Patents by Inventor William H. Schwimmer

William H. Schwimmer 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).

  • Use of Solid Fat To Modulate Texture Of Low-Fat Emulsions
    Publication number: 20150208685
    Abstract: Spoonable, pourable, and/or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystallized) and a liquid fat portion in effective relative amounts, such that when the fat blend is added to dressings and edible continuous aqueous emulsions, lower fat versions effectively mimic the sensory, texture, viscosity, storage modulus, and/or yield stress of much higher fat dressings or emulsions.
    Type: Application
    Filed: September 20, 2013
    Publication date: July 30, 2015
    Inventors: William H. Schwimmer, Dennis Ann Kim, Robert F. Class, Yan Wang, Shamsheer Mahammad, Bruce E. Campbell, Johnny Casasnovas
  • Low fat processed cheese product having fat-mimetic properties and method of making same
    Patent number: 5215778
    Abstract: Substantially fat-free cheese slice products and methods for manufacturing such products, comprising less than about 1.67 weight percent fat.
    Type: Grant
    Filed: June 1, 1991
    Date of Patent: June 1, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Brian C. Davison, William H. Schwimmer, Laura J. Prostko, Alan C. Hamann, Gregory S. Buliga, Alice A. Heth, Linda K. Jackson, Phillip J. Kerwin, Mark S. Miller, David G. Pechak, Gary F. Smith
  • Low calorie salad dressing having smooth, creamy, organoleptic characteristics
    Patent number: 5087471
    Abstract: The present invention is directed to a method for preparing a viscous dressing. The dressing may be prepared using batch techniques, however, the method is particularly suitable for a continuous process for preparing viscous dressings. In the method, a gum blend is prepared which includes a gum and a diluent. A spice blend is prepared which includes water, a sweetener, spices and/or flavorings. An aqueous dispersion of a microreticulated microcrystalline cellulose is prepared. The gum blend, the spice blend and the microreticulated microcrystalline cellulose dispersion are then combined to provide a premix. The premix is then blended with a pre-prepared starch base to provide the viscous dressing product of the invention.
    Type: Grant
    Filed: December 13, 1990
    Date of Patent: February 11, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Richard C. Combes, William H. Schwimmer, Bradley D. Barbera