Patents by Inventor Russ Egbert

Russ Egbert 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).

  • De-oiled whole grain products and processes for their production
    Publication number: 20070264413
    Abstract: Novel grain processing methods and the products obtained therefrom are disclosed. High value oil streams are obtained by extraction during conventional corn dry milling. De-oiled whole grain products are disclosed.
    Type: Application
    Filed: May 10, 2007
    Publication date: November 15, 2007
    Inventors: Thomas P. Binder, Thomas Gottemoller, Richard Don Sullins, Russ Egbert
  • Foods and drinks containing diacylglycerol
    Publication number: 20040009284
    Abstract: Diacylglycerol (DAG) oil provides unique health and nutritional advantages to triacylglycerol (TAG) oils. Food products, including nutritional beverages/drinks, nutritional bars, and salad dressings having improved health, nutritional, and even organoleptic properties, are prepared using DAG oil and/or DAG oil-in-water emulsions.
    Type: Application
    Filed: May 5, 2003
    Publication date: January 15, 2004
    Applicant: Archer-Daniels-Midland Company
    Inventors: Brooke Boice, Russ Egbert, Dawn M. Sikorski, Yvonne M. Stuchell, Neil Widlak
  • Methods of increasing hardness of food products
    Publication number: 20030021880
    Abstract: Acidic phosphates are blended, agglomerated or spray-dried with soy protein products to provide a composition which improves the hardness of food systems. The usage of this composition in processed meat systems results in improved hardness and slicing properties of the finished meat product. The amount of acidic phosphates in the mixtures should be in the range of 0.01% to 10% by weight relative to total weight of the food product.
    Type: Application
    Filed: January 17, 2002
    Publication date: January 30, 2003
    Inventors: Russ Egbert, Victor Lobo, Zhongli Pan
  • Use of isolated soy protein for making fresh, unripened cheese analogs
    Patent number: 6413569
    Abstract: The present invention relates, in general, to a method for making a fresh, unripened cheese analog. The invention also relates to fresh, unripened cheese analog.
    Type: Grant
    Filed: September 29, 1999
    Date of Patent: July 2, 2002
    Assignee: Archer-Daniels-Midland Company
    Inventors: Cheryl Borders, Victor Lobo, Russ Egbert, Lewis True
  • Process for making extenders for lower fat meat systems
    Patent number: 5858442
    Abstract: A protein crumble having fat-like properties is made by using a soy protein which is mixed with water and then chopped and blended. Specific amounts of isolate soy protein or soy protein concentrate are preferred. Any of a number of ingredients including animal derived proteins, carbohydrates, and gums may be added to produce a fat-like attribute without actually adding fat.
    Type: Grant
    Filed: February 5, 1997
    Date of Patent: January 12, 1999
    Assignee: Archer Daniels Midland Company
    Inventors: Tony Payne, Russ Egbert
  • Process for making vegetable-based meat extenders
    Patent number: 5626899
    Abstract: A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: May 6, 1997
    Assignee: Archer Daniels Midland Company
    Inventors: Tony Payne, Russ Egbert