Patents by Inventor Adelmo Monsalve-Gonzalez
Adelmo Monsalve-Gonzalez has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11297853Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.Type: GrantFiled: February 8, 2019Date of Patent: April 12, 2022Assignee: BIG HEART PET, INC.Inventors: Sergio A. Jimenez-Marquez, Darin Y. Matsubara, Adelmo Monsalve-Gonzalez, Lina Pruitt
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Publication number: 20190166883Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.Type: ApplicationFiled: February 8, 2019Publication date: June 6, 2019Applicant: BIG HEART PET, INC.Inventors: Sergio A. Jimenez-Marquez, Darin Y. Matsubara, Adelmo Monsalve-Gonzalez, Lina Pruitt
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Patent number: 10244777Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.Type: GrantFiled: May 13, 2016Date of Patent: April 2, 2019Assignee: BIG HEART PET, INC.Inventors: Sergio A. Jimenez-Marquez, Darin Y. Matsubara, Adelmo Monsalve-Gonzalez, Lina Pruitt
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Publication number: 20160330998Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.Type: ApplicationFiled: May 13, 2016Publication date: November 17, 2016Inventors: Sergio A. Jimenez-Marquez, Darin Y. Matsubara, Adelmo Monsalve-Gonzalez, Lina Pruitt
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Publication number: 20130064954Abstract: Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response.Type: ApplicationFiled: September 8, 2011Publication date: March 14, 2013Inventors: Maria Ochomogo, Ritu Garg, Edith Ramos da Conceicao Neta, Yuming Yang, Lachelle Arnt, Adelmo Monsalve-Gonzalez
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Patent number: 8053010Abstract: Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better flavored bran. The treated bran is useful as an ingredient for use in products such as flour based food products such as flours, pastas, dry mixes, refrigerated uncooked doughs, pet foods, ready-to-eat cereals, breads, tortilla, and grain based snacks.Type: GrantFiled: December 4, 2001Date of Patent: November 8, 2011Assignee: General Mills, Inc.Inventors: Adelmo Monsalve-Gonzalez, Aruna Prakash
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Publication number: 20090196972Abstract: The present invention is directed to a food emulsion composition, in the form of a nanoemulsion, comprising a food safe nonionic surfactant, alcohol co-solvent and an essential oil. The food emulsion composition can be used for a wide variety of food and beverage compositions, including but not limited to, dressings, marinades, sauces, condiments, beverages and the like. The encapsulated nanoemulsion flavorant compositions are beneficial because they make flavorants appear comparable with other compositions with twice the amount of flavorants which are non-encapsulated in an nanoemulsion. In addition, the nanoemulsion compositions better stability and show less signs of oxidation over time at room temperature than non-encapsulated formulations. Less oxidation and better stability results in lesser appearance of rancid aromas and bitter flavors.Type: ApplicationFiled: February 4, 2008Publication date: August 6, 2009Inventors: Adelmo Monsalve-Gonzalez, Maria Ochomogo
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Patent number: 6899907Abstract: A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce white whole wheat flour having an āLā value on the Hunter scale of at least about 75 is disclosed. In one embodiment, cleaned bran is treated with a solution of chelating agents to remove or inactivate transition metals. Thereafter, exposure to oxidant substances, such as hydrogen peroxide, ozone, and so forth, in the presence of an alkaline compound produces bleached bran, which can be washed and dried for use in products such as flours, pastas, and so forth.Type: GrantFiled: September 18, 2000Date of Patent: May 31, 2005Assignee: General Mills, Inc.Inventors: Adelmo Monsalve-Gonzalez, Lloyd E. Metzger, Aruna Prakash, Mayur Subhash Valanju, John G. Roufs
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Publication number: 20030108652Abstract: A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce white whole wheat flour having an “L” value on the Hunter scale of at least about 75 is disclosed. In one embodiment, cleaned bran is treated with a solution of chelating agents to remove or inactivate transition metals. Thereafter, exposure to oxidant substances, such as hydrogen peroxide, ozone, and so forth, in the presence of an alkaline compound produces bleached bran, which can be washed and dried for use in products such as flours, pastas, and so forth.Type: ApplicationFiled: December 12, 2002Publication date: June 12, 2003Applicant: General Mills, Inc.Inventors: Adelmo Monsalve-Gonzalez, Lloyd E. Metzger, Aruna Prakash, Mayur Subhash Valanju, John G. Roufs
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Publication number: 20030104103Abstract: Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better flavored bran. The treated bran is useful as an ingredient for use in products such as flour based food products such as flours, pastas, dry mixes, refrigerated uncooked doughs, pet foods, ready-to-eat cereals, breads, tortilla, and grain based snacks.Type: ApplicationFiled: December 4, 2001Publication date: June 5, 2003Inventors: Adelmo Monsalve-Gonzalez, Aruna Prakash