1
Jack R Durst: Preparation of fat-containing beverages. The Pillsbury Company, James V Harmon, Michael D Ellwein, June 21, 1977: US04031261 (67 worldwide citation)

Fat-containing beverages such as shakes for frozen storage and thawing by reconstitution are prepared by vigorously mixing edible fat in liquid state with an edible hydrophilic film former and water while the film former is in saturated solution to encapsulate the fat with the film former and produc ...


2
Jack R Durst: Storage stable, ready-to-eat baked goods. The Pillsbury Company, Robert J Lewis, Michael D Ellwein, Mart C Matthews, June 26, 1984: US04456625 (46 worldwide citation)

Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The wate ...


3
Jack R Durst: Storage stable, ready-to-eat baked goods. The Pillsbury Company, Robert J Lewis, Michael D Ellwein, April 16, 1985: US04511585 (41 worldwide citation)

Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is ...


4
Jack R Durst: Storage stable, ready-to-eat cooked goods. The Pillsbury Company, Robert J Lewis, April 15, 1986: US04582711 (22 worldwide citation)

Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, sugar and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked g ...


5
Jack R Durst: Moisture resistant nut-like food composition. The Pillsbury Company, Mart C Matthews, Michael D Ellwein, August 12, 1980: US04217369 (9 worldwide citation)

Nut-like food compositions comprising a dispersion of oil droplets in a continuous phase of film-former are provided with substantially improved moisture resistance characteristics by employing an irreversibly heat-coagulable film-former, limiting the quantity of permanent plasticizer present in the ...


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