1
Carleton G Merritt, Winston H Wingerd, David J Keller: Encapsulated flavorant material, method for its preparation, and food and other compositions incorporating same. Borden, George P Maskas, Kenneth P Van Wyck, May 7, 1985: US04515769 (129 worldwide citation)

The invention provides an encapsulated flavorant composition for use in food and other compositions intended for introduction into the mouth. This composition is prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural g ...


2
Carleton G Merritt, Winston H Wingerd, David J Keller: Process for preparing a time delayed release flavorant and an improved flavored chewing gum composition. Borden, George P Maskas, Kenneth P Van Wyck, May 31, 1983: US04386106 (125 worldwide citation)

A method for preparing a controlled, delayed release encapsulated flavorant composition for use in chewable confections prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum and plasticizer; drying the emulsion to ...


3
Carleton G Merritt: Encapsulation of materials. June 30, 1981: US04276312 (77 worldwide citation)

A free flowing, spray dried, rod-shaped particulate product, which is readily redispersible in water, is produced by preparing an aqueous solution of an encapsulating material, forming a dispersion by adding an active material to the solution, and spray drying the dispersion through a nozzle having ...


4
Scot A Irvin, Robert A Fedor, Carleton G Merritt: Continuous extrusion for tortilla chip production. Borden, Kenneth P Van Wyck, Dennis H Rainear, George P Maskas, January 15, 1991: US04985269 (54 worldwide citation)

The present invention provides a rapid and continuous process for making corn dough masa and tortilla chips by processing non-hydrated corn feed, an alkalizing agent, and water through a cooker-extruder under certain process parameters so as to make the masa and subsequently the finished tortilla pr ...


5
Yanien Lee, Edward E Bretch, Clifford K Bath, Carleton G Merritt: Process for preparing low oil potato chips. Borden, Robbins & Laramie, January 26, 1988: US04721625 (36 worldwide citation)

A process for preparing low fat potato chips comprising frying peeled raw potato chips in oil to produce partially fried potato slices having a moisture content of about 10%-25% by weight, transferring the potatoes directly into a zone in which the potatoes are protected against oxidation, removing ...


6
Stephen R Gillmore, Carleton G Merritt, Dhyaneshwar B Chawan, Edward A Matuszak: One-step flavored pasta products and processes for preparing fast cooking pasta products. Borden, Venable Baetjer Howard & Civiletti, November 5, 1991: US05063072 (29 worldwide citation)

It has been discovered that dried extruded pasta shapes prepared in certain ways display a high toleration for exposure to water at temperatures of less than boiling. This toleration is conveniently evaluated by cooking in a microwave over and then extracting with room temperature water to determine ...


7
Dhyaneshwar B Chawan, Carleton G Merritt, Radwan H Ibrahim: Tempering and milling of edible grains and leguminous materials with reducing agents and methods of making alimentary products. Borden, Dennis H Rainear, Kenneth P Van Wyck, September 11, 1990: US04956190 (24 worldwide citation)

The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent. The reducing agent can be, for example, sodium metabisulfite, organic acids, SO.sub.2, cysteine, thiog ...


8
Dhyaneshwar B Chawan, Carleton G Merritt, Wiley W Hargrove: Microwavable pasta product comprising triethyl citrate and eggs and a process for preparing same. Borden, Dennis H Rainear, Kenneth P Van Wyck, February 5, 1991: US04990349 (24 worldwide citation)

A process for preparing a microwave cooked pasta product is disclosed. The process comprises the steps of (a) combining flour, egg whites, water, and optionally whole eggs, and a dibasic or tribasic organic acid derivative such as a tricarboxylic acid ester derivative, to form a paste, (b) drying th ...


9
Stephen R Gillmore, Carleton G Merritt: Reduced calorie, high fiber pasta. Borden, Dennis H Rainear, Kenneth P Van Wyck, December 11, 1990: US04976982 (23 worldwide citation)

The invention relates to a method for preparing low calorie pasta product comprising glutinous flour, an added fiber source, a reducing agent, and water. The use of a reducing agent in the method of the invention neutralizes oxidizers present in or on the surface of the added fiber source whereby im ...


10
Carleton G Merritt, Stephen R Gillmore: Method for the preparation of flavored popping corn. Borden, Robbins & Laramie, August 30, 1988: US04767635 (22 worldwide citation)

A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt and flavorant upon popping in a hot air popper comprising unpopped corn coated with an adherent flavoring ...



Click the thumbnails below to visualize the patent trend.