James J Morano

US Patent:

55298010, Jun 25, 1996

Filed:

Nov 21, 1994

Appl. No.:

8/345694

Inventors:

James R. Morano - Somerset NJ

Assignee:

Crompton & Knowles Corporation - Stamford CT

International Classification:

A23L 10534

US Classification:

426572

Abstract:

The invention is a composite food subsystem that provides a sweet or savory-flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.

US Patent:

57231648, Mar 3, 1998

Filed:

Jun 24, 1996

Appl. No.:

8/668931

Inventors:

James R. Morano - Somerset NJ

Assignee:

Crompton & Knowles Corporation - Stamford CT

International Classification:

A23L 10534

US Classification:

426572

Abstract:

The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic livid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.

US Patent:

60744898, Jun 13, 2000

Filed:

Jul 13, 1998

Appl. No.:

9/114201

Inventors:

James R. Morano - Somerset NJ

Assignee:

Chr. Hansen, Inc.

International Classification:

C13D 108
C13D 112
C13J 108
C08B 3000
C13F 104

US Classification:

127 42

Abstract:

The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220. degree. F. and about 300. degree. F. with a residence time in the extruding means of between about 0. 5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.

US Patent:

53667506, Nov 22, 1994

Filed:

Jan 13, 1993

Appl. No.:

8/004051

Inventors:

James R. Morano - Somerset NJ

Assignee:

Crompton & Knowles Corporation - Stamford CT

International Classification:

A23L 10534

US Classification:

426572

Abstract:

The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.

US Patent:

57798052, Jul 14, 1998

Filed:

Aug 26, 1996

Appl. No.:

8/703091

Inventors:

James R. Morano - Somerset NJ

Assignee:

Crompton & Knowles Corporation - Stamford CT

International Classification:

B01J 300
C08B 3000
C13F 104
C13D 112

US Classification:

127 42

Abstract:

The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220. degree. F. and about 300. degree. F. with a residence time in the extruding means of between about 0. 5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.

US Patent:

55497578, Aug 27, 1996

Filed:

Jun 10, 1994

Appl. No.:

8/258110

Inventors:

James R. Morano - Somerset NJ

Assignee:

Ingredient Technology Corporation - Mahwah NJ
Innovative Sweeteners Incorporated - Somerset NJ

International Classification:

B01J 300
C08B 3000
C13F 104
C13D 112

US Classification:

127 42

Abstract:

The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220. degree. F. and about 300. degree. F. with a residence time in the extruding means of between about 0. 5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.