Martin Susan Glicksman

US Patent:

45030839, Mar 5, 1985

Filed:

Mar 8, 1982

Appl. No.:

6/355405

Inventors:

Martin Glicksman - Valley Cottage NY
John R. Frost - Beacon NY
Jerry E. Silverman - Hamilton Square NJ
Elizabeth Hegedus - Tarrytown NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A21D 1308

US Classification:

426553

Abstract:

A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0. 6 to 2. 5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

US Patent:

40014568, Jan 4, 1977

Filed:

Aug 13, 1973

Appl. No.:

5/387848

Inventors:

Martin Glicksman - Valley Cottage NY
Bartley N. Wankier - Battle Creek MI

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 1236

US Classification:

426548

Abstract:

Readily soluble, sweetening compositions are produced by spray-drying solutions of an edible bulking agent and a dipeptide sweetening compound.

US Patent:

45267944, Jul 2, 1985

Filed:

Mar 8, 1982

Appl. No.:

6/355408

Inventors:

Robert E. Altomare - Yonkers NY
Robert J. Beale - New Rochelle NY
Martin Glicksman - Valley Cottage NY
Elizabeth Hegedus - Tarrytown NY
Marvin Schulman - Howell NJ
Jerry E. Silverman - Hamilton Square NJ

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 1277
A23L 134
A23L 104

US Classification:

426258

Abstract:

The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.

US Patent:

45267995, Jul 2, 1985

Filed:

Mar 12, 1984

Appl. No.:

6/588631

Inventors:

Martin Glicksman - Valley Cottage NY
John R. Frost - Beacon NY
Jerry E. Silverman - Hamilton Square NJ
Elizabeth Hegedus - Tarrytown NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A21D 1308

US Classification:

426553

Abstract:

A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0. 6 to 2. 5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

US Patent:

44514905, May 29, 1984

Filed:

Mar 8, 1982

Appl. No.:

6/355403

Inventors:

Jerry E. Silverman - Hamilton Square NJ
John R. Frost - Beacon NY
Elizabeth Hegedus - Tarrytown NY
Martin Glicksman - Valley Cottage NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A21D 1308

US Classification:

426553

Abstract:

A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 1-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 5-40% cellulose flour and from 0-10% gum. The cake mix is combined with from 0. 6 to 2. 5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

US Patent:

39491030, Apr 6, 1976

Filed:

Nov 9, 1973

Appl. No.:

5/414556

Inventors:

Martin Glicksman - Valley Cottage NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 104
A23L 1226

US Classification:

426573

Abstract:

A non-aqueous gelled composition comprising primarily a mixture of edible flavoring, polyhydric alcohols selected from the group consisting of propylene glycol and 1,3-butylene glycol and alkyl cellulose ethers which gelled products may be employed as an intermediate moisture food filling or flavor-enhancing composition.

US Patent:

40072886, Feb 8, 1977

Filed:

Aug 13, 1973

Appl. No.:

5/387846

Inventors:

Martin Glicksman - Valley Cottage NY
Bartley N. Wankier - Battle Creek MI

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 1236

US Classification:

426548

Abstract:

Readily soluble, sweetening compositions are produced by vacuum drum drying solutions of an edible bulking agent and a dipeptide sweetening compound.

US Patent:

44316810, Feb 14, 1984

Filed:

Mar 8, 1982

Appl. No.:

6/355404

Inventors:

Elizabeth Hegedus - Tarrytown NY
John R. Frost - Beacon NY
Martin Glicksman - Valley Cottage NY
Jerry E. Silverman - Hamilton Square NJ

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A21D 1308

US Classification:

426553

Abstract:

A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake containing a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0. 5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brookfield Viscometer and baking at a temperature of from 300. degree. F. -450. degree. F. (149. degree. -232. degree. C. ) for a time sufficient to produce a bake loss of from 5 to 20%.

Author:

Martin Glicksman

ISBN #:

0849360412

Author:

Martin Glicksman

ISBN #:

0849360420

Author:

Martin Glicksman

ISBN #:

0849360439