Patents Assigned to Cargill, Incorporated
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Publication number: 20220132890Abstract: Described herein is a composition used for shelf-stable, wet pet food applications, comprising a blend of a first starch or flour and a second starch or flour, wherein the blend makes up 1-10 wt % of the composition and wherein the first starch or flour is a TI or HMT starch or flour and a salt component making up 0.1-5 wt % of the composition; wherein the composition has a post-retort viscosity of less than 1500 centipoise measured at 165° F.Type: ApplicationFiled: February 14, 2020Publication date: May 5, 2022Applicant: Cargill, IncorporatedInventors: Joseph PURL, Varatharajan VAMADEVAN
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Publication number: 20220132904Abstract: Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning.Type: ApplicationFiled: February 18, 2020Publication date: May 5, 2022Applicant: Cargill, incorporatedInventors: Janice JOHNSON, Robert Scott KOEFOD, Julie R. SCHUETTE
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Publication number: 20220126499Abstract: The present invention relates to a system and method for in-mould labelling of articles. In particular, the present invention pertains to a system and method for in-mould labelling of multiple labels on two or more adjacent surfaces of a container (102) with polygonal cross-section. The present invention provides a combination of mould formation coupled with a design for magazine and robotic arm (606) to enable simultaneous application of multiple in-mould labels across multiple surfaces of a polygonal container (102) with minimal dead space between the labels. Simultaneous application of multiple labels and the preform inside the mould opening as per the present invention reduces cycle time and increases output efficiency.Type: ApplicationFiled: January 31, 2020Publication date: April 28, 2022Applicant: Cargill, IncorporatedInventors: Denzil Kuriaparambil ANTONY, Sekhar PAL
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Publication number: 20220127630Abstract: Provided herein are Brassica plants that produce one or more of omega-3 docosapentaenoic acid (DHA), docosapentaenoic acid (DPA), and eicosapentaenoic acid (EPA), and methods of making such plants.Type: ApplicationFiled: February 14, 2020Publication date: April 28, 2022Applicant: Cargill, IncorporatedInventors: Richard FLETCHER, Kristin P. MONSER-GRAY
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Patent number: 11306330Abstract: The invention is directed to an engineered yeast including an exogenous nucleic acid encoding a glucoamylase comprising SEQ ID NO:1 and SEQ ID NO:4, or a variant thereof. The engineered yeast are able to provide glucoamylase into a fermentation media and cause degradation of starch material generating glucose for fermentation to a desired bioproduct, such as ethanol. High titers of bioproduct (e.g., 70 g/kg of ethanol) can be achieved, along with low residual glucose levels. Further the yeast exhibit good growth and bioproduct product at temperatures of 32° C. or greater.Type: GrantFiled: February 27, 2019Date of Patent: April 19, 2022Assignee: CARGILL, INCORPORATEDInventors: Chris Miller, Brian Rush, Brynne Stanton, Joshua Dunn
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Publication number: 20220105019Abstract: The invention relates to compositions comprising citrus fibers and 1,3-?-D-glucans, specifically scleroglucan, for use in the manufacture emulsions or aqueous mixtures for use in topical formulations. The invention further relates to processes for manufacturing an emulsion, or aqueous mixture, or topical formulation and to uses thereof, especially in personal care products.Type: ApplicationFiled: February 3, 2020Publication date: April 7, 2022Applicant: CARGILL, INCORPORATEDInventors: Emmanuel Paul Jos Marie EVERAERT, Jacques André Christian MAZOYER
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Patent number: 11291222Abstract: Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.Type: GrantFiled: March 15, 2014Date of Patent: April 5, 2022Assignee: CARGILL, INCORPORATEDInventors: Eric Stanley Sumner, Guo-Hua Zheng
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Publication number: 20220087280Abstract: The invention relates to a continuous process for producing a dark cocoa powder, comprising: mixing a cocoa product with water in an amount of up to 50% by weight, based on the total weight of the mixture; heating the cocoa product and the water to a temperature of 90-160° C. until a moisture content of 5% by weight, based on the total weight of the mixture, or less is achieved; and recovering a cocoa powder; wherein the cocoa powder recovered in step (d) has an L value which is lower than that of the cocoa product of step (a). The invention further relates to cocoa powders produced by this method and to their use in food or beverage compositions.Type: ApplicationFiled: February 3, 2020Publication date: March 24, 2022Applicant: CARGILL, INCORPORATEDInventors: Vincent Schoot UITERKAMP, Jan Pieter Hubert VAN IERSEL
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Publication number: 20220064657Abstract: Methods are provided to mutate, in a targeted manner, the genome of a plant cell using a double stranded DNA break inducing enzyme. Also provided are plants, in particular Brassica plants that yield seeds producing oils having a reduced total saturated fatty acid content, and method for making such plants.Type: ApplicationFiled: January 2, 2020Publication date: March 3, 2022Applicant: Cargill, IncorporatedInventor: Meridith KAMMERZELL
