Patents by Inventor William E. Swartz

William E. Swartz 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: 6123981
    Abstract: Phosphate is recovered from waste. Trialkali metal orthophosphate used to reduce, remove or retard bacterial contamination during raw meat slaughter including poultry, fish and shellfish and red meat evisceration is recovered from an aqueous waste and recycled as a food additive for animal feed. The waste water containing the phosphate can be collected and mixed with offal during processing of the offal or may be concentrated and blended with the offal as feed for animals or may be reacted with an alkaline earth metal salt and concentrated and used as a calcium and phosphate supplement for animal feed. Trisodium orthophosphate is reacted with calcium chloride and the resulting precipitate removed from the aqueous stream by filtration or centrifugation or other means for separation. The precipitate is then added to offal during processing for animal feed or dried sterilized and sold as an animal feed mineral supplement.
    Type: Grant
    Filed: October 27, 1992
    Date of Patent: September 26, 2000
    Assignee: Rhodia Inc.
    Inventors: Fredric Grant Bender, John Toczek, William E. Swartz
  • Patent number: 5948458
    Abstract: Food-compositions that are high in unsaturated fats and lipids which renders them prone to a short shelf life due to the development of rancid taste and off-color from the exposure to ultraviolet light are protected therefrom through the addition of an effective amount of tricalcium phosphate. The UV blocking agent can also be incorporated in the clear plastic packaging, glass and film wrap thereby shielding the food therein from the ultraviolet light in this manner.
    Type: Grant
    Filed: December 17, 1997
    Date of Patent: September 7, 1999
    Assignee: Rhodia Inc.
    Inventors: William E. Swartz, Clark G. Hartford
  • Patent number: 5512309
    Abstract: Increased shelf-life is obtained by treating poultry carcasses with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate, prior to chilling.
    Type: Grant
    Filed: January 30, 1995
    Date of Patent: April 30, 1996
    Assignee: Rhone-Poulenc Inc.
    Inventors: Fredric G. Bender, James T. Elfstrum, William E. Swartz
  • Patent number: 5484332
    Abstract: An apparatus used for reducing the amount of pathogenic bacteria associated with a bird or other edible animal, and preferably chickens, comprising: (a) a unit having an interior portion having side and bottom walls, an exterior portion having side and bottom walls and end walls connecting said interior portion to said exterior portion wherein the area of said interior portion provides a space which completely surrounds one or more of the birds or animals being treated; (b) one or more deluge nozzles mounted within said interior portion of said unit and connected to a source of a bacteria reducing chemical solution to enable the bacteria reducing chemical solution to be applied to the entire interior of the body cavity of the bird or animal being treated; (c) one or more spray nozzles mounted within said interior portion of said unit and connected to a source of a bacteria reducing chemical solution to enable the bacteria reducing chemical solution to be applied to the entire external surfaces of the bird or
    Type: Grant
    Filed: August 28, 1992
    Date of Patent: January 16, 1996
    Assignee: Rhone-Poulenc Inc.
    Inventors: Jeffrey L. Leech, James T. Elfstrum, William E. Swartz
  • Patent number: 4937092
    Abstract: Fish fillets, particularly those from high fat fish, can be storage stabilized and yield stabilized by means of a composition containing an alkali metal tripolyphosphate hydrated with lemon juice solids, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.
    Type: Grant
    Filed: September 12, 1988
    Date of Patent: June 26, 1990
    Assignee: Rhone-Poulenc Basic Chemicals Co.
    Inventors: Eugene Brotsky, William E. Swartz
  • Patent number: 4788070
    Abstract: Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
    Type: Grant
    Filed: September 5, 1986
    Date of Patent: November 29, 1988
    Assignee: Stauffer Chemical Company Division of Rhone-Poulenc, Inc.
    Inventors: Eugene Brotsky, Charles W. Everson, William E. Swartz
  • Patent number: 4670277
    Abstract: Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.
    Type: Grant
    Filed: January 16, 1986
    Date of Patent: June 2, 1987
    Assignee: Stauffer Chemical Company
    Inventors: Eugene Brotsky, Charles W. Everson, William E. Swartz
  • Patent number: 4556571
    Abstract: The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.
    Type: Grant
    Filed: May 30, 1985
    Date of Patent: December 3, 1985
    Assignee: Stauffer Chemical Company
    Inventors: William E. Swartz, Charles W. Everson, Fredric G. Bender
  • Patent number: 4500559
    Abstract: The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.
    Type: Grant
    Filed: October 14, 1983
    Date of Patent: February 19, 1985
    Assignee: Stauffer Chemical Company
    Inventors: Fredric G. Bender, Charles W. Everson, William E. Swartz
  • Patent number: 4407833
    Abstract: Protein fortified red meat comprising intact natural skeletal meat having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.
    Type: Grant
    Filed: September 10, 1982
    Date of Patent: October 4, 1983
    Assignee: Nutrisearch Company
    Inventor: William E. Swartz
  • Patent number: 4407831
    Abstract: Protein fortified intact fish flesh comprising intact fish flesh having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.
    Type: Grant
    Filed: January 13, 1981
    Date of Patent: October 4, 1983
    Assignee: Nutrisearch Company
    Inventor: William E. Swartz
  • Patent number: 4381316
    Abstract: Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.
    Type: Grant
    Filed: January 26, 1981
    Date of Patent: April 26, 1983
    Assignee: Nutrisearch Company
    Inventors: Eugene Brotsky, Charles W. Everson, William E. Swartz
  • Patent number: 4362750
    Abstract: Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.
    Type: Grant
    Filed: January 19, 1981
    Date of Patent: December 7, 1982
    Assignee: Stauffer Chemical Company
    Inventor: William E. Swartz