This inventor holds 1 USPTO granted patent. Top assignee: The Procter Gamble Company. Active years: 1994.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1994
Title: John H. Baer and Reduced-Greasiness French Fries.
Introduction
John H. Baer is an inventor associated with Cincinnati, Ohio, and The Procter & Gamble Company. His patent work addresses the texture and formulation of reduced-calorie fried foods.
Latest Patents
Baer is credited with one patent: “Low Greasiness French Fries and Methods for Preparing Same.” The invention describes reduced-calorie French fries and other high-moisture, fat-coated foods designed to create a less greasy impression. It uses reduced-calorie fat compositions with particular fluid-viscosity characteristics. These compositions include a nondigestible fat, which may be combined with triglyceride fat or oil. The nondigestible fat generally contains a liquid nondigestible oil and enough nondigestible solid polyol polyester to help control passive oil loss associated with consuming liquid nondigestible oils.
Career Highlights
Baer’s listed patent reflects work on food formulation and the sensory qualities of reduced-calorie products. His invention focuses on balancing fat composition and viscosity to reduce perceived greasiness.
Collaborations
Baer’s listed coworkers include Stephen Paul Zimmerman and Robert A. Farrell. The patent information provided identifies The Procter & Gamble Company as his company.
Conclusion
John H. Baer’s patent illustrates an approach to making reduced-calorie French fries and similar foods less greasy through carefully formulated nondigestible fats and controlled viscosity.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile