John B Wolcott

US Patent:

20020170114, Nov 21, 2002

Filed:

May 17, 2001

Appl. No.:

09/861448

Inventors:

John Wolcott - Santa Ana CA, US

International Classification:

A47C021/02

US Classification:

005/488000

Abstract:

A bed cover adjusting apparatus comprising mattress clamps which are adjustable for use with a range of mattress thicknesses and a bed cover engaging rod positioned below a bed cover, and which is length extensible corresponding to a range of mattress widths. An engagement positioning device pivots the engaging rod over a desired angular range, and a position controller is enabled for receiving and acting on wave energy signals of remote origin. The engagement positioning device is pivotally joined with the clamps for movement as driven by the positioning device under commend of the position controller.

US Patent:

40455890, Aug 30, 1977

Filed:

Jun 21, 1976

Appl. No.:

5/697837

Inventors:

Gary E. Petrowski - Santa Monica CA
John M. Wolcott - Burbank CA
Erlinda P. Ortiz - Ontario CA

Assignee:

Carnation Company - Los Angeles CA

International Classification:

A23C 1100

US Classification:

426609

Abstract:

A stable, dry, non-dairy fat emulsion product suitable for use as a coffee whitener is prepared without the use of protein by incorporating a chemically modified dextrinized starch having a lipophilic character in the formulation. The chemically modified starch is included in an aqueous emulsion containing fat or oil and a conventional emulsifier to stabilize the emulsion through the drying step so that upon reconstitution in coffee a stable emulsion is formed. The pH of the liquid emulsion must be controlled in order for the chemically modified starch to be effective in stabilizing the emulsion through the drying step. A buffering agent is mixed with the dried emulsion to improve the taste of coffee whitened with the dried emulsion.

US Patent:

42620279, Apr 14, 1981

Filed:

Apr 23, 1979

Appl. No.:

6/032626

Inventors:

George F. Tonner - Mission Hills CA
John M. Wolcott - Burbank CA
Wayne R. Peterson - Reseda CA

Assignee:

Carnation Company - Los Angeles CA

International Classification:

A23B 400

US Classification:

426325

Abstract:

A method of producing a meat emulsion product which is uniformly acidified throughout to an equilibrium pH value of 4. 6 or below under conditions which prevent acid denaturation of the protein matrix of the emulsion prior to cooking of the emulsion, to thereby prevent breaking of the emulsion and separation of fat in the product. An edible acidogen is incorporated in the emulsified meat mix in an amount sufficient to reduce the pH of the emulsion to 4. 6 or below by the time cooking of the emulsion is completed. Denaturation of the protein in the meat emulsion prior to cooking of the emulsion is prevented by incorporating in the emulsion a water soluble hydrocolloid with the acidogen or by the addition of an acidogen which is encapsulated with a material which delays formation of acid until cooking of the emulsion. After cooking, the acidified, set emulsion is combined with other foods having an equilibrium pH of 4. 6 or below in suitable containers and heat processed under conditions sufficient to destroy acid tolerant microorganisms, such as 212. degree. F.

US Patent:

43943977, Jul 19, 1983

Filed:

Oct 2, 1981

Appl. No.:

6/308071

Inventors:

Josephine E. Lometillo - Sepulveda CA
John M. Wolcott - Burbank CA

Assignee:

Carnation Company - Los Angeles CA

International Classification:

A23L 116

US Classification:

426557

Abstract:

A process for producing instant-cooking pasta products such as noodles, spaghetti, macaroni and the like having a porous, cellular structure which enables the products to be rehydrated for consumption within a short period of time, and which exhibit good integrity, firm texture, and desirable flavor upon rehydration. A blend containing a major proportion by weight of a farinaceous starch-containing ingredient, such as semolina, and lesser amounts of gluten, microcrystalline cellulose and an edible vegetable oil is introduced into an extrusion cooker together with a sufficient amount of water to provide an expandable mixture. The mixture is subjected to severe mechanical working at elevated temperatures and pressure to rapidly cook the mixture, causing gelatinization of the starch and thermosetting of the gluten, and is extruded through a plurality of die orifices into the atmosphere. Upon extrusion, the pasta expands forming a pasta product having a porous cellular structure, which is subsequently dried to a maximum moisture content of about 10%. Due to the porous cellular structure of the product, it is readily rehydrated by contact with hot water for a short period of time.