David A Gruber

US Patent:

7169436, Jan 30, 2007

Filed:

Sep 26, 2001

Appl. No.:

09/965113

Inventors:

Peter Yau Tak Lin - Liberty OH, US
David Cammiade Gruber - Cincinnati OH, US
Maria Dolores Martinez-Serna Villagran - Mason OH, US
Paul Seiden - Cincinnati OH, US

International Classification:

A23L 1/035

US Classification:

426654, 426602, 426653

Abstract:

Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.

US Patent:

7297358, Nov 20, 2007

Filed:

Jul 29, 2004

Appl. No.:

10/901755

Inventors:

Peter Yau Tak Lin - Liberty OH, US
David Cammiade Gruber - Cincinnati OH, US
Maria Dolores Martinez-Serna Villagran - Mason OH, US
Paul Seiden - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23L 1/216

US Classification:

426457, 426549, 426560, 426615, 426637, 426808

Abstract:

Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.

US Patent:

7514113, Apr 7, 2009

Filed:

Mar 24, 2005

Appl. No.:

11/090570

Inventors:

David Vincent Zyzak - Mason OH, US
Robert Alan Sanders - Fairfield OH, US
Marko Stojanovic - Cincinnati OH, US
David Cammiade Gruber - Cincinnati OH, US
Peter Yau Tak Lin - Liberty Township OH, US
John Keeney Howie - Oregonia OH, US
Richard Gerald Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23B 7/155
A23J 3/34
A23L 1/217
A23L 3/3571

US Classification:

426549, 426 61, 426 52, 426438

Abstract:

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e. g. , cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

US Patent:

7867529, Jan 11, 2011

Filed:

Feb 23, 2009

Appl. No.:

12/390540

Inventors:

David Vincent Zyzak - Mason OH, US
Robert Alan Sanders - Fairfield OH, US
Marko Stojanovic - Cincinnati OH, US
David Cammiade Gruber - Cincinnati OH, US
Peter Yau Tak Lin - Liberty Township OH, US
Maria Dolores Martinez-Serna Villagran - Mason OH, US
John Keeney Howie - Oregonia OH, US
Richard Gerard Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23B 7/155
A23J 3/34
A23L 1/217
A23L 3/3571
A23L 1/212
A23L 1/00

US Classification:

426 52, 426549, 426 61, 426438, 426615, 426618, 426496

Abstract:

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e. g. , cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

US Patent:

8486475, Jul 16, 2013

Filed:

Aug 6, 2004

Appl. No.:

10/913002

Inventors:

Maria Dolores-Martinez-Serna Villagran - Mason OH, US
Marko Stojanovic - Cincinnati OH, US
David Cammiade Gruber - Cincinnati OH, US
David Shang-Jie Chang - Cincinnati OH, US

International Classification:

A23L 1/217

US Classification:

426549, 426496, 426618, 426808

Abstract:

Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2. 6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ≦about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.

US Patent:

20030203070, Oct 30, 2003

Filed:

Mar 25, 2003

Appl. No.:

10/396916

Inventors:

Peter Lin - Liberty OH, US
Paul Seiden - Cincinnati OH, US
David Gruber - Cincinnati OH, US
Robert Sanders - Fairfield OH, US

Assignee:

The Procter & Gamble Company

International Classification:

A21D002/14

US Classification:

426/025000

Abstract:

Described are sorbitan-containing compositions comprising relatively high levels of sorbitan monoesters. Such compositions have numerous applications, including uses in cosmetics, hard surface cleaners, shampoos, hair conditioners, personal cleaning products, lotions, fabric softeners, pharmaceutical compositions, ice creams, whip creams, other whipped topping, confectioneries, frostings, breads, baked goods, sauces, salad dressings, snacks, and dehydrated starch ingredients.

US Patent:

20040058046, Mar 25, 2004

Filed:

Jun 25, 2003

Appl. No.:

10/606137

Inventors:

David Zyzak - Mason OH, US
Robert Sanders - Fairfield OH, US
Marko Stojanovic - Cincinnati OH, US
David Gruber - Cincinnati OH, US
Peter Lin - Liberty Township OH, US
Maria Dolores Villagran - Mason OH, US
John Howie - Oregonia OH, US
Richard Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company

International Classification:

A21D010/00

US Classification:

426/549000

Abstract:

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

US Patent:

20040101607, May 27, 2004

Filed:

Jun 25, 2003

Appl. No.:

10/606260

Inventors:

David Zyzak - Mason OH, US
Peter Yau Lin - Liberty Township OH, US
Robert Sanders - Fairfield OH, US
Marko Stojanovic - Cincinnati OH, US
David Gruber - Cincinnati OH, US
Maria Dolores Villagran - Mason OH, US
John Howie - Oregonia OH, US
Richard Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company

International Classification:

A23L001/28

US Classification:

426/425000, 426/637000

Abstract:

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before heating. In one embodiment, the method comprises extracting at least a portion of the asparagine from the food material before heating. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.