Patents Assigned to MGP Ingredients, Inc.
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Patent number: 9125431Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.Type: GrantFiled: October 16, 2009Date of Patent: September 8, 2015Assignee: MGP Ingredients, Inc.Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Ying Hong Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
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Patent number: 7989592Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).Type: GrantFiled: July 12, 2007Date of Patent: August 2, 2011Assignee: MGP Ingredients, Inc.Inventors: Girish M. Ganjyal, Clodualdo C. Maningat, Sukh Bassi
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Publication number: 20100034946Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.Type: ApplicationFiled: October 16, 2009Publication date: February 11, 2010Applicant: MGP INGREDIENTS, INC.Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Lianfu Zhao, Ying Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
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Patent number: 7534459Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).Type: GrantFiled: October 30, 2002Date of Patent: May 19, 2009Assignee: MGP Ingredients, Inc.Inventors: Rangaswamy Chinnaswamy, Sukh Bassi, Clodualdo C. Maningat
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Publication number: 20080233260Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.Type: ApplicationFiled: March 22, 2007Publication date: September 25, 2008Applicant: MGP Ingredients, Inc.Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Lianfu Zhao, Ying Hong Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
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Publication number: 20080032033Abstract: Grain protein formulations that cleanly release from molding surfaces, reduce mold cycling time and improve product appearance, texture and digestibility are disclosed. Properties of the grain protein formulations are enhanced by the addition of compounds such as calcium salts, magnesium salts, Ba(OH)2, BaO, Na2CO3, NaOH, KOH, food grade phosphates and mixtures thereof. Articles of manufacture formed from the formulations may, for example, be pet chew treats, edible products and biodegradable articles.Type: ApplicationFiled: July 19, 2007Publication date: February 7, 2008Applicant: MGP INGREDIENTS, INC.Inventors: Li Nie, Sukh Bassi, Michael Parker
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Publication number: 20080021203Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).Type: ApplicationFiled: July 12, 2007Publication date: January 24, 2008Applicant: MGP Ingredients, Inc.Inventors: Girish M. Ganjyal, Clodualdo C. Maningat, Sukh Bassi
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Patent number: 7238516Abstract: Unhydrolyzed and hydrolyzed jojoba protein having high simmondsin concentration are provided. These jojoba proteins may be in the form of an aqueous dispersion containing a mixture of amino acids, peptides, and/or protein fractions derived from the extraction and hydrolysis of naturally occurring jojoba protein, or dried into a powder.Type: GrantFiled: April 6, 2004Date of Patent: July 3, 2007Assignee: MGP Ingredients, Inc.Inventors: Sukh Bassi, Clodualdo C. Maningat, Dharmen Makwana, Ramaswamy Mani
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Patent number: 7166305Abstract: Improved starch-metal derivatives are provided which have excellent dry flow characteristics and ready dispersability in hot or cold water. The preferred derivatives comprise granules of starch which have been expanded or preswelled and cross-linked, followed by reaction with a polyvalent metal salt, especially salts of Ca, Mg, Zn Cu and Al.Type: GrantFiled: June 11, 2003Date of Patent: January 23, 2007Assignee: MGP Ingredients, Inc.Inventors: Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
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Patent number: 7070794Abstract: Unhydrolyzed and hydrolyzed jojoba protein having high simmondsin concentration are provided. These jojoba proteins may be in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the extraction and hydrolysis of naturally occurring jojoba protein, or dried into a powder.Type: GrantFiled: April 6, 2004Date of Patent: July 4, 2006Assignee: MGP Ingredients, Inc.Inventors: Sukh Bassi, Clodualdo C. Maningat, Dharmen Makwana, Ramaswamy Mani
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Patent number: 6982164Abstract: Unhydrolyzed and hydrolyzed jojoba protein having high simmondsin concentration are provided. These jojoba proteins may be in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the extraction and hydrolysis of naturally occurring jojoba protein, or dried into a powder.Type: GrantFiled: January 10, 2003Date of Patent: January 3, 2006Assignee: MGP Ingredients, Inc.Inventors: Sukh Bassi, Clodualdo C. Maningat, Dharmen Makwana, Ramaswamy Mani
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Patent number: 6955913Abstract: Unhydrolyzed and hydrolyzed jojoba protein having high simmondsin concentration are provided. These jojoba proteins may be in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the extraction and hydrolysis of naturally occurring jojoba protein, or dried into a powder.Type: GrantFiled: April 6, 2004Date of Patent: October 18, 2005Assignee: MGP Ingredients, Inc.Inventors: Sukh Bassi, Clodualdo C. Maningat, Dharmen Makwana
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Publication number: 20040253201Abstract: Improved starch-metal derivatives are provided which have excellent dry flow characteristics and ready dispersability in hot or cold water. The preferred derivatives comprise granules of starch which have been expanded or preswelled and cross-linked, followed by reaction with a polyvalent metal salt, especially salts of Ca, Mg, Zn Cu and Al.Type: ApplicationFiled: June 11, 2003Publication date: December 16, 2004Applicant: MGP Ingredients, Inc.Inventors: Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
