Patents by Inventor David W. Plank
David W. Plank 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: 9927414Abstract: The amount of dietary fiber in a sample can be quantified by dissoluting the sample to produce a dietary fiber solution and then centrifuging the dietary fiber solution to produce a pellet and a supernatant liquid. After separating the supernatant liquid from the pellet, the pellet can be analyzed to determine a content of non-dietary fiber components in the pellet. The dietary fiber content in the pellet can be determined from the content of the non-dietary fiber components in the pellet. By using centrifugation to help isolate the dietary fiber in the sample, fiber loss may be minimized, leading to a more accurate determination of the content of dietary fiber in the sample.Type: GrantFiled: November 17, 2015Date of Patent: March 27, 2018Assignee: General Mills, Inc.Inventors: David W. Plank, Lindsey M. Hirsch
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Patent number: 9738920Abstract: An analysis technique can be performed to quantify the digestible protein content of a protein-containing sample outside the body of a living organism. Traditionally, protein digestibility is evaluated in vivo, for example using a rat subject to measure protein digestibility after being fed the protein-containing sample. In some examples, an in vitro technique involves enzymatically digesting the protein-containing sample to simulate digestion that would occur inside a mammalian body. The sample can then be optically analyzed to measure the amount of reactive amine present in the sample, which can provide an indication of the amount of amino acid released during digestion. In some examples, the measured reactive amine value is adjusted to account for the stronger and/or weaker optical response of certain amino acids due to their relative reactivity with an optical tagging agent. Thereafter, an in vivo protein digestibility value can be calculated based on adjusted amine concentration.Type: GrantFiled: January 16, 2015Date of Patent: August 22, 2017Assignee: General Mills, Inc.Inventor: David W. Plank
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Publication number: 20160208309Abstract: An analysis technique can be performed to quantify the digestible protein content of a protein-containing sample outside the body of a living organism. Traditionally, protein digestibility is evaluated in vivo, for example using a rat subject to measure protein digestibility after being fed the protein-containing sample. In some examples, an in vitro technique involves enzymatically digesting the protein-containing sample to simulate digestion that would occur inside a mammalian body. The sample can then be optically analyzed to measure the amount of reactive amine present in the sample, which can provide an indication of the amount of amino acid released during digestion. In some examples, the measured reactive amine value is adjusted to account for the stronger and/or weaker optical response of certain amino acids due to their relative reactivity with an optical tagging agent. Thereafter, an in vivo protein digestibility value can be calculated based on adjusted amine concentration.Type: ApplicationFiled: January 16, 2015Publication date: July 21, 2016Inventor: David W. Plank
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Publication number: 20160146770Abstract: The amount of dietary fiber in a sample can be quantified by dissoluting the sample to produce a dietary fiber solution and then centrifuging the dietary fiber solution to produce a pellet and a supernatant liquid. After separating the supernatant liquid from the pellet, the pellet can be analyzed to determine a content of non-dietary fiber components in the pellet. The dietary fiber content in the pellet can be determined from the content of the non-dietary fiber components in the pellet. By using centrifugation to help isolate the dietary fiber in the sample, fiber loss may be minimized, leading to a more accurate determination of the content of dietary fiber in the sample.Type: ApplicationFiled: November 17, 2015Publication date: May 26, 2016Inventors: David W. Plank, Lindsey M. Hirsch
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Patent number: 9222863Abstract: The amount of dietary fiber in a sample can be quantified by dissoluting the sample to produce a dietary fiber solution and then centrifuging the dietary fiber solution to produce a pellet and a supernatant liquid. After separating the supernatant liquid from the pellet, the pellet can be analyzed to determine a content of non-dietary fiber components in the pellet. The dietary fiber content in the pellet can be determined from the content of the non-dietary fiber components in the pellet. By using centrifugation to help isolate the dietary fiber in the sample, fiber loss may be minimized, leading to a more accurate determination of the content of dietary fiber in the sample.Type: GrantFiled: March 14, 2014Date of Patent: December 29, 2015Assignee: General Mills, Inc.Inventors: David W. Plank, Lindsey M. Hirsch
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Patent number: 9220281Abstract: Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.Type: GrantFiled: June 9, 2009Date of Patent: December 29, 2015Assignee: General Mills, Inc.Inventors: David W. Plank, Braden J. Erickson, Alan A. Oppenheimer, Jon D. (Duke) Seibold, Michael A. Staeger
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Publication number: 20140308692Abstract: The amount of dietary fiber in a sample can be quantified by dissoluting the sample to produce a dietary fiber solution and then centrifuging the dietary fiber solution to produce a pellet and a supernatant liquid. After separating the supernatant liquid from the pellet, the pellet can be analyzed to determine a content of non-dietary fiber components in the pellet. The dietary fiber content in the pellet can be determined from the content of the non-dietary fiber components in the pellet. By using centrifugation to help isolate the dietary fiber in the sample, fiber loss may be minimized, leading to a more accurate determination of the content of dietary fiber in the sample.Type: ApplicationFiled: March 14, 2014Publication date: October 16, 2014Inventors: David W. Plank, Lindsey M. Hirsch
