Patents by Inventor Christine Nowakowski

Christine Nowakowski 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: 20170188610
    Abstract: A reduced sugar presweetened ready to eat breakfast cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose, maltotetrose in full or partial substitution for sucrose, and a high potency sweetener. The reduced-sugar coating can have a sucrose content of less than 70%, yet provides taste, texture, appearance, and bowl life that mimics presweetened R-T-E cereals having a coating with more sucrose.
    Type: Application
    Filed: March 20, 2017
    Publication date: July 6, 2017
    Applicant: General Mills, Inc.
    Inventors: Barrie R. Froseth, Christine Nowakowski
  • Publication number: 20140205720
    Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
    Type: Application
    Filed: March 21, 2014
    Publication date: July 24, 2014
    Applicant: General Mills, Inc.
    Inventors: Thomas J Nack, Terry R Harrington, Victor T Huang, Anthony J Larson, Christine Nowakowski, Alan A Oppenheimer, Noel Pollen, Michael A Staeger
  • Patent number: 8697159
    Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
    Type: Grant
    Filed: January 25, 2010
    Date of Patent: April 15, 2014
    Assignee: General Mills, Inc.
    Inventors: Thomas J. Nack, Terry R. Harrington, Victor T. Huang, Anthony J. Larson, Christine Nowakowski, Alan A. Oppenheimer, Noel Pollen, Michael A. Staeger
  • Patent number: 8414954
    Abstract: The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.
    Type: Grant
    Filed: June 7, 2005
    Date of Patent: April 9, 2013
    Assignee: General Mills, Inc.
    Inventors: Christine Nowakowski, James R. Borek
  • Publication number: 20120141634
    Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.
    Type: Application
    Filed: February 13, 2012
    Publication date: June 7, 2012
    Applicant: General Mills IP Holdings II, LLC
    Inventors: Daniel R. Green, Christine Nowakowski
  • Patent number: 8137720
    Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.
    Type: Grant
    Filed: April 26, 2005
    Date of Patent: March 20, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Daniel R. Green, Christine Nowakowski
  • Patent number: 8119174
    Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for better adhesion of the powdered low sugar sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.
    Type: Grant
    Filed: April 26, 2005
    Date of Patent: February 21, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Daniel R. Green, Christine Nowakowski
  • Publication number: 20120003360
    Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.
    Type: Application
    Filed: June 30, 2011
    Publication date: January 5, 2012
    Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
  • Publication number: 20110183046
    Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
    Type: Application
    Filed: January 25, 2010
    Publication date: July 28, 2011
    Inventors: Thomas J. Nack, Terry R. Harrington, Victor T. Huang, Anthony J. Larson, Christine Nowakowski, Alan A. Oppenheimer, Noel Pollen, Michael A. Staeger
  • Publication number: 20100173051
    Abstract: A reduced sugar presweetened ready to eat breakfast cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose, maltotetrose in full or partial substitution for sucrose, and a high potency sweetener. The reduced-sugar coating can have a sucrose content of less than 70%, yet provides taste, texture, appearance, and bowl life that mimics presweetened R-T-E cereals having a coating with more sucrose.
    Type: Application
    Filed: January 5, 2010
    Publication date: July 8, 2010
    Inventors: BARRIE R. FROSETH, Christine Nowakowski
  • Publication number: 20050281930
    Abstract: The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.
    Type: Application
    Filed: June 7, 2005
    Publication date: December 22, 2005
    Inventors: Christine Nowakowski, James Borek
  • Publication number: 20050266142
    Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.
    Type: Application
    Filed: April 26, 2005
    Publication date: December 1, 2005
    Inventors: Daniel Green, Christine Nowakowski
  • Publication number: 20050255218
    Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for better adhesion of the powdered low sugar sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.
    Type: Application
    Filed: April 26, 2005
    Publication date: November 17, 2005
    Inventors: Daniel Green, Christine Nowakowski