Patents by Inventor Stewart Radford

Stewart Radford 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).

  • Dough products comprising ethylcellulose and exhibiting reduced oil migration
    Patent number: 11896018
    Abstract: A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.
    Type: Grant
    Filed: December 16, 2015
    Date of Patent: February 13, 2024
    Assignee: Mars, Incorporated
    Inventors: Andrea Cattaruzza, Stewart Radford, Alejandro Gregorio Marangoni
  • FOODSTUFF
    Publication number: 20230189837
    Abstract: A foodstuff that includes 15 to 40 wt % of said filamentous fungus on a dry matter basis; 0.5 to 5.0 wt % of potato protein; 50 to 80 wt % of water; and 0.5 to 5.0 wt % of a second protein ingredient which is derived from a plant.
    Type: Application
    Filed: June 15, 2021
    Publication date: June 22, 2023
    Inventors: Stewart RADFORD, Olumuyiwa Adetokunbo AKINTOYE
  • DOUGH PRODUCTS COMPRISING ETHYCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION
    Publication number: 20160100590
    Abstract: A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.
    Type: Application
    Filed: December 16, 2015
    Publication date: April 14, 2016
    Applicant: Mars, Incorporated
    Inventors: Andrea Cattaruzza, Stewart Radford, Alejandro Gregorio Marangoni
  • DOUGH PRODUCTS COMPRISING ETHYLCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION
    Publication number: 20140044839
    Abstract: A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.
    Type: Application
    Filed: November 11, 2011
    Publication date: February 13, 2014
    Inventors: Andrea Cattaruzza, Stewart Radford, Alejandro Gregorio Marangoni