Patents by Inventor Clodualdo C. Maningat
Clodualdo C. Maningat 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).
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Patent number: 11968998Abstract: High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.Type: GrantFiled: April 12, 2018Date of Patent: April 30, 2024Assignee: MGPI PROCESSING, INC.Inventors: Clodualdo C. Maningat, Liming Cai, Sarah Marie Gutkowski, Michael Buttshaw
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Patent number: 10172364Abstract: Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leavening yeast, yeast extract, and mixtures thereof. The pre-reaction is preferably carried out using an aqueous slurry containing the protein and yeast products, followed by drying. The resultant dough relaxers may be incorporated into a wide variety of wheat protein-based dough formulations to enhance the handling properties thereof, especially dough extensibility and machinability, and reduced dough mixing times.Type: GrantFiled: April 1, 2016Date of Patent: January 8, 2019Assignee: Manildra Milling CorporationInventors: Clodualdo C. Maningat, Neal D. Bassi
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Publication number: 20180295857Abstract: High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.Type: ApplicationFiled: April 12, 2018Publication date: October 18, 2018Inventors: Clodualdo C. Maningat, Liming Cai, Sarah Marie Gutkowski, Michael Buttshaw
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Publication number: 20170006880Abstract: Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leavening yeast, yeast extract, and mixtures thereof. The pre-reaction is preferably carried out using an aqueous slurry containing the protein and yeast products, followed by drying. The resultant dough relaxers may be incorporated into a wide variety of wheat protein-based dough formulations to enhance the handling properties thereof, especially dough extensibility and machinability, and reduced dough mixing times.Type: ApplicationFiled: April 1, 2016Publication date: January 12, 2017Inventors: Clodualdo C. Maningat, Neal D. Bassi
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Patent number: 9125431Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.Type: GrantFiled: October 16, 2009Date of Patent: September 8, 2015Assignee: MGP Ingredients, Inc.Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Ying Hong Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
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Publication number: 20140314932Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.Type: ApplicationFiled: April 18, 2014Publication date: October 23, 2014Applicant: MGPI PROCESSING, INC.Inventors: Girish M. GANJYAL, Kyungsoo WOO, Sukh D. BASSI, Clodualdo C. MANINGAT
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Patent number: 8802754Abstract: Composite materials containing non-plasticized, non-gelatinized starch, a compatibilizer and a synthetic resin, such as polyethylene and/or polypropylene, may be used to make wood replacement products for use as construction materials.Type: GrantFiled: January 25, 2006Date of Patent: August 12, 2014Assignee: MGPI Processing, Inc.Inventors: Li Nie, Sukh D. Bassi, Clodualdo C. Maningat, Michael Douglas Parker
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Patent number: 8758845Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from a starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.Type: GrantFiled: November 9, 2012Date of Patent: June 24, 2014Assignee: MGPI Processing, Inc.Inventors: Clodualdo C. Maningat, Li Nie, Sukh D. Bassi, George A. Kelley, Edward E. Trompeter
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Patent number: 8753705Abstract: Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion.Type: GrantFiled: June 7, 2005Date of Patent: June 17, 2014Assignee: MGPI Processing, Inc.Inventors: Kyungsoo Woo, Sukh D. Bassi, Clodualdo C. Maningat, Girish M. Ganjyal, Lianfu Zhao
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Patent number: 8741370Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.Type: GrantFiled: April 27, 2005Date of Patent: June 3, 2014Assignee: MGPI Processing, Inc.Inventors: Girish M. Ganjyal, Kyungsoo Woo, Sukh D. Bassi, Clodualdo C. Maningat
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Patent number: 8309152Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group having a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.Type: GrantFiled: February 16, 2005Date of Patent: November 13, 2012Assignee: MGPI Processing Inc.Inventors: Clodualdo C. Maningat, Li Nie, Sukh D. Bassi, George A. Kelley, Edward E. Trompeter
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Patent number: 7989592Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).Type: GrantFiled: July 12, 2007Date of Patent: August 2, 2011Assignee: MGP Ingredients, Inc.Inventors: Girish M. Ganjyal, Clodualdo C. Maningat, Sukh Bassi
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Publication number: 20100255172Abstract: 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: ApplicationFiled: May 21, 2010Publication date: October 7, 2010Inventors: Clodualdo C. Maningat, Christopher T. Dohl, Jennifer A. Gaul, Gregory J. Stempien, Sukh D. Bassi, Shishir Ranjan, Kyungsoo Woo
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Patent number: 7713045Abstract: An extrusion-based injection molding system is designed for use in food processing applications. Interior surfaces, such as the barrel exit line and/or fill line, of the system may be coated with a friction-reducing agent.Type: GrantFiled: January 26, 2006Date of Patent: May 11, 2010Assignee: Sergeant's Pet Care Products Inc.Inventors: Li Nie, Michael Douglas Parker, Sukh D. Bassi, Clodualdo C. Maningat
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Publication number: 20100034946Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.Type: ApplicationFiled: October 16, 2009Publication date: February 11, 2010Applicant: MGP INGREDIENTS, INC.Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Lianfu Zhao, Ying Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
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Patent number: 7534459Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).Type: GrantFiled: October 30, 2002Date of Patent: May 19, 2009Assignee: MGP Ingredients, Inc.Inventors: Rangaswamy Chinnaswamy, Sukh Bassi, Clodualdo C. Maningat
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Publication number: 20080233260Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.Type: ApplicationFiled: March 22, 2007Publication date: September 25, 2008Applicant: MGP Ingredients, Inc.Inventors: Kyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Lianfu Zhao, Ying Hong Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
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Publication number: 20080021203Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).Type: ApplicationFiled: July 12, 2007Publication date: January 24, 2008Applicant: MGP Ingredients, Inc.Inventors: Girish M. Ganjyal, Clodualdo C. Maningat, Sukh Bassi
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Publication number: 20080020125Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).Type: ApplicationFiled: July 21, 2006Publication date: January 24, 2008Inventors: Girish M. Ganjyal, Clodualdo C. Maningat, Sukh Bassi
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Patent number: D572426Type: GrantFiled: March 21, 2006Date of Patent: July 8, 2008Assignee: 3M Innovative Properties CompanyInventors: James E. McCollum, Edward J. Goettert, Li Nie, Sukh D. Bassi, Michael D. Parker, Norman Worthy, Clodualdo C. Maningat