Thomas P Calandro

US Patent:

47553901, Jul 5, 1988

Filed:

May 21, 1985

Appl. No.:

6/736332

Inventors:

Thomas P. Calandro - Paterson NJ
W. Richard DeLauder - Randolph NJ
Marsha K. Verrico - Fair Lawn NJ

Assignee:

Nabisco Brands, Inc. - Parsippany NJ

International Classification:

A23P 108

US Classification:

426293

Abstract:

A flavor-coated cereal capable of releasing its flavor coating into milk in which it is immersed is produced by wetting the surface of a cereal product with a sugar solution, sprinkling a particulate flavoring composition (for example, ground hard candy) onto the cereal product while it is still wet with the sugar solution, and then drying the cereal product.

US Patent:

48371122, Jun 6, 1989

Filed:

Jan 14, 1987

Appl. No.:

7/016797

Inventors:

Thomas Calandro - Paterson NJ
Robert Straka - Pequannock NJ
Marsha K. Verrico - Fair Lawn NJ

Assignee:

Nabisco Brands, Inc. - Parsippany NJ

International Classification:

A23P 112

US Classification:

426463

Abstract:

A cereal product is produced continuously from bran using a twin screw extruder which blends and cooks the dry bran with syrup. The cooked mixture is then passed through a headspace between the tips of the extruder screws and the extrusion die, and extruded through a die head having a plurality of bores. The extrudate strands expand only slightly, have a roughened outer surface that is visible to the eye, and spontaneously break into strands almost entirely in the range of 0. 1 inch to 2 inches. The strands are then dried and toasted to form bran cereal nuggets.

US Patent:

47770457, Oct 11, 1988

Filed:

Jul 26, 1985

Appl. No.:

6/759317

Inventors:

Fred Vanderveer - Mahwah NJ
Robert Straka - Pequannock NJ
Thomas P. Calandro - Paterson NJ

Assignee:

Nabisco Brands, Inc. - Parsippany NJ

International Classification:

A01N 6500
A01K 3578

US Classification:

4241951

Abstract:

A high bran snack, for the prevention of colon cancer, of which a typical formulation is: graham (whole wheat) flour, 40 percent; rice flour, 10 percent; whole wheat bran flour, 50 percent; calcium carbonate, 1. 25 percent; reduced iron, 0. 013 percent; and riboflavin (as a tracer), 0. 02 percent. About 5 ounces of water is added per 80 ounces of dry materials. The dry materials are mixed in a ribbon blender and then fed dry into a cooker extruder. Then the water is added to the mixture in the extruder. The mixture is extrusion cooked and formed in, for example, a twin-screw cooker extruder. Each of the ingredients in the formulation has a processing, nutritional or therapeutic purpose. The extruded pieces are coated with coconut oil and powdered flavorant.

US Patent:

50931466, Mar 3, 1992

Filed:

Oct 15, 1990

Appl. No.:

7/597314

Inventors:

Thomas P. Calandro - Fairfield NJ
Joseph Murray - Wayne NJ

Assignee:

Nabisco Brands, Inc. - Parsippany NJ

International Classification:

A23L 10522
A23L 110

US Classification:

426619

Abstract:

A ready-to-eat cereal is prepared from a cookie formulation, including flour, sugar, shortening or fat and a bowl-life extender. The bowl-life extender includes a waxy starch, preferably a pregelatinized starch from waxy maize in an effective amount to improve the bowl life of the cereal pieces without causing the cereal pieces to become excessively firm. A cold water swelling granular starch is also included with the pregelatinized waxy starch to improve bowl life of the cereal. The dough is prepared by mixing the ingredients to form a cookie dough-like consistency. The dough may be rotary molded or sheeted and cut into bite-size pieces and baked to leaven the cereal pieces. The baked pieces may then be coated with an optional sugar glaze.

US Patent:

47191155, Jan 12, 1988

Filed:

Nov 21, 1984

Appl. No.:

6/673788

Inventors:

Thomas P. Calandro - Paterson NJ
Jan Karwowski - Franklin Lakes NJ

Assignee:

Nabisco Brands, Inc. - Parsippany NJ

International Classification:

A23L 1236
A23L 110
A23P 108

US Classification:

426302

Abstract:

Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i. e. , they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.

US Patent:

47676310, Aug 30, 1988

Filed:

Oct 31, 1986

Appl. No.:

6/925555

Inventors:

Thomas P. Calandro - Paterson NJ
Jan Karwowski - Franklin Lakes NJ

Assignee:

Nabisco Brands, Inc. - Parsippany NJ

International Classification:

A23P 108

US Classification:

426103

Abstract:

Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i. e. , they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.