface area contact between the inert gas and reactor liquid to transfer the lower alkyl alcohol by-product from a liquid mixture of reactant and product to the inert gas and promote full esterification of a majority of the polyol without the use of vacuum pressure.Type: GrantFiled: July 19, 1996Date of Patent: June 16, 1998Assignee: The Procter & Gamble CompanyInventors: Richard Gerard Schafermeyer, Patrick Joseph Corrigan, Corey James Kenneally, James Earl Trout
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Patent number: 5648483Abstract: Polyol polyesters can be made by a transesterification reaction of a polyol with a lower alkyl fatty acid ester. A by product of that reaction are the alcohols from the lower alkyl esters. These are usually removed from the transesterification reaction by inert gas stripping. The process herein links the transesterification reaction with a lower alkyl ester formation reaction. The transesterification reaction acts as a the source of the lower alkyl alcohols for the formation of the lower alkyl esters used in the polyol fatty acid polyester synthesis. A preferred method for both reactions uses a reactive absorption column.Type: GrantFiled: June 7, 1995Date of Patent: July 15, 1997Assignee: The Procter & Gamble CompanyInventors: Eric Paul Granberg, Richard Gerard Schafermeyer, James Anthony Letton