Robert Soukup

US Patent:

44799721, Oct 30, 1984

Filed:

Jun 30, 1982

Appl. No.:

6/394035

Inventors:

Robert J. Soukup - New City NY
Thomas H. Parliment - New City NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 238
A23L 104

US Classification:

426536

Abstract:

A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount of a bittering agent selected from the group consisting of naringin, limonin, nomilin and combinations thereof.

US Patent:

40083403, Feb 15, 1977

Filed:

May 21, 1973

Appl. No.:

5/362603

Inventors:

William P. Clinton - Monsey NY
Robert J. Soukup - New City NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23F 104

US Classification:

426651

Abstract:

Grinder gas aroma evolved from the comminution or fracturing of freshly roasted coffee beans is stabilized by condensing the gas and adding an oxygen scavenger to the condensate. This condensate is then briefly contacted and extracted with a fluorinated-chlorinated hydrocarbon to remove harsh aroma compounds and then with a mixture of non-polar and polar solvents in order to extract desirable aromatics. This extract is stable at freezer temperatures and can be used to aromatize coffee or coffee-like products.

US Patent:

41339002, Jan 9, 1979

Filed:

Aug 29, 1977

Appl. No.:

5/828571

Inventors:

Il-Young Maing - Tarrytown NY
Thomas H. Parliment - New City NY
Robert J. Soukup - New City NY

Assignee:

General Foods Corporation

International Classification:

A23C 1275
A23C 200

US Classification:

426540

Abstract:

This invention relates to a coloring agent which is soluble and stable in low pH aqueous food systems. The food colorant, Food, Drug and Cosmetic Red No. 3, which contains a carboxylic group, is predominantly in the unionized form below pH 4. 5 and is, therefore, at a concentration required for red coloring virtually insoluble. Red No. 3 is rendered soluble by mixing it with water and a hydrophilic surfactant selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate and polyoxyethylene (20) sorbitan monooleate and mixtures thereof. The resulting mixture is added directly to an aqueous foodstuff or after first fixing it on or in a carrier.

US Patent:

39623211, Jun 8, 1976

Filed:

Dec 17, 1973

Appl. No.:

5/425366

Inventors:

Thomas H. Parliment - Valley Cottage NY
William P. Clinton - Monsey NY
Richard Scarpellino - Ramsey NJ
Robert J. Soukup - New City NY
Martin F. Epstein - Pearl River NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 1234

US Classification:

426535

Abstract:

Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1## Where X is oxygen or sulfur, R is lower alkyl, and R. sub. 1, R. sub. 2, and R. sub. 3 is hydrogen or alkyl provided at least one of R. sub. 1, R. sub. 2, and R. sub. 3 is alkyl of two to twelve carbons.