Patents by Inventor Jeanny E. Zimeri
Jeanny E. Zimeri 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: 20190150487Abstract: A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.Type: ApplicationFiled: January 23, 2019Publication date: May 23, 2019Inventors: Bin Zhao, Ning Zhou, Timothy S. Hansen, Michael A. Duffin, Domenico R. Cassone, Diane L. Gannon, Lynn C. Haynes, James M. Manns, Jeanny E. Zimeri, Peter Worfolk, Anthony Pracek
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Patent number: 10212958Abstract: A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.Type: GrantFiled: April 13, 2012Date of Patent: February 26, 2019Assignee: Intercontinental Great Brands LLCInventors: Bin Zhao, Ning Zhou, Timothy S. Hansen, Michael A. Duffin, Domenico R. Cassone, Diane L. Gannon, Lynn C. Haynes, James M. Manns, Jeanny E. Zimeri, Peter Worfolk, Anthony Pracek
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Publication number: 20140099421Abstract: A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.Type: ApplicationFiled: April 13, 2012Publication date: April 10, 2014Inventors: Bin Zhao, Ning Zhou, Timothy S. Hansen, Michael A. Duffin, Domenico R. Cassone, Diane L. Gannon, Lynn C. Haynes, James M. Manns, Jeanny E. Zimeri, Peter Worfolk, Anthony Pracek
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Patent number: 8563065Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: GrantFiled: April 2, 2012Date of Patent: October 22, 2013Assignee: Kraft Foods Global Brands LLCInventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
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Patent number: 8455037Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: GrantFiled: April 4, 2012Date of Patent: June 4, 2013Assignee: Kraft Food Global Brands LLCInventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
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Publication number: 20120276268Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: ApplicationFiled: April 2, 2012Publication date: November 1, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Jeanny E. ZIMERI, Lynn HAYNES, Allan OLSON, Vijay Kumar ARORA, Louise SLADE, Harry LEVINE, Meera KWEON
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Publication number: 20120189757Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: ApplicationFiled: April 4, 2012Publication date: July 26, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Lynn C. HAYNES, Harry I. LEVINE, Louise SLADE, Ning ZHOU, James MANNS, Diane GANNON, Edward D. HOWEY, Mihaelos N. MIHALOS, Charles W. EPPERSON, Sarwat GABRIEL, Domenico CASSONE, Jeanny E. ZIMERI
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Patent number: 8173193Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: GrantFiled: June 15, 2007Date of Patent: May 8, 2012Assignee: Kraft Foods Global Brands LLCInventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles C. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
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Patent number: 8163324Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: GrantFiled: December 4, 2009Date of Patent: April 24, 2012Assignee: Kraft Foods Global Brands LLCInventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
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Publication number: 20100080883Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: ApplicationFiled: December 4, 2009Publication date: April 1, 2010Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Jeanny E. ZIMERI, Lynn Haynes, Allan Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
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Patent number: 7648723Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.Type: GrantFiled: October 26, 2005Date of Patent: January 19, 2010Assignee: Kraft Foods Global Brands LLCInventors: Jeanny E. Zimeri, Lynn Haynes, Allan Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
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Publication number: 20090238935Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: ApplicationFiled: June 15, 2007Publication date: September 24, 2009Applicant: KRAFT FOODS GLOBAL BRANDS LLC,Inventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri