Patents by Inventor James W Geoffrion

James W Geoffrion 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: 8790739
    Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.
    Type: Grant
    Filed: January 30, 2012
    Date of Patent: July 29, 2014
    Assignee: General Mills, Inc.
    Inventors: Justin Shimek, Andrew Peterson, Susan L Kamper, James W Geoffrion
  • Publication number: 20120128799
    Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.
    Type: Application
    Filed: January 30, 2012
    Publication date: May 24, 2012
    Applicant: GENERAL MILLS, INC.
    Inventors: Justin Shimek, Andrew Peterson, Susan L. Kamper, James W. Geoffrion
  • Patent number: 8105642
    Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.
    Type: Grant
    Filed: July 15, 2003
    Date of Patent: January 31, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Justin Shimek, Andrew Peterson, Susan L. Kamper, James W. Geoffrion
  • Publication number: 20110020502
    Abstract: Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The present methods include a first step of providing a hot (˜32 to 44° C.), chocolate and creamy nut butter coating slurry. The methods include a second step of applying the hot coating to a food base to provide a liquid coating coated food base in a weight ratio of coating to food base ranging from ˜1:10 to ˜1:1. The methods include a third step of applying sufficient amounts of a dry particulate setting sugar to a quantity of liquid hot slurry coated food base pieces to provide a finished dry stabilized non-sticky powdered coated food base.
    Type: Application
    Filed: July 16, 2010
    Publication date: January 27, 2011
    Inventors: THOMAS J. NACK, Noel R. Pollen, James W. Geoffrion
  • Patent number: 7431954
    Abstract: Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 ?m. Dried cereal finished products such as Ready-To-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: A. providing a calcium fortified cooked cereal dough or mass containing multiple calcium sources, at least a portion of which is supplied by calcium phosphate; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the finished food products fortified with high levels of calcium, preferably puffed RTE cereal pieces.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: October 7, 2008
    Assignee: General Mills Holdings II, LLC
    Inventors: Darryl J. Ballman, Sean W. Creedon, James W. Geoffrion, Thomas D. Hede, Mathew F. Langenfeld, Jonathan E. Trautz
  • Patent number: 6913775
    Abstract: Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 ?m. Dried cereal finished products such as Ready-to-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and/or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: (a) providing a calcium fortified cooked cereal dough or mass containing at least 0.65% calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; (b) forming the lightly colored calcium fortified cereal dough into pieces; and (c) drying the pieces to form the present rice based finished food products fortified with high levels of calcium.
    Type: Grant
    Filed: April 23, 2001
    Date of Patent: July 5, 2005
    Assignee: General Mills, Inc.
    Inventors: Darryl J. Ballman, Sean W. Creedon, James W. Geoffrion, Thomas D. Hede, Mathew F. Langenfeld, Jonathan E. Trautz
  • Publication number: 20040131743
    Abstract: Aerated confections that dissolve quickly in water or in cold milk are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% of a non-proteinaceous whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.
    Type: Application
    Filed: January 6, 2003
    Publication date: July 8, 2004
    Inventors: Diran Ajao, James W. Geoffrion, Jay D. Lange, Steven J. Leusner, Bernhard H. Van Lengerich, Philip K. Zietlow
  • Publication number: 20040009264
    Abstract: Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 &mgr;m. Dried cereal finished products such as Ready-to-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and/or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: (a) providing a calcium fortified cooked cereal dough or mass containing at least 0.65% calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; (b) forming the lightly colored calcium fortified cereal dough into pieces; and (c) drying the pieces to form the present rice based finished food products fortified with high levels of calcium.
    Type: Application
    Filed: January 27, 2003
    Publication date: January 15, 2004
    Inventors: Darryl J. Ballman, Sean W Creedon, James W Geoffrion, Thomas D Hede, Mathew F Langenfeld, Jonathan E Trautz
  • Patent number: 6444249
    Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.
    Type: Grant
    Filed: September 27, 1997
    Date of Patent: September 3, 2002
    Assignee: General Mills, Inc.
    Inventors: Malathy Nair, James W. Geoffrion, Mark A. Kooyman
  • Patent number: 6391372
    Abstract: Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Methods for preparing low ammonia content caramel color solutions involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.
    Type: Grant
    Filed: October 27, 2000
    Date of Patent: May 21, 2002
    Assignee: General Mills, Inc.
    Inventors: Malathy Nair, James W. Geoffrion, Mark A. Kooyman
  • Patent number: 6174553
    Abstract: A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the method is provided. The coating contains a mixture of sugars and calcium. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) blending sugar syrup with an aqueous calcium slurry; (C) coating the base of dried food pieces with the sugar syrup and calcium slurry blend; and (D) drying the coated product to a shelf stable moisture content to provide a calcium fortified finished product.
    Type: Grant
    Filed: February 14, 2000
    Date of Patent: January 16, 2001
    Assignee: General Mills, Inc.
    Inventors: Javier Cerda, James W Geoffrion, Daniel R Green, Tanya Sanders, Donald J Smith, Jonathan E. Trautz, Robert Wollenburg
  • Patent number: 6156360
    Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.
    Type: Grant
    Filed: August 2, 1999
    Date of Patent: December 5, 2000
    Assignee: General Mills, Inc.
    Inventors: Malathy Nair, James W. Geoffrion, Mark A. Kooyman
  • Patent number: D598634
    Type: Grant
    Filed: December 19, 2008
    Date of Patent: August 25, 2009
    Assignee: General Mills IP Holdings II, LLC
    Inventors: James W. Geoffrion, Michael Merritt, Robert Clements
  • Patent number: D598635
    Type: Grant
    Filed: December 19, 2008
    Date of Patent: August 25, 2009
    Assignee: General Mills IP Holdings II, LLC
    Inventors: James W. Geoffrion, Michael Merritt, Robert Clements