John K Howie

US Patent:

6403144, Jun 11, 2002

Filed:

Apr 25, 2000

Appl. No.:

09/557123

Inventors:

Nizar El-Khoury - Cincinnati OH
Jessie Linda Sandy - Covington KY
Peter Yau-Tak Lin - Middletown OH
David Alan Volker - North Bend OH
John Keeney Howie - Oregonia OH
David Vincent Zyzak - Cincinnati OH
Angela Louise Lair - Cincinnati OH

Assignee:

The Procter Gamble Co. - Cincinnati OH

International Classification:

A23L 9007

US Classification:

426662, 426609, 426811, 106 2

Abstract:

Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

US Patent:

6566124, May 20, 2003

Filed:

Sep 15, 2000

Appl. No.:

09/646293

Inventors:

James Earl Trout - West Chester OH
John Keeney Howie - Oregonia OH

Assignee:

The Procter Gamble Co. - Cincinnati OH

International Classification:

C11C 300

US Classification:

435271, 435134, 435135, 435 72, 435155, 435158, 435159

Abstract:

A process for removing digestible fat from a crude reaction mixture comprising nondigestible fat and at least one digestible fat selected from the group consisting of digestible fats having fatty acid chains, comprising the steps of: (1) treating the crude reaction mixture with an aqueous solution comprising lipase at a pH sufficient to obtain soaps from the fatty acid chains; and (2) removing the soaps.

US Patent:

6518226, Feb 11, 2003

Filed:

Feb 11, 2000

Appl. No.:

09/424186

Inventors:

David Alan Volker - North Bend OH
John Keeney Howie - Oregonia OH

Assignee:

The Procter Gamble Co. - Cincinnati OH

International Classification:

C10M10538

US Classification:

508485, 508491, 426531, 426601, 426611

Abstract:

A flowable nondigestible oil composition having a Consistency in a temperature range of 20Â C. to 40Â C. of less than about 600 P. sec , preferably less than about 400 p. sec The flowable nondigestible oil contains a liquid component having a complete melt point less than 37Â C. , and a solid component having a complete melt point of at least about 37Â C. At least one of the solid component and the liquid component includes a material selected from esterifield linked alkoxylated polyols, such as esterifield linked alkoxylated glycerines; esterifield epoxide-extended polyols; and mixtures thereof. A method for making the composition is also disclosed.

US Patent:

6989167, Jan 24, 2006

Filed:

Jun 25, 2003

Appl. No.:

10/603978

Inventors:

John Keeney Howie - Oregonia OH, US
Peter Yau Tak Lin - Liberty Township OH, US
David Vincent Zyzak - Mason OH, US
Richard Gerald Schafermeyer - Cincinnati OH, US

Assignee:

Procter + Gamble Co. - Cincinnati OH

International Classification:

A21D 8/04
A23L 1/01

US Classification:

426 20, 426 52, 426 56, 426 64

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 reducing sugar 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 reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.

US Patent:

6995232, Feb 7, 2006

Filed:

Jan 28, 2002

Appl. No.:

10/058520

Inventors:

John Keeney Howie - Oregonia OH, US
Jared John Schaefer - Wyoming OH, US
James Earl Trout - West Chester OH, US

Assignee:

Procter & Gamble - Cincinnati OH

International Classification:

C08G 63/48

US Classification:

5282955, 528274, 528275, 526 66, 524760, 524764, 524773, 524777

Abstract:

Processes for the preparation of polyol fatty acid polyesters comprise heating a mixture of polyol, fatty acid ester, emulsifying agent and catalyst. In one embodiment, the fatty acid chains of the fatty acid ester have from about 6 to about 14 total carbon atoms and the emulsifying agent comprises a fatty acid soap having fatty acid chains of from about 16 to about 22 total carbon atoms.

US Patent:

7189422, Mar 13, 2007

Filed:

Jun 25, 2003

Appl. No.:

10/603278

Inventors:

John Keeney Howie - Oregonia OH, US
Peter Yau Tak Lin - Liberty Township OH, US
David Vincent Zyzak - Mason OH, US

Assignee:

The Procter and Gamble Company - Cincinnati OH

International Classification:

A23G 1/02

US Classification:

426 45, 426631, 426431

Abstract:

Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.

US Patent:

7220440, May 22, 2007

Filed:

Jun 25, 2003

Appl. No.:

10/603973

Inventors:

Glenn James Dria - Okeana OH, US
David Vincent Zyzak - Mason OH, US
Roger William Gutwein - Cincinnati OH, US
Francisco Valentino Villagran - Mason OH, US
Herbert Thomas Young - Cincinnati OH, US
Paul Ralph Bunke - Cincinnati OH, US
Peter Yau Tak Lin - Liberty Township OH, US
John Keeney Howie - Oregonia OH, US
Richard Gerard Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23F 5/16
A23F 5/18

US Classification:

426 45, 426432, 426629

Abstract:

Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

US Patent:

7304153, Dec 4, 2007

Filed:

Dec 20, 1994

Appl. No.:

08/360184

Inventors:

Donald Benjamin Appleby - Ascot, GB
Patrick Joseph Corrigan - Cincinnati OH, US
John Keeney Howie - Oregonia OH, US
Scott David Pearson - Mason OH, US
Richard Gerard Schafermeyer - Cincinnati OH, US
Glen Reid Wyness - Cincinnati OH, US

Assignee:

The Procter and Gamble Co. - Cincinnati OH

International Classification:

C07H 13/02
C07H 13/12
C07H 15/04
C07H 1/00

US Classification:

536119, 536115, 536120, 536124

Abstract:

Polyol polyesters useful as nondigestible fat substitutes are prepared by improved heterogeneous interesterification processes between fatty acid esters of easily removable alcohol and polyol characterized by having one or more improvements such as using low levels of soap emulsifying agent, catalyst, and/or excess fatty acid ester; reducing the size of the polyol by mechanical means; removing extraneous particulate material during the reaction; using low temperature and/or high pressure and compensating by increasing the mass transfer area; and/or using backmixing in the initial stage(s) and plug-flow conditions in the final stage(s).