Sackenheim; Richard Joseph

Patent Applications and Registrations

Patent applications and USPTO patent grants for Sackenheim; Richard Joseph.The latest application filed is for "low-fat nut spread composition and process for making the same".

Company Profile

0.9.4

Sackenheim; Richard Joseph - Hamilton OH

*profile and listings may contain filings by different individuals or companies with the same name. Review application materials to confirm ownership/assignment.

Patent Activity

Patent	Date
Process for making a low-fat nut spread composition Grant 6,720,021 - Wong , et al. April 13, 2	2004-04-13
Low fat nut spread composition with high protein and fiber Grant 6,706,311 - Wong , et al. March 16, 2	2004-03-16
Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil Grant 6,623,783 - Wong , et al. September 23, 2	2003-09-23
Process for making low fat nut spread composition with high protein and fiber Grant 6,548,103 - Wong , et al. April 15, 2	2003-04-15
Low-fat nut spread composition and process for making the same App 20020106441 - Wong, Vincent York-Leung ; et al.	2002-08-08
Filled snacks App 20020098267 - Conrad Heisey, Jacqueline ; et al.	2002-07-25
Process for making low fat nut spread composition with high protein and fiber App 20020037356 - Wong, Vincent York-Leung ; et al.	2002-03-28
Low fat nut spread composition with high protein and fiber App 20020037355 - Wong, Vincent York-Leung ; et al.	2002-03-28
Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil Grant 5,885,646 - Wong , et al. March 23, 1	1999-03-23
Separately milling nut solids and particulate water soluble solids to reduce stickness and improve flavor intensity of nut spread Grant 5,885,645 - Wong , et al. March 23, 1	1999-03-23
Adding oil to nut paste prior to homogenization to reduce viscosity and stickiness without loss of nut flavor Grant 5,714,193 - Fix , et al. February 3, 1	1998-02-03
Monomodal nut butters and spreads which have superior fluidity texture and flavor Grant 5,693,357 - Wong , et al. December 2, 1	1997-12-02
Separately milling nut solids and particulate water soluble solids to reduce stickiness and improve flavor intensity of nut spreads Grant 5,667,838 - Wong , et al. September 16, 1	1997-09-16

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