Brian W Byrne

US Patent:

49436970, Jul 24, 1990

Filed:

Nov 24, 1989

Appl. No.:

7/440794

Inventors:

Lawrence L. Buckholz - Middletown NJ
Brian Byrne - East Brunswick NJ
Marion A. Sudol - Boonton NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

H05B 668

US Classification:

219 1055B

Abstract:

Described is apparatus useful in enabling the making of a cooked baked goods foodstuff and in enabling a process to be carried out whereby a Maillard reactant-coated uncooked foodstuff is exposed to microwave radiation for a time sufficient to provide a browned baked goods foodstuff which is cooked in a relatively short period of time. The apparatus comprises: (i) first mixing device for mixing a fluid carrier and Maillard or Amadori reactants; (ii) second mixing device separate from the first mixing device for mixing dough; (iii) shaping device downstream from the second mixing device for shaping the mixed dough; (iv) coating device for coating the composition of (i) onto the shaped dough; (v) microwave cooking device downstream from the coating device to cook the coated shaped dough; and (vi) device for controlling the microwave cooking device to determine the cooking time and to stop the microwave cooking at the expiration of the cooking time defined according to specific mathematical equations.

US Patent:

49405926, Jul 10, 1990

Filed:

Jun 26, 1989

Appl. No.:

7/371635

Inventors:

Brian Byrne - East Brunswick NJ
Kevin P. Miller - Middletown NJ
Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

A23L 1227
A21D 200

US Classification:

426 94

Abstract:

Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby. The process comprises the steps of: (a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e. g. , sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the surface and/or the internal matrix of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerin) and water; (a') optionally, also providing a composition of matter consisting essentially of precursors of a Maillard reaction product flavor in admixture with the composition (a), supra, or separately with a solvent capable of raising the dielectric constant of the surface and/or internal matrix of the foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water; (b) providing an uncooked baked goods foodstuff, e. g. , dough; (c) coating the composition of (a) and, optionally (a') onto the surface of the uncooked foodstuff and/or incorporating the composition of (a) and, optionally, (a') firstly into a controlled release system and then incorporating the controlled release system into the internal matrix of the foodstuff; and (d) exposing the thus-treated uncooked foodstuff to microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff having chocolate flavor nuances.

US Patent:

50699164, Dec 3, 1991

Filed:

May 16, 1991

Appl. No.:

7/700778

Inventors:

Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ
Brian Byrne - East Brunswick NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

A23L 100
A21D 600

US Classification:

426243

Abstract:

Described is a process for carrying out microwave browning on baked goods and products produced thereby. The process comprises the step of providing: (a) a composition of matter consisting essentially of procedures of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 6 minutes (such as water or a mixture of propylene glycol and water or a mixture of glycerine and water or a mixture of propylene glycol and glycerine or propylene glycol or glycerine taken alone; (b) providing an uncooked baked goods foodstuff, e. g. dough; (c) coating the composition of (a) onto the surface of the uncooked foodstuff; and (d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 360 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

US Patent:

50412965, Aug 20, 1991

Filed:

Feb 1, 1991

Appl. No.:

7/648916

Inventors:

Brian Byrne - East Brunswick NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

A21D 600

US Classification:

426241

Abstract:

Described is a process for carrying out microwave production of a chocolate flavoring product, the product produced thereby and foodstuffs, beverages and chewing gums containing said product. The process comprises the steps of: (a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e. g. , sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the reaction mass to be heated; (b) exposing the mixture of reaction precursors to microwave radiation for a period of time so that the resulting product is caused to have a chocolate flavor; (c) providing a foodstuff, chewing gum or beverage base; (d) admixing the chocolate flavor reaction product of (b) with the foodstuff, beverage or chewing gum base.

US Patent:

48836800, Nov 28, 1989

Filed:

Dec 2, 1988

Appl. No.:

7/279171

Inventors:

Brian Byrne - North Brunswick NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

A23L 1226

US Classification:

426534

Abstract:

Described is a process for preparing dry acetaldehyde by means of freeze-drying a mixture of a modified food starch, water and acetaldehyde at a pH in the range of from about 7. 2 up to about 7. 5. The resulting product contains food grade acetaldeyde but does not contain any other by-products which are detrimental to the use of the material in foodstuffs, e. g. , crotonaldehyde.

US Patent:

55228836, Jun 4, 1996

Filed:

Feb 17, 1995

Appl. No.:

8/390049

Inventors:

Andrea T. Slater - Hillsborough NJ
Brian P. Byrne - Middletown NY

Assignee:

Meadox Medicals, Inc. - Oakland NJ

International Classification:

A61F 206

US Classification:

623 1

Abstract:

A deployment system for transcutaneous insertion of an implantable tubular prosthesis is provided. The deployment system includes a flexible, elongated, tubular, delivery catheter with at least one inner lumen, and an opening extending through the catheter to the inner lumen. Positioned over the catheter is an implantable endoprosthesis capable of radial expansion and having a proximal and a distal end extent. A support assembly removably maintains the endoprosthesis in a compressed state, and is located at a position adjacent the catheter opening. The support assembly includes an arm which extends through the catheter opening into the inner lumen. A release mechanism is insertable through the inner lumen and includes a distal tip engageable with the arm of the support assembly. The release mechanism is manipulatable within the inner lumen so as to remove the support assembly from the endoprosthesis, permitting radial expansion of the endoprosthesis for implantation.

US Patent:

48821845, Nov 21, 1989

Filed:

Jan 10, 1989

Appl. No.:

7/295450

Inventors:

Lawrence Buckholz - Middletown NJ
Brian Byrne - East Brunswick NJ
Marion Sudol - Boonton NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

A21D 600
A23L 1272

US Classification:

426243

Abstract:

Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing: (a) a composition of matter consisting essentially of precursors of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water; (b) providing an uncooked baked goods foodstuff, e. g. dough; (c) coating the composition of (a) onto the surface of the uncooked foodstuff; and (d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

US Patent:

49044907, Feb 27, 1990

Filed:

May 25, 1989

Appl. No.:

7/356503

Inventors:

Lawrence L. Buckholz - Middletown NJ
Brian Byrne - East Brunswick NJ
Marion A. Sudol - Boonton NJ

Assignee:

International Flavors and Fragrances Inc. - New York NY

International Classification:

A21D 600
A23L 127

US Classification:

426243

Abstract:

Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing: (a) a composition of matter consisting essentially of precursors of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water; (b) providing an uncooked baked goods foodstuff, e. g. dough; (c) coating the composition of (a) onto the surface of the uncooked foodstuff; and (d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

Author:

Brian Byrne

ISBN #:

0863778186

Address:

12 Ancient Oak Dr, Lewes, DE 19958

Phone:

302 947-4871

VIN:

5GAKRCED3CJ266043

Make:

BUICK

Model:

ENCLAVE

Year:

2012