Patents by Inventor Robert L. Magaletta

Robert L. Magaletta 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).

  • GLUTEN-FREE BAKED GOODS
    Publication number: 20230309569
    Abstract: 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: Application
    Filed: July 21, 2021
    Publication date: October 5, 2023
    Inventors: Tana Guan, Elena Hawkins, Lynn Haynes, Robert L. Magaletta, Katherine Oftedal, Mahesh Padmanabhan, Jennifer Spaldo, James Spinks, Ye Yu
  • Methods and systems for reducing acrylamide concentration in heat-processed products
    Patent number: 11425922
    Abstract: Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.
    Type: Grant
    Filed: November 18, 2019
    Date of Patent: August 30, 2022
    Assignee: Intercontinental Great Brands LLC
    Inventor: Robert L. Magaletta
  • METHODS AND SYSTEMS FOR REDUCING ACRYLAMIDE CONCENTRATION IN HEAT-PROCESSED PRODUCTS
    Publication number: 20210145030
    Abstract: Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.
    Type: Application
    Filed: November 18, 2019
    Publication date: May 20, 2021
    Inventor: Robert L. Magaletta
  • In vitro method for the determination of glycemic index of food products
    Patent number: 9109247
    Abstract: The present invention provides an in vitro method for determining the glycemic index values for various food products. The present invention provides an accurate and inexpensive in vitro method for determining the glycemic index of a wide variety of both food ingredients and finished food products.
    Type: Grant
    Filed: June 23, 2008
    Date of Patent: August 18, 2015
    Assignee: Intercontinental Great Brands LLC
    Inventors: Robert L. Magaletta, Suzanne N. DiCataldo
  • In vitro Method for the Determination of Glycemic Index of Food Products
    Publication number: 20090004642
    Abstract: The present invention provides an in vitro method for determining the glycemic index values for various food products. The present invention provides an accurate and inexpensive in vitro method for determining the glycemic index of a wide variety of both food ingredients and finished food products.
    Type: Application
    Filed: June 23, 2008
    Publication date: January 1, 2009
    Inventors: Robert L. Magaletta, Suzanne N. DiCataldo