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Patent number: 6821525Abstract: Hydrolyzed jojoba protein is provided which can be used in a variety of cosmetic formulations to enhance the desirable properties thereof. The preferred hydrolyzed jojoba is in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the hydrolysis of naturally occurring jojoba protein. Cosmetic formulations such as shampoos, shampoo conditioners, hair styling gels, hair conditioners, hair reparatives, bath and shower gels, skin lotions and creams, shaving creams, and sunscreens can be improved by incorporation of hydrolyzed jojoba protein therein.Type: GrantFiled: November 14, 2003Date of Patent: November 23, 2004Assignee: MGP Ingredients, Inc.Inventors: Mark A. Howard, Clodualdo C. Maningat, Sukh Bassi, Dharmen Makwana
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Patent number: 6809197Abstract: Novel modified starch products and methods of preparation thereof are disclosed, wherein the starch products exhibit excellent water hydration and emulsion stabilization properties, while substantially maintaining individual granular structure. The modified starches are expanded or preswelled and cross-linked, preferably using a phosphate cross-linker, followed by substitution with hydrophobic moieties such as those derived from suitable acids or acid anhydrides.Type: GrantFiled: June 11, 2003Date of Patent: October 26, 2004Assignee: MGP Ingredients, Inc.Inventors: Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
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Publication number: 20040197291Abstract: The present invention is concerned with preparations for application to human skin including a cream or lotion base together with a quantity of a skin-tightening agent consisting essentially of gliadin. Products such as creams, lotions, facial masks and sunscreens can be prepared which exhibit desirable skin-tightening or anti-wrinkle effects.Type: ApplicationFiled: April 1, 2003Publication date: October 7, 2004Applicant: MGP INGREDIENTS, INC.Inventors: Dharman Makwana, Clodualdo C. Maningat, Sukh Bassi, Jeremy T. Miller
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Patent number: 6800736Abstract: Hydrolyzed jojoba protein is provided which can be used in a variety of cosmetic formulations to enhance the desirable properties thereof. The preferred hydrolyzed jojoba is in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the hydrolysis of naturally occurring jojoba protein. Cosmetic formulations such as shampoos, shampoo conditioners, hair styling gels, hair conditioners, hair reparatives, bath and shower gels, skin lotions and creams, shaving creams, and sunscreens can be improved by incorporation of hydrolyzed jojoba protein therein.Type: GrantFiled: May 7, 2003Date of Patent: October 5, 2004Assignees: MGP Ingredients, Inc., Desert Whale Jojoba Company, Inc.Inventors: Mark A. Howard, Clodualdo C. Maningat, Sukh Bassi, Dharmen Makwana, Soraya Rohde, John Carson
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Publication number: 20040086616Abstract: Starch-based extruded products are provided which are suitable as long-lasting dog chews. The products comprise quantities of starch, plasticizer, water and less than about 3% by weight fat. Preferably the starch comprises gelatinized starch which is capable of physical crosslinking or retrogradation. Preferably, a twin screw extrusion system including a preconditioner is used for production of the chews. Extrusion conditions are established so as to ensure adequate moisture content for retrograding of the gelatinized starch after processing.Type: ApplicationFiled: October 30, 2002Publication date: May 6, 2004Applicant: MGP INGREDIENTS, INC.Inventors: Li Nie, Sukh Bassi, Clodualdo C. Maningat, Norman Worthy
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Patent number: 6716599Abstract: Hydrolyzed jojoba protein is provided which can be used in a variety of cosmetic formulations to enhance the desirable properties thereof. The preferred hydrolyzed jojoba is in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the hydrolysis of naturally occurring jojoba protein. Cosmetic formulations such as shampoos, shampoo conditioners, hair styling gels, hair conditioners, hair reparatives, bath and shower gels, skin lotions and creams, shaving creams, and sunscreens can be improved by incorporation of hydrolyzed jojoba protein therein. Defatted jojoba meal in a dispersion is hydrolyzed with a protease, acid is added. The protease is deactivated, and the resultant dispersion may be subjected to filtration to obtain permeate and retentate fractions. Sodium metabisulfite may be added after the acid.Type: GrantFiled: January 24, 2002Date of Patent: April 6, 2004Assignee: MGP Ingredients, Inc.Inventors: Mark A. Howard, Clodualdo C. Maningat, Sukh Bassi, Dharmen Makwana
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Patent number: 6649177Abstract: Hydrolyzed jojoba protein is provided which can be used in a variety of cosmetic formulations to enhance the desirable properties thereof. The preferred hydrolyzed jojoba protein is in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the hydrolysis of naturally occurring jojoba protein. Cosmetic formulations such as shampoos, shampoo conditioners, hair styling gels, hair conditioners, hair reparatives, hair tonics, hair fixatives, hair mousses, bath and shower gels, liquid soaps, moisturizing sprays, makeup, pressed powder formulations, lip products, bath additives, sanitizing wipes, hand sanitizers, premoistened towelettes, skin lotions and creams, shaving creams, and sunscreens can be improved by incorporation of hydrolyzed jojoba protein therein.Type: GrantFiled: April 23, 2001Date of Patent: November 18, 2003Assignees: MGP Ingredients, Inc., Desert Whale Jojoba ProteinInventors: Mark A. Howard, Clodualdo C. Maningat, Sukh Bassi, Dharmen Makwana, Soraya Rohde, John Carson