Patents by Inventor Fern A. Panda
Fern A. Panda 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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Publication number: 20220218011Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.Type: ApplicationFiled: April 1, 2022Publication date: July 14, 2022Applicant: General Mills, Inc.Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
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Patent number: 11297870Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.Type: GrantFiled: June 30, 2011Date of Patent: April 12, 2022Assignee: General Mills, Inc.Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
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Patent number: 10327465Abstract: Described are coated food products having a sweet coating, such as a (e.g., sucrose, fructose, or the like) coating, the coating containing core-shell sweetener particles that include a sweetener layer at an exterior; also described are related methods of preparing the coated food product and the core-shell sweetener particles.Type: GrantFiled: July 17, 2013Date of Patent: June 25, 2019Assignee: General Mills, Inc.Inventors: Dena K. Strehlow, Patrick C. Dreese, Stefan Bucher, Fern A. Panda
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Publication number: 20180199587Abstract: Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.Type: ApplicationFiled: March 16, 2018Publication date: July 19, 2018Applicant: General Mills, Inc.Inventors: Susan L. Kamper, Fern A. Panda, Daniel R. Green
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Patent number: 9943086Abstract: Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.Type: GrantFiled: September 17, 2008Date of Patent: April 17, 2018Assignee: General Mills, Inc.Inventors: Susan L. Kamper, Fern A. Panda, Daniel R. Green
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Publication number: 20150024092Abstract: Described are coated food products having a sweet coating, such as a (e.g., sucrose, fructose, or the like) coating, the coating containing core-shell sweetener particles that include a sweetener layer at an exterior; also described are related methods of preparing the coated food product and the core-shell sweetener particles.Type: ApplicationFiled: July 17, 2013Publication date: January 22, 2015Inventors: Dena K. Strehlow, Patrick C. Dreese, Stefan Bucher, Fern A. Panda
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Publication number: 20120003360Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.Type: ApplicationFiled: June 30, 2011Publication date: January 5, 2012Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
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Patent number: 7807207Abstract: The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.Type: GrantFiled: November 17, 2003Date of Patent: October 5, 2010Assignee: General Mills Marketing, Inc.Inventors: Victor T. Huang, Fern A. Panda, Erika B. Smith
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Publication number: 20090081349Abstract: Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.Type: ApplicationFiled: September 17, 2008Publication date: March 26, 2009Inventors: SUSAN L. KAMPER, Fern A. Panda, Daniel R. Green
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Publication number: 20050106303Abstract: The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.Type: ApplicationFiled: November 17, 2003Publication date: May 19, 2005Inventors: Victor Huang, Fern Panda, Erika Smith
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Patent number: 6824807Abstract: Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.Type: GrantFiled: September 19, 2001Date of Patent: November 30, 2004Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Fern A. Panda
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Publication number: 20030113424Abstract: Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.Type: ApplicationFiled: September 19, 2001Publication date: June 19, 2003Applicant: The Pillsbury CompanyInventors: Victor T. Huang, Fern A. Panda
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Patent number: 6368645Abstract: An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20° C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8° C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9° C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.Type: GrantFiled: September 16, 1999Date of Patent: April 9, 2002Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Fern A. Panda, Gerald O. Rabe
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Publication number: 20020015763Abstract: An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20° C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8° C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9° C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.Type: ApplicationFiled: September 16, 1999Publication date: February 7, 2002Inventors: VICTOR T. HUANG, FERN A. PANDA, GERALD O. RABE