Thomas A Trezza

6869628, Mar 22, 2005

Jun 11, 2001

09/879796

John M. Krochta - Davis CA, US
Thomas A. Trezza - Dallas TX, US
Kirsten L. Dangaran - Davis CA, US

The Regents of the University of California - Oakland CA

A23P001/08

426 89, 426 93, 426302, 426309, 426310, 426656

The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent.

7931928, Apr 26, 2011

Apr 14, 2008

12/102683

David Brian Emerson - Coppell TX, US
Karoline Marie Kensinger Russell - McKinney TX, US
Thomas Anthony Trezza - Plano TX, US

Frito-Lay North America, Inc. - Plano TX

A23L 1/18

426465, 426496, 426516, 426520, 426808

A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a distinct pattern or style. The half product design is achieved by inducing stress cracks in the half product. The stress cracks are created by a controlled drying process whereby extruded half-products are first case hardened to create an outer skin that requires an internal build-up of pressure to penetrate. After creation of the outer skin, by drying in an oven or in ambient air, the half-product is heated to permit the vapor pressure of the moisture inside the half-product to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product. The general pattern of the stress cracks can be varied by manipulation of the time-temperature profile of the case hardening and stress cracking steps.

8313788, Nov 20, 2012

Apr 18, 2008

12/105896

Jonathan L. Licker - McKinney TX, US
Darrell L. Taylor - San Antonio TX, US
Thomas A. Trezza - Plano TX, US
Craig J. Weitz - Dallas TX, US

Frito-Lay North America, Inc. - Plano TX

A23L 1/18

426559, 426516, 426550, 426560, 426656

A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.

8492689, Jul 23, 2013

Jul 20, 2005

11/185402

Brad Dewayne Rodgers - Frisco TX, US
Thomas Anthony Trezza - Plano TX, US
Kevin Matthew Trick - Dallas TX, US

Frito-Lay North America, Inc. - Plano TX

H05B 6/80
B65D 81/34

219730, 219731, 426107

A pre-packaged microwavable food having a steam emitting source integral to the package permitting preparation of the food product in a broad range of microwave ovens. A food product is placed into a package. A steam emitting source is placed in porous communication with the food product inside the package. When the package is heated, steam blankets the food product. Steam has a positive effect on cooking performance and cooking time. The steam emitting source can be made from an absorbent material or a gel. The food product can be a half-product, pellet, or other microwavable food or snack product.

20020187230, Dec 12, 2002

Jun 11, 2001

09/879794

John Krochta - Davis CA, US
Thomas Trezza - Dallas TX, US

A23L001/10

426/460000

The invention provides methods of reducing the friability of food items such as cereal products (including ready to eat cereals and corn and tortilla chips), of potato chips, and of freeze-dried foods. The methods involve contacting the food item with water and then drying the food item to approximately its original water content. The water may be applied by any convenient means so long as it does not cause overhydration of the food item. The invention further provides methods of delaying the development of rancidity in nuts. The methods comprise contacting the nuts with water. In preferred forms, the methods comprise causing mild abrasion of the nuts to facilitate hydration.

20110104345, May 5, 2011

Sep 21, 2010

12/887301

Ajay Rajeshwar BHASKAR - Allen TX, US
Amanda GRZEDA - Allen TX, US
Jennifer Bell RAYMOND - Plano TX, US
Michael Grant TOPOR - Little Elm TX, US
Thomas Anthony TREZZA - Plano TX, US

FRITO-LAY NORTH AMERICA, INC. - Plano TX

A23L 1/216
A23B 7/153

426262, 426637

Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.

20120088015, Apr 12, 2012

Sep 30, 2011

13/249289

Jung H. Han - Frisco TX, US
Sola Lamikanra - Frisco TX, US
Teodoro Rivera - Algonquin IL, US
Jun Yang - Plano TX, US
Thomas A. Trezza - Plano TX, US

Tropicana Products, Inc. - Bradenton FL

A23L 1/212
A23L 1/221
G01N 33/02
A23L 1/025
A23L 1/015
A23L 1/48
A23L 1/20
A23L 2/02

426231, 426615, 426616, 426617, 426629, 426634, 426638, 426599, 426598, 426481, 426650

Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.

59391170, Aug 17, 1999

Aug 11, 1997

8/909196

Chao Chen - Shrewsbury MA
Thomas A. Trezza - Concord CA
Dominic W. S. Wong - El Cerrito CA
Wayne M. Camirand - Albany CA
Attila E. Pavlath - Walnut Creek CA

Mantrose-Haeuser Co., Inc. - Attleboro MA
The United States of America as represented by the Department of
Agriculture - Washington DC

A23L 127

426267

Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the texture, flavor, appearance, crispness, and color of the fresh fruit, particularly the exposed skin of the fresh fruit. The method includes the following steps: providing a solution of fruit preservative comprising: water, calcium ions; and ascorbate ions, wherein the calcium ion and ascorbate ions are present in a ion ratio of preferably from about 1. 5:1 to about 2. 5:1; and, applying said fruit preservative to the fruit. Preferably the fruit is then stored at a temperature which will not freeze the fruit; temperatures of -6. degree. C. have been found not to freeze the apples. Preferably the fruit is stored at temperatures of between about -7. degree. C.