Patents by Inventor Goeran Walther
Goeran Walther 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: 10798950Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: GrantFiled: June 12, 2019Date of Patent: October 13, 2020Assignee: General Mills, Inc.Inventors: Goeran Walther, Bernhard H van Lengerich, Steven C Robie, James N Weinstein
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Publication number: 20200288748Abstract: The present disclosure relates to extruded protein compositions suitable for thermal processing and thermally processed protein compositions made from extruded protein compositions. In particular, a thermally processed protein composition has a particular protein content with protein fibers in a generally parallel orientation, and a particular hardness, chewiness and springiness.Type: ApplicationFiled: May 27, 2020Publication date: September 17, 2020Applicant: General Mills, Inc.Inventors: Caleb I Heck, Steven C Robie, Goeran Walther
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Publication number: 20200196630Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.Type: ApplicationFiled: February 27, 2020Publication date: June 25, 2020Applicant: General Mills, Inc.Inventors: Goeran Walther, Steven C. Robie, Kevin H. Wright, Joel R. Lafavor
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Publication number: 20190289877Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: ApplicationFiled: June 12, 2019Publication date: September 26, 2019Applicant: General Mills, Inc.Inventors: Goeran Walther, Bernhard H van Lengerich, Steven C Robie, James N Weinstein
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Patent number: 10321702Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: GrantFiled: December 12, 2017Date of Patent: June 18, 2019Assignee: General Mills, Inc.Inventors: Goeran Walther, Bernhard H van Lengerich, Steven C Robie, James N Weinstein
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Publication number: 20190014810Abstract: An encapsulated product including solid particles of a matrix in which discrete, film coated oil droplets are embedded is provided. The matrix includes a continuous phase in which a discrete phase of the matrix and the oil droplets are embedded. The encapsulated product disintegrates readily in water or an aqueous solution.Type: ApplicationFiled: January 12, 2016Publication date: January 17, 2019Applicant: General Mills, Inc.Inventors: Goeran WALTHER, Ben HEITKE, Bernhard VAN LENGERICH
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Publication number: 20180098557Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: ApplicationFiled: December 12, 2017Publication date: April 12, 2018Applicant: General Mills, Inc.Inventors: Goeran Walther, Bernhard H. van Lengerich, Steven C. Robie, James N. Weinstein
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Publication number: 20180077950Abstract: The present disclosure relates to extruded protein compositions suitable for thermal processing and thermally processed protein compositions made from extruded protein compositions. In particular, a thermally processed protein composition has a particular protein content with protein fibers in a generally parallel orientation, and a particular hardness, chewiness and springiness.Type: ApplicationFiled: April 14, 2015Publication date: March 22, 2018Applicant: General Mills, Inc.Inventors: Caleb I. Heck, Steven C. Robie, Goeran Walther
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Patent number: 9877498Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: GrantFiled: June 18, 2014Date of Patent: January 30, 2018Assignee: General Mills, Inc.Inventors: Goeran Walther, Bernhard H. van Lengerich, Steven C. Robie, James N. Weinstein
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Publication number: 20160205986Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.Type: ApplicationFiled: January 19, 2016Publication date: July 21, 2016Applicant: General Mills, Inc.Inventors: Goeran Walther, Steven C. Robie, Kevin H. Wright, Joel R. Lafavor
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Publication number: 20160205985Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.Type: ApplicationFiled: January 19, 2015Publication date: July 21, 2016Applicant: GENERAL MILLS, INC.Inventors: Goeran Walther, Steven C. Robie, Kevin H. Wright, Joel R. Lafavor
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Publication number: 20160183572Abstract: A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product.Type: ApplicationFiled: March 7, 2014Publication date: June 30, 2016Inventors: Benjamin Lee Heitke, Christopher J. Barrett, Goeran Walther, Kenneth L. Palmer
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Publication number: 20160165931Abstract: Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product.Type: ApplicationFiled: January 22, 2016Publication date: June 16, 2016Applicant: General Mills, Inc.Inventors: Bernhard H. van Lengerich, Goeran Walther
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Publication number: 20150044334Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: ApplicationFiled: June 18, 2014Publication date: February 12, 2015Inventors: Goeran Walther, Bernhard H. van Lengerich, Steven C. Robie, James N. Weinstein
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Patent number: 8142831Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.Type: GrantFiled: September 27, 2010Date of Patent: March 27, 2012Assignee: General Mills IP Holdings II, LLCInventors: Bernhard H. Van Lengerich, Goeran Walther, Benjamin Van Auken
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Publication number: 20110020520Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.Type: ApplicationFiled: September 27, 2010Publication date: January 27, 2011Inventors: Bernhard H. Van Lengerich, Goeran Walther, Benjamin Van Auken
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Publication number: 20100310728Abstract: Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product.Type: ApplicationFiled: June 4, 2010Publication date: December 9, 2010Applicant: GENERAL MILLS, INC.Inventors: Bernhard H. van LENGERICH, Goeran WALTHER
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Patent number: 7803414Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.Type: GrantFiled: August 8, 2006Date of Patent: September 28, 2010Assignee: General Mills IP Holdings II, LLCInventors: Bernhard H. Van Lengerich, Goeran Walther, Benjamin Van Auken
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Patent number: 7803413Abstract: A stabilized emulsion is employed to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component. The plasticizer, such as glycerol, provides mobility for the acidic antioxidant within the matrix material of the pellets for reaction with any ambient oxygen and malodorous amines.Type: GrantFiled: October 31, 2005Date of Patent: September 28, 2010Assignee: General Mills IP Holdings II, LLC.Inventors: Bernhard H. van Lengerich, Goeran Walther, Benjamin van Auken
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Publication number: 20100021607Abstract: A fruit product containing a readily oxidizable polyunsaturated fatty acid, such as omega-3 fatty acids, may be prepared by cooking a fruit base composition to obtain a cooked fruit base composition, cooling the cooked fruit base composition, admixing the fruit base composition with an oil which contains at least one readily oxidizable polyunsaturated fatty acid. Additionally, an acidic antioxidant for preventing oxidation of the at least one polyunsaturated fatty acid; and at least one polyol for providing mobility for the acidic antioxidant is admixed with the cooked fruit base composition to obtain an at least substantially homogeneous mixture, which may be formed into pieces.Type: ApplicationFiled: July 22, 2009Publication date: January 28, 2010Inventors: Bernhard H. Van Lengerich, Goeran Walther