Patents by Inventor Jon D. Seibold

Jon D. Seibold 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).

  • Shortening particle compositions and dough products made therefrom
    Patent number: 9814250
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Grant
    Filed: April 14, 2015
    Date of Patent: November 14, 2017
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Shortening particle compositions and dough products made therefrom
    Patent number: 9040110
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Grant
    Filed: August 1, 2013
    Date of Patent: May 26, 2015
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Shortening particle compositions and dough products made therefrom
    Patent number: 8920865
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Grant
    Filed: April 30, 2013
    Date of Patent: December 30, 2014
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM
    Publication number: 20140037793
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Application
    Filed: August 1, 2013
    Publication date: February 6, 2014
    Applicant: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Shortening particle compositions and products made therefrom
    Patent number: 8518470
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Grant
    Filed: January 31, 2011
    Date of Patent: August 27, 2013
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Shortening particle compositions and dough products made therefrom
    Patent number: 8435592
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Grant
    Filed: September 13, 2010
    Date of Patent: May 7, 2013
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • SHORTENING PARTICLE COMPOSITIONS AND PRODUCTS MADE THEREFROM
    Publication number: 20120064193
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Application
    Filed: January 31, 2011
    Publication date: March 15, 2012
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM
    Publication number: 20120064195
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Application
    Filed: September 13, 2010
    Publication date: March 15, 2012
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer