Inventor

Harry Levine

Inventor

Morris Plains, NJ, US

Overview

39→

Patents

1991–2014

Patent span

Human necessities

Primary field (CPC A)

Patents· 39 as inventor

Public. Assignee & technology derived from the patent record. Each patent links to its LexDana page.

A23Lprimary

A23LFoods, foodstuffs or non-alcoholic beverages, not otherwise provided for27%

A21DTreatment of flour or dough for baking, e.g. by addition of materials22%

A23GCocoa10%

Y10STechnical subjects covered by former uspc cross-reference art collections [xracs] and digests9%

A23PShaping or working of foodstuffs, not fully covered by a single other subclass7%

C08BPolysaccharides6%

A23CDairy products, e.g. milk, butter or cheese3%

A23KFodder3%

A23BPreservation of foods, foodstuffs or non-alcoholic beverages2%

A23DEdible oils or fats, e.g. margarines, shortenings or cooking oils2%

PatentTitleYear

8,920,859'Stigmasterol-rich phytosterol composition and use'2014 8,709,520'Meat-containing, strip shaped food product and method of making same'2014 8,563,065'Production of low calorie, extruded, expanded foods having a high fiber content'2013 8,455,037'Production of stabilized whole grain flour and products thereof'2013 8,455,036'Production of stabilized whole grain wheat flour and products thereof'2013 8,367,139'Process for making enzyme-resistant starch for reduced-calorie flour replacer'2013 8,309,157'Meat-containing, strip-shaped food product and method of making same'2012 8,173,193'Production of stabilized whole grain flour and products thereof'2012 8,163,324'Production of low calorie, extruded, expanded foods having a high fiber content'2012 8,133,527'Production of stabilized whole grain wheat flour and products thereof'2012 7,972,643'Process for making enzyme-resistant starch for reduced-calorie flour replacer'2011 7,648,723'Production of low calorie, extruded, expanded foods having a high fiber content'2010 7,531,199'Process for making enzyme-resistant starch for reduced-calorie flour replacer'2009 7,329,428'Process for manufacture of aerated confections with dry blend of sugar and gelatin'2008 7,282,235'Meat-containing, strip-shaped food product and method of making same'2007 6,905,720'Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it'2005 6,905,719'Shelf-stable, bakeable savory cheese product and process for preparing it'2005 6,863,911'Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation'2005 6,613,373'Enzyme-resistant starch for reduced-calorie flour replacer'2003 6,479,090'Crispy wheat-based snacks having surface bubbles'2002 6,352,733'Enzyme-resistant starch for reduced-calorie flour replacer'2002 6,013,299'Process for making enzyme-resistant starch for reduced-calorie flour replacer'2000 5,980,967'Production of crispy wheat-based snacks having surface bubbles'1999 5,747,092'Production of crispy wheat-based snacks having surface bubbles'1998 5,695,804'Production of chip-like durum wheat-based snacks'1997 5,523,106'Juice-based expanded snacks and process for preparing them'1996 5,514,387'Calcium-enriched baked good production and method of making'1996 5,514,404'Tenderized baked good production with reduced fat, low fat, or no added fat'1996 5,500,240'Production of chip-like starch based snacks'1996 5,429,834'Production of chip-like starch based snacks'1995 5,362,502'Reducing checking in crackers with pentosanase'1994 5,200,215'Enzyme treated low moisture content comestible products'1993 5,139,803'Method and liposome composition for the stabilization of oxidizable substances'1992 5,108,764'Production of crackers with reduced or no added fat'1992 5,089,278'Microwave browning composition'1992 5,087,461'Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof'1992 5,015,483'Liposome composition for the stabilization of oxidizable substances'1991 5,009,900'Glassy matrices containing volatile and/or labile components, and processes for preparation and use thereof'1991 4,999,208'Extrusion baking of cookies having liposome encapsulated ingredients'1991

Career & activity timeline

Assembled from patent assignee/location history and declaration credentials.

1991–1992Patents assigned to NABISCO BRANDS INC (6)· patent assignee history

1991–2014Based in Morris Plains, NJ, US· patent location history

1991Based in Morris, NJ, US· patent location history

1992–1996Patents assigned to NABISCO INC (8)· patent assignee history

2002–2009Patents assigned to KRAFT FOODS HOLDINGS INC (8)· patent assignee history

2010–2013Patents assigned to KRAFT FOODS GLOBAL BRANDS LLC (8)· patent assignee history

2012–2014Patents assigned to SLADE LOUISE (8)· patent assignee history

Inventor activity

Assignee and location history derived from the patent record.

Assignees

Assignee	Patents	Span
KRAFT FOODS GLOBAL BRANDS LLC	8	2010–2013
KRAFT FOODS HOLDINGS INC	8	2002–2009
NABISCO INC	8	1992–1996
SLADE LOUISE	8	2012–2014
NABISCO BRANDS INC	6	1991–1992

Locations

Location	Patents	Span
Morris Plains, New Jersey, US	38	1991–2014
Morris, New Jersey, US	1	1991