Patents by Inventor Lynn Haynes

Lynn Haynes 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).

  • Publication number: 20060177545
    Abstract: Low-carbohydrate compositions derived from mixtures of sugar alcohols are described herein. The compositions of the present invention advantageously maintain a sufficiently high glass transition temperature useful for avoiding cold flow. The food products herein generally retain pleasing organoleptic properties and may be used with any number of snack bars, including nut and/or seed snack bars.
    Type: Application
    Filed: February 9, 2005
    Publication date: August 10, 2006
    Inventors: Lynn Haynes, Theresa Laffan, Karen Freyre, Gary Shortt, Sigismondo De Tora
  • Publication number: 20040197446
    Abstract: The present invention is directed to an edible, bakeable moisture barrier composition that is effective for reducing moisture migration between food components. The moisture barrier includes at least one crystalline carbohydrate, a highly crystalline fat and a crystalline food fiber.
    Type: Application
    Filed: April 1, 2003
    Publication date: October 7, 2004
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Lynn Haynes, Ning Zhou, Louise Slade, Harry Levine, Wendy Chan
  • Publication number: 20040047963
    Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.
    Type: Application
    Filed: August 29, 2003
    Publication date: March 11, 2004
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Patent number: 6613373
    Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. Agelatinezed, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalypy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
    Type: Grant
    Filed: January 4, 2002
    Date of Patent: September 2, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Publication number: 20020146497
    Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced calf using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of e amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.
    Type: Application
    Filed: January 4, 2002
    Publication date: October 10, 2002
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Patent number: 6352733
    Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.
    Type: Grant
    Filed: October 6, 1999
    Date of Patent: March 5, 2002
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Patent number: 6013299
    Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.
    Type: Grant
    Filed: November 4, 1997
    Date of Patent: January 11, 2000
    Assignee: Nabisco Techology Company
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Patent number: 5945022
    Abstract: The stack height and moisture content of baked goods produced continuously in a multi-zone oven, such as a gas-fired band oven, is controlled and adjusted using microwave energy. Color development, flavor development, texture, and appearance of the baked products are not adversely affected by the replacement of a substantial amount of the non-microwave energy input with microwave energy. The stack height and moisture content of the baked product may be controlled or adjusted with the microwave energy to be within predetermined ranges or specifications independently of each other. Upon detection of product which is not within specifications, the microwave energy may be used to rapidly adjust stack height and/or moisture content so that they quickly return to their predetermined acceptable levels thereby substantially reducing product waste or recycling. The stack height of the baked pieces is controlled and adjusted using microwave energy early in the baking process.
    Type: Grant
    Filed: September 12, 1997
    Date of Patent: August 31, 1999
    Assignees: Nabisco Technology Company, APV Baker Ltd.
    Inventors: Theresa Volpe, Laura A. Gallagan, Lynn Haynes, Mihaelos N. Mihalos, Lawrence Scher, Henry Clark, Peter Daines, Chris Wiggins, John Zabrodsky, Martin R. Shute