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Jonathan Spinner, Timothy B Guffey, Peter Y T Lin, Ronald J Jandacek: Salad/cooking oil balanced for health benefits. The Procter & Gamble Company, Ronald L Hemingway, Richard C Witte, Julius P Filcik, August 14, 1990: US04948811 (70 worldwide citation)

Triglyceride cooking/salad oil compositions with fatty acid content balanced for health purposes. The fatty acid composition of the triglycerides comprises by weight:


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James C Letton, Joseph J Elsen, Timothy B Guffey, Jeffrey K Kester, David J Weisgerber: Shortening compositions containing polyol fatty acid polyesters. The Procter & Gamble Company, Eric W Guttag, Ronald L Hemingway, Tara M Rosnell, April 26, 1994: US05306516 (50 worldwide citation)

Reduced fat and calorie plastic shortenings are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also impart good organoleptic properties to foods prepared with them. These shortenings compris ...


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James C Letton, John R Baginski, Joseph J Elsen, Timothy B Guffey, James B Hirshorn, Jeffrey J Kester, David J Weisgerber: Reduced calorie pourable shortening, cooking oils, salad oils or like compositions. The Procter & Gamble Company, Eric W Guttag, Ronald L Hemingway, Tara M Rosnell, April 26, 1994: US05306515 (38 worldwide citation)

Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability ...


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James C Letton, Deborah J Back, John R Baginski, Joseph J Elsen, Timothy B Guffey, Jeffrey J Kester, David J Weisgerber: Solid, nondigestible, fat-like compounds and food compositions containing same. The Procter & Gamble Company, Eric W Guttag, Ronald L Hemingway, Tara M Rosnell, April 26, 1994: US05306514 (31 worldwide citation)

Fatty acid esters of polyols having at least 4 hydroxyl groups wherein the fatty acid groups consist essentially of: (1) long chain unsaturated fatty acid radicals containing at least 12 carbon atoms or mixtures of said unsaturated radicals with saturated fatty acid radicals containing 2 to 12 carbo ...


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Timothy B Guffey, Donn N Boatman, Susan S Abe, Sherry R Talkington, Marko D Mijac: Shortening compositions containing polyol polyesters. The Procter & Gamble Company, Gary M Sutter, Ronald L Hemingway, Richard C Witte, June 4, 1991: US05021256 (27 worldwide citation)

Disclosed are preferred shortenings made with polyol polyesters. The Solid Fat Content curve and penetration of the shortenings is adjusted to increase smoothness and decrease graininess. Also described are food compositions that have enhanced flavors from the addition of particular sucrose polyeste ...


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Timothy B Guffey, Susan S Abe, Sherry R Talkington, Marko D Mijac: Shortening compositions containing polyol polyesters. The Procter & Gamble Company, Gary M Sutter, Ronald L Hemingway, Richard C Witte, November 14, 1989: US04880657 (25 worldwide citation)

Disclosed are preferred shortenings made with polyol polyesters. The Solid Fat Content curve and penetration of the shortenings is adjusted to increase smoothness and decrease graininess. Also described are food compositions that have enhanced flavors from the addition of particular sucrose polyeste ...


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Peter D Orphanos, Christian A Bernhardt, Bryan L Madison, Paul Seiden, Albert M Ehrman, John R Baginski, Timothy B Guffey: Sucrose fatty acid ester compositions and shortenings and margarines made therefrom. The Procter & Gamble Company, Gary M Sutter, Julius P Filcik, Richard C Witte, July 10, 1990: US04940601 (21 worldwide citation)

The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock ...


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Marko D Mijac, Timothy B Guffey: Baked goods made with sucrose fatty acid esters. The Proctor & Gamble Company, Gary M Sutter, Eric W Guttag, Richard C Witte, May 30, 1989: US04835001 (9 worldwide citation)

Dough compositions that are baked to form pastries, biscuits, shortbreads and shortcakes having improved tenderness are disclosed. This benefit is achieved by incorporating into the dough a fat product comprising sucrose fatty acid esters having at least 4 fatty acid ester groups and optionally othe ...


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