Patents Assigned to Cargill, Incorporated
  • Methods for producing alkyl hydroxy alkanoates
    Patent number: 11332428
    Abstract: Methods and systems for producing alkyl hydroxyalkanoate from hydroxy carboxylic acid recovery bottoms. The methods generally comprise the steps of obtaining a hydroxy carboxylic acid recovery bottom, adding a mono-alcohol to the hydroxy carboxylic acid recovery bottom to obtain a first mixture, heating the first mixture in the presence of a catalyst to form a reaction product, distilling the reaction product, and recovering an alkyl hydroxyalkanoate fraction.
    Type: Grant
    Filed: February 7, 2019
    Date of Patent: May 17, 2022
    Assignee: CARGILL, INCORPORATED
    Inventors: Timothy Walter Abraham, Ravi R. Gokarn
  • COMPOSITIONS FOR SHELF STABLE WET PET FOOD APPLICATIONS
    Publication number: 20220132890
    Abstract: 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: Application
    Filed: February 14, 2020
    Publication date: May 5, 2022
    Applicant: Cargill, Incorporated
    Inventors: Joseph PURL, Varatharajan VAMADEVAN
  • Caking Resistant Salt Compositions
    Publication number: 20220132904
    Abstract: 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: Application
    Filed: February 18, 2020
    Publication date: May 5, 2022
    Applicant: Cargill, incorporated
    Inventors: Janice JOHNSON, Robert Scott KOEFOD, Julie R. SCHUETTE
  • Brassica Plants Producing Elevated Levels of Polyunsaturated Fatty Acids
    Publication number: 20220127630
    Abstract: 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: Application
    Filed: February 14, 2020
    Publication date: April 28, 2022
    Applicant: Cargill, Incorporated
    Inventors: Richard FLETCHER, Kristin P. MONSER-GRAY
  • A System and Method for In-Mould Labelling
    Publication number: 20220126499
    Abstract: 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: Application
    Filed: January 31, 2020
    Publication date: April 28, 2022
    Applicant: Cargill, Incorporated
    Inventors: Denzil Kuriaparambil ANTONY, Sekhar PAL
  • Glucoamylase engineered yeast and fermentation methods
    Patent number: 11306330
    Abstract: 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: Grant
    Filed: February 27, 2019
    Date of Patent: April 19, 2022
    Assignee: CARGILL, INCORPORATED
    Inventors: Chris Miller, Brian Rush, Brynne Stanton, Joshua Dunn
  • CITRUS FIBERS AND SCLEROGLUCAN COMPOSITIONS AND THE USE THEREOF IN PERSONAL CARE APPLICATIONS
    Publication number: 20220105019
    Abstract: 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: Application
    Filed: February 3, 2020
    Publication date: April 7, 2022
    Applicant: CARGILL, INCORPORATED
    Inventors: Emmanuel Paul Jos Marie EVERAERT, Jacques André Christian MAZOYER
  • Carbohydrate compositions
    Patent number: 11291222
    Abstract: 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: Grant
    Filed: March 15, 2014
    Date of Patent: April 5, 2022
    Assignee: CARGILL, INCORPORATED
    Inventors: Eric Stanley Sumner, Guo-Hua Zheng
  • DARK COCOA POWDER
    Publication number: 20220087280
    Abstract: 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: Application
    Filed: February 3, 2020
    Publication date: March 24, 2022
    Applicant: CARGILL, INCORPORATED
    Inventors: Vincent Schoot UITERKAMP, Jan Pieter Hubert VAN IERSEL
  • COMPOSITIONS AND METHODS FOR 3-HYDROXYPROPIONIC ACID PRODUCTION
    Publication number: 20220064654
    Abstract: 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: Application
    Filed: September 13, 2021
    Publication date: March 3, 2022
    Applicant: CARGILL, INCORPORATED
    Inventors: Holly JESSEN, Brian RUSH, Jeanette HURYTA, Beth MASTEL, Alan BERRY, Debbie YAVER, Michael CATLETT, Michelle BARNHART
  • PEA PROTEIN HYDROLYSATE
    Publication number: 20220061353
    Abstract: 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: Application
    Filed: November 2, 2018
    Publication date: March 3, 2022
    Applicant: Cargill, Incorporated
    Inventors: Sonia HAN, Pam ISMAIL, Paige TIES, Rachel MITACEK
  • ENGINEERED NUCLEASES TO GENERATE MUTATIONS IN PLANTS
    Publication number: 20220064657
    Abstract: 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: Application
    Filed: January 2, 2020
    Publication date: March 3, 2022
    Applicant: Cargill, Incorporated
    Inventor: Meridith KAMMERZELL
  • Edible Oil Management Including Sensing and Modeling
    Publication number: 20220061590
    Abstract: 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: Application
    Filed: December 26, 2019
    Publication date: March 3, 2022
    Applicant: Cargill, Incorporated
    Inventors: Diliara IASSONOVA, Lorin Roger DEBONTE
  • Cocoa powder compositions
    Patent number: 11259540
    Abstract: A cocoa powder with improved dispersibility.
    Type: Grant
    Filed: February 3, 2020
    Date of Patent: March 1, 2022
    Assignee: CARGILL, INCORPORATED
    Inventors: Erik Paul Alosin Berenschot, Piet Bogart
  • Polyglycerol compositions
    Patent number: 11261295
    Abstract: 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: Grant
    Filed: January 24, 2018
    Date of Patent: March 1, 2022
    Assignee: CARGILL, INCORPORATED
    Inventors: Ryan L. Flynn, Todd L. Kurth, Christopher P. Stevermer
  • Modified Triglyceride Including Omega-3 Fatty Acid Residue
    Publication number: 20220046953
    Abstract: 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: Application
    Filed: December 11, 2019
    Publication date: February 17, 2022
    Applicant: Cargill, Incorporated
    Inventors: Diliara IASSONOVA, Xiaolan LUO
  • Apparatus for producing cooked egg product having irregular shaped egg curds
    Patent number: 11246329
    Abstract: 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: Grant
    Filed: August 5, 2019
    Date of Patent: February 15, 2022
    Assignee: Cargill, Incorporated
    Inventors: Steve Grinnell, Donald Andrew Moss, Donald R. Roberts, Theresa Wagner
  • Methods for producing an ester of an alpha, beta-unsaturated carboxylic acid
    Patent number: 11242308
    Abstract: 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: Grant
    Filed: August 12, 2020
    Date of Patent: February 8, 2022
    Assignee: CARGILL, INCORPORATED
    Inventors: Timothy Walter Abraham, Ravi Gokarn
  • Combined shipping and display container
    Patent number: D949685
    Type: Grant
    Filed: October 17, 2019
    Date of Patent: April 26, 2022
    Assignee: Cargill, Incorporated
    Inventor: Daren Box
  • Egg cooking pan
    Patent number: D950300
    Type: Grant
    Filed: August 27, 2020
    Date of Patent: May 3, 2022
    Assignee: Cargill, Incorporated
    Inventors: Paraluman B. Guillermo, Noah R. Klamm