Peter C Lin

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.

US Patent:

6433053, Aug 13, 2002

Filed:

May 14, 2001

Appl. No.:

09/831786

Inventors:

Chandrika Kasturi - Cincinnati OH
Keith Homer Baker - Cincinnati OH
William Michael Scheper - Lawrenceburg IN
Peter Yau-Tak Lin - Middletown OH

Assignee:

The Procter Gamble Company - Cincinnati OH

International Classification:

C08L 9106

US Classification:

524277, 524386, 524391, 524400, 524417, 524430, 252544, 4285375

Abstract:

The present invention relates to compositions which modify the surface adhesion properties of a surface such as, tableware, cutting boards and food preparation areas generally.

US Patent:

6518337, Feb 11, 2003

Filed:

May 14, 2001

Appl. No.:

09/831787

Inventors:

Keith Homer Baker - Cincinnati OH
William Michael Scheper - Lawrenceburg IN
Chandrika Kasturi - Cincinnati OH
Peter Yau-Tak Lin - Middletown OH

Assignee:

The Procter Gamble Company - Cincinnati OH

International Classification:

C08K 552

US Classification:

524145, 524 35, 428532

Abstract:

The present invention relates to compositions which modify the surface adhesion properties of a surface such as, tableware, cutting board, sinks and food preparation areas, generally.

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:

8277865, Oct 2, 2012

Filed:

Feb 14, 2008

Appl. No.:

12/070031

Inventors:

Paul Ralph Bunke - Cincinnati OH, US
Athula Ekanayake - Cincinnati OH, US
Priscilla G Hammond - Cincinnati OH, US
Robert Lawrence Prosise - Cincinnati OH, US
Peter Yen-Chih Lin - Cincinnati OH, US
Sharon Lee Schnur - Fairfield OH, US

International Classification:

A23L 1/0522
A23L 1/217

US Classification:

426615, 426520, 426661, 426808

Abstract:

A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0. 1% to about 3. 0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

US Patent:

20020018837, Feb 14, 2002

Filed:

May 24, 2001

Appl. No.:

09/865073

Inventors:

David Lanner - Cincinnati OH, US
Yen-Ping Hsieh - Cincinnati OH, US
Peter Lin - Cincinnati OH, US
Stephen Zimmerman - Wyoming OH, US
Russell Groves - Cincinnati OH, US
Susan Joa - Hamilton OH, US
Lee Teras - Cincinnati OH, US
Charles Garrison - Hamilton OH, US
Charles Jones - Jackson TN, US
John Herring - Jackson TN, US

International Classification:

A21D010/00
A23L001/164

US Classification:

426/560000, 426/549000, 426/808000

Abstract:

Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

US Patent:

20020025367, Feb 28, 2002

Filed:

Apr 2, 2001

Appl. No.:

09/824609

Inventors:

Deborah Koehler - Middletown OH, US
Thomas Asquith - Cincinnati OH, US
Robert Swaine - Cincinnati OH, US
Peter Lin - Cincinnati OH, US
James Trout - West Chester OH, US
Yen-Ping Hsieh - Cincinnati OH, US
Dennis Kirkpatrick - Cincinnati OH, US

Assignee:

The Procter & Gamble Co.

International Classification:

A21D010/00
A23L001/48

US Classification:

426/549000, 426/808000

Abstract:

Full-fat, reduced-fat, low-fat, and fat-free snack food products with enhanced flavor. The enhanced flavor is obtained by incorporating flavor enhancers, particulates, Vitamin C, herbs & spices, or mixtures thereof into the dough.

US Patent:

20040058046, Mar 25, 2004

Filed:

Jun 25, 2003

Appl. No.:

10/606137

Inventors:

David Zyzak - Mason OH, US
Robert Sanders - Fairfield OH, US
Marko Stojanovic - Cincinnati OH, US
David Gruber - Cincinnati OH, US
Peter Lin - Liberty Township OH, US
Maria Dolores Villagran - Mason OH, US
John Howie - Oregonia OH, US
Richard Schafermeyer - Cincinnati OH, US

Assignee:

The Procter & Gamble Company

International Classification:

A21D010/00

US Classification:

426/549000

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.