William D Schroeder

US Patent:

6510890, Jan 28, 2003

Filed:

Nov 1, 2000

Appl. No.:

09/703535

Inventors:

Thomas J. Paskach - Ames IA
William D. Schroeder - Ames IA

Assignee:

Iowa State University Research Foundation, Inc. - Ames ID

International Classification:

F25D 1704

US Classification:

165 61, 62376, 62 64, 426524

Abstract:

An apparatus for making a frozen food product comprising a mixer having no moving parts is disclosed. The apparatus further comprises heating means external to the mixer. The premix and refrigerant combine inside the mixer to produce a frozen food product. The heating of the mixer raises the temperature of the mixer sufficiently to prevent crystallization of the mixer contents at the mixer wall, thus preventing âover-freezing. â In this way, plugging of the mixer is minimized and the end product exits the mixer unassisted by mechanical means, yet is still in a frozen state. Thus, it is now possible to produce a quality frozen food product using cryogenic refrigerants, without causing the end product to be at cryogenic temperatures. The present invention has the further advantage of allowing adjustable quantities of refrigerant and premix to be used. The invention is simple in operation and can be operated in a portable and/or continuous manner.

US Patent:

20160058061, Mar 3, 2016

Filed:

Aug 31, 2015

Appl. No.:

14/841129

Inventors:

- Des Moines IA, US
Joan Randall - Ames IA, US
Lan Ban - West Des Moines IA, US
William Schroeder - Ames IA, US

International Classification:

A23L 3/3508

Abstract:

Lipid soluble tea catechins are found useful in delaying undesirable changes in the color and extending the oxidative stability of meat products, food emulsions and extruded foods. This composition has shown to be effective in maintaining the desirable red color of the meat products, as well as delaying the formation of oxidative byproducts, when compared to untreated meat products, maintaining the low oxidative products in food emulsions and maintaining the low secondary oxidative products and acceptable sensory profiles in extruded foods. This composition also has shown to be effective in delaying the formation of oxidation products in margarine and salad dressing.

US Patent:

20160015048, Jan 21, 2016

Filed:

Jun 19, 2015

Appl. No.:

14/744567

Inventors:

- Des Moines IA, US
William Schroeder - Ames IA, US

International Classification:

A23C 3/08
A23C 9/16

Abstract:

A method of protecting a dairy product, including fresh milk and milk powder from oxidation by adding an efficacious amount of a composition including rosmarinic acid.