Patents by Inventor Jeanette A. Little
Jeanette A. Little 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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Patent number: 6113976Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.Type: GrantFiled: July 6, 1992Date of Patent: September 5, 2000Assignee: A.E. Staley Manufacturing CompanyInventors: Ruth G. Chiou, Cheryl C. Brown, Jeanette A. Little, Austin Harry Young, Robert V. Schanefelt, Donald W. Harris, Helen D. Coontz, Lori A. Slowinski, Kent R. Anderson, William F. Lehnhardt, Zbigniew J. Witczak
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Patent number: 5436019Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, .alpha.-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with .alpha.-amylase and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.Type: GrantFiled: July 30, 1992Date of Patent: July 25, 1995Assignee: A. E. Staley Manufacturing Co.Inventors: Donald W. Harris, Jeanette A. Little
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Patent number: 5409726Abstract: A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.Type: GrantFiled: August 28, 1992Date of Patent: April 25, 1995Assignee: A. E. Staley Manufacturing Co.Inventors: Keith D. Stanley, Donald W. Harris, Jeanette A. Little, Robert V. Schanefelt
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Patent number: 5395640Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.Type: GrantFiled: July 30, 1992Date of Patent: March 7, 1995Assignee: A.E. Staley Manufacturing CompanyInventors: Donald W. Harris, Jeanette A. Little
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Patent number: 5387426Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.Type: GrantFiled: October 30, 1992Date of Patent: February 7, 1995Assignee: A.E. Staley Manufacturing CompanyInventors: Donald W. Harris, Jeanette A. Little, Keith D. Stanley
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Patent number: 5378286Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.Type: GrantFiled: April 21, 1992Date of Patent: January 3, 1995Assignee: A. E. Staley Manufacturing Co.Inventors: Ruth G. Chiou, Cheryl C. Brown, Jeanette A. Little, Austin H. Young, Robert V. Schanefelt, Donald W. Harris, Keith D. Stanley, Helen D. Coontz, Carolyn J. Hamdan, Jody A. Wolf-Rueff, Lori A. Slowinski, Kent R. Anderson, William F. Lehnhardt, Zbigniew J. Witczak
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Patent number: 5374442Abstract: A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of membrane foltration. The amylose is precipitated, recrystallized and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose precipitate can be derived from a starch which contains amylose, e.g. common corn starch, by gelatinizing the starch followed by precipitation of the amylose separation.Type: GrantFiled: February 16, 1993Date of Patent: December 20, 1994Assignee: A. E. Staley Manufacturing CompanyInventors: Donald W. Harris, Jeanette A. Little
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Patent number: 5372835Abstract: A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase, in the presences of ultrasonic waves followed by precipitation of the debranched starch.Type: GrantFiled: February 16, 1993Date of Patent: December 13, 1994Assignee: A. E. Staley Manufacturing CompanyInventors: Jeanette A. Little, Henry D. Scobell