Patents by Inventor Robert F. Class

Robert F. Class 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).

  • Process and Formulation for Making An Egg Product With Increased Functionality and Flavor
    Publication number: 20210000149
    Abstract: Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.
    Type: Application
    Filed: August 26, 2020
    Publication date: January 7, 2021
    Inventors: John Benjamin Topinka, Stacey A. Prager, Paul Victor Gass, Daniel G. Lis, Peter Harris Brown, Robert F. Class, Richard Stuart Silver, Steven Donald Zbylut
  • Use of Solid Fat To Modulate Texture Of Low-Fat Emulsions
    Publication number: 20150208685
    Abstract: Spoonable, pourable, and/or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystallized) and a liquid fat portion in effective relative amounts, such that when the fat blend is added to dressings and edible continuous aqueous emulsions, lower fat versions effectively mimic the sensory, texture, viscosity, storage modulus, and/or yield stress of much higher fat dressings or emulsions.
    Type: Application
    Filed: September 20, 2013
    Publication date: July 30, 2015
    Inventors: William H. Schwimmer, Dennis Ann Kim, Robert F. Class, Yan Wang, Shamsheer Mahammad, Bruce E. Campbell, Johnny Casasnovas
  • Oxidation Stability Using Natural Antioxidants
    Publication number: 20100159089
    Abstract: Comestibles including natural antioxidants as a natural replacer for EDTA, food ingredients having reduced oxidative activity, and methods of use thereof are provided.
    Type: Application
    Filed: December 18, 2009
    Publication date: June 24, 2010
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Daniel G. Lis, Kang Hu, Ming H. Lau, Evan J. Turek, Robert F. Class, Marie M. Antoniewski
  • Process And Formulation For Making An Egg Product With Increased Functionality And Flavor
    Publication number: 20090246319
    Abstract: Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.
    Type: Application
    Filed: March 31, 2008
    Publication date: October 1, 2009
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: John Benjamin Topinka, Stacey A. Prager, Paul Victor Gass, Daniel G. Lis, Peter Harris Brown, Robert F. Class, Richard Stuart Silver, Steven Donald Zbylut