Patents by Inventor Noel G. Rudie

Noel G. Rudie 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).

  • Method for providing a proteinaceous composition without pH adjustment
    Patent number: 11937618
    Abstract: A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.
    Type: Grant
    Filed: November 22, 2018
    Date of Patent: March 26, 2024
    Assignee: MICHAEL FOODS, INC.
    Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance, Todd D. Bohman
  • CRISPED PROTEINACEOUS FOOD PRODUCT
    Publication number: 20220015388
    Abstract: A crisp proteinaceous food product in which egg white proteins constitute the majority of total proteins present is described. The food product has a bulk density of from 120 to ˜500 g/L and includes water, expanded starch, and denatured proteins. Ovalbumin constitutes at least 33% (w/w) of the proteins. Expanded starch can constitute at least 35% (w/w) of the food product.
    Type: Application
    Filed: October 29, 2019
    Publication date: January 20, 2022
    Inventors: Alicia Stube, Noel G. Rudie
  • CRISP PROTEINACEOUS FOOD PRODUCT
    Publication number: 20210251245
    Abstract: A crisp proteinaceous food product provided from ingredients in which egg white proteins constitute the majority of total proteins present is described. Other ingredients include water, expanded starch(es), vegetable flour(s), and at least one source of vegetable protein. The protein can be labeled as being more than 50% (w/w) protein, and at least 50% (w/w) of those denatured proteins can be ovalbumin (or trace their origin to ovalbumin).
    Type: Application
    Filed: February 16, 2021
    Publication date: August 19, 2021
    Applicant: Michael Foods, Inc.
    Inventors: Angela J. Stessen, Noel G. Rudie, Alicia Stube
  • EGG YOLK FRACTIONATION
    Publication number: 20200113205
    Abstract: Liquid egg yolk can be fractionated into water soluble and precipitated lipophilic fractions without the need to freeze or add carbohydrate(s). A composition that includes egg yolk and an excess of water has its pH downwardly adjusted before being gravitationally separated into low and high density fractions, with the former including no more than 5% of the granules from the egg yolk.
    Type: Application
    Filed: June 24, 2018
    Publication date: April 16, 2020
    Applicant: Michael Foods, Inc.
    Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance
  • METHOD FOR PROVIDING PROTEINACEOUS COMPOSITION
    Publication number: 20190357570
    Abstract: A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.
    Type: Application
    Filed: November 22, 2018
    Publication date: November 28, 2019
    Applicant: Michael Foods, Inc.
    Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance, Todd D. Bohman
  • Potato starch compositions and methods of making same
    Publication number: 20020189607
    Abstract: Methods of making a gelatinized, shear-thinned potato starch composition, optionally comprising a lipid, is disclosed, for use in dairy applications.
    Type: Application
    Filed: March 27, 2001
    Publication date: December 19, 2002
    Applicant: Opta Food Ingredients,Inc.
    Inventors: James P. Lavoie, Dean J. Morris, Noel G. Rudie, Chienkuo Ronnie Yuan
  • High-amylose starch-emulsifier composition and methods of making
    Patent number: 6228419
    Abstract: A method of producing high-amylose based starch-emulsifier compositions by heating a high-amylose starch in the presence of an emulsifier to form a complex with unique properties is described. High-amylose starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the high-amylose starch-emulsifier composition are also described.
    Type: Grant
    Filed: October 20, 1998
    Date of Patent: May 8, 2001
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Chienkuo Ronnie Yuan, Noel G. Rudie
  • Dispersible sterol compositions
    Patent number: 6190720
    Abstract: The present invention pertains to a food ingredient comprising one or more sterols, one or more fats and one or more emulsifiers, as well as to methods of making the food ingredient and food compositions comprising the food ingredient The food ingredient can be used as a cholesterol-lowering agent.
    Type: Grant
    Filed: June 15, 1999
    Date of Patent: February 20, 2001
    Assignee: Opta Food Ingredients, Inc.
    Inventors: C. Ronnie Yuan, Noel G. Rudie
  • Gluten-derived colloidal dispersions and edible coatings therefrom and method of making
    Patent number: 6174559
    Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.
    Type: Grant
    Filed: December 24, 1998
    Date of Patent: January 16, 2001
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Mark L. Shulman, Noel G. Rudie, Francis M. Mallee, Mark G. Duda