Ranjit S Kadan

US Patent:

20060088647, Apr 27, 2006

Filed:

Oct 25, 2004

Appl. No.:

10/972707

Inventors:

Ranjit Kadan - New Orleans LA, US

International Classification:

A21D 2/00

US Classification:

426622000

Abstract:

A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1 to about 5% yeast, about 0 to about 10% rice bran, about 4 to about 20% sugar, and about 1 to about 4% salt. A method for preparing a rice-containing baked product, involving mixing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1 to about 5% yeast, about 0 to about 10% rice bran, about 4 to about 20% sugar, and about 1 to about 4% salt with an amount of water and oil and for a time sufficient to wet all the particles, and baking.

US Patent:

49199587, Apr 24, 1990

Filed:

Jan 30, 1989

Appl. No.:

7/303328

Inventors:

Ranjit S. Kadan - New Orleans LA
George M. Ziegler - Harahan LA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23C 9154
A23L 104
A23L 1187

US Classification:

426573

Abstract:

The present invention is drawn to improvements in egg-free compositions for flan-type puddings (of the type generally described in U. S. Pat. No. 4,722,851), which provide pudding properties more closely resembling the properties of egg flan. The improved egg-free compositions of the present invention comprise: milk, sweetener, rice flour, carrageenan, tetra potassium pyrophosphate, pectin, locust bean gum and at least one material selected from the group consisting of cheese whey protein isolate and xanthane gum.

US Patent:

42194695, Aug 26, 1980

Filed:

Sep 19, 1978

Appl. No.:

5/943893

Inventors:

Ranjit S. Kadan - New Orleans LA
George M. Ziegler - Harahan LA
James J. Spadaro - New Orleans LA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23T 114

US Classification:

2601235

Abstract:

The undesirable coloration generally found in cottonseed and other oilseed protein isolates prepared from oilseed flours or concentrates is substantially eliminated or improved by treatment of the flours with a specific solvent mixture containing a non-polar solvent, a polar solvent, a quantity of water, and a small quantity of a food-grade organic acid. The improved isolates render the consumer product more acceptable from the point of view of improved coloration.

US Patent:

47228512, Feb 2, 1988

Filed:

Oct 7, 1986

Appl. No.:

6/916346

Inventors:

Ranjit S. Kadan - New Orleans LA
George M. Ziegler - Harahan LA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23L 1187

US Classification:

426579

Abstract:

A new flan-type pudding using cereal flour to improve human nutrition is disclosed. The flan comprises the following combination of ingredients: Non Fat Dry Milk of from about 10 to 30 g; Sucrose of from about 10 to 20 g; Carrageanan of from about 0. 2 to 1. 0 g; Locust Bean gum of from about 0. 07 to 0. 3 g; Pectin of from about 0. 05 to 0. 3 g; Tetra Potassium Pyrophosphate of from about 0. 1 to 1. 0 g; and, Rice Flour of from about 0. 5 to 8. 0 g.

US Patent:

42017092, May 6, 1980

Filed:

May 26, 1978

Appl. No.:

5/910153

Inventors:

Ranjit S. Kadan - New Orleans LA
Donald W. Freeman - New Orleans LA
James J. Spadaro - New Orleans LA
George M. Ziegler - Harahan LA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23J 114

US Classification:

2601235

Abstract:

A low-gossypol, high-protein flour is produced by a process which utilizes conventional solvent extraction equipment with a certain series of steps, culminating at a point where a defatted, milled, cottonseed flour mixture is rendered edible for human consumption by the separation of the gossypol-containing portion.