Patents by Inventor Lynn Haynes
Lynn Haynes 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: 11873063Abstract: Various implementations include a sports board storage device. The device includes a housing, one or more linkages, a foot, and one or more linkage members. The housing has a first prong and a second prong. The one or more linkages are pivotably coupled to the first prong. The foot is pivotably coupled to the one or more linkages. The one or more linkage members are coupled to at least one of the one or more linkages. The one or more linkage members are movable relative to the housing to cause rotation of the one or more linkages and to cause the foot to move between a retracted position and an extended position. The foot is closer to the second prong in the extended position than it is in the retracted position.Type: GrantFiled: May 31, 2023Date of Patent: January 16, 2024Assignee: Protomet CorporationInventors: Stewart Boyd, Nathan Mellas, Brian Pitcher, Lynn Haynes, William Matthew Reid, Jeff Bohanan, Alec Stuckey
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Publication number: 20230309569Abstract: Biscuits such as cookies are provided that are free of gluten, or that have reduced levels of gluten, and contain pre-gelatinized starch that, despite absence or low levels of gluten, have taste, texture, and other properties similar to baked goods made with wheat flour.Type: ApplicationFiled: July 21, 2021Publication date: October 5, 2023Inventors: Tana Guan, Elena Hawkins, Lynn Haynes, Robert L. Magaletta, Katherine Oftedal, Mahesh Padmanabhan, Jennifer Spaldo, James Spinks, Ye Yu
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Patent number: 11589595Abstract: A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.Type: GrantFiled: June 28, 2019Date of Patent: February 28, 2023Assignee: INTERCONTINENTAL GREAT BRANDS LLCInventors: Jill Critchley, Lynn Haynes, Alan Kino, Kenneth Maas, Mihaelos Mihalos
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Publication number: 20220408737Abstract: Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintain moisture and density similar to those of normal biscuits despite relatively high concentrations of flavor acids.Type: ApplicationFiled: November 30, 2020Publication date: December 29, 2022Inventors: Lynn Haynes, Harshil Khamar, Ana Beatriz Manrique Rodriguez
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Publication number: 20200404937Abstract: A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.Type: ApplicationFiled: June 28, 2019Publication date: December 31, 2020Inventors: Jill Critchley, Lynn Haynes, Alan Kino, Kenneth Maas, Mihaelos Mihalos
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Patent number: 10136653Abstract: The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production.Type: GrantFiled: March 6, 2014Date of Patent: November 27, 2018Assignee: Intercontinental Great Brands LLCInventors: Bin Zhao, Sarwat Gabriel, Lynn Haynes, Francois Errandonea
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Patent number: 9943826Abstract: Silica particles, and methods of making and using silica particles are disclosed herein. In some embodiments, the silica particles are hollow, include an outer shell portion having a mesoporous structure, and have a pore volume of at least 4 cm3/g. In some embodiments, the silica particles include an outer shell portion having a mesoporous structure forming a cavity, the silica particles have an average pore diameter of 3 to 100 nm, and at least a portion of the silica particles include one or more core nanoparticles within the cavity. Silica particles as disclosed herein can be useful in a wide variety of applications such as selective separations (e.g., gas separations or purifications) based on structure.Type: GrantFiled: September 26, 2014Date of Patent: April 17, 2018Assignee: REGENTS OF THE UNIVERSITY OF MINNESOTAInventors: Christy Lynn Haynes, Samuel Michael Egger, Ashish Datt
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Publication number: 20160286826Abstract: A dual-textured foodstuff comprising a total fiber content of about 2.5 g to about 5.0 g of fiber; a baked dough-based component including a dough-based component fiber blend with soluble fiber and insoluble fiber in a ratio of about 9:1 to about 0.43:1; about 40 wt % to about 60 wt % of the total fiber content; and a crispy texture throughout the shelf life of the foodstuff; along with a baked filling component present in an amount of about 35 wt % to about 60 wt % of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having a soft texture throughout the shelf life of the foodstuff; a relative humidity of about 0.6 to about 0.8.Type: ApplicationFiled: November 7, 2014Publication date: October 6, 2016Applicant: Intercontinental Great Brands LLCInventors: Alan J. KINO, Dawn R. MAZZACCARO, Supapong SIRIS, Marty H. GOLDEN, Michelle D. BEAVER, Lynn HAYNES, Francois ERRANDONEA, Julie K. SMITH
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Publication number: 20160193588Abstract: Silica particles, and methods of making and using silica particles are disclosed herein. In some embodiments, the silica particles are hollow, include an outer shell portion having a mesoporous structure, and have a pore volume of at least 4 cm3/g. In some embodiments, the silica particles include an outer shell portion having a mesoporous structure forming a cavity, the silica particles have an average pore diameter of 3 to 100 nm, and at least a portion of the silica particles include one or more core nanoparticles within the cavity. Silica particles as disclosed herein can be useful in a wide variety of applications such as selective separations (e.g., gas separations or purifications) based on structure.Type: ApplicationFiled: September 26, 2014Publication date: July 7, 2016Inventors: Christy Lynn Haynes, Samuel Michael Egger, Ashish Datt
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Publication number: 20160021899Abstract: The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production.Type: ApplicationFiled: March 6, 2014Publication date: January 28, 2016Inventors: Bin Zhao, Sarwat Gabriel, Lynn Haynes, Francois Errandonea
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Patent number: 8563065Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: GrantFiled: April 2, 2012Date of Patent: October 22, 2013Assignee: Kraft Foods Global Brands LLCInventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
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Patent number: 8367139Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.Type: GrantFiled: May 27, 2011Date of Patent: February 5, 2013Assignee: Kraft Foods Global Brands LLCInventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Publication number: 20120276268Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: ApplicationFiled: April 2, 2012Publication date: November 1, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Jeanny E. ZIMERI, Lynn HAYNES, Allan OLSON, Vijay Kumar ARORA, Louise SLADE, Harry LEVINE, Meera KWEON
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Patent number: 8163324Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: GrantFiled: December 4, 2009Date of Patent: April 24, 2012Assignee: Kraft Foods Global Brands LLCInventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
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Publication number: 20110293788Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.Type: ApplicationFiled: May 27, 2011Publication date: December 1, 2011Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Lynn HAYNES, Norbert GIMMLER, John P. LOCKE, III, Mee-Ra KWEON, Louise SLADE, Harry LEVINE
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Patent number: 7972643Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.Type: GrantFiled: May 5, 2009Date of Patent: July 5, 2011Assignee: Kraft Foods Global Brands LLCInventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Patent number: 7740894Abstract: Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-based cereal products, are provided.Type: GrantFiled: September 6, 2005Date of Patent: June 22, 2010Assignee: Post Foods, LLCInventors: George McDonald Squire, Andrew McPherson, Edward Larue, Louise Slade, Lynn Haynes
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Publication number: 20100080883Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: ApplicationFiled: December 4, 2009Publication date: April 1, 2010Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Jeanny E. ZIMERI, Lynn Haynes, Allan Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
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Patent number: 7648723Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: GrantFiled: October 26, 2005Date of Patent: January 19, 2010Assignee: Kraft Foods Global Brands LLCInventors: Jeanny E. Zimeri, Lynn Haynes, Allan Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
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Publication number: 20090211570Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.Type: ApplicationFiled: May 5, 2009Publication date: August 27, 2009Applicant: Kraft Foods Holdings, Inc.Inventors: Lynn HAYNES, Norbert GIMMLER, John P. LOCKE, III, Mee-Ra KWEON, Louise SLADE, Harry LEVINE