Patents by Inventor William A. Barrier

William A. Barrier 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: 5279840
    Abstract: A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture of ungelatinized amylose and calcium, blanching the coated comestible, dehydrating the blanched comestible to achieve about a 5% to a 30% total weight loss, and then parfrying the dehydrated comestible at about 270.degree. F. to about 340.degree. F. for up to about 3 minutes. The parfried comestible may then be frozen and then finish fried or alternatively may immediately be finish-fried. The resulting comestible has an appetizing flavor, texture and has up to a 40% reduced fat content as compared to conventionally prepared deep fried goods.
    Type: Grant
    Filed: June 10, 1992
    Date of Patent: January 18, 1994
    Assignee: The Pillsbury Company
    Inventors: Wendy Baisier, William A. Barrier
  • Patent number: 5175013
    Abstract: The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.
    Type: Grant
    Filed: August 12, 1991
    Date of Patent: December 29, 1992
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, William A. Barrier, Luther H. Leake, Sharon G. Wittinger
  • Patent number: 5112626
    Abstract: Compositions which are capable of being converted to aerated frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts, are highly stable to heat shock with a high degree of creaminess. The compositions are composed of milk protein, sweetening agent, partially hydrolyzed starch, and water with a ratio of partially hydrolyzed starch to milk protein of at least about 0.8:1 without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.
    Type: Grant
    Filed: December 31, 1990
    Date of Patent: May 12, 1992
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, William A. Barrier, Luther H. Leake, Sharon G. Wittinger