Patents by Inventor Jon Duke Seibold
Jon Duke 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).
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Patent number: 10660347Abstract: Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.Type: GrantFiled: February 6, 2017Date of Patent: May 26, 2020Assignee: General Mills, Inc.Inventors: Catherine Davlin, Ashley Marrin, Jon Duke Seibold, Michael Allen
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Patent number: 10660342Abstract: Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.Type: GrantFiled: April 12, 2017Date of Patent: May 26, 2020Assignee: General Mills, Inc.Inventors: Catherine Davlin, Ashley Marrin, Jon Duke Seibold, Michael Allen
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Patent number: 10327454Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated.Type: GrantFiled: February 7, 2017Date of Patent: June 25, 2019Assignee: General Mills, Inc.Inventors: Jon Duke Seibold, Melissa Miller, Mike Duellman
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Publication number: 20180220670Abstract: Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.Type: ApplicationFiled: February 6, 2017Publication date: August 9, 2018Inventors: Catherine Davlin, Ashley Marrin, Jon Duke Seibold, Michael Allen
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Publication number: 20180220659Abstract: Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.Type: ApplicationFiled: April 12, 2017Publication date: August 9, 2018Inventors: Catherine Davlin, Ashley Marrin, Jon Duke Seibold, Michael Allen
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Patent number: 10004246Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.Type: GrantFiled: October 23, 2017Date of Patent: June 26, 2018Assignee: General Mills, Inc.Inventors: Michael A. Staeger, Jennifer E. Folstad, Jeffrey F. Enz, Karen Marie Mandl Garrity, Eric A. Olson, Jon Duke Seibold
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Patent number: 9943084Abstract: Described are fat compositions (e.g., shortening composition and shortening particles) 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; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.Type: GrantFiled: May 9, 2012Date of Patent: April 17, 2018Assignee: General Mills, Inc.Inventors: Jon Duke Seibold, Braden J. Erickson, Alan A. Oppenheimer
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Publication number: 20180042257Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.Type: ApplicationFiled: October 23, 2017Publication date: February 15, 2018Applicant: General Mills, Inc.Inventors: Michael A. STAEGER, Jennifer E. FOLSTAD, Jeffrey F. ENZ, Karen Marie Mandl GARRITY, Eric A. OLSON, Jon Duke SEIBOLD
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Patent number: 9801392Abstract: Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.Type: GrantFiled: March 22, 2013Date of Patent: October 31, 2017Assignee: General Mills, Inc.Inventors: Braden J. Erickson, Alan A. Oppenheimer, Jon Duke Seibold, Wenyi Wang
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Patent number: 9795151Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.Type: GrantFiled: July 10, 2014Date of Patent: October 24, 2017Assignee: General Mills, Inc.Inventors: Michael A. Staeger, Jennifer E. Folstad, Jeffrey F. Enz, Karen Marie Mandl Garrity, Eric A. Olson, Jon Duke Seibold
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Publication number: 20170142997Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated.Type: ApplicationFiled: February 7, 2017Publication date: May 25, 2017Applicant: General Mills, Inc.Inventors: Jon Duke Seibold, Melissa Miller, Mike Duellman
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Patent number: 9578887Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods.Type: GrantFiled: February 27, 2014Date of Patent: February 28, 2017Assignee: General Mills, Inc.Inventors: Jon Duke Seibold, Melissa Miller, Mike Duellman
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Patent number: 9578888Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods.Type: GrantFiled: October 7, 2014Date of Patent: February 28, 2017Assignee: General Mills, Inc.Inventors: Jon Duke Seibold, Melissa Miller, Mike Duellman
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Publication number: 20150223486Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods.Type: ApplicationFiled: February 27, 2014Publication date: August 13, 2015Applicant: General Mills, Inc.Inventors: Jon Duke Seibold, Melissa Miller, Mike Duellman
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Publication number: 20150223487Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods.Type: ApplicationFiled: October 7, 2014Publication date: August 13, 2015Inventors: Jon Duke Seibold, Melissa Miller, Mike Duellman
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Publication number: 20150050412Abstract: Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.Type: ApplicationFiled: March 22, 2013Publication date: February 19, 2015Inventors: Braden J. Erickson, Alan A. Oppenheimer, Jon Duke Seibold, Wenyi Wang
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Publication number: 20140322420Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.Type: ApplicationFiled: July 10, 2014Publication date: October 30, 2014Inventors: Michael A. STAEGER, Jennifer E. FOLSTAD, Jeffrey F. ENZ, Karen MANDL, Eric A. OLSON, Jon Duke Seibold
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Publication number: 20120308708Abstract: Described are fat compositions (e.g., shortening composition and shortening particles) 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; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.Type: ApplicationFiled: May 9, 2012Publication date: December 6, 2012Inventors: Jon Duke Seibold, Braden J. Erickson, Alan A. Oppenheimer