Krzysztof Mosiewicz

US Patent:

6372280, Apr 16, 2002

Filed:

Nov 2, 1999

Appl. No.:

09/431850

Inventors:

Alexander A. Gonsalves - Libertyville IL
Donald C. Hannan - Grayslake IL
Rafael J. Marquez - Chicago IL
Krzysztof Mosiewicz - Glenview IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 1035

US Classification:

426564, 426565, 426586

Abstract:

An acidic, foam having a pH of less than about 4, and preferably from about 2. 5 to about 3. 5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.

US Patent:

6481318, Nov 19, 2002

Filed:

Jul 31, 2000

Appl. No.:

09/629559

Inventors:

Panagiotis Kinigakis - Mount Prospect IL
Krzysztof Mosiewicz - Glenview IL

Assignee:

Kraft Food Holdings, Inc. - Northfield IL

International Classification:

B23B 100

US Classification:

82 111, 82 46, 407 35, 407 46

Abstract:

A cutting knife arrangement employs a plurality of cutting knife inserts mounted on a common circular cylinder. Cutting knife inserts are mounted on a holder device secured to the outer periphery of the cylinder. The cutting knife inserts have a rectangular cross-section with each corner edge comprising a cutting edge. By indexing the cutting knife insert, different cutting edges of the same insert can be presented for use in a cutting operation.

US Patent:

20050081692, Apr 21, 2005

Filed:

Oct 20, 2003

Appl. No.:

10/689161

Inventors:

Krzysztof Mosiewicz - Chicago IL, US
Vijay Arora - Lake Forest IL, US

International Classification:

B26D007/08
B26D001/45

US Classification:

083508300, 083701000

Abstract:

Apparatus for high-volume, high speed ultrasonic cutting or slitting comprising a blade having first and second cutting edges suspended from a reciprocating head, cantilevered over a conveyor supporting and advancing the food product, with the blade including first and second cutting edges on respective opposite sides thereof to cut the food product transversely. The head is preferably controlled for automated operation by an electronic controller to reciprocate transversely at a selected speed and a selected frequency within predetermined ranges over food product advancing on the conveyor. The blade preferably oscillates ultrasonically, and preferably at a frequency of approximately 20,000 Hz. The first and second cutting edges are preferably downwardly convergent, defining an included angle greater than 60 degrees and less than 90 degrees. In one particular embodiment, the internal angle is 70 degrees. In another embodiment, the angle is about 60 degrees. The blade may have a linear translating velocity of 25 to 35 inches per second, and more specifically may have a transverse velocity of approximately thirty inches per second. The apparatus may be used in high-speed, high-volume commercial food production operations for automated cutting of cheese products and other food products from large chunks, slabs and the like into smaller portions, and may also be used in other applications.

US Patent:

20060096434, May 11, 2006

Filed:

Dec 20, 2005

Appl. No.:

11/314660

Inventors:

Krzysztof Mosiewicz - Chicago IL, US
Vijay Arora - Lake Forest IL, US

International Classification:

B26D 1/06

US Classification:

083614000, 083956000

Abstract:

Apparatus for high-volume, high speed ultrasonic cutting or slitting comprising a blade having first and second cutting edges suspended from a reciprocating head, cantilevered over a conveyor supporting and advancing the food product, with the blade including first and second cutting edges on respective opposite sides thereof to cut the food product transversely. The head is preferably controlled for automated operation by an electronic controller to reciprocate transversely at a selected speed and a selected frequency within predetermined ranges over food product advancing on the conveyor. The blade preferably oscillates ultrasonically, and preferably at a frequency of approximately 20,000 Hz. The first and second cutting edges are preferably downwardly convergent, defining an included angle greater than 60 degrees and less than 90 degrees. In one particular embodiment, the internal angle is 70 degrees. In another embodiment, the angle is about 60 degrees. The blade may have a linear translating velocity of 25 to 35 inches per second, and more specifically may have a transverse velocity of approximately thirty inches per second. The apparatus may be used in high-speed, high-volume commercial food production operations for automated cutting of cheese products and other food products from large chunks, slabs and the like into smaller portions, and may also be used in other applications.

US Patent:

60337117, Mar 7, 2000

Filed:

Jan 12, 1998

Appl. No.:

9/005865

Inventors:

Alexander A. Gonsalves - Libertyville IL
Donald C. Hannan - Grayslake IL
Rafael J. Marquez - Chicago IL
Krzysztof Mosiewicz - Morton Grove IL
Rajendra Borwankar - Addison IL
Kenneth M. Tabasco - New Windsor NY

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 119

US Classification:

426565

Abstract:

A fat-free/low-fat frozen whipped topping is formulated with from 0. 5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

US Patent:

57076774, Jan 13, 1998

Filed:

Jan 25, 1996

Appl. No.:

8/591052

Inventors:

Alexander A. Gonsalves - Libertyville IL
Donald C. Hannan - Grayslake IL
Rafael J. Marquez - Chicago IL
Krzysztof Mosiewicz - Morton Grove IL
Rajendra Borwankar - Addison IL
Kenneth M. Tabasco - New Windsor NY

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 1312

US Classification:

426564

Abstract:

A fat-free/low-fat frozen whipped topping is formulated with from 0. 5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.