Patents by Inventor Susan M. Vidal

Susan M. Vidal 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).

  • Gel composition method of making and products containing same
    Patent number: 6149962
    Abstract: A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.
    Type: Grant
    Filed: February 27, 1997
    Date of Patent: November 21, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Jimbay P. Loh, Ramanathapur G. Krishnamurthy, Daniel G. Lis, Richard N. McArdle, Zohar M. Merchant, Lisa Anne Preston, Jerome F. Trumbetas, Susan M. Vidal, Vernon C. Witte, James J. Myrick
  • Meat products having improved moisture retention and method for making same
    Patent number: 5223302
    Abstract: A ground meat product having improved moisture retention is provided by incorporating into ground meat, water and a specially prepared calcium salt of citric acid.
    Type: Grant
    Filed: August 25, 1992
    Date of Patent: June 29, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Gus D. Coccodrilli, Jr., Susan M. Vidal, Fouad Z. Saleeb
  • Aqueous calcium citrate compositions
    Patent number: 5219602
    Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.
    Type: Grant
    Filed: December 20, 1991
    Date of Patent: June 15, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Fouad Z. Saleeb, Susan M. Vidal
  • Spray-dried fixed flavorants in a carbohydrate substrate and process
    Patent number: 5124162
    Abstract: An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least 0.5 g/cc bulk free flow density and less than 20% voids, which is stable against oxidation for one year at 70.degree. F.
    Type: Grant
    Filed: November 26, 1991
    Date of Patent: June 23, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Marijan A. Boskovic, Susan M. Vidal, Fouad Z. Saleeb
  • Process for making calcium beverages containing rapidly solubilized calcium fumarate
    Patent number: 5028446
    Abstract: The present invention is concerned with a process for preparing rapidly solubilized calcium fumarate by first preparing a slurry of fumaric acid and water and a calcium containing base, combining under high shear conditions the calcium containing base with the fumaric acid slurry under temperatures not to exceed about 160.degree. F., quenching the reaction when at least one half of the fumaric acid is neutralized and wherein the mole ratio of the calcium to fumarate is at a mole ratio ranging from 1:2 to about 1:1, and drying the mixture.
    Type: Grant
    Filed: November 6, 1990
    Date of Patent: July 2, 1991
    Assignee: Kraft General Foods, Inc.
    Inventors: Fouad Z. Saleeb, Philip R. Morreale, Randal P. McKay, Susan M. Vidal