Patents by Inventor Terrence J. Maurice
Terrence J. Maurice 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).
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Patent number: 5096732Abstract: A fat-reduced, edible, water-in-oil spread is produced by heating a fat which is normally solid at room temperature so as to melt a substantial proportion of less thermally stable crystals in the fat; homogeneously admixing sufficient water to the heated fat to reduce the proportion of fat in the resulting admixture; cooling the admixture to crystallize a substantial proportion of the uncrystallized fat and produce a pumpable plastic mass; and subjecting the pumpable plastic mass to cutting and mixing in a turbine-like comminuting device while limiting the temperature rise of the plastic mass.Type: GrantFiled: November 9, 1990Date of Patent: March 17, 1992Assignee: Ault Foods LimitedInventors: Gerald Mongeau, Phillipe Bergeron, James J. Clark, Ronald W. Charlton, Mahmound Eino, Terrence J. Maurice, Estelle M. Parnell-Clunies, Wen-Song Cheng
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Patent number: 5053241Abstract: A fat-reduced, edible, water-in-oil spread is produced by heating a fat which is normally solid at room temperature so as to melt a substantial proportion of less thermally stable crystals in the fat; homogeneously admixing sufficient water to the heated fat to reduce the proportion of fat in the resulting admixture; cooling the admixture to crystallize a substantial proportion of the uncrystallized fat and produce a pumpable plastic mass; and subjecting the pumpable plastic mass to cutting and mixing in a turbine-like comminuting device while limiting the temperature rise of the plastic mass.Type: GrantFiled: November 13, 1989Date of Patent: October 1, 1991Assignees: Ault Foods Limited, Investissements Mongeau Inc.Inventors: Gerald Mongeau, Phillipe Bergeron, James J. Clark, Ronald W. Charlton, Mahmound Eino, Terrence J. Maurice, Estelle M. Parnell-Clunies, Wen-Song Cheng
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Patent number: 4501760Abstract: Protein fibres are formed by extruding an emulsion of protein micellar mass (PMM) and vegetable oil through openings into hot water. The formation of the emulsion containing a vegetable oil permits oil-soluble flavors and colorants to be present in the fibres and adds a juicy mouthfeel to the fibres. The fibres are useful in a variety of food analog products.Type: GrantFiled: December 23, 1982Date of Patent: February 26, 1985Assignee: General Foods, Inc.Inventors: Terrence J. Maurice, Jennifer M. Grealy
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Patent number: 4490397Abstract: Smooth, elastic and even protein fibres are formed by extruding a mixture of protein micellar mass (PMM) and gellable starch into hot water. The starch may be present in an amount up to about 30 wt % of the PMM. A wide variety of properties can be achieved by varying the concentration of starch. An increase in fibre strength and elasticity is achieved at low concentrations of starch while softer fibres of increased moisture content result at higher concentrations of starch. The fibres are useful in a variety of food analog products.Type: GrantFiled: December 23, 1982Date of Patent: December 25, 1984Assignee: General Foods Inc.Inventors: Terrence J. Maurice, Jennifer M. Grealy
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Patent number: 4455318Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.Type: GrantFiled: February 7, 1983Date of Patent: June 19, 1984Assignee: General Foods Inc.Inventors: Terrence J. Maurice, Edward D. Murray, Jennifer M. Agnes
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Patent number: 4424151Abstract: Heat-gellable protein isolates are described which are capable of forming heat set gels of hardness values comparable to or exceeding that of egg white at the same dispersion concentration. The isolate is formed by manipulating the pH and ionic strength conditions of aqueous dispersion of a substantially undenatured vegetable protein isolate to provide an ionic strength greater than 0.2 and a pH up to about 6.0.Type: GrantFiled: February 16, 1982Date of Patent: January 3, 1984Assignee: General Foods Inc.Inventors: Jennifer M. Grealy, Terrence J. Maurice, Chester D. Myers
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Patent number: 4418084Abstract: A substantially neutral aqueous protein dispersion is provided having many of the characteristics of cow's milk, such as, stability, good taste and low viscosity, and also possessing superior properties in respect of protein concentration. The dispersion is formed from a protein micellar mass from various source proteins. The protein micellar mass preferably is provided in a dry buffered powder form containing one or more buffering agents sufficient to impart the required substantially neutral pH upon dispersion. The aqueous dispersion may be in the form of a milk substitute or in a variety of other hot and cold beverage formulations.Type: GrantFiled: February 23, 1979Date of Patent: November 29, 1983Assignee: General Foods Inc.Inventors: Edward D. Murray, Brenda J. Woodman, Terrence J. Maurice, Robert R. Sirett
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Patent number: 4391750Abstract: Starch is used to enhance the gel hardness of heat set protein gels. The protein gels are formed from dispersions of a protein micellar mass manipulated with respect to pH and ionic strength to a pH up to about 6.0 and an ionic strength of greater than 0.2 M.Type: GrantFiled: December 22, 1982Date of Patent: July 5, 1983Assignee: General Foods Inc.Inventors: Jennifer M. Grealy, Terrence J. Maurice
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Patent number: 4388333Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.Type: GrantFiled: October 26, 1979Date of Patent: June 14, 1983Assignee: General Foods Inc.Inventors: Terrence J. Maurice, Edward D. Murray, Jennifer M. Agnes
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Patent number: 4250198Abstract: A nutritious tasty meat snack analog having characteristics simulating the meat-based product is made from non-meat protein material, fat, water, spices, colorings and flavorings. The fat is emulsified in water with a proteinaceous food component emulsifier, preferably a protein micellar mass, and blended with an aqueous dispersion of a protein binder, which preferably is sodium caseinate or a protein micellar mass, and fibrous protein, preferably protein fibres formed from a protein micellar mass. The blend, which also includes the spices, colorings and flavorings, preferably along with preservatives, added at various stages of processing, and in the form of a stiff paste with fibrous particles distributed therethrough is then stuffed into appropriate casings, smoked and dried under controlled temperatures and humidity conditions to the desired moisture content, preferably about 15 to about 25% by weight, tempered and cut and packaged in a moisture-proof package.Type: GrantFiled: June 25, 1979Date of Patent: February 10, 1981Assignee: General Foods, LimitedInventors: Donald B. Millar, Edward D. Murray, Terrence J. Maurice
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Patent number: 4247573Abstract: A protein micellar mass is used to replace or extend egg white normally used in various food compositions, as a binder. The protein micellar mass exhibits similar binding and heat coagulation properties to egg white.Type: GrantFiled: March 20, 1979Date of Patent: January 27, 1981Assignee: General Foods, LimitedInventors: E. Donald Murray, Terrence J. Maurice, Larry D. Barker
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Process for isolation of proteins using food grade salt solutions at specified pH and ionic strength
Patent number: 4208323Abstract: Proteins of high functionality and in substantially undenatured form are isolated in high yield from protein sources by extraction of the protein from the source material using a food grade salt solution under controlled conditions, increasing the protein concentration of the resultant extract while maintaining the same salt concentration, and diluting the concentrated protein solution. Protein isolate in the form of protein micelles forms in the aqueous phase and settles to an amorphous sticky, gluten-like protein mass, which may be dried to powder form.Type: GrantFiled: March 20, 1979Date of Patent: June 17, 1980Assignee: General Foods, LimitedInventors: E. Donald Murray, Terrence J. Maurice, Larry D. Barker, Chester D. Myers