Patents by Inventor Elizabeth A. Arndt
Elizabeth A. Arndt 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: 9392811Abstract: A white whole grain wheat flour is milled from whole grain wheat kernels of white wheat. The white whole grain wheat flour has the appearance, texture, and consistency of refined wheat flour and the nutritional value of whole wheat flour. The white whole grain wheat flour can have a particle size distribution such that about 2% or more of the white whole grain wheat flour is larger than about 212 ?m.Type: GrantFiled: September 18, 2014Date of Patent: July 19, 2016Assignee: Ardent Mills, LLCInventors: Elizabeth A. Arndt, Theodore Korolchuk
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Publication number: 20150004301Abstract: A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.Type: ApplicationFiled: September 18, 2014Publication date: January 1, 2015Inventors: Elizabeth A. Arndt, Theodore Korolchuk
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Patent number: 8852665Abstract: A process for milling grain includes milling whole grain wheat kernels into whole grain wheat flour having a particle size distribution where at least about 98% of the whole grain wheat flour is less than or equal to about 212 ?m. The whole grain wheat flour includes substantially the same proportions of natural constituents, other than moisture, as compared to a representative sample of the whole grain wheat kernels.Type: GrantFiled: February 22, 2013Date of Patent: October 7, 2014Assignee: Ardent Mills, LLCInventors: Elizabeth A. Arndt, Theodore Korolchuk
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Patent number: 8404298Abstract: A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.Type: GrantFiled: July 18, 2012Date of Patent: March 26, 2013Assignee: ConAgra Foods Food Ingredients Company, Inc.Inventors: Elizabeth A. Arndt, Theodore Korolchuk
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Publication number: 20120288612Abstract: A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.Type: ApplicationFiled: July 18, 2012Publication date: November 15, 2012Inventors: Elizabeth A. Arndt, Theodore Korolchuk
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Patent number: 8252360Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.Type: GrantFiled: April 15, 2011Date of Patent: August 28, 2012Assignee: ConAgra Foods Food Ingredients Company, Inc.Inventors: Elizabeth A. Arndt, Theodore Korolchuk
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Publication number: 20110256207Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.Type: ApplicationFiled: April 15, 2011Publication date: October 20, 2011Applicant: CONAGRA FOODS FOOD INGREDIENTS COMPANY, INC.Inventors: Elizabeth A. Arndt, Theodore Korolchuk
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Patent number: 8017172Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.Type: GrantFiled: November 1, 2006Date of Patent: September 13, 2011Assignee: Conagra Foods Food Ingredients Company, Inc.Inventors: Elizabeth A. Arndt, Theodore Korolchuk
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Patent number: 7425344Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.Type: GrantFiled: September 20, 2004Date of Patent: September 16, 2008Assignee: ConAgra Foods Food Ingredients CompanyInventors: Theodore Korolchuk, Elizabeth Arndt
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Publication number: 20070104855Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.Type: ApplicationFiled: November 1, 2006Publication date: May 10, 2007Inventors: Elizabeth Arndt, Theodore Korolchuk
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Patent number: 6984407Abstract: A baked bread product having an increased or high satiety index (SI) is provided. The high SI baked bread product ingredients include a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The bread product has a total soluble fiber content of at least about 0.8 wt. % on a 42% moisture basis and a total beta-glucan content of at least about 0.2 wt. % on a 42% moisture basis. The high SI bread produce may also have a low glycemic index (GI).Type: GrantFiled: March 9, 2004Date of Patent: January 10, 2006Assignee: ConAgra Foods, Inc.Inventors: Michael J. Wolt, Elizabeth A. Arndt, John R. Hinchik
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Publication number: 20050136174Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.Type: ApplicationFiled: September 20, 2004Publication date: June 23, 2005Inventors: Theodore Korolchuk, Elizabeth Arndt
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Publication number: 20040170738Abstract: A baked bread product having an increased or high satiety index (SI) is provided. The high SI baked bread product ingredients include a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The bread product has a total soluble fiber content of at least about 0.8 wt. % on a 42% moisture basis and a total beta-glucan content of at least about 0.2 wt. % on a 42% moisture basis. The high SI bread produce may also have a low glycemic index (GI).Type: ApplicationFiled: March 9, 2004Publication date: September 2, 2004Inventors: Michael J. Wolt, Elizabeth A. Arndt, John R. Hinchik
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Patent number: 6761923Abstract: The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.Type: GrantFiled: July 1, 2002Date of Patent: July 13, 2004Assignee: ConAgra, Inc.Inventors: Elizabeth A. Arndt, Sambasiva R. Chigurupati, Sarath K. Katta
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Patent number: 6706305Abstract: A low glycerin index baked bread product is provided. The baked bread product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The bread product has a total soluble fiber content of at least about 0.8 wt. % on a 42% moisture basis and a total beta-glucan content of at least about 0.2 wt. % on a 42% moisture basis.Type: GrantFiled: October 31, 2001Date of Patent: March 16, 2004Assignee: ConAgra Foods Inc.Inventors: Michael J. Wolt, Elizabeth A. Arndt, John R. Hinchik
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Publication number: 20030087018Abstract: The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.Type: ApplicationFiled: July 1, 2002Publication date: May 8, 2003Inventors: Elizabeth A. Arndt, Sambasiva R. Chigurupati, Sarath K. Katta
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Publication number: 20030082287Abstract: A low glycemic index baked bread product is provided. The baked bread product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The bread product has a total soluble fiber content of at least about 0.8 wt. % on a 42% moisture basis and a total beta-glucan content of at least about 0.2 wt. % on a 42% moisture basis.Type: ApplicationFiled: October 31, 2001Publication date: May 1, 2003Inventors: Michael J. Wolt, Elizabeth A. Arndt, John R. Hinchik
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Patent number: 6503555Abstract: A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.Type: GrantFiled: July 11, 2000Date of Patent: January 7, 2003Assignee: ConAgra, Inc.Inventors: Sarath K. Katta, Sabasiva R. Chigurupati, Elizabeth A. Arndt
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Patent number: 6083547Abstract: The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley flour used to form the barley fraction, and the barley fraction itself. The method includes the steps of cooking an amount of barley flour and separating the high beta-glucan barley fraction from the remainder of the cooked barley flour.Type: GrantFiled: January 14, 1999Date of Patent: July 4, 2000Assignee: ConAgra, Inc.Inventors: Sarath K. Katta, Sambasiva R. Chigurupati, Elizabeth A. Arndt