General Foods Limited

Other

Kraft General Foods, Inc.

Michael T McGuire

Louis G Liggett

Louise Slade

Marcia D Palmer

Bruce A Cole

Harold I Levine

Kathleen J Nelson

Clement R Wyss

Reuben H Waitman, Sr

Richard Alan Williams

Andre J Eydt

Ralph DiGiacomo

Walter W Schulok

John R Frost

Ralph DeGiacomo

Charles E Lambert

A device for protecting and retaining a decorative light strand. A gutter has a first channel and a second channel. The second channel is formed at a top edge of a front wall of the first channel. The second channel is inverted relative to the first channel. An outer vertical sidewall of the second channel has a plurality of apertures disposed therein. The second channel is configured to house the strand of a decorative light strand and each aperture is configured to frictionally secure a light bulb of the decorative light strand therein.

Decorative light retaining gutter

A toilet seat adapter for use by infants and children who are unable to use conventional bathroom facilities. The invention includes a tubular inflatable plastic body, with a tubular seat portion having a front segment, side segments and rear segment that join to define a central opening. Connecting with a bottom side of seat portion side segments and seat portion rear segment is a downward extending tubular positioning ring. Sidewalls of the positioning ring are formed with respective sets of vertical, spaced apart stiffening ribs. Connecting respectively to the seat portion side segments is a pair of handles. Attached to the seat portion rear segment is an upstanding, tubular backrest while a flap covers the inflation device.

Inflatable toilet seat adapter for child

A composition for reducing deterioration and extending the shelf life of fruits and vegetables, particularly fruits and vegetables used in salad bars and prepared salads sold in fast-food restaurants, comprising ascorbic acid and a thixotropic gum such as xanthan. Optionally, other ingredients such as an edible bulk filler and artificial or natural flavorings and/or aromas colorings may also be added. The composition applied to the salad ingredients to extend shelf life is advantageous in that a salad preserving agent is provided which is well retained by the salad ingredients so as to maintain freshness of the salad for long periods of time, and the extended shelf life provided is accomplished without sulfites and without adding any objectionable gummy mouthfeel to the product.

Composition for extending shelf life of fruits and vegetables

The present invention is concerned with preparing and preserving fresh stuffed pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 33%, conditioning the uniform blend by compacting same into a sheet having thickness of at least 0.04 inches; preparing a filled mix for the dough; feeding the conditioned dough and filling mix to 'filling' machine to produce a filled pasta; pasteurizing the filled pasta by subjecting it to steam; cooling the pasteurized filled pasta to a temperature between 30.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Method for preparing and preserving filled pasta products

The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0.03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30.degree. F. and 50.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Method for preparing and preserving fresh pasta

A soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage having a defined, and relatively high, ratio of higher saccharides to mono- and disaccharides and contain sugar alcohol and/or polyhydric alcohol ingredients.

Soft, frozen dessert formulation

A soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage, can be obtained according to this invention. The products of this invention is characterized as having a defined, and relatively high, ratio of higher saccharides to mono- and disaccharides.

A cold water-soluble quick-setting low methoxyl pectin dry mix composition providing smooth, continuous and uniform gels having good texture and mouth-feel characteristics is prepared by combining a low methoxyl pectin which has been co-dried with a protective amount of buffer and a solubilizing amount of sugar with a slowly soluble calcium ion source in an amount sufficient for gel formation and a slowly dissolving edible acid in an amount which will provide a final pH of from about 3.5 to 4.5 upon dissolution of the mix in water.

Growing community of inventors

Elmhurst, NY, United States of America

Michael T McGuire