Patents by Inventor Karin C. Gaertner

Karin C. Gaertner 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).

  • Dry Food Mix
    Publication number: 20210368836
    Abstract: A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose, 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.
    Type: Application
    Filed: May 18, 2021
    Publication date: December 2, 2021
    Applicant: General Mills, Inc.
    Inventors: Steven J. Cox, David J. Domingues, Karin C. Gaertner, Nicole Madden
  • Instant Food
    Publication number: 20200229484
    Abstract: A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emulsifier, an emulsion stabilizer, and a whipping aid.
    Type: Application
    Filed: January 8, 2020
    Publication date: July 23, 2020
    Applicant: General Mills, Inc.
    Inventors: David J. Domingues, Karin C. Gaertner, Amy N. Homuth
  • Batter-like compositions containing setting agent and methods of preparing and using same
    Patent number: 8790731
    Abstract: The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
    Type: Grant
    Filed: November 9, 2010
    Date of Patent: July 29, 2014
    Assignee: General Mills, Inc.
    Inventors: Christine M. O'Connor, David J. Domingues, Karin C. Gaertner, James D. Fischer
  • Batter-like compositions containing setting agent and methods of preparing and using same
    Publication number: 20110070339
    Abstract: The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
    Type: Application
    Filed: November 9, 2010
    Publication date: March 24, 2011
    Inventors: Christine M. O'Connor, David J. Domingues, Karin C. Gaertner, James D. Fischer
  • Sealant for baked products
    Patent number: 5354567
    Abstract: A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.
    Type: Grant
    Filed: August 10, 1993
    Date of Patent: October 11, 1994
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, Barbara J. Timm-Brock, Rhonda S. Sward, Laura M. Hansen, Sylvia Abrams, Karin C. Gaertner
  • Sealant for baked products
    Patent number: 5254353
    Abstract: A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.
    Type: Grant
    Filed: May 28, 1992
    Date of Patent: October 19, 1993
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, Barbara J. Timm-Brock, Rhonda S. Sward, Sylvia Abrams, Karin C. Gaertner
  • Starch-based products for microwave cooking or heating
    Patent number: 5035904
    Abstract: The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.
    Type: Grant
    Filed: July 30, 1990
    Date of Patent: July 30, 1991
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, R. Carl Hoseney, Ernst Graf, Katy Ghiasi, Linda C. Miller, Jean L. Weber, Karin C. Gaertner, Kristin L. Matson, Antoinette M. Hunstiger, Deborah K. Rogers, Israel A. Saguy