Patents by Inventor Vernon C. Witte

Vernon C. Witte 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
  • Method of making a reduced fat emulsified dressing
    Patent number: 5795614
    Abstract: The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.
    Type: Grant
    Filed: March 1, 1996
    Date of Patent: August 18, 1998
    Assignee: Kraft Foods, Inc.
    Inventors: Ramanathapur G. Krishnamurthy, Vernon C. Witte
  • Fat-free tablespread and method of making
    Patent number: 5501869
    Abstract: A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.
    Type: Grant
    Filed: June 8, 1994
    Date of Patent: March 26, 1996
    Assignee: Kraft Foods, Inc.
    Inventors: Gregory S. Buliga, Mark S. Miller, William F. Powell, Daniel G. Lis, R. G. Krishnamurthy, Vernon C. Witte, Sharon Tomski
  • Low calorie food products having smooth, creamy, organoleptic characteristics
    Patent number: 5011701
    Abstract: The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments.
    Type: Grant
    Filed: August 18, 1989
    Date of Patent: April 30, 1991
    Assignee: Kraft General Foods, Inc.
    Inventors: Cynthia C. Baer, Gregory S. Buliga, Gerard L. Hassenheutti, George A. Henry, Alice A. Heth, Linda K. Jackson, Jill M. Kennedy-Tolstedt, Phillip J. Kerwin, Mark S. Miller, Elizabeth M. Parker, Neela K. Paul, David G. Pechak, Gary F. Smith, Vernon C. Witte
  • Method of making fibrous protein xanthan gum complexes
    Patent number: 4885179
    Abstract: Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.
    Type: Grant
    Filed: April 4, 1988
    Date of Patent: December 5, 1989
    Assignee: Kraft, Inc.
    Inventors: William G. Soucie, Wen-Sherng Chen, Vernon C. Witte, George A. Henry, William D. Drehkoff
  • Shelf stable acid food dressings containing fibrous protein complexes
    Patent number: 4762726
    Abstract: Shelf-stable acidic food dressings having a pH of less than 4.1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under prolonged storage conditions. Also disclosed are methods for preparing dressings.
    Type: Grant
    Filed: March 1, 1987
    Date of Patent: August 9, 1988
    Assignee: Kraft, Inc.
    Inventors: William G. Soucie, Wen-Sherng Chen, Vernon C. Witte, George A. Henry, W. Dennis Drehkoff