Patents by Inventor Kelly S. Schwenn

Kelly S. Schwenn 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).

  • Methods of preparation of gel products fortified with calcium
    Patent number: 6444252
    Abstract: Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture, and E) about to 0.1% to 5% of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 &mgr;m dispersed in at least a portion of the oil and/or fat, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.
    Type: Grant
    Filed: June 19, 2000
    Date of Patent: September 3, 2002
    Assignee: General Mills, Inc.
    Inventors: Daniel L. Gordon, Souyma Roy, Ann L. Ryan, Kelly S. Schwenn
  • Gel products fortified with calcium and method of preparation
    Publication number: 20020022078
    Abstract: Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 &mgr;m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.
    Type: Application
    Filed: September 5, 2001
    Publication date: February 21, 2002
    Inventors: Daniel L. Gordon, Kelly S. Schwenn, Ann L. Ryan, Soumya Roy
  • Gel products fortified with calcium and method of preparation
    Patent number: 6077557
    Abstract: Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm.sup.2 ; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.
    Type: Grant
    Filed: November 20, 1998
    Date of Patent: June 20, 2000
    Assignee: General Mills, Inc.
    Inventors: Daniel L. Gordon, Kelly S. Schwenn (nee Rudd), Ann L. Ryan, Soumya Roy