Walter V Zielinski

Author:

Walter L. Zielinski

ISBN #:

0803112718

Author:

Walter L. Zielinski

ISBN #:

0849330416

US Patent:

40498328, Sep 20, 1977

Filed:

Aug 2, 1976

Appl. No.:

5/710451

Inventors:

James R. Hayward - McHenry IL
William L. Keyser - East Dundee IL
Walter J. Zielinski - Ingleside IL

Assignee:

The Quaker Oats Company - Chicago IL

International Classification:

A23G 300

US Classification:

426 72

Abstract:

A food bar is produced having a marshmallow base low in reducing sugars and with the marshmallow base having therein up to 10 percent by weight emulsified fat, said fat containing up to 20 percent by weight emulsifier, and, in addition, having therein from 1-20 percent by weight protein of reduced water binding capability.

US Patent:

40189007, Apr 19, 1977

Filed:

Aug 2, 1976

Appl. No.:

5/711102

Inventors:

James R. Hayward - McHenry IL
William L. Keyser - East Dundee IL
Walter J. Zielinski - Ingleside IL

Assignee:

The Quaker Oats Company - Chicago IL

International Classification:

A23J 302
A23G 300

US Classification:

426 72

Abstract:

A marshmallow for use in food bars and the like is disclosed containing from 1-20 percent by weight fat coated casein and caseinate salts and being low in reducing sugars.

US Patent:

41524624, May 1, 1979

Filed:

Dec 12, 1977

Appl. No.:

5/859911

Inventors:

James R. Hayward - McHenry IL
William L. Keyser - East Dundee IL
Walter J. Zielinski - Ingleside IL

Assignee:

The Quaker Oats Company - Chicago IL

International Classification:

A23G 300

US Classification:

426 72

Abstract:

A food bar is disclosed comprising marshmallow, low in reducing sugars and being fortified, and with the marshmallow including fortification both with protein and vitamins, with the protein fortification including therein at least two separate and distinct protein materials having reduced water binding capability, the vitamins being fat coated, and the marshmallow having a water activity coefficient, A. sub. w, no greater than 0. 85. A hermetically sealed container completely encircles the food bar, a water converting catalyst is within the confines of the container, and an atmosphere surrounds the fortified marshmallow in the container, with the atmosphere comprising no more than about 4 percent by weight oxygen and the remainder of the atmosphere comprising an inert gas and sufficient hydrogen to combine with all the oxygen and convert it to water.

US Patent:

44514883, May 29, 1984

Filed:

Sep 2, 1983

Appl. No.:

6/510474

Inventors:

Milton L. Cook - Algonquin IL
William L. Keyser - East Dundee IL
Paul Swanson - Crystal Lake IL
Michael W. Zielke - Lowell MI
Walter J. Zielinski - Ingleside IL

Assignee:

The Quaker Oats Company - Chicago IL

International Classification:

A23L 110
A23L 134

US Classification:

426 89

Abstract:

A shelf stable, intermediate moisture, food bar having a soft and chewy texture with good taste is disclosed. Lowered sugar content and good texture and taste characteristics are maintained through the use of a combination of at least two polyhydric alcohols in varying ratios, one of which comprises a sugar alcohol and the other either glycerol or propylene glycol. In preferred embodiments the two polyhydric alcohols are glycerol and sorbitol employed in a ratio of glycerol to sorbitol in the range 1:1 to 5:1. Despite a low total sugar content the water activity may be maintained in the 0. 2-0. 55 range through the use of such polyhydric alcohols while achieving a soft texture.

US Patent:

40384225, Jul 26, 1977

Filed:

Oct 20, 1975

Appl. No.:

5/623643

Inventors:

William L. Keyser - East Dundee IL
Walter J. Zielinski - Ingleside IL

Assignee:

The Quaker Oats Company - Chicago IL

International Classification:

A23G 300

US Classification:

426 72

Abstract:

A coating for coating baked products is disclosed. The amount of fat from the coating which is absorbed by the dough portion of the baked product is significantly reduced without reducing the fat content of the coating. The coating contains specified amounts of vegetable oil or fats, sugar, and nonfat dry milk solids. The amount of nonfat dry milk solids in the coating is unusually high and is of particular importance to the invention. The coating may also be used to add heat sensitive vitamins to a baked food product.

US Patent:

39505456, Apr 13, 1976

Filed:

Jan 23, 1975

Appl. No.:

5/543330

Inventors:

James R. Hayward - McHenry IL
William L. Keyser - East Dundee IL
Paul W. Swanson - Crystal Lake IL
Walter J. Zielinski - Ingleside IL

Assignee:

The Quaker Oats Company - Chicago IL

International Classification:

A23L 130

US Classification:

426 72

Abstract:

A highly nutritional baked product, high in both protein content and vitamin content, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and microbial growth and process for preparing same is disclosed. The product is additionally shelf stable, requires no refrigeration, is low in calories, high in nutrition, low in cholesterol and low in reducing sugars. The product contains added vitamins and minerals and protein. Water content must be maintained between 15% and 45%, and the product is stabilized by having at least about 15% by weight of sugar or sugar equivalents with at least 3% by weight of a polyhydric alcohol in the base. The product may have a sugar containing topping and has a frosting containing vegetable oil or fat coated vitamins.

US Patent:

41524632, May 1, 1979

Filed:

Dec 9, 1977

Appl. No.:

5/859196

Inventors:

James R. Hayward - McHenry IL
William L. Keyser - East Dundee IL
Walter J. Zielinski - Ingleside IL

Assignee:

The Quaker Oats Company - Chicago IL

International Classification:

A23G 300

US Classification:

426289

Abstract:

A food bar is disclosed comprising marshmallow, low in reducing sugars and being fortified, and with the marshmallow including fortification both with protein and vitamins, with the protein fortification including therein at least two separate and distinct protein materials having reduced water binding capability, the vitamins being fat coated, and the marshmallow having a water activity coefficient, A. sub. w, no greater than 0. 85. A hermetically sealed container completely encircles the food bar, a water converting catalyst is within the confines of the container, and an atmosphere surrounds the fortified marshmallow in the container, with the atmosphere comprising no more than about 4 percent by weight oxygen and the remainder of the atmosphere comprising an inert gas and sufficient hydrogen to combine with all the oxygen and convert it to water.

US Patent:

40384233, Jul 26, 1977

Filed:

Aug 2, 1976

Appl. No.:

5/710453

Inventors:

James R. Hayward - McHenry IL
William L. Keyser - East Dundee IL
Walter J. Zielinski - Ingleside IL

Assignee:

The Quaker Oats Company - Chicago IL

International Classification:

A23J 300
A23G 300

US Classification:

426 72

Abstract:

A food bar is disclosed comprising a base and a coating thereon. The base of the food bar contains marshmallow fortified with a high protein ingredient of reduced water binding capability. The coating of the food bar contains a mixture of vegetable fat or oil, sugar, non-fat dry milk solids, and fat coated vitamins.