Patents by Inventor Walter C. Yackel
Walter C. Yackel 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: 7955439Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.Type: GrantFiled: May 27, 2010Date of Patent: June 7, 2011Assignee: Tate & Lyle Ingredients Americas LLCInventors: Keith D. Stanley, Ethel D. Stanley, legal representative, Patricia A. Richmond, Walter C. Yackel, Donald W. Harris, Thomas A. Eilers, Eric A. Marion
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Publication number: 20100252031Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.Type: ApplicationFiled: May 27, 2010Publication date: October 7, 2010Inventors: Keith D. Stanley, Ethel D. Stanley, Patricia A. Richmond, Walter C. Yackel, Donald W. Harris, Thomas A. Eilers, Eric A. Marion
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Patent number: 7754017Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.Type: GrantFiled: October 17, 2006Date of Patent: July 13, 2010Assignee: Tate & Lyle Ingredients Americas, Inc.Inventors: Keith D. Stanley, Ethel D. Stanley, legal representative, Patricia A. Richmond, Walter C. Yackel, Donald W. Harris, Thomas A. Eilers, Eric A. Marion
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Patent number: 7276126Abstract: A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste that has a dry solids concentration of at least about 50% by weight. The process optionally can include the additional step of heating the product starch to a temperature of at least about 90° C. in the presence of moisture, to increase further the alpha-amylase resistance of the product.Type: GrantFiled: June 3, 2005Date of Patent: October 2, 2007Assignee: Tate and Lyle Ingredients Americas, Inc.Inventors: Warren L. Nehmer, Geoffrey A. R. Nobes, Walter C. Yackel
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Patent number: 7189288Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130–170° C. for about 0.1–3.0 hours. The feed composition is cooled to a temperature between about 4–70° C. for about 0.1–6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110–150° C. for about 0.1–10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.Type: GrantFiled: October 8, 2004Date of Patent: March 13, 2007Assignee: Tate & Lyle Ingredients Americas, Inc.Inventors: Ethel D. Stanley, legal representative, Patricia A. Richmond, Walter C. Yackel, Donald W. Harris, Thomas A. Eilers, Eric A. Marion, Keith D. Stanley, deceased
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Patent number: 4775545Abstract: A sweetened fruit having a low water activity relative to its moisture content is prepared by bathing a dry fruit in an aqueous sugar solution having about 70 to 95 weight percent sugar, at least about 75 weight percent of which is fructose.Type: GrantFiled: March 12, 1987Date of Patent: October 4, 1988Assignee: Staley Continental, Inc.Inventors: Michael E. Augustine, Jane L. Dunn, Donald W. Lillard, Carol A. O'Brien, Walter C. Yackel
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Patent number: 4517218Abstract: Vegetable protein extrudates substantially free from internal voids with a densely compacted stratum of laminae may be used to prepare imitation products which simulate the tender, succulent textural properties of freshly cooked natural products such as cooked mushrooms and shellfish products. The extrudates are prepared by the thermoplastic extrusion of proteinaceous feed material slurry containing more than 50% by weight water under conditions which prevent internal void formation and provide a highly laminated extrudate structure. The textural properties are imparted to the extrudate by retorting in the presence of pH 5.5-6.5 saline solutions.Type: GrantFiled: September 21, 1983Date of Patent: May 14, 1985Assignee: A. E. Staley Manufacturing CompanyInventors: Walter C. Yackel, Jr., William E. Hebenstreit
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Patent number: 4435438Abstract: Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, having not been subjected to enzymatic or chemical hydrolysis, forming an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85.degree. C. for 30 minutes, and yielding a melt value of at least 15 cm.sup.2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted, upon heat treatment, into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates.Type: GrantFiled: June 16, 1982Date of Patent: March 6, 1984Assignee: A. E. Staley Manufacturing CompanyInventors: William F. Lehnhardt, Charles E. Streaty, Jr., Walter C. Yackel, Jr., Ho S. Yang, Daniel K. Tang
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Patent number: 4349576Abstract: Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, having not been subjected to enzymatic or chemical hydrolysis, forming an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85.degree. C. for 30 minutes, and yielding a melt value of at least 15 cm.sup.2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted, upon heat treatment, into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates.Type: GrantFiled: December 29, 1980Date of Patent: September 14, 1982Assignee: A. E. Staley Manufacturing CompanyInventors: William F. Lehnhardt, Charles E. Streaty, Jr., Walter C. Yackel, Jr., Ho S. Yang, Daniel K. Tang