Patents by Inventor Callen Sistrunk

Callen Sistrunk 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).

  • Flours that improve the crispness of battered potatoes
    Patent number: 10149493
    Abstract: The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.
    Type: Grant
    Filed: April 29, 2015
    Date of Patent: December 11, 2018
    Assignee: Corn Products Development, Inc.
    Inventors: Callen Sistrunk, Yuechao Du
  • Low protein yogurts containing modified starches
    Patent number: 10143224
    Abstract: A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.
    Type: Grant
    Filed: June 27, 2016
    Date of Patent: December 4, 2018
    Assignee: Corn Products Development, Inc.
    Inventors: Callen Sistrunk, Valerie Jezequel, Judith Vaz, Florian Much, Hanna Clune, Erhan Yildiz, Douglas Hanchett, Niketa Lad
  • FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED POTATOES
    Publication number: 20170202257
    Abstract: The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.
    Type: Application
    Filed: April 29, 2015
    Publication date: July 20, 2017
    Inventors: Yuechao Du, Callen Sistrunk
  • LOW PROTEIN YOGURTS CONTAINING MODIFIED STARCHES
    Publication number: 20170020150
    Abstract: A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.
    Type: Application
    Filed: June 27, 2016
    Publication date: January 26, 2017
    Inventors: Callen Sistrunk, Valerie Jezequel, Judith Vaz, Florian Much, Hanna Clune, Erhan Yildiz, Douglas Hanchett
  • HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS
    Publication number: 20130337118
    Abstract: The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.
    Type: Application
    Filed: July 5, 2012
    Publication date: December 19, 2013
    Applicant: CORN PRODUCTS DEVELOPMENT, INC.
    Inventors: Callen Sistrunk, Himanshu Shah, Tarak Shah