Jay H Katcher

6787173, Sep 7, 2004

Aug 23, 2001

09/939500

Ahmad Akashe - Mundelein IL
Jay Katcher - Chestnut Ridge NY
Azza Hassanein - Mississauga, CA

Kraft Foods Holdings, Inc. - Northfield IL

A23L 120

426422, 426634, 426656, 426495

Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

20040253355, Dec 16, 2004

Jan 12, 2004

10/755210

Ahmad Akashe - Mundelein IL, US
Jay Katcher - Chestnut Ridge NY, US
Azza Hassanein - Northbrook IL, US

C12H001/04

426/422000

Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

20080145501, Jun 19, 2008

Dec 18, 2006

11/612291

Peter Harris Brown - Glenview IL, US
Joan Levine Isman - Brewster NY, US
Jay Harvey Katcher - Chestnut Ridge NY, US

A23L 2/60
A23L 1/212
A23L 1/221

426533, 426615, 426650

An acidic sweetener is provided that is a single additive effective to provide both sweetness and acidity to a food item or other comestible. Preferably, the acidic sweetener has a low glycemic index value to generally improve the nutritional profile of the comestible to which it is added. A method to produce a food item using the acidic sweetener is also provided. The method converts a syrup sweetener to the acidic sweetener additive. In a preferred form, the method uses an enzyme mixture of glucose oxidase and catalase to convert a portion of the glucose in the syrup sweetener into gluconic acid.

44318006, Feb 14, 1984

Mar 30, 1982

6/363728

Steven J. Leusner - Lakewood NJ
Jay H. Katcher - Dover DE
Theodore H. Joseph - Cranbury NJ

General Foods Corporation - White Plains NY

C08B 3108

536111

A process for making propylene chlorohydrin free, hydroxypropylated starch wherein the excess propylene oxide is removed from the reaction mixture before neutralization of the starch. This removal of the propylene oxide prevents the formation of propylene chlorohydrin and thus aleviates the need for its removal.

44381484, Mar 20, 1984

Jan 10, 1983

6/456685

Joseph D. O'Rourke - Cranbury NJ
Jay H. Katcher - Dover DE

General Foods Corporation - White Plains NY

A23L 1187
A23L 1195

426579

A process for producing a pudding with a specified starch particle size distribution is disclosed. As a result of this process, a very uniform, fine starch particle distribution is produced.

54709687, Nov 28, 1995

Aug 30, 1994

8/298525

Jay H. Katcher - Chestnut Ridge NY
Charles W. Bertalan - New Brunswick NJ

Kraft Foods, Inc. - Northfield IL

C08B 3108
C08B 3304
A23L 105
A23L 1187

536102

Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

42386047, Dec 9, 1980

Oct 6, 1978

5/949177

Jay H. Katcher - Dover DE
Joseph A. Ackilli - South Salem NY

General Foods Corporation - White Plains NY

C08B 3102

536109

A process for making an acetylated cross-linked starch substantially free of acetyl odor and flavor which comprises cross-linking a starch in a slurry, acetylating the cross-linked starch to an acetyl substitution of not more than 2. 5%, thereafter washing the starch sufficiently to reduce the ash content to less than 0. 20%, preferably forming a slurry of the acetylated cross-linked starch and adjusting the pH to 7 to 9. 0, and thereafter drying the starch. The process provides a starch product which is substantially free from off odors or flavors and particularly useful in pudding formulations. Tapioca starch is utilized in preferred embodiments.

48713988, Oct 3, 1989

Dec 9, 1988

7/282403

Jay H. Katcher - Cranbury NJ
John T. Mabon - Andover MA
Jennifer W. Matherly - Cherry Hill NJ
Lawrence T. McCarty - Dover DE
Robert E. Schara - Princeton Junction NJ

General Foods Corporation - White Plains NY

C08B 3000

127 71

A continuous process for producing agglomerated spray-dried, pregelatinized starch wherein two or more spray-cook nozzles are aligned in a drying tower such that their spray patterns intersect. The point of intersection is distant enough from the nozzles to avoid globbing or clumping and close enough to the nozzles so that the surface of the particles are tacky enough to effect adhesion and a build-up of agglomerates.