Brian A Byrne, 53Saint Louis, MO

2012009, Apr 19, 2012

May 10, 2011

13/104496

Brian Byrne - Valley Cottage NY, US
Douglas McLeester - Flemington NJ, US

sanofi-aventis U.S. LLC - Bridgewater NJ

B65G 43/10
B65G 43/00
B65G 37/00

198575, 198577, 198594

An apparatus for loading and unloading a plurality of shipping containers into a carrier. The containers are arranged according to a predetermined pattern on a fixed staging unit of the apparatus. A first conveyor of the apparatus receives and transports the arranged containers from the fixed staging unit. The first conveyor is movable horizontally. A second conveyor of the apparatus receives the containers from the first conveyor and transports the containers into the carrier. The second conveyor is movable horizontally and vertically. A control unit of the apparatus controls transportation of the containers from the second conveyor into the carrier when the second conveyor is vertically moved to a predetermined position.

4781762, Nov 1, 1988

May 20, 1987

7/052105

Brian Byrne - Mahwah NJ

Hercules Incorporated - Wilmington DE

A24B 312
B29C 4900

131276

Flavoring method and composition which include a carboxylate having the general formula: ##STR1## where R. sub. 1 is an alkyl having from 1 to 14 carbons, alkenyl having from 2 to 14 carbons, cycloalkyl, cycloalkenyl, aryl, or furyl having from 4 to 14 carbons; R. sub. 2 is alkyl, alkenyl, alkynyl, cycloalkyl, cycloalkenyl, or cycloalkynyl of from 1 to 7 carbons, aryl or oxyaryl of from 5 to 18 carbons, or a cycloaliphatic ether of from 5 to 6 carbons; and R. sub. 3 is hydrogen, alkyl, alkenyl, alkynyl, cycloalkyl, cycloalkenyl, or cycloalkynyl of from 1 to 7 carbons, aryl, or oxyaryl of from 5 to 18 carbons, or a cycloaliphatic ether of from 5 to 6 carbons, or a radical of the general formula: ##STR2## where R. sub. 4 and R. sub. 5 independently are hydrogen or alkyl of from 1 to 6 carbons; and R. sub. 6 is aryl, alkylaryl, aryloxy, alkoxy, cyclic acetal of from 3 to 7 carbons, dioxyalkyenyl ether of from 4 to 8 carbons; and M is cation other than hydrogen ion.

4943697, Jul 24, 1990

Nov 24, 1989

7/440794

Lawrence L. Buckholz - Middletown NJ
Brian Byrne - East Brunswick NJ
Marion A. Sudol - Boonton NJ

International Flavors & Fragrances Inc. - New York NY

H05B 668

219 1055B

Described is apparatus useful in enabling the making of a cooked baked goods foodstuff and in enabling a process to be carried out whereby a Maillard reactant-coated uncooked foodstuff is exposed to microwave radiation for a time sufficient to provide a browned baked goods foodstuff which is cooked in a relatively short period of time. The apparatus comprises: (i) first mixing device for mixing a fluid carrier and Maillard or Amadori reactants; (ii) second mixing device separate from the first mixing device for mixing dough; (iii) shaping device downstream from the second mixing device for shaping the mixed dough; (iv) coating device for coating the composition of (i) onto the shaped dough; (v) microwave cooking device downstream from the coating device to cook the coated shaped dough; and (vi) device for controlling the microwave cooking device to determine the cooking time and to stop the microwave cooking at the expiration of the cooking time defined according to specific mathematical equations.

4590284, May 20, 1986

Apr 29, 1985

6/728540

Brian Byrne - Belleville NJ
Louise M. L. Lawter - Goshen NY

Hercules Incorporated - Wilmington DE

C07D30760

549477

A compound of the general formula, ##STR1## wherein R. sub. 1 and R. sub. 2 independently are --H, --CH. sub. 3, or --CH. sub. 2 CH. sub. 3 ; and R. sub. 3 and R. sub. 4 are independently alkyl or alkenyl of from 1 to 10 carbons, or aryl of from 6 to 10 carbons, or R. sub. 4 =hydrogen.

4731395, Mar 15, 1988

May 14, 1986

6/863214

Brian Byrne - Mahwah NJ
Pierre I. Croquez - Montclair NJ
Barbara C. Gebbia - Totowa NJ
Paul A. Silver - Wilmington DE

Hercules Incorporated - Wilmington DE

A61L 901
C08F 478
C08F13208

523102

Poly(dicyclopentadiene) having improved odor is obtained by incorporating in at least one of the parts of the two part metathesis polymerization catalyst system from about 2 to about 500 ppm (based on the weight of dicyclopentadiene) of liquid deodorant such as cyclacet, cyclaprop,. beta. -damascenone,. beta. -damascone, rose oxide, terpene C, citronellyl methyl ether, citronellyl ethyl ether, geranyl methyl ether, geranyl ethyl ether, 2,6-dimethyloctyl methyl ether, 2,6-dimethyloctyl ethyl ether,. alpha. -terpenyl methyl ether,. alpha. -terpenyl ethyl ether, methyl salicylate, methyl octin carbonate, and 1,3,5-undecatriene.

5059434, Oct 22, 1991

Oct 12, 1990

7/596498

Young C. Kang - Oakhurst NJ
Brian Byrne - East Brunswick NJ
Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ
Richard M. Boden - Ocean NJ

International Flavors & Fragrances Inc. - New York NY

A23L 100

426 96

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of: (a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one enxapsulated amino acid and at least one encapsulated sugar; (b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water; (c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and (d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be edible whereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned in the period of time under 600 seconds.

4940592, Jul 10, 1990

Jun 26, 1989

7/371635

Brian Byrne - East Brunswick NJ
Kevin P. Miller - Middletown NJ
Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ

International Flavors & Fragrances Inc. - New York NY

A23L 1227
A21D 200

426 94

Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby. The process comprises the steps of: (a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e. g. , sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the surface and/or the internal matrix of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerin) and water; (a') optionally, also providing a composition of matter consisting essentially of precursors of a Maillard reaction product flavor in admixture with the composition (a), supra, or separately with a solvent capable of raising the dielectric constant of the surface and/or internal matrix of the foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water; (b) providing an uncooked baked goods foodstuff, e. g. , dough; (c) coating the composition of (a) and, optionally (a') onto the surface of the uncooked foodstuff and/or incorporating the composition of (a) and, optionally, (a') firstly into a controlled release system and then incorporating the controlled release system into the internal matrix of the foodstuff; and (d) exposing the thus-treated uncooked foodstuff to microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff having chocolate flavor nuances.

5069916, Dec 3, 1991

May 16, 1991

7/700778

Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ
Brian Byrne - East Brunswick NJ

International Flavors & Fragrances Inc. - New York NY

A23L 100
A21D 600

426243

Described is a process for carrying out microwave browning on baked goods and products produced thereby. The process comprises the step of providing: (a) a composition of matter consisting essentially of procedures of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 6 minutes (such as water or a mixture of propylene glycol and water or a mixture of glycerine and water or a mixture of propylene glycol and glycerine or propylene glycol or glycerine taken alone; (b) providing an uncooked baked goods foodstuff, e. g. dough; (c) coating the composition of (a) onto the surface of the uncooked foodstuff; and (d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 360 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.