David Vincent Zyzak

US Patent:

6544574, Apr 8, 2003

Filed:

Sep 21, 2001

Appl. No.:

09/960067

Inventors:

Nizar El-Khoury - Cincinnati OH 45224
Jessie Linda Sandy - Cincinnati KY 45224
Peter Yau-Tak Lin - Cincinnati OH 45224
David Alan Volker - Cincinnati OH 45224
John Keeney Howie - Cincinnati OH 45224
David Vincent Zyzak - Cincinnati OH 45224
Angela Louise Lair - Cincinnati OH 45224

International Classification:

A23D 9007

US Classification:

426573, 426601, 426423, 426609

Abstract:

Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

US Patent:

7214400, May 8, 2007

Filed:

Apr 25, 2000

Appl. No.:

09/558458

Inventors:

David Vincent Zyzak - Cincinnati OH, US

Assignee:

Smucker Fruit Processing Company - Salinas CA

International Classification:

A23L 1/22

US Classification:

426534, 426601, 426613, 426650

Abstract:

Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.

US Patent:

7220440, May 22, 2007

Filed:

Jun 25, 2003

Appl. No.:

10/603973

Inventors:

Glenn James Dria - Okeana OH, US
David Vincent Zyzak - Mason OH, US
Roger William Gutwein - Cincinnati OH, US
Francisco Valentino Villagran - Mason OH, US
Herbert Thomas Young - Cincinnati OH, US
Paul Ralph Bunke - Cincinnati OH, US
Peter Yau Tak Lin - Liberty Township OH, US
John Keeney Howie - Oregonia OH, US
Richard Gerard Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23F 5/16
A23F 5/18

US Classification:

426 45, 426432, 426629

Abstract:

Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

US Patent:

7514113, Apr 7, 2009

Filed:

Mar 24, 2005

Appl. No.:

11/090570

Inventors:

David Vincent Zyzak - Mason OH, US
Robert Alan Sanders - Fairfield OH, US
Marko Stojanovic - Cincinnati OH, US
David Cammiade Gruber - Cincinnati OH, US
Peter Yau Tak Lin - Liberty Township OH, US
John Keeney Howie - Oregonia OH, US
Richard Gerald Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23B 7/155
A23J 3/34
A23L 1/217
A23L 3/3571

US Classification:

426549, 426 61, 426 52, 426438

Abstract:

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e. g. , cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

US Patent:

7524519, Apr 28, 2009

Filed:

Jun 25, 2003

Appl. No.:

10/606137

Inventors:

David Vincent Zyzak - Mason OH, US
Marko Stojanovic - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH
Frito-Lay North America, Inc. - Plano TX

International Classification:

A23B 7/155
A23J 3/34
A23L 1/217
A23L 3/3571

US Classification:

426 52, 426549, 426438, 426 61, 426496

Abstract:

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e. g. , cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

US Patent:

7527815, May 5, 2009

Filed:

Jun 25, 2003

Appl. No.:

10/603279

Inventors:

Lee Michael Teras - Cincinnati OH, US
Stephen Paul Zimmerman - Wyoming OH, US
David Vincent Zyzak - Mason OH, US
Peter Yau Tak Lin - Liberty Township OH, US
Marko Stojanovic - Cincinnati OH, US
Robert Alan Sanders - Fairfield OH, US
Maria Dolores Martinez-Serna Villagran - Mason OH, US
John Keeney Howie - Oregonia OH, US
Richard Gerald Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23B 7/155
A23J 3/34
A23L 1/217
A23L 3/3571
A23L 1/212
A23L 1/00

US Classification:

426 52, 426549, 426 61, 426438, 426615, 426618, 426496

Abstract:

A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e. g. , cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.

US Patent:

7867529, Jan 11, 2011

Filed:

Feb 23, 2009

Appl. No.:

12/390540

Inventors:

David Vincent Zyzak - Mason OH, US
Robert Alan Sanders - Fairfield OH, US
Marko Stojanovic - Cincinnati OH, US
David Cammiade Gruber - Cincinnati OH, US
Peter Yau Tak Lin - Liberty Township OH, US
Maria Dolores Martinez-Serna Villagran - Mason OH, US
John Keeney Howie - Oregonia OH, US
Richard Gerard Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23B 7/155
A23J 3/34
A23L 1/217
A23L 3/3571
A23L 1/212
A23L 1/00

US Classification:

426 52, 426549, 426 61, 426438, 426615, 426618, 426496

Abstract:

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e. g. , cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

US Patent:

20040043170, Mar 4, 2004

Filed:

Jun 24, 2003

Appl. No.:

10/602432

Inventors:

Stephen Zimmerman - Wyoming OH, US
Thomas Morsch - Cincinnati OH, US
Robert Sanders - Fairfield OH, US
Peter Searles - Mason OH, US
Amy Woo - Hamilton OH, US
David Zyzak - Mason OH, US

Assignee:

The Procter & Gamble Company

International Classification:

B65D001/00

US Classification:

428/035700

Abstract:

The invention regards a plastic comprising a level of detectable 8-Nonenal ranging from about 0 to about 400 ppt. Preferably, the plastic is substantially free of perceptible off flavor. Also, in one execution the plastic is used to form a package (e.g., a food and/or beverage bearing package). The package may be constructed of a monolayer of plastic material. Typically, about 20 to about 100% of the package comprises from about 0 to about 1900 ppt of 8-Nonenal. Preferably, the level of the 8-Nonenal of a stored food or beverage product stored in the package for 7 days at a temperature of 150 F. ranges from about 0 to about 400 ppt as measured in a grouping of representative packages with product therein.