Patents by Inventor Philip K. Zietlow

Philip K. Zietlow 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).

  • Patent number: 10149492
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically, a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Grant
    Filed: April 9, 2015
    Date of Patent: December 11, 2018
    Assignee: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C Robie, Philip K Zietlow
  • Patent number: 10086377
    Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
    Type: Grant
    Filed: April 19, 2018
    Date of Patent: October 2, 2018
    Assignee: General Mills, Inc.
    Inventors: Philip K Zietlow, Daniel J Winderl, Mark E Arlinghaus
  • Publication number: 20180236453
    Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
    Type: Application
    Filed: April 19, 2018
    Publication date: August 23, 2018
    Applicant: General Mills, Inc.
    Inventors: Philip K. Zietlow, Daniel J. Winderl, Mark E. Arlinghaus
  • Patent number: 9968937
    Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
    Type: Grant
    Filed: January 20, 2015
    Date of Patent: May 15, 2018
    Assignee: General Mills, Inc.
    Inventors: Philip K Zietlow, Daniel J Winderl, Mark E Arlinghaus
  • Patent number: 9862004
    Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing a series of mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The various operations include aspiration, width grading and length grading steps, as well as a late stage density separating step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
    Type: Grant
    Filed: July 6, 2017
    Date of Patent: January 9, 2018
    Assignee: General Mills, Inc.
    Inventors: Philip K Zietlow, Daniel J Winderl, Jay Romsa, Kara M Hobart, John M Hellweg, Troy D Bierbaum
  • Patent number: 9700919
    Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing a series of mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The various operations include aspiration, width grading and length grading steps, as well as a late stage density separating step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
    Type: Grant
    Filed: November 9, 2012
    Date of Patent: July 11, 2017
    Assignee: General Mills, Inc.
    Inventors: Philip K Zietlow, Daniel J Winderl, Jay Romsa, Kara M Hobart, John M Hellweg, Troy D Bierbaum
  • Patent number: 9629377
    Abstract: Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated second liquid stream including oil and casein or a non-dairy protein into the cooker, processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition, and cooling the cheese composition. The cheese composition may be continuously extruded in a desired shape such as sheets or ropes and/or may be continuously cooled and cut into pieces having a reduced size such as a size to approximate shredded cheese.
    Type: Grant
    Filed: July 20, 2012
    Date of Patent: April 25, 2017
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Troy D. Bierbaum
  • Publication number: 20170001220
    Abstract: The separation of oats from a combination of grains is performed by obtaining optical data includes both reflectance data and visual data and then analyzing the data in multiple ways, including analyzing information obtained based on ratios of wavelengths and grain imagery. The reflectance data relies on near infrared spectroscopy at requisite ratios of wavelengths in the range of 1100 nm to 2200 nm, while the grain imagery encompasses images of both sides of each of the combination of grains and can also take into account grain size and shape differentiations. The results is an oats separation process wherein at least 99% of foreign grains are rejected with only about 3% of the oats being rejected, while enabling volume processing of grains and establishing a supply of oats with a gluten level well below 20 ppm.
    Type: Application
    Filed: September 14, 2016
    Publication date: January 5, 2017
    Applicant: General Mills, Inc.
    Inventors: Mark A. Arlinghaus, Troy D. Bierbaum, Christine M. Nowakowski, Daniel J. Winderl, Philip K. Zietlow
  • Patent number: 9463493
    Abstract: The separation of oats from a combination of grains is performed by obtaining optical data includes both reflectance data and visual data and then analyzing the data in multiple ways, including analyzing information obtained based on ratios of wavelengths and grain imagery. The reflectance data relies on near infrared spectroscopy at requisite ratios of wavelengths in the range of 1100 nm to 2200 nm, while the grain imagery encompasses images of both sides of each of the combination of grains and can also take into account grain size and shape differentiations. The results is an oats separation process wherein at least 99% of foreign grains are rejected with only about 3% of the oats being rejected, while enabling volume processing of grains and establishing a supply of oats with a gluten level well below 20 ppm.
    Type: Grant
    Filed: March 1, 2013
    Date of Patent: October 11, 2016
    Assignee: General Mills, Inc.
    Inventors: Mark A Arlinghaus, Troy D Bierbaum, Christine M Nowakowski, Daniel J Winderl, Philip K Zietlow
  • Publication number: 20160207048
    Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
    Type: Application
    Filed: January 20, 2015
    Publication date: July 21, 2016
    Applicant: GENERAL MILLS, INC.
