Patents by Inventor Mihaelos N. Mihalos
Mihaelos N. Mihalos 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: 11234443Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.Type: GrantFiled: March 4, 2020Date of Patent: February 1, 2022Assignee: Intercontinental Great Brands, LLCInventors: Mihaelos N. Mihalos, Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
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Patent number: 11197481Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.Type: GrantFiled: December 12, 2013Date of Patent: December 14, 2021Assignee: INTERCONTINENTAL GREAT BRANDSInventors: Mihaelos N. Mihalos, Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
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Patent number: 10966434Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.Type: GrantFiled: May 15, 2020Date of Patent: April 6, 2021Assignee: Intercontinental Great Brands LLCInventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
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Publication number: 20200345017Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.Type: ApplicationFiled: May 15, 2020Publication date: November 5, 2020Applicant: Intercontinental Great Brands LLCInventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
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Patent number: 10694755Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.Type: GrantFiled: March 7, 2014Date of Patent: June 30, 2020Assignee: INTERCONTINENTAL GREAT BRANDS LLCInventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
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Publication number: 20200196616Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.Type: ApplicationFiled: March 4, 2020Publication date: June 25, 2020Applicant: Intercontinental Great Brands LLCInventors: Mihaelos N. Mihalos, JR., Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
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Publication number: 20160015043Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.Type: ApplicationFiled: March 7, 2014Publication date: January 21, 2016Applicant: Intercontinental Great Brands LLCInventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
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Publication number: 20150305350Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.Type: ApplicationFiled: December 12, 2013Publication date: October 29, 2015Applicant: INTERCONTINENTAL GREAT BRANDS, LLCInventors: Mihaelos N. Mihalos, Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
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Patent number: 8455036Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: GrantFiled: February 2, 2012Date of Patent: June 4, 2013Assignee: Kraft Foods Global Brands LLCInventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
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Patent number: 8455037Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: GrantFiled: April 4, 2012Date of Patent: June 4, 2013Assignee: Kraft Food Global Brands LLCInventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
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Publication number: 20130011541Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.Type: ApplicationFiled: September 14, 2012Publication date: January 10, 2013Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Mihaelos N. MIHALOS, Jessica H. SCHWARTZBERG, Theodore N. JANULIS, Barbara E. BAUMANN, Stephanie M. FERGUSON, Zena E. FORTE
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Patent number: 8309148Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.Type: GrantFiled: August 6, 2009Date of Patent: November 13, 2012Assignee: Kraft Foods Global Brands LLCInventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
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Patent number: 8282379Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.Type: GrantFiled: August 6, 2009Date of Patent: October 9, 2012Assignee: Kraft Foods Global Brands LLCInventors: Mihaelos N. Mihalos, Jessica H. Schwartzberg, Theodore N. Janulis, Barbara E. Baumann, Stephanie M. Ferguson, Zena E. Forte
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Publication number: 20120196013Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: ApplicationFiled: February 2, 2012Publication date: August 2, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
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Publication number: 20120189757Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: ApplicationFiled: April 4, 2012Publication date: July 26, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Lynn C. HAYNES, Harry I. LEVINE, Louise SLADE, Ning ZHOU, James MANNS, Diane GANNON, Edward D. HOWEY, Mihaelos N. MIHALOS, Charles W. EPPERSON, Sarwat GABRIEL, Domenico CASSONE, Jeanny E. ZIMERI
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Patent number: 8173193Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: GrantFiled: June 15, 2007Date of Patent: May 8, 2012Assignee: Kraft Foods Global Brands LLCInventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles C. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
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Patent number: 8133527Abstract: A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour.Type: GrantFiled: June 16, 2006Date of Patent: March 13, 2012Assignee: Kraft Foods Global Brands LLCInventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
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Publication number: 20090291169Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.Type: ApplicationFiled: August 6, 2009Publication date: November 26, 2009Applicant: Kraft Foods Holdings, Inc.Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
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Publication number: 20090238935Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: ApplicationFiled: June 15, 2007Publication date: September 24, 2009Applicant: KRAFT FOODS GLOBAL BRANDS LLC,Inventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
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Patent number: D864516Type: GrantFiled: May 14, 2018Date of Patent: October 29, 2019Assignee: Intercontinental Great Brands LLCInventors: Falguni Dharmendrakumar Chauhan, Maura E. Collins Titone, Priya Kalwani, Meredith Ann Keiling, Daniel H. Levison, Mihaelos N. Mihalos, Janelle Marie Myers, Nimesh K. Patel, Timothy David Towers