Patents by Inventor Thomas G. Crosby

Thomas G. Crosby 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: 6054167
    Abstract: A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70.degree. F. (about 21.degree. C.). The pelletized shortening has a hardness or solids profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.
    Type: Grant
    Filed: January 19, 1999
    Date of Patent: April 25, 2000
    Assignee: Bunge Foods Corporation
    Inventors: Frank R. Kincs, Reynaldo G. Cruz, Thomas G. Crosby
  • Patent number: 5268191
    Abstract: Shortening compositions containing a lauric fat component such as coconut oil are provided in a form in which they are pourable and which have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base liquid edible oil component, the lauric fat component and, when desired, a flake component.
    Type: Grant
    Filed: October 7, 1991
    Date of Patent: December 7, 1993
    Assignee: Bunge Foods Corporation
    Inventor: Thomas G. Crosby
  • Patent number: 4961951
    Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as whole, real butter. The shortening compositions have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base component such as an edible oil, the butter component and, when desired, a flake component. These shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.
    Type: Grant
    Filed: March 8, 1989
    Date of Patent: October 9, 1990
    Assignee: Bunge Foods Corporation
    Inventor: Thomas G. Crosby
  • Patent number: 4960606
    Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be pourable, and they contain up to about 20 weight percent or more of a butter component such as whole, real butter, together with relatively low levels of water and supersaturated levels of salt or the like. The shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.
    Type: Grant
    Filed: July 7, 1988
    Date of Patent: October 2, 1990
    Assignee: Bunge Foods Corporation
    Inventor: Thomas G. Crosby
  • Patent number: 4385076
    Abstract: Microfine salt having particles of from about 1 to about 10 microns in size can be incorporated in a fat or oil to provide a flavor-enhancing fat or oil composition. This composition is particularly useful in delivering salt to foods because the salt remains suspended for a commercially acceptable time when the fat or oil is heated. Other non-encapsulated flavor-enhancing materials within a density range of from about 1.8 to about 2.4 g./cc. can be used in place of or in conjunction with the salt. Fluid fats which have particulate suspensions of triglyceride hardstock are also useful for providing shelf- or storage-stable suspensions of microfine salt.
    Type: Grant
    Filed: January 21, 1981
    Date of Patent: May 24, 1983
    Assignee: The Procter & Gamble Company
    Inventor: Thomas G. Crosby
  • Patent number: 4382924
    Abstract: Pleasant-tasting, non-greasy, edible compositions, preferably in liquid form, comprising edible oil or oil-like materials, a high potency, lipid soluble sweetener, such as saccharin, and a lipid soluble flavorant, are disclosed. These compositions are particularly useful as an oral dosage form for vitamins or pharmaceutical materials; in such embodiments the edible oil-like material may consist, in whole or in part, of an oily pharmaceutical agent, such as polyol fatty acid esters having at least four fatty acid ester groups, each fatty acid having from about 8 to about 22 carbon atoms.
    Type: Grant
    Filed: June 25, 1980
    Date of Patent: May 10, 1983
    Assignee: The Procter & Gamble Company
    Inventors: Kenneth G. Berling, Thomas G. Crosby
  • Patent number: 4359482
    Abstract: A fluid shortening useful in the pan frying or griddling of foodstuffs is described. The composition comprises an edible triglyceride base fat wherein the acyl groups have from 16 to 22 carbon atoms and an amount in the range of from about 0.05% to about 9.8% effective to reduce the gumming tendencies of the triglyceride base fat composition, of a triglyceride having acyl groups of from 8 to 14 carbon atoms. The composition is useful primarily in pan frying or griddling operations and enables such operations to be performed while minimizing the tendency of the shortening composition to form gum or varnish-like deposits on the surfaces of frying and griddling utensils or equipment.
    Type: Grant
    Filed: October 3, 1978
    Date of Patent: November 16, 1982
    Assignee: The Procter & Gamble Company
    Inventor: Thomas G. Crosby