Patents by Inventor Krista L. Ditzler

Krista L. Ditzler 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).

  • Food composition
    Patent number: 7153531
    Abstract: Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed by heating a composition which includes the triacylglycerol component and bulking agent under conditions sufficient to form an outer layer having certain desired physical characteristics. Food products incorporating the food components are also provided.
    Type: Grant
    Filed: December 23, 2002
    Date of Patent: December 26, 2006
    Assignee: Cargill, Incorporated
    Inventors: Jodi Engleson, Katy J. Dishart, Krista L. Ditzler, Mark D. Freeman, Richard A. Schwartz, John J. Urbanski, Robert E. Wainwright
  • Food composition
    Publication number: 20040121045
    Abstract: Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed by heating a composition which includes the triacylglycerol component and bulking agent under conditions sufficient to form an outer layer having certain desired physical characteristics. Food products incorporating the food components are also provided.
    Type: Application
    Filed: December 23, 2002
    Publication date: June 24, 2004
    Applicant: Cargill,Inc.
    Inventors: Jodi Engelson, Katy J. Dishart, Krista L. Ditzler, Mark D. Freeman, Richard A. Schwartz, John J. Urbanski, Robert E. Wainwright
  • Food composition
    Patent number: 6605309
    Abstract: Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The triacylglycerol component can be formed by combining a lauric triacylglycerol with a saturated 16/18 triacylglycerol. The triacylglycerol component can be characterized by its fatty acid composition, which typically includes at least about 30 wt. % lauric acid and at least about 10 wt. % total of palmitic acid and stearic acid. Methods for making the food compositions and food products incorporating the food compositions are also provided.
    Type: Grant
    Filed: June 22, 2001
    Date of Patent: August 12, 2003
    Assignee: Cargill, Inc.
    Inventors: Mark D. Freeman, Krista L. Ditzler, John J. Urbanski, Katy J. Dishart, Richard A. Schwartz, Robert E. Wainwright
  • Nut-like food compositions
    Publication number: 20030026890
    Abstract: Nut-like food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the nut-like food composition. The triacylglycerol component can be formed by combining a lauric triacylglycerol with a saturated 16/18 triacylglycerol. The triacylglycerol component can be characterized by its fatty acid composition, which typically includes at least about 30 wt. % lauric acid and at least about 10 wt. % total of palmitic acid and stearic acid. Methods for making the nut-like food compositions and food products incorporating the nut-like food compositions are also provided.
    Type: Application
    Filed: June 22, 2001
    Publication date: February 6, 2003
    Inventors: Mark D. Freeman, Krista L. Ditzler, John J. Urbanski, Katy J. Dishart, Richard A. Schwartz, Robert E. Wainwright