Patents by Inventor S Michelle Brower

S Michelle Brower 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).

  • Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks
    Patent number: 6436459
    Abstract: Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
    Type: Grant
    Filed: February 5, 2001
    Date of Patent: August 20, 2002
    Assignee: The Procter & Gamble Co.
    Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower
  • Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks
    Patent number: 6395323
    Abstract: Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
    Type: Grant
    Filed: February 5, 2001
    Date of Patent: May 28, 2002
    Assignee: The Procter & Gamble Co.
    Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower
  • Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks
    Publication number: 20010038877
    Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness and increased mouthmelt. The low-fat snacks are made from dough compositions comprising starch-based materials, water and a unique emulsifier-lipid composition. Use of the emulsifier-lipid composition system in the dough provides textural and flavor advantages in the finished snack, and improved rheological properties in the dough used to make the fabricated snacks. The emulsifier composition comprises a specific blend of a mono-diglyceride component or distilled monoglyceride, a polyglycerol ester component and a fat component.
    Type: Application
    Filed: February 5, 2001
    Publication date: November 8, 2001
    Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S. Michelle Brower
  • Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks
    Publication number: 20010024674
    Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness and increased mouthmelt. The low-fat snacks are made from dough compositions comprising starch-based materials, water and a unique emulsifier-lipid composition. Use of the emulsifier-lipid composition system in the dough provides textural and flavor advantages in the finished snack, and improved theological properties in the dough used to make the fabricated snacks. The emulsifier composition comprises a specific blend of a mono-diglyceride component or distilled monoglyceride, a polyglycerol ester component and a fat component.
    Type: Application
    Filed: February 5, 2001
    Publication date: September 27, 2001
    Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S. Michelle Brower
  • Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks
    Patent number: 6228414
    Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
    Type: Grant
    Filed: October 19, 1998
    Date of Patent: May 8, 2001
    Assignee: The Procter & Gamble Company
    Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower