Patents by Inventor Christopher Dohl

Christopher Dohl 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: 20080020121
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: July 30, 2007
    Publication date: January 24, 2008
    Inventors: Christopher Dohl, Jennifer Mitchum, Gregory Stempien, Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
  • Publication number: 20060188631
    Abstract: Pregelatinized forms of chemically modified resistant starches are provided which have a high degree of resistance to ?-amylase digestion, fat-like texture and outstanding freeze-thaw stability. The starch products are formed as distarch phosphodiesters that undergo melting of the crystalline phase by heating above their gelatinization temperature. The products maintain a granular morphology that produces a smooth texture. The pregelatinized resistant starches may be used in various food products, where they lend high dietary fiber, low fat and/or low calorie characteristics to the product.
    Type: Application
    Filed: December 5, 2005
    Publication date: August 24, 2006
    Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo Maningat, Lianfu Zhao, Edward Trompeter, George Kelley, Shishir Ranjan, Jennifer Gaul, Christopher Dohl, Glenn DeMeritt, Gregory Stempien, Kevin Krehbiel
  • Publication number: 20050129823
    Abstract: Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and/or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).
    Type: Application
    Filed: November 5, 2004
    Publication date: June 16, 2005
    Inventors: Christopher Dohl, Jennifer Gaul, Gregory Stempien, Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
  • Publication number: 20050037125
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: May 21, 2004
    Publication date: February 17, 2005
    Inventors: Clodualdo Maningat, Christopher Dohl, Jennifer Gaul, Gregory Stempien, Sukh Bassi, Shishir Ranjan, Kyungsoo Woo
  • Publication number: 20050031753
    Abstract: The present invention is directed to compositions and methods of using same for reducing the absorption of fat in the preparation of food products by employing a wheat protein isolate.
    Type: Application
    Filed: August 8, 2003
    Publication date: February 10, 2005
    Inventors: Jennifer Gaul, Christopher Dohl, Gregory Stempien, Clodualdo Maningat, Sukh Bassi
  • Publication number: 20050031756
    Abstract: A high-protein, low-carbohydrate bread product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: May 21, 2004
    Publication date: February 10, 2005
    Inventors: Clodualdo Maningat, Christopher Dohl, Jennifer Gaul, Gregory Stempien, Sukh Bassi, Shishir Ranjan, Kyungsoo Woo
  • Publication number: 20050031754
    Abstract: A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: May 21, 2004
    Publication date: February 10, 2005
    Inventors: Clodualdo Maningat, Christopher Dohl, Jennifer Gaul, Gregory Stempien, Sukh Bassi, Shishir Ranjan, Kyungsoo Woo
  • Publication number: 20050031755
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: May 21, 2004
    Publication date: February 10, 2005
    Inventors: Clodualdo Maningat, Christopher Dohl, Jennifer Gaul, Gregory Stempien, Sukh Bassi, Shishir Ranjan, Kyungsoo Woo
  • Publication number: 20050013900
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: July 15, 2003
    Publication date: January 20, 2005
    Inventors: Christopher Dohl, Jennifer Mitchum, Gregory Stempien, Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi