Patents by Inventor Eric R. Engesser

Eric R. Engesser 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).

  • Patent number: 7033634
    Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.
    Type: Grant
    Filed: March 21, 2003
    Date of Patent: April 25, 2006
    Assignee: General Mills, Inc.
    Inventors: Eric R. Engesser, Michael D. Engesser, Maeve Murphy, James E. McGuire
  • Patent number: 7005157
    Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.
    Type: Grant
    Filed: March 21, 2003
    Date of Patent: February 28, 2006
    Assignee: General Mills, Inc.
    Inventors: Eric R. Engesser, Michael D. Engesser, Maeve Murphy, James E. McGuire
  • Publication number: 20030224089
    Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.
    Type: Application
    Filed: March 21, 2003
    Publication date: December 4, 2003
    Inventors: Eric R. Engesser, Michael D. Engesser, Maeve Murphy, James E. McGuire
  • Publication number: 20030224101
    Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.
    Type: Application
    Filed: March 21, 2003
    Publication date: December 4, 2003
    Inventors: Eric R. Engesser, Michael D. Engesser, Maeve Murphy, James E. McGuire