Patents by Inventor Thomas Aurand
Thomas Aurand 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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Publication number: 20230094437Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a Maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a Maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: ApplicationFiled: December 1, 2022Publication date: March 30, 2023Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Patent number: 11533928Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: GrantFiled: May 22, 2019Date of Patent: December 27, 2022Assignee: Land O'Lakes, Inc.Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Publication number: 20190269146Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: ApplicationFiled: May 22, 2019Publication date: September 5, 2019Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Patent number: 10334865Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: GrantFiled: July 10, 2018Date of Patent: July 2, 2019Assignee: Land O'Lakes, Inc.Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Publication number: 20180317512Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: ApplicationFiled: July 10, 2018Publication date: November 8, 2018Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Patent number: 10045549Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: GrantFiled: December 5, 2016Date of Patent: August 14, 2018Assignee: LAND O'LAKES, INC.Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Publication number: 20170079301Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: ApplicationFiled: December 5, 2016Publication date: March 23, 2017Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Patent number: 9532583Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: GrantFiled: October 12, 2012Date of Patent: January 3, 2017Assignee: LAND O'LAKES, INC.Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Publication number: 20140106054Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.Type: ApplicationFiled: October 12, 2012Publication date: April 17, 2014Applicant: Land O'Lakes, Inc.Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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Patent number: 7776376Abstract: A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.Type: GrantFiled: February 7, 2008Date of Patent: August 17, 2010Assignee: Rich Products CorporationInventors: Cheryl Perks, Michael Piatko, Thomas Aurand
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Publication number: 20080131576Abstract: A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.Type: ApplicationFiled: February 7, 2008Publication date: June 5, 2008Inventors: Cheryl Perks, Michael Piatko, Thomas Aurand
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Patent number: 7351440Abstract: A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.Type: GrantFiled: May 12, 2004Date of Patent: April 1, 2008Assignee: Rich Products CorporationInventors: Cheryl Perks, Michael Piatko, Thomas Aurand
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Publication number: 20040265468Abstract: A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.Type: ApplicationFiled: May 12, 2004Publication date: December 30, 2004Inventors: Cheryl Perks, Michael Piatko, Thomas Aurand