    Inventors: Philip K. Zietlow, Daniel J. Winderl, Mark E. Arlinghaus
  • Publication number: 20150208699
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically, a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Application
    Filed: April 9, 2015
    Publication date: July 30, 2015
    Applicant: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C Robie, Philip K Zietlow
  • Patent number: 9034411
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Grant
    Filed: August 5, 2013
    Date of Patent: May 19, 2015
    Assignee: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Publication number: 20140242248
    Abstract: Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated second liquid stream including oil and casein or a non-dairy protein into the cooker, processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition, and cooling the cheese composition. The cheese composition may be continuously extruded in a desired shape such as sheets or ropes and/or may be continuously cooled and cut into pieces having a reduced size such as a size to approximate shredded cheese.
    Type: Application
    Filed: July 20, 2012
    Publication date: August 28, 2014
    Applicant: GENERAL MILLS, INC.
    Inventors: Philip K. Zietlow, Troy D. Bierbaum
  • Publication number: 20130316063
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Application
    Filed: August 5, 2013
    Publication date: November 28, 2013
    Applicant: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Publication number: 20130260009
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Application
    Filed: March 29, 2012
    Publication date: October 3, 2013
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Patent number: 8541044
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: September 24, 2013
    Assignee: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Publication number: 20130171302
    Abstract: Disclosed is a trans fat replacement system and a composition comprising a composition of an expanded, low-density carbohydrate and at least one edible oil wherein the expanded, low-density carbohydrate modifies the rheology of the at least one edible oil.
    Type: Application
    Filed: December 2, 2012
    Publication date: July 4, 2013
    Inventors: Troy Bierbaum, Jennifer Folstad, Dharma Kodali, Philip K. Zietlow
  • Patent number: 8249946
    Abstract: A system and method for selecting, ordering and distributing customized food products is disclosed. In one embodiment, the method is a computer-implemented method comprising viewing a list of additives for creating a customized food product, selecting one or more additives from the list of additives to create the customized food product, and transmitting a request to purchase the customized food product, which is then distributed to the consumer. By communicating with the manufacturer as to personal needs and desires pertaining to health, activity level, organoleptic preferences and so forth, the consumer can now develop and order a customized food product to suit his or her particular tastes, using a real-time interactive communication link.
    Type: Grant
    Filed: August 17, 2007
    Date of Patent: August 21, 2012
    Assignee: General Mills, Inc.
    Inventors: Barrie R. Froseth, Raymond Bowers, Katy P. Dickson, Mike E. Geddis, Myer Joy, Paul Muller, Kimberly A. Nelson, Lisa R. Schroeder, Sheri M. Schellhaass, Jeffrey D. Thoresen Severts, Bernhard Van Lengerich, David E. Williams, Philip K. Zietlow
  • Patent number: 8137729
    Abstract: A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200° F. (82.2 to about 93.3° C.), thereby solubilizing the cyclodextrin; mixing fat and the solubilized cyclodextrin in a static mixer mixing system at a temperature of from about 80 to about 120° F. (26.7 to about 48.9° C.) to form a fat/cyclodextrin composition comprising a fat/cyclodextrin complex; and cooling the fat/cyclodextrin composition in an in-line mixing system. The described continuous process is a very efficient manner of complexing fat with cyclodextrin, and provides compositions that exhibit excellent uniformity and homogeneity.
    Type: Grant
    Filed: December 14, 2006
    Date of Patent: March 20, 2012
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, David W. Plank
  • Publication number: 20090162507
    Abstract: A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200° F. (82.2 to about 93.3° C.), thereby solubilizing the cyclodextrin; mixing fat and the solubilized cyclodextrin in a static mixer mixing system at a temperature of from about 80 to about 120° F. (26.7 to about 48.9° C.) to form a fat/cyclodextrin composition comprising a fat/cyclodextrin complex; and cooling the fat/cyclodextrin composition in an in-line mixing system. The described continuous process is a very efficient manner of complexing fat with cyclodextrin, and provides compositions that exhibit excellent uniformity and homogeneity.
    Type: Application
    Filed: December 14, 2006
    Publication date: June 25, 2009
    Inventor: Philip K. Zietlow