Patents by Inventor John J. Strandholm
John J. Strandholm 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: 6562393Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.Type: GrantFiled: October 20, 2000Date of Patent: May 13, 2003Assignee: Dairy Farmers of America, Inc.Inventors: Gary L. Kerrigan, Craig J. Schroeder, Roy A. Barham, John J. Strandholm, Michael J. Pagel
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Patent number: 6537603Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.Type: GrantFiled: March 14, 2001Date of Patent: March 25, 2003Assignee: Dairy Farmers of America, Inc.Inventors: Gary L. Kerrigan, Craig J. Schroeder, Roy A. Barham, John J. Strandholm, Michael J. Pagel
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Publication number: 20020031591Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.Type: ApplicationFiled: March 14, 2001Publication date: March 14, 2002Inventors: Gary L. Kerrigan, Craig J. Schroeder, Roy A. Barham, John J. Strandholm, Michael J. Pagel
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Patent number: 6235321Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.Type: GrantFiled: November 30, 1999Date of Patent: May 22, 2001Assignee: Dairy Farmers of America, Inc.Inventors: Gary L. Kerrigan, Craig J. Schroeder, Roy A. Barham, John J. Strandholm, Michael J. Pagel
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Patent number: 5180604Abstract: A fermented skim milk retentate is introduced into a mixing tank provided with agitation means. The skim milk retentate is agitated and transferred through a recirculating loop as dry cottage cheese curd and an emulsifying salt are added to the mixing tank. Agitation and recirculation are continued for a period of time sufficient to provide a dispersion of the dry cottage cheese curd and emulsifying salt homogeneously throughout the retentate. Heating of the dispersion is then started by injecting steam into the dispersion as it passes through the recirculating loop. While the temperature of the dispersion is within the range of from about 70.degree. F. to about 150.degree. F., non-fat dry milk is added to the dispersion. Agitation and heating is continued until the dispersion temperature is within the range of from about 140.degree. F. to about 165.degree. F. Xanthan gum, as the first gum of a stabilizing system, is then added to the mixing tank.Type: GrantFiled: July 30, 1991Date of Patent: January 19, 1993Assignee: Kraft General Foods, Inc.Inventors: Lori A. Crane, John T. Hynes, Jules H. Guth, John J. Strandholm
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Patent number: 5104674Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.Type: GrantFiled: July 20, 1990Date of Patent: April 14, 1992Assignee: Kraft General Foods, Inc.Inventors: Wehn-Sherng Chen, George A. Henry, Susan M. Gaud, Mark S. Miller, John M. Kaiser, Estela A. Balmaceda, Ronnie G. Morgan, Cynthia C. Baer, Rajendra P. Borwankar, Lorraine C. Hellgeth, John J. Strandholm, Gerard L. Hasenhuettl, Phillip J. Kerwin, Chyi-Cheng Chen, John F. Kratochvil, Wennie L. Lloyd, Gerard Eckhardt, Adam P. De Vito, Alice A. Heth
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Patent number: 5068118Abstract: The present invention is directed to a simulated cheese product wherein all or a part of the skim milk solids, acid casein, caseinates or rennet casein commonly used in a simulated cheese product is replaced with a casein material selected from the group consisting of alpha-S-1 casein, alpha-S-2 casein, beta casein, kappa casein, gamma casein, dephosphorylated native casein, dephosphorylated alpha-S-1 casein, dephosphorylated alpha-S-2 casein, dephosphorylated beta casein, dephosphorylated kappa casein, dephosphorylated gamma casein and mixtures thereof. The simulated cheese product is made by providing an admixture of the modified casein material with an edible lipid material selected from the group consisting of fat and oil and an emulsifying agent and heating the admixture with agitation to provide the simulated cheese product. Suitable flavoring agents and coloring agents may also be present in the simulated cheese product.Type: GrantFiled: July 25, 1990Date of Patent: November 26, 1991Assignee: Kraft General Foods, Inc.Inventor: John J. Strandholm
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Patent number: 4885183Abstract: In accordance with the present invention, the meltability of processed cheese is controlled to provide a desired degree of meltability by incorporating whey proteins in the process cheese mix and processing the process cheese mix under conditions of temperature and time so as to denature the whey proteins sufficiently to provide a predeterminted level of cross-linked beta-lactoglobulin and provide the desired level of meltability. The whey protein provided in the process cheese blend is selected to limit the lactose in the final product to a predetermined level. The method of the present invention avoids the need for the use of sodium hexametaphosphate and consequently permits, in process cheese manufacture greater flexibility in handling holdover cheese.Type: GrantFiled: October 19, 1988Date of Patent: December 5, 1989Assignee: Kraft, Inc.Inventors: John J. Strandholm, Robert R. Prochnow, Mark S. Miller, Lawrence E. Woodford, Steven M. Neunaber