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Publication number: 20220061353Abstract: A composition and method of preparing a pea protein hydrolysate includes obtaining a pea protein composition, adding a fungal protease to the pea protein composition, and hydrolyzing the pea protein composition to a degree of hydrolysis of about 4% or greater to obtain a pea protein hydrolysate. In an example, the degree of hydrolysis can range from about 4% to about 25% at a pH ranging from about 5 to about 7.5 and at a temperature ranging from about 30° C. to about 60° C. The resulting pea protein hydrolysate has a solubility of at least 30% at pH 3.4, a viscosity of at least 65 cPs at pH 3.4, a dispersibility of at least 115 seconds at about neutral H, and a suspendability of at least 1.5 TSI Global at pH 3.4.Type: ApplicationFiled: November 2, 2018Publication date: March 3, 2022Applicant: Cargill, IncorporatedInventors: Sonia HAN, Pam ISMAIL, Paige TIES, Rachel MITACEK
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Publication number: 20220064654Abstract: The present application discloses genetically modified yeast cells comprising an active 3-HP fermentation pathway, and the use of these cells to produce 3-HP.Type: ApplicationFiled: September 13, 2021Publication date: March 3, 2022Applicant: CARGILL, INCORPORATEDInventors: Holly JESSEN, Brian RUSH, Jeanette HURYTA, Beth MASTEL, Alan BERRY, Debbie YAVER, Michael CATLETT, Michelle BARNHART
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Publication number: 20220061590Abstract: A characteristic of edible oil used for frying operations may be determined using a sensor such as a spectrometer or capacitive sensor. Other attributes indicative of a prior, present, or future frying operations can be specified, and an analytical model indicative of a composite aging parameter can be applied using one or more attributes along with data obtained from the sensor indicative of oil degradation. Application of the analytical model may be used to trigger various actions relating to oil management, such as ranging from automatically generating a notification to an operator or automatically initiating oil management operations such as top-off, oil removal, or oil replacement in a frying apparatus.Type: ApplicationFiled: December 26, 2019Publication date: March 3, 2022Applicant: Cargill, IncorporatedInventors: Diliara IASSONOVA, Lorin Roger DEBONTE
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Patent number: 11261295Abstract: Polyglycerol compositions comprise no more than about 5% by weight of monoglycerol based on non-water ingredients of the polyglycerol composition, and have a combined tetraglycerol and higher polyglycerol content of at least about 55%. Methods of making such compositions from a crude glycerin comprising from 0.01 to 5 wt % of glycerol-containing compounds comprising acetate ester moieties are described.Type: GrantFiled: January 24, 2018Date of Patent: March 1, 2022Assignee: CARGILL, INCORPORATEDInventors: Ryan L. Flynn, Todd L. Kurth, Christopher P. Stevermer
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Patent number: 11259540Abstract: A cocoa powder with improved dispersibility.Type: GrantFiled: February 3, 2020Date of Patent: March 1, 2022Assignee: CARGILL, INCORPORATEDInventors: Erik Paul Alosin Berenschot, Piet Bogart
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Publication number: 20220046953Abstract: Various embodiments disclosed relate to modified triglyceride including omega-3 fatty acid residue, structured fat blends including the same, food and fish feeds including the same, and methods of making any of the foregoing. A modified triglyceride includes an omega-3 fatty acid residue and a saturated fatty acid residue. A structured fat blend including the modified triglyceride can be a product of interesterification of a starting material triglyceride including an omega-3 fatty acid residue and a highly saturated triglyceride. When used in a fish feed, the modified triglyceride can experience less leakage in water than the starting material triglyceride including the omega-3 fatty acid residue.Type: ApplicationFiled: December 11, 2019Publication date: February 17, 2022Applicant: Cargill, IncorporatedInventors: Diliara IASSONOVA, Xiaolan LUO
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Patent number: 11246329Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.Type: GrantFiled: August 5, 2019Date of Patent: February 15, 2022Assignee: Cargill, IncorporatedInventors: Steve Grinnell, Donald Andrew Moss, Donald R. Roberts, Theresa Wagner
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Patent number: 11242308Abstract: A method for producing esters of an alpha, beta-unsaturated carboxylic acid are disclosed, the method includes reacting a three or four carbon beta-hydroxyalkanoate composition or mixtures thereof with a mono-alcohol under heating conditions to form a reaction product and distilling the reaction product to recover a composition containing at least fifty percent by weight of the ester of the alpha, beta-unsaturated carboxylic acid.Type: GrantFiled: August 12, 2020Date of Patent: February 8, 2022Assignee: CARGILL, INCORPORATEDInventors: Timothy Walter Abraham, Ravi Gokarn
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Patent number: 11236036Abstract: A method for recovering a composition enriched in 3-hydroxypropionic acid from a fermentation broth comprising 3-hydroxypropionic acid and/or salts thereof comprises the steps of: (a) providing the fermentation broth having a pH of from about 2 to about 8 comprising 3-hydroxypropionic acid and/or salts thereof (b) acidifying the fermentation broth; (c) reducing the total sulfate ion and phosphate ion (d) distilling the resulting reduced ion aqueous solution and (e) recovering the product.Type: GrantFiled: October 14, 2019Date of Patent: February 1, 2022Assignee: CARGILL, INCORPORATEDInventors: Timothy Walter Abraham, Erik Allen, John J. Hahn, Paraskevas Tsobanakis, Eric Christopher Bohnert, Christopher Lawrence Frank
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Patent number: D949685Type: GrantFiled: October 17, 2019Date of Patent: April 26, 2022Assignee: Cargill, IncorporatedInventor: Daren Box
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Patent number: D950300Type: GrantFiled: August 27, 2020Date of Patent: May 3, 2022Assignee: Cargill, IncorporatedInventors: Paraluman B. Guillermo, Noah R. Klamm