Patents by Inventor William D. Deeslie

William D. Deeslie 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: 4840813
    Abstract: Low and non-fat aerated frozen dairy desserts are provided having the organoleptic charactertistics of premium, high fat ice cream but which includes 0.1% to 7.0% by weight of fat. The dessert compositions essentially comprise 20% to 25% milk solids non-fat, 1% to 7% whey protein concentrate, corn syrup solids, sucrose and water. The whey protein to casein weight ratio ranges from 1:0.5 to 4.0. The percent whey protein denaturation ranges from 50% to 100%. The total protein content is at least about 7%. The lactose concentration is less than about 4%. Liquid dessert pre-mixes for the present desserts are also provided. Preferred embodiments of the desserts are free of added stabilizers and/or emulsifiers yet nonetheless provide the present organoleptic attributes. Methods for the preparation of the new aerated frozen dairy desserts and pre-mixes are also provided.
    Type: Grant
    Filed: August 24, 1987
    Date of Patent: June 20, 1989
    Assignee: General Mills, Inc.
    Inventors: Norman A. Greenberg, Ramesh C. Chandan, William D. Deeslie, Daniel D. Conolly
  • Patent number: 4443540
    Abstract: The present invention prepares protein hydrolyzates by reacting selected protein material with at least one proteolytic enzyme and recovering the low molecular weight protein material by ultrafiltration while recycling the high molecular weight material and proteolytic enzyme for further hydrolysis. A series of ultrafilters of varying permeability may also be used.
    Type: Grant
    Filed: September 20, 1982
    Date of Patent: April 17, 1984
    Assignee: University of Illinois Foundation
    Inventors: Munir Chervan, William D. Deeslie