Patents by Inventor Olaf C. Kortum

Olaf C. Kortum 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).

  • Patent number: 9456618
    Abstract: The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of ?2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aw) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.
    Type: Grant
    Filed: January 14, 2015
    Date of Patent: October 4, 2016
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Olaf C. Kortum, Richard Ramstoetter, Patricia Kemalasari Sudyatma, Jelena Hoffmann
  • Patent number: 9326538
    Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
    Type: Grant
    Filed: April 7, 2010
    Date of Patent: May 3, 2016
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda J. Reilly, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
  • Patent number: 9320292
    Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: April 26, 2016
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda Jane Criezis, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
  • Publication number: 20150132454
    Abstract: The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of ?2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aw) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.
    Type: Application
    Filed: January 14, 2015
    Publication date: May 14, 2015
    Inventors: Olaf C. Kortum, Richard Ramstoetter, Patricia Wibisono, Jelena Hoffmann
  • Publication number: 20130202745
    Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 8, 2013
    Inventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda Jane Criezis, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
  • Publication number: 20110250327
    Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
    Type: Application
    Filed: April 7, 2010
    Publication date: October 13, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda J. Reilly, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
  • Publication number: 20100260898
    Abstract: The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of ?2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aW) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.
    Type: Application
    Filed: April 9, 2010
    Publication date: October 14, 2010
    Inventors: Olaf C. Kortum, Richard Ramstoetter, Patricia Wibisono, Jelena Hoffmann
  • Publication number: 20080311279
    Abstract: An edible composition suitable to be used as barrier layer in significant amounts in food products and to prevent transfer of moisture into or from the food product to the environment as well as between different components in the food product is provided. The composition generally contains a demineralized dairy ingredient, a demineralized cocoa component, an emulsifier, a fatty component, and a sugar or polyol.
    Type: Application
    Filed: May 14, 2008
    Publication date: December 18, 2008
    Inventors: Olaf C. Kortum, Jochen K. Pfeifer, Alexander Haesselbarth, Andreas Degenhardt, Jozef C. Hennen, Michael Schulz