Anthony Di Bello

US Patent:

20100233331, Sep 16, 2010

Filed:

Mar 11, 2009

Appl. No.:

12/402387

Inventors:

Anthony B. Bello - Plano TX, US
Brandon Larsen - Carrollton TX, US

International Classification:

A23L 3/3454
A23L 1/216

US Classification:

426281, 426323, 426637

Abstract:

Greening and decay of potato tubers is inhibited for five or more days of continuous exposure to light, after a treatment mixture comprising effective amounts of natural or ozonated water, food-grade citric acid, food-grade polar lipid or phospholipid emulsifier and food-grade salt has been infused in the potatoes by cyclically dipping and withdrawing the potatoes in a vacuum environment of about 84-90 Kpa less than atmospheric pressure for a time period of about 2-8 minutes.

US Patent:

62514652, Jun 26, 2001

Filed:

Nov 17, 1999

Appl. No.:

9/441828

Inventors:

Anthony Bamidele Bello - Plano TX
Christopher Patric Friend - Allen TX
Keith Eric Petrofsky - Plano TX

Assignee:

Recot, Inc. - Pleasanton CA

International Classification:

A23L 1216

US Classification:

426550

Abstract:

Methods for making improved flavor potato products by using raw potato stock as a starting material to form a sheetable dough. The methods comprise controlled processing steps that result in a potato gel suitable for sheeting or extruding. Use of raw potato stock greatly enhances the potato flavor of the snack product ultimately produced.