Patents Assigned to American Oats, Inc.
  • Process for preparing an oat-based functional syrup
    Patent number: 6685974
    Abstract: A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is then blended with water to form a slurry. Effective amounts of alpha-amylase enzyme and glucoamylase enzyme are mixed into the slurry. The slurry is then cooked to convert the slurry into a syrup. The syrup is substantially flavorless.
    Type: Grant
    Filed: June 11, 2001
    Date of Patent: February 3, 2004
    Assignee: American Oats, Inc.
    Inventor: Paul J. Whalen
  • Process for forming an oat-based frozen confection
    Patent number: 6395314
    Abstract: A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins. The process includes blending a base formulation and water to form a slurry, the base formulation having a major amount of an oat material or waxy barley hybrid flour. The process also includes liquefying and saccharifying the slurry to produce the syrup product.
    Type: Grant
    Filed: October 7, 1999
    Date of Patent: May 28, 2002
    Assignee: American Oats, Inc.
    Inventors: Paul J. Whalen, Donald L. Maxwell, Donald Wilbur
  • Process for preparing an oat-based functional syrup
    Publication number: 20020018830
    Abstract: A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is then blended with water to form a slurry. Effective amounts of alpha-amylase enzyme and glucoamylase enzyme are mixed into the slurry. The slurry is then cooked to convert the slurry into a syrup. The syrup is substantially flavorless.
    Type: Application
    Filed: June 11, 2001
    Publication date: February 14, 2002
    Applicant: American Oats, Inc.
    Inventor: Paul J. Whalen
  • Process for forming an oat-based frozen confection
    Patent number: 5989598
    Abstract: A process for forming a non-dairy frozen confection from an oat material or barley material. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.
    Type: Grant
    Filed: March 2, 1998
    Date of Patent: November 23, 1999
    Assignee: American Oats, Inc.
    Inventors: Paul J. Whalen, Donald L. Maxwell
  • Oat-based frozen confection
    Patent number: 5723162
    Abstract: A non-dairy frozen confection formed from a frozen syrup product. The syrup product having a major amount of an oat flour. The non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.
    Type: Grant
    Filed: January 25, 1996
    Date of Patent: March 3, 1998
    Assignee: American Oats, Inc.
    Inventors: Paul J. Whalen, Donald L. Maxwell