Patents by Inventor Veronica Harrison

Veronica Harrison 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).

  • Shelf-stable foodstuffs and methods for their preparation
    Publication number: 20050186312
    Abstract: Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165° F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.
    Type: Application
    Filed: October 1, 2004
    Publication date: August 25, 2005
    Inventors: Jimbay Loh, Laura Hill, Yeong-Ching Hong, Tim Hansen, Alice Cha, Veronica Harrison, Colin Crowley, Iksoon Kang, John Hirschey, Erik Whalen-Pedersen
  • Reduced acidic flavor in acidified starch products
    Publication number: 20040258818
    Abstract: The present invention is directed to acidified starch products having reduced acid flavors and microbiological stability, and to methods for making those products. In accordance with the invention, an acidified starch product is prepared by preparing a dough and contacting the dough with an effective amount of high intensity sweetener and food grade acid.
    Type: Application
    Filed: June 20, 2003
    Publication date: December 23, 2004
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Andrew E. McPherson, John H. Pasch, Yeong Ching A. Hong, Veronica Harrison, Lynell Morales