Patents by Inventor Michael A. Duffin

Michael A. Duffin 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).

  • METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
    Publication number: 20190150487
    Abstract: A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
    Type: Application
    Filed: January 23, 2019
    Publication date: May 23, 2019
    Inventors: Bin Zhao, Ning Zhou, Timothy S. Hansen, Michael A. Duffin, Domenico R. Cassone, Diane L. Gannon, Lynn C. Haynes, James M. Manns, Jeanny E. Zimeri, Peter Worfolk, Anthony Pracek
  • Method for producing stabilized whole wheat flour
    Patent number: 10212958
    Abstract: A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
    Type: Grant
    Filed: April 13, 2012
    Date of Patent: February 26, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Bin Zhao, Ning Zhou, Timothy S. Hansen, Michael A. Duffin, Domenico R. Cassone, Diane L. Gannon, Lynn C. Haynes, James M. Manns, Jeanny E. Zimeri, Peter Worfolk, Anthony Pracek
  • METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
    Publication number: 20140099421
    Abstract: A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
    Type: Application
    Filed: April 13, 2012
    Publication date: April 10, 2014
    Inventors: Bin Zhao, Ning Zhou, Timothy S. Hansen, Michael A. Duffin, Domenico R. Cassone, Diane L. Gannon, Lynn C. Haynes, James M. Manns, Jeanny E. Zimeri, Peter Worfolk, Anthony Pracek