Patents by Inventor Roland C. Fulde

Roland C. Fulde 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).

  • Patent number: 4448791
    Abstract: This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e.g., pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.
    Type: Grant
    Filed: November 19, 1981
    Date of Patent: May 15, 1984
    Assignee: Campbell Soup Company
    Inventors: Roland C. Fulde, Stanley H. Kwis