Patents by Inventor Marshall Hull

Marshall Hull 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).

  • Starch compositions useful for thickening aqueous liquids
    Patent number: 10342249
    Abstract: The present invention relates specifically to starch products and starch compositions useful for thickening aqueous liquids, for example, for use by people suffering from dysphagia. In one aspect, the invention provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; an RVA viscosity in the range of about 400 cP to about 3500 cP; wherein the pregelatinized, hydroxypropylated starch is readily dispersible in milk. Another aspect provides a provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; and an RVA viscosity in the range of about 400 cP to about 3500 cP; and less than about 80%> of the surface protein of the corresponding native starch.
    Type: Grant
    Filed: May 27, 2015
    Date of Patent: July 9, 2019
    Assignee: Tate & Lyle Ingredients Americas LLC
    Inventors: Christopher C. Kerwood, Marshall Hull, William Skelding, Marvin V. Wiederhold
  • Starch Compositions Useful For Thickening Aqueous Liquids
    Publication number: 20170208851
    Abstract: The present invention relates specifically to starch products and starch compositions useful for thickening aqueous liquids, for example, for use by people suffering from dysphagia. In one aspect, the invention provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; an RVA viscosity in the range of about 400 cP to about 3500 cP; wherein the pregelatinized, hydroxypropylated starch is readily dispersible in milk. Another aspect provides a provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; and an RVA viscosity in the range of about 400 cP to about 3500 cP; and less than about 80%>of the surface protein of the corresponding native starch.
    Type: Application
    Filed: May 27, 2015
    Publication date: July 27, 2017
    Inventors: Christopher C. Kerwood, Marshall Hull, William Skelding, Marvin V. Wiederhold