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Patent number: 8790735Abstract: Methods and food product compositions are provided for preferentially reducing absorption of saturated fat whereby the effective caloric content of a fat-containing food product is reduced by about 25% of the effective caloric content contributed by a saturated fat. This food product is prepared with a major portion of the saturated fat present in the food product being complexed with a solubilized alpha and/or beta cyclodextrin. Food products comprising a fat component comprising mixtures of saturated and unsaturated fat fractions are provided wherein the saturated fat fraction is desirably selectively more complexed to reduce its relative metabolic availability.Type: GrantFiled: December 14, 2006Date of Patent: July 29, 2014Assignee: General Mills, Inc.Inventor: David W. Plank
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Patent number: 8568809Abstract: Oil resistant package material and packages prepared therefrom have cyclodextrin incorporated in or adjacent to a film layer of the package to reduce the permeation of oil through the package material, and particularly out of the package. The film layer comprises a polymer that coordinates or bonds with a cyclodextrin compound in an amount sufficient to reduce the permeation of oil through the film layer as compared to a like film layer that does not contain cyclodextrin.Type: GrantFiled: May 10, 2010Date of Patent: October 29, 2013Assignee: Diamond Foods, Inc.Inventors: Marcia A. Popa, Randal J. Monforton, David W. Plank, Jonathan W. DeVries
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Patent number: 8168248Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.Type: GrantFiled: April 28, 2010Date of Patent: May 1, 2012Assignee: General Mills, Inc.Inventors: David W. Plank, Daniel J. Lewandowski, Barrie R. Froseth, Jonathan W. Devries
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Patent number: 8137729Abstract: A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200° F. (82.2 to about 93.3° C.), thereby solubilizing the cyclodextrin; mixing fat and the solubilized cyclodextrin in a static mixer mixing system at a temperature of from about 80 to about 120° F. (26.7 to about 48.9° C.) to form a fat/cyclodextrin composition comprising a fat/cyclodextrin complex; and cooling the fat/cyclodextrin composition in an in-line mixing system. The described continuous process is a very efficient manner of complexing fat with cyclodextrin, and provides compositions that exhibit excellent uniformity and homogeneity.Type: GrantFiled: December 14, 2006Date of Patent: March 20, 2012Assignee: General Mills, Inc.Inventors: Philip K. Zietlow, David W. Plank
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Patent number: 8057837Abstract: Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ?25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.Type: GrantFiled: October 7, 2005Date of Patent: November 15, 2011Assignee: General Mills, Inc.Inventors: David W. Plank, Jessica Raby Luger, Kory M. Kolvig
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Patent number: 7959966Abstract: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described.Type: GrantFiled: April 28, 2010Date of Patent: June 14, 2011Assignee: General Mills, Inc.Inventors: David W. Plank, Michael A. Staeger
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Publication number: 20100285183Abstract: Oil resistant package material and packages prepared therefrom have cyclodextrin incorporated in or adjacent to a film layer of the package to reduce the permeation of oil through the package material, and particularly out of the package. The film layer comprises a polymer that coordinates or bonds with a cyclodextrin compound in an amount sufficient to reduce the permeation of oil through the film layer as compared to a like film layer that does not contain cyclodextrin.Type: ApplicationFiled: May 10, 2010Publication date: November 11, 2010Applicant: Diamond Foods, Inc.Inventors: Marcia A. Popa, Randal J. Monforton, David W. Plank, Jonathan W. DeVries
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Publication number: 20100209581Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.Type: ApplicationFiled: April 28, 2010Publication date: August 19, 2010Inventors: David W. Plank, Daniel J. Lewandowski, Barrie R. Froseth, Jonathan W. Devries
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Publication number: 20100203220Abstract: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described.Type: ApplicationFiled: April 28, 2010Publication date: August 12, 2010Inventors: David W. Plank, Michael A. Staeger
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Patent number: 7736684Abstract: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described. Methods of making these compositions are also provided.Type: GrantFiled: June 22, 2005Date of Patent: June 15, 2010Assignee: General Mills, Inc.Inventors: David W. Plank, Michael A. Staeger
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Patent number: 7732000Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.Type: GrantFiled: June 20, 2002Date of Patent: June 8, 2010Assignee: General Mills, Inc.Inventors: David W. Plank, Daniel J. Lewandowski, Barrie R. Froseth, Jonathan W. Devries
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Patent number: 7713561Abstract: Oil resistant package material and packages prepared therefrom have cyclodextrin incorporated in or adjacent to a film layer of the package to reduce the permeation of oil through the package material, and particularly out of the package. The film layer comprises a polymer that coordinates or bonds with a cyclodextrin compound in an amount sufficient to reduce the permeation of oil through the film layer as compared to a like film layer that does not contain cyclodextrin.Type: GrantFiled: February 14, 2007Date of Patent: May 11, 2010Assignee: Diamond Foods, Inc.Inventors: Marcia A. Popa, Randal J. Monforton, David W. Plank, Jonathan W. Devries
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Patent number: 7638336Abstract: The present invention relates to an assay for determining the levels of sterols, stanols, steryl esters, fatty acid derivatives and combinations thereof in a starch-containing food product. The assay is particularly useful in supporting product health and/or nutritional claims in manufacturing products intended for human or animal consumption. The present invention describes a method for extracting sterols related compounds and uses as an internal standard a steryl ester, preferably cholesteryl oleate. By using the present extraction technique the process enables the recovery of substantially all of the sterol related compound in the sample.Type: GrantFiled: August 23, 2005Date of Patent: December 29, 2009Assignee: General Mills, Inc.Inventors: Daniel J. Lewandowski, David W. Plank, Jonathan W. Devries