Patents by Inventor Ansui Xu

Ansui Xu 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).

  • STABILIZED WHOLE GRAIN FLOUR
    Publication number: 20120189756
    Abstract: Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.
    Type: Application
    Filed: April 3, 2012
    Publication date: July 26, 2012
    Inventors: Ansui Xu, Michael Vanhouten
  • STABLIZED WHOLE GRAIN FLOUR
    Publication number: 20120009323
    Abstract: Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.
    Type: Application
    Filed: September 22, 2011
    Publication date: January 12, 2012
    Applicant: Cargill, Incorporated
    Inventors: Ansui Xu, Michael Vanhouten
  • Stabilized Whole Grain Flour
    Publication number: 20080311274
    Abstract: Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.
    Type: Application
    Filed: May 24, 2006
    Publication date: December 18, 2008
    Inventors: Ansui Xu, Michael Vanhouten
  • CRISPS HAVING A HIGH DIETARY FIBER CONTENT AND FOOD PRODUCTS CONTAINING SAME
    Publication number: 20080038442
    Abstract: A crisp that includes a resistant starch and a puffing agent, where the crisp has a total dietary fiber content of at least 10% by weight, as well as food products that include the crisp in combination with a base food.
    Type: Application
    Filed: April 20, 2007
    Publication date: February 14, 2008
    Inventors: Dorothy Peterson, Kathie Manirath, Norris Sun, Wade Schmelzer, Ann Stark, Laura Crosby, Ansui Xu, Stefan Baier, William Aimutis
  • High Fiber, Reduced Effective Carbohydrate Corn-Based Food Formulations
    Publication number: 20070281064
    Abstract: High fiber, reduced effective carbohydrate formulations useful for preparing food products such as tortillas, tortilla chips, taco shells, corn based snacks, breakfast cereal, and the like comprising about 10-80% masa corn flour; about 10-60% ground corn bran; about 1-20% pre-gelatinized flour and/or pre-gelatinized starch; about 0-60% ground corn germ; about 0-50% corn gluten meal; and about 0-30% vital wheat gluten or wheat protein isolate.
    Type: Application
    Filed: March 18, 2005
    Publication date: December 6, 2007
    Inventors: Ansui Xu, Brian Dahlman, Michael Vanhouten, James Pause
  • High fiber, reduced effective carbohydrate corn-based food formulations
    Publication number: 20050220962
    Abstract: High fiber, reduced effective carbohydrate formulations useful for preparing food products such as tortillas, tortilla chips, taco shells, corn based snacks, breakfast cereal, and the like comprise about 10-80% masa corn flour; about 10-60% ground corn bran; about 1-20% pre-gelatinized flour and/or pre-gelatinized starch; about 0-60% ground corn germ; about 0-50% corn gluten meal; and about 0-30% vital wheat gluten or wheat protein isolate.
    Type: Application
    Filed: March 21, 2005
    Publication date: October 6, 2005
    Applicant: Cargill, Inc.
    Inventors: Ansui Xu, Brian Dahlman, Michael VanHouten, James Pause
  • Process for the production of Masa flour and dough
    Patent number: 6818240
    Abstract: This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flour then is moisturized and cooked with direct and indirect heat to gelatinize about 10 to about 50 weight percent of the starch in the flour.
    Type: Grant
    Filed: October 8, 2003
    Date of Patent: November 16, 2004
    Assignee: Cargill, Incorporated
    Inventors: Edward J. Brubacher, Ansui Xu, Pablo Gaito
  • Process for the production of Masa flour and dough
    Publication number: 20040142079
    Abstract: This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flour then is moisturized and cooked with direct and indirect heat to gelatinize about 10 to about 50 weight percent of the starch in the flour.
    Type: Application
    Filed: October 8, 2003
    Publication date: July 22, 2004
    Applicant: Cargill, Incorporated
    Inventors: Edward J. Brubacher, Ansui Xu, Pablo Gaito
  • Masa flavored cereal germ and a process for making same
    Patent number: 6638558
    Abstract: The present invention provides a germ-based additive for enhancing masa flavor in food products produced from flour for dough which includes the additive. The additive includes alkaline cooked cereal germ. The additive may be milled and may be added to food products in an amount effective for producing a masa flavor without the use of masa flour.
    Type: Grant
    Filed: September 27, 2001
    Date of Patent: October 28, 2003
    Assignee: Cargill, Incorporated
    Inventors: Edward Brubacher, James Pause, Steve Sheehan, Ansui Xu
  • Masa flavored cereal germ and a process for making same
    Publication number: 20030059516
    Abstract: An alkaline cooked masa flavored germ composition and method for making same is described.
    Type: Application
    Filed: September 27, 2001
    Publication date: March 27, 2003
    Applicant: Cargill, Incorporated
    Inventors: Edward Brubacher, James Pause, Steve Sheehan, Ansui Xu
  • Caseinate replacement composition for imitation cheese and process for making imitation cheese
    Patent number: 5486375
    Abstract: The caseinate replacement composition for imitation cheese is made of a granular hydroxypropylated, high amylose starch having a degree of substitution of greater than 0.04, gelatin and a gum such as pectin and carrageenan. The gum is used to decrease the amount of gelatin necessary and to improve the texture of the overall cheese analog. The caseinate replacement composition replaces all or a portion of the caseinate in the imitation cheese.
    Type: Grant
    Filed: June 29, 1994
    Date of Patent: January 23, 1996
    Assignee: American Maize Technology, Inc.
    Inventors: David Yoder, Shau-Gan Chang, Ansui Xu, Thomas Domoras