Patents by Inventor Robert E. Chatel
Robert E. Chatel 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).
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Patent number: 10980244Abstract: A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.Type: GrantFiled: December 4, 2015Date of Patent: April 20, 2021Assignee: The Quaker Oats CompanyInventors: Robert E. Chatel, Yongsoo Chung, Justin A. French
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Patent number: 10975404Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: GrantFiled: May 13, 2020Date of Patent: April 13, 2021Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Publication number: 20200270661Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: ApplicationFiled: May 13, 2020Publication date: August 27, 2020Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Patent number: 10689678Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: GrantFiled: March 22, 2016Date of Patent: June 23, 2020Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Publication number: 20170265503Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: ApplicationFiled: April 6, 2017Publication date: September 21, 2017Inventors: Yongsoo CHUNG, Ronald G. DEUTSCH, Justin FRENCH, Ursula Vanesa LAY MA, Margaret J. MILLER, Robert E. CHATEL
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Patent number: 9622500Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: GrantFiled: March 13, 2014Date of Patent: April 18, 2017Assignee: The Quaker Oats CompanyInventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa Lay Ma, Mayte Lee, Margaret J. Miller, Holly Ramage, Robert E. Chatel
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Patent number: 9510614Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: GrantFiled: March 13, 2014Date of Patent: December 6, 2016Assignee: The Quaker Oats CompanyInventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa Lay Ma, Mayte Lee, Margaret J. Miller, Holly Ramage, Robert E. Chatel
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Patent number: 9504272Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.Type: GrantFiled: March 4, 2013Date of Patent: November 29, 2016Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Ursula Vanesa Lay Ma, Marianne O'Shea, Bernardus Jan-Willem Van Klinken
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Publication number: 20160198754Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: ApplicationFiled: March 22, 2016Publication date: July 14, 2016Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Publication number: 20160081375Abstract: A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.Type: ApplicationFiled: December 4, 2015Publication date: March 24, 2016Inventors: Robert E. CHATEL, Yongsoo CHUNG, Justin A. FRENCH
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Patent number: 9011947Abstract: A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.Type: GrantFiled: March 15, 2013Date of Patent: April 21, 2015Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Marianne O'Shea, Bernadus Jan-Willem Van Klinken
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Patent number: 8586113Abstract: A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.Type: GrantFiled: June 14, 2010Date of Patent: November 19, 2013Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French
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Patent number: 6509049Abstract: An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has structure to prevent or minimize the amount of fluid additive that contacts or pools along the periphery of the fluid food flow stream. A fluid additive delivery system is provided to deliver equal amounts of fluid additive to a plurality of fluid additive injectors using a single pump without adjustable flow control apparatus.Type: GrantFiled: June 16, 2000Date of Patent: January 21, 2003Assignee: The Quaker Oats CompanyInventors: Marcus H Parsons, Robert E. Chatel
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Publication number: 20020197374Abstract: An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has structure to prevent or minimize the amount of fluid additive that contacts or pools along the periphery of the fluid food flow stream. A fluid additive delivery system is provided to deliver equal amounts of fluid additive to a plurality of fluid additive injectors using a single pump without adjustable flow control apparatus.Type: ApplicationFiled: August 23, 2002Publication date: December 26, 2002Inventors: Marcus H. Parsons, Robert E. Chatel
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Patent number: 4382317Abstract: A pin stem clutch or securing device is disclosed which is particularly adapted to grip and hold a shank, for example a pin, the pin being utilized in an earring device, a hat ornament device or the like.Type: GrantFiled: September 10, 1981Date of Patent: May 10, 1983Assignee: Leach & Garner CompanyInventors: Thomas J. McDonald, Robert E. Chatel
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Patent number: D581626Type: GrantFiled: August 6, 2007Date of Patent: December 2, 2008Assignee: The Quaker Oats CompanyInventor: Robert E. Chatel