Patents by Inventor Todd Landon
Todd Landon 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: 8591979Abstract: A food ingredient delivery system for delivering food ingredients during manufacture of a food product comprising a multi-phase emulsion including a pumpable oil1 within water or aqueous solution within oil2 emulsion wherein the oil1 comprises solid milk derived fat droplets sequestered in an aqueous phase with the aqueous phase being dispersed in the oil2, the oil2 comprising a liquid, continuous vegetable based fat matrix.Type: GrantFiled: September 30, 2008Date of Patent: November 26, 2013Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20130251852Abstract: A method of forming a reduced-fat butter product. The method includes churning cream to create buttermilk and concentrated milkfat. The buttermilk is concentrated to increase solids in the buttermilk