1
Clemence K Dartey, Richard H Biggs: Reduced calorie baked goods and methods for producing same. Nabisco Brands, Richard Kornutik, May 26, 1987: US04668519 (89 worldwide citation)

Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the coo ...


2
Clemence K Dartey, Richard H Biggs: Reduced calorie crackers and processes for producing same. Nabisco Brands, Richard Kornutik, July 7, 1987: US04678672 (45 worldwide citation)

Reduced calorie crackers produced from dough compositions are disclosed which contain 25-70 percent of flour, 0-20 percent of gluten, 0-10 percent fat or shortening, 5-20 percent of a water-soluble polydextrose, 0-5 percent of one or more emulsifiers, 0.5-5 percent of a leavening system comprising y ...


3
Clemence K Dartey, John W Finley, Robert R Thulin: Process for preparing chocolate chip cookies containing low melting fat and product. Nabisco Brands, Richard Kornutik, February 2, 1988: US04722849 (10 worldwide citation)

A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat ...


4
Clemence K Dartey, Thomas M Trainor, Richard Evans: Low cholesterol mayonnaise substitute and process for its preparation. Nabisco Brands, August 14, 1990: US04948617 (10 worldwide citation)

The present invention relates to a low cholesterol mayonnaise substitute which contains substantially no egg yolk or starch thickeners. The mayonnaise substitute comprises water, a vegetable oil, a food grade acidulent, egg whites, a food grade emulsifier with a hydrophillic-lipophillic balance ("HL ...


5
Albert A Pinto, Clemence K Dartey: Method to make icing using a controlled multi-zone cooling and mixing machine. Nabisco Brands, Richard Kornutik, April 28, 1987: US04661366 (9 worldwide citation)

The present invention is a process for making icing utilizing a modified chocolate mixing machine. An icing slurry made of a mixture of fat and sugar is prepared and pumped into the mixing machine. The mixing machine has a plurality of independently controlled temperature zones. The icing slurry is ...


6
Clemence K Dartey, Thomas E Sox: Encapsulated long chain alcohols. McNeil PPC, March 12, 2002: US06355274 (8 worldwide citation)

The present invention is directed to the encapsulation of long chain alcohols, C


7
Clemence K Dartey, John D Higgins III, Richard D Bruce, Brid T Burruano: Stable salad dressings. McNeil PPC, September 26, 2000: US06123978 (7 worldwide citation)

The present invention provides a stable foodstuffs which contain a cholesterol lowering amount of a sterol or stanol ester, crystal fat inhibitors and emulsifiers. The foodstuffs, including salad dressings are stable even when refrigerated.


8
Clemence K Dartey, John W Finley, Robert R Thulin: Processes and dough compositions for producing cookies containing low-melting fat. Nabisco Brands, Richard Kornutik, January 16, 1990: US04894246 (4 worldwide citation)

A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat ...


9
Clemence K Dartey, John D Higgins III, Richard D Bruce, Brid T Burruano: Stable salad dressings. McNeil PPC, June 4, 2002: US06399137 (4 worldwide citation)

The present invention provides a stable foodstuffs which contain a cholesterol lowering amount of a sterol or stanol ester, crystal fat inhibitors and emulsifiers. The foodstuffs, including salad dressings are stable even when refrigerated.


10
Clemence K Dartey, Thomas E Sox: Encapsulated long chain alcohols. McNeil PPC, April 5, 2005: US06875443 (1 worldwide citation)

The present invention is directed to the encapsulation of long chain alcohols, C20-C36, in various materials including polymers and waxes. Through the proper selection of the polymer the encapsulated long chain alcohol can be advantageously added to foods such as margarines, salad dressings and the ...