Patents by Inventor Aileen Diana Tanojo

Aileen Diana Tanojo 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).

  • Ready-to-eat cereal with reduced sugar coating
    Patent number: 8828466
    Abstract: Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.
    Type: Grant
    Filed: November 16, 2011
    Date of Patent: September 9, 2014
    Assignee: Kellogg Company
    Inventors: Timothy Vande Giessen, Sylvia Schonauer, James Kincaid, Katherine Nemeth, Mary Steele, Helbert Almeida Dominguez, Aileen Diana Tanojo
  • READY-TO-EAT CEREAL WITH REDUCED SUGAR COATING
    Publication number: 20120121773
    Abstract: Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.
    Type: Application
    Filed: November 16, 2011
    Publication date: May 17, 2012
    Inventors: Timothy Vande Giessen, Sylvia Schonauer, James Kincaid, Katherine Nemeth, Mary Steele, Helbert Almeida Dominguez, Aileen Diana Tanojo