Patents by Inventor Bernhard H. Van Lengerich

Bernhard H. Van Lengerich 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).

  • Publication number: 20190289877
    Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.
    Type: Application
    Filed: June 12, 2019
    Publication date: September 26, 2019
    Applicant: General Mills, Inc.
    Inventors: Goeran Walther, Bernhard H van Lengerich, Steven C Robie, James N Weinstein
  • Patent number: 10321702
    Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.
    Type: Grant
    Filed: December 12, 2017
    Date of Patent: June 18, 2019
    Assignee: General Mills, Inc.
    Inventors: Goeran Walther, Bernhard H van Lengerich, Steven C Robie, James N Weinstein
  • Publication number: 20190090520
    Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.
    Type: Application
    Filed: November 21, 2018
    Publication date: March 28, 2019
    Inventors: Bernhard H. Van Lengerich, Olaf Gruess, Joachim Hans, Lars Ole Haustedt, Andreas Hochheimer, Michael Krohn, Jens-Peter Muller, Christine M. Nowakowski, Suzanne Denise Pecore, Candace Michelle Rathjen-Nowak, Lia Scarabottolo, Karsten Siems
  • Patent number: 10159268
    Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.
    Type: Grant
    Filed: August 7, 2015
    Date of Patent: December 25, 2018
    Assignee: GENERAL MILLS, INC.
    Inventors: Bernhard H. Van Lengerich, Olaf Gruess, Joachim Hans, Lars Ole Haustedt, Andreas Hochheimer, Micheal Krohn, Jens-Peter Muller, Christine M. Nowakowski, Suzanne Denise Pecore, Candace Michelle Rathjen-Nowak, Lia Scarabottolo, Karsten Siems
  • Patent number: 10004254
    Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.
    Type: Grant
    Filed: January 5, 2017
    Date of Patent: June 26, 2018
    Assignee: General Mills, Inc.
    Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
  • Publication number: 20180098557
    Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.
    Type: Application
    Filed: December 12, 2017
    Publication date: April 12, 2018
    Applicant: General Mills, Inc.
    Inventors: Goeran Walther, Bernhard H. van Lengerich, Steven C. Robie, James N. Weinstein
  • Patent number: 9877498
    Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.
    Type: Grant
    Filed: June 18, 2014
    Date of Patent: January 30, 2018
    Assignee: General Mills, Inc.
    Inventors: Goeran Walther, Bernhard H. van Lengerich, Steven C. Robie, James N. Weinstein
  • Publication number: 20170181462
    Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.
    Type: Application
    Filed: January 5, 2017
    Publication date: June 29, 2017
    Applicant: General Mills, Inc.
    Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
  • Patent number: 9560877
    Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.
    Type: Grant
    Filed: March 13, 2012
    Date of Patent: February 7, 2017
    Assignee: General Mills, Inc.
    Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
  • Publication number: 20160165931
    Abstract: Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product.
    Type: Application
    Filed: January 22, 2016
    Publication date: June 16, 2016
    Applicant: General Mills, Inc.
    Inventors: Bernhard H. van Lengerich, Goeran Walther
  • Publication number: 20150374021
    Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.
    Type: Application
    Filed: February 7, 2014
    Publication date: December 31, 2015
    Inventors: Bernhard H. Van Lengerich, Olaf Gruess, Joachim Hans, Lars Ole Haustedt, Andreas Hochheimer, Micheal Krohn, Jens-Peter Muller, Christine M. Nowakowski, Suzanne Denise Pecore, Candace Michelle Rathjen-Nowak, Lia Scarabottolo, Karsten Siems
  • Publication number: 20150342233
    Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.
    Type: Application
    Filed: August 7, 2015
    Publication date: December 3, 2015
    Inventors: Bernhard H. Van Lengerich, Olaf Gruess, Joachim Hans, Lars Ole Haustedt, Andreas Hochheimer, Micheal Krohn, Jens-Peter Muller, Christine M. Nowakowski, Suzanne Denise Pecore, Candace Michelle Rathjen-Nowak, Lia Scarabottolo, Karsten Siems
  • Publication number: 20150044334
    Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.
    Type: Application
    Filed: June 18, 2014
    Publication date: February 12, 2015
    Inventors: Goeran Walther, Bernhard H. van Lengerich, Steven C. Robie, James N. Weinstein
  • Publication number: 20140370572
    Abstract: This invention relates to use of peptone for controlling the volume and/or the length-to-diameter ratio of cells in culture, wherein said cells are cells of rod-shaped probiotic bacteria or rod-shaped fermentation bacteria.
    Type: Application
    Filed: November 12, 2012
    Publication date: December 18, 2014
    Inventors: Bernhard H. Van Lengerich, Martin Senz, Ulf Stahl, Edeltraud Mast-Gerlach
  • Patent number: 8828432
    Abstract: Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant. A release-rate controlling component is incorporated into the matrix to control the rate of release of the encapsulant from the particles. The additional component may be a hydrophobic component or a high water binding capacity component for extending the release time. The plasticizable matrix material, such as starch, is admixed with at least one plasticizer, such as water, and at least one release-rate controlling component under low shear mixing conditions to plasticize the plasticizable material without substantially destroying the at least one plasticizable material and to obtain a substantially homogeneous plasticized mass.
    Type: Grant
    Filed: February 13, 2001
    Date of Patent: September 9, 2014
    Assignee: General Mills, Inc.
    Inventor: Bernhard H. van Lengerich
  • Publication number: 20140147501
    Abstract: Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant. A release-rate controlling component is incorporated into the matrix to control the rate of release of the encapsulant from the particles. The additional component may be a hydrophobic component or a high water binding capacity component for extending the release time. The plasticizable matrix material, such as starch, is admixed with at least one plasticizer, such as water, and at least one release-rate controlling component under low shear mixing conditions to plasticize the plasticizable material without substantially destroying the at least one plasticizable material and to obtain a substantially homogeneous plasticized mass.
    Type: Application
    Filed: January 29, 2014
    Publication date: May 29, 2014
    Applicant: GENERAL MILLS, INC.
    Inventor: Bernhard H. VAN LENGERICH
  • Publication number: 20130243925
    Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.
    Type: Application
    Filed: March 13, 2012
    Publication date: September 19, 2013
    Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
  • Patent number: 8313757
    Abstract: A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability.
    Type: Grant
    Filed: February 21, 2007
    Date of Patent: November 20, 2012
    Assignee: General Mills, Inc.
    Inventor: Bernhard H. van Lengerich
  • Patent number: 8142831
    Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.
    Type: Grant
    Filed: September 27, 2010
    Date of Patent: March 27, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Bernhard H. Van Lengerich, Goeran Walther, Benjamin Van Auken
  • Publication number: 20110020520
    Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.
    Type: Application
    Filed: September 27, 2010
    Publication date: January 27, 2011
    Inventors: Bernhard H. Van Lengerich, Goeran Walther, Benjamin Van Auken