Thomas Z Treece from 606 Arvern Dr, Altamonte Springs, FL 32701, age 80, Phone: 4078345563

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Location:

United States

Nut Butter Compositions And Methods Related Thereto
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US Patent:

7803418, Sep 28, 2010
Filed:

Sep 28, 2007
Appl. No.:

11/863948
Inventors:

Barbara L. Garter - Portage MI, US
Michael W. Powers - Battle Creek MI, US
Thomas Z. Treece - Altamonte Springs FL, US
Assignee:

Kellogg Company - Battle Creek MI
International Classification:

A23L 1/38
US Classification:

426633, 426634, 426654, 426661, 426601
Abstract:

In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85 F. and 65-85%, the emulsifier is 0. 15-0. 5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.

Food Compositions With Dough Binders And Methods Related Thereto
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US Patent:

20090017168, Jan 15, 2009
Filed:

Jul 11, 2008
Appl. No.:

12/171654
Inventors:

Thomas Z. Treece - Altamonte Springs FL, US
Deirdre E. Ortiz - Battle Creek MI, US
Viswas M. Ghorpade - Portage MI, US
International Classification:

A21D 10/00
A23P 1/02
A21D 13/00
US Classification:

426 74, 426549, 426519, 426 94
Abstract:

The present invention provides food compositions useful as ready-to-eat cereals, snacks, and toppings, and processes for making them. Particularly, the present invention provides food compositions with crisp texture, reduced fat, and surprising bowl life when used as a ready-to-eat cereal. The present food compositions are also an improvement over previous toppings or snacks, in that the present compositions comprise fewer “fines” or individual grains. Moreover, since the present compositions comprise a dough binder rather than a sugar binder, nutritional supplementation is possible, such as the addition of fiber. Efficient processes are also provided for making the present food compositions. Superior intermediates and end products are therefore also provided.

Crisp, Filled Foods And Methods Related Thereto
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US Patent:

20090081335, Mar 26, 2009
Filed:

Sep 22, 2008
Appl. No.:

12/234875
Inventors:

Deirdre Ortiz - Battle Creek MI, US
Thomas Z. Treece - Altamonte Springs FL, US
International Classification:

A23G 3/34
A23G 3/00
A23G 3/54
A23G 3/36
A23G 3/42
US Classification:

426 94, 426 96, 426 89, 426103, 426305
Abstract:

The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.

Shortening Substitute
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US Patent:

55760430, Nov 19, 1996
Filed:

Jun 7, 1995
Appl. No.:

8/478509
Inventors:

Carol Stankus - Chicago IL
David Mauro - Dolton IL
Thomas Treece - Florissant MO
Assignee:

American Maize-Products Company - Hammond IN
International Classification:

A23L 10522
A23D 700
US Classification:

426578
Abstract:

The shortening substitute contains a mixture of 1-10% by weight pregelatinized, unmodified starch; 5-15% by weight pregelatinized, modified high amylopectin starch; 5-10% by weight emulsifier; 5-25% by weight shortening; and a remainder of water. The modified, high amylopectin starch is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch, both of which have an amylopectin content of 95% or more. Plasticizer in an amount of 0. 1-1% by weight and a maltodextrin in an amount of 1-20% by weight can be incorporated into the mixture. The shortening substitute can be used as a replacement for conventional shortening in a baked good and is especially suited for use as a roll-in shortening for laminated pastries.

Rotary Molded Shaped Crunchy Granola Food Products And Methods Of Making Same
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US Patent:

20140287101, Sep 25, 2014
Filed:

Mar 17, 2014
Appl. No.:

14/216044
Inventors:

- Battle Creek MI, US
Donald Barnes - Augusta MI, US
Thomas Z. Treece - Altamonte Springs FL, US
Eric C. Suloff - Portage MI, US
Constance Jo Enevold - Augusta MI, US
Assignee:

Kellogg Company - Battle Creek MI
International Classification:

A23L 1/00
A23L 1/10
US Classification:

426 93, 426274
Abstract:

Disclosed are nonlimiting embodiments comprising a novel process for forming and shaping crunchy granola food products. The process comprises using rotary molding processes to form and shape a granola mass into a variety of desired shapes. The granola mass is able to be rotary molded as a result of use of a unique binder composition that comprises at least one pre-gelatinized starch in the binder composition. The pre-gelatinized starch enables the binder viscosity to increase and increases the tackiness of the granola mass such that it can be formed by a rotary molder and such that it releases from the mold as a unitary piece of shaped and formed granola food product.