Patents by Inventor Vivian C. DeVito

Vivian C. DeVito 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).

  • Low-fat cheese base and production thereof
    Patent number: 4749584
    Abstract: A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The product is prepared by admixing a cultured milk product having a fat content of less than 0.5%, with a stabilizer, and a buffer. The resulting product is then blended to achieve the desired texture and consistency and then set.
    Type: Grant
    Filed: August 5, 1986
    Date of Patent: June 7, 1988
    Assignee: General Foods Corporation
    Inventors: Anastasia C. Wirchansky, Vivian C. DeVito
  • Method of producing frozen yeast-leavened dough
    Patent number: 4450177
    Abstract: A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened, desirous yeast-leavened flavor and aroma is obtainable. The dough maintains its shelf-life stability through the addition of hydrophilic colloids, film-forming proteins and surfactants.
    Type: Grant
    Filed: September 26, 1983
    Date of Patent: May 22, 1984
    Assignee: General Foods Corporation
    Inventors: Robert W. Larson, Wen C. Lou, Vivian C. DeVito, Karen A. Neidinger
  • Method of producing and baking frozen yeast leavened dough
    Patent number: 4406911
    Abstract: A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened, desirous yeast-leavened flavor and aroma is obtainable. The dough maintains its shelf-life stability through the addition of hydrophilic colloids, film-forming proteins and surfactants.
    Type: Grant
    Filed: March 30, 1981
    Date of Patent: September 27, 1983
    Assignee: General Foods Corporation
    Inventors: Robert W. Larson, Wen C. Lou, Vivian C. DeVito, Karen A. Neidinger