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For the Inventor, By the Inventor

Beacon, NY, United States of America

John R Frost

This inventor holds 8 USPTO granted patents. Top assignee: General Foods Limited. Active years: 1983-1987.

IDiyas Innovation Intelligence. (2026). Inventor Profile: John R Frost. Retrieved from https://idiyas.com/inventor/john-r-frost

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 8

% Patents Active = 100.0

Average Co-Inventor Count = 4.0

ph-index = 7

Forward Citations = 91(Granted Patents)


Location History:

  • Beacon, NY (US) (1983 - 1985)
  • Tarrytown, NY (US) (1987)

Company Filing History:

goldMedal8 out of 705 
 
General Foods Limited
 patents

Years Active: 1983-1987

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8 patents (USPTO):Explore Patents
1. 4701337 - Chocolate product containing dipeptide-cocoa butter composition (1987-10-20),
2. 4652458 - Silica gel-lipid composition (1987-03-24),
3. 4536410 - Dipeptide sweetener composition (1985-08-20),
4. 4526799 - Process for preparing a high quality, reduced-calorie cake (1985-07-02),
5. 4503083 - High quality, reduced-calorie cake (1985-03-05),
6. 4451490 - High quality, reduced-calorie cake containing cellulose and process (1984-05-29),
7. 4431681 - Process for preparing a high quality, reduced-calorie cake (1984-02-14),
8. 4371562 - Method for improving the functionality of protein materials (1983-02-01),

Title: Innovations of John R Frost

Introduction

John R Frost is a notable inventor based in Beacon, NY (US). He has made significant contributions to the field of food technology, particularly in chocolate products. With a total of 8 patents to his name, Frost has developed innovative solutions that enhance the quality and characteristics of chocolate.

Latest Patents

Frost's latest patents include a "Chocolate product containing dipeptide-cocoa butter composition." This invention discloses a composition that modifies the physical characteristics of a lipid. It comprises a hydrated, crystalline dipeptide sweetener and a lipid, which can be used to produce a non-waxy, no melt chocolate by utilizing cocoa butter as the lipid source. Another significant patent is the "Silica gel-lipid composition." This irreversible gel composition consists of silica gel and a lipid. A non-waxy, no melt chocolate may be prepared using this composition by combining silica gel with cocoa butter, wherein the cocoa butter serves as the lipid source.

Career Highlights

Frost has been associated with General Foods Limited, where he has applied his expertise in food science and technology. His work has contributed to advancements in the chocolate industry, making it possible to create products with improved texture and stability.

Collaborations

Frost has collaborated with notable colleagues such as Jerry E Silverman and Elizabeth Hegedus. Their combined efforts have led to innovative developments in food products, particularly in enhancing the quality of chocolate.

Conclusion

John R Frost's contributions to the field of food technology, particularly in chocolate innovation, have made a significant impact. His patents reflect a commitment to improving product quality and consumer experience.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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