Patents by Inventor Jamie L. Senkeleski

Jamie L. Senkeleski 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).

  • Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
    Patent number: 6093439
    Abstract: The present invention is directed to the use of a hydrocolloid composition, particularly a starch composition, which is useful as a viscosifier and/or a stabilizer in food products, particularly cultured dairy products, to products containing such hydrocolloid composition, and to the method of preparing such products. The present invention is also directed to the replacement of at least a portion of the gelatin, gum, and/or non-fat milk solids present in food products with such composition without losing the organoleptic and structural properties of the product.
    Type: Grant
    Filed: May 8, 1998
    Date of Patent: July 25, 2000
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Judith K. Whaley, James J. Kasica, Jamie L. Senkeleski, Jeffrey W. Foss, John R. Heigis
  • Use of thermally-inhibited subsequently enzymatically-treated starches in food products
    Patent number: 5904940
    Abstract: The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.
    Type: Grant
    Filed: August 21, 1997
    Date of Patent: May 18, 1999
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Jamie L. Senkeleski, James P. Zallie, Peter J. Hendrikx
  • Use of enzymatically-treated starches as viscosifiers and their use in food products
    Patent number: 5904941
    Abstract: The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products, as a viscosifier and may be used to replace pectin or tomato solids.
    Type: Grant
    Filed: August 21, 1997
    Date of Patent: May 18, 1999
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Zu-Feng Xu, Jamie L. Senkeleski, James P. Zallie, Peter J. Hendrikx
  • Thermally-inhibited, subsequently enzymatically-treated starches
    Patent number: 5846786
    Abstract: The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.
    Type: Grant
    Filed: August 21, 1997
    Date of Patent: December 8, 1998
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Jamie L. Senkeleski, Zu-Feng Xu