Patents by Inventor Gregory J. Stempien

Gregory J. Stempien 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).

  • Resistant starch-hydrocolloid blends and uses thereof
    Patent number: 9125431
    Abstract: 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: Grant
    Filed: October 16, 2009
    Date of Patent: September 8, 2015
    Assignee: 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
  • High-Protein, Reduced-Carbohydrate Bakery And Other Food Products
    Publication number: 20100255172
    Abstract: 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: Application
    Filed: May 21, 2010
    Publication date: October 7, 2010
    Inventors: Clodualdo C. Maningat, Christopher T. Dohl, Jennifer A. Gaul, Gregory J. Stempien, Sukh D. Bassi, Shishir Ranjan, Kyungsoo Woo
  • RESISTANT STARCH-HYDROCOLLOID BLENDS AND USES THEREOF
    Publication number: 20100034946
    Abstract: 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: Application
    Filed: October 16, 2009
    Publication date: February 11, 2010
    Applicant: 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
  • RESISTANT STARCH-HYDROCOLLOID BLENDS AND USES THEREOF
    Publication number: 20080233260
    Abstract: 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: Application
    Filed: March 22, 2007
    Publication date: September 25, 2008
    Applicant: 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