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David V Zyzak

age ~56

from Lawrenceburg, IN

Also known as:
  • David Vincent Zyzak
  • David Zyzak
  • David Vince Zyzak
  • David Lili Zyzak
  • Vincent Zyzak
  • David Zyzek

David Zyzak Phones & Addresses

  • Lawrenceburg, IN
  • Topeka, KS
  • Overland Park, KS
  • Lawrence, KS
  • Plato, MO
  • Mason, OH
  • Barrington, IL
  • South Elgin, IL
  • Springboro, OH
  • Woodridge, IL

Us Patents

  • Food Preparation Compositions

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  • 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.
  • Flavor Enhancing Oils

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  • 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.
  • Method For Reduction Of Acrylamide In Roasted Coffee Beans, Roasted Coffee Beans Having Reduced Levels Of Acrylamide, And Article Of Commerce

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  • 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.
  • Method For Reducing Acrylamide In Corn-Based Foods, Corn-Based Foods Having Reduced Levels Of Acrylamide, And Article Of Commerce

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  • 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.
  • Food Package

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  • 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.
  • Food Preparation Compositions

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  • US Patent:
    6403144, Jun 11, 2002
  • Filed:
    Apr 25, 2000
  • Appl. No.:
    09/557123
  • Inventors:
    Nizar El-Khoury - Cincinnati OH
    Jessie Linda Sandy - Covington KY
    Peter Yau-Tak Lin - Middletown OH
    David Alan Volker - North Bend OH
    John Keeney Howie - Oregonia OH
    David Vincent Zyzak - Cincinnati OH
    Angela Louise Lair - Cincinnati OH
  • Assignee:
    The Procter Gamble Co. - Cincinnati OH
  • International Classification:
    A23L 9007
  • US Classification:
    426662, 426609, 426811, 106 2
  • 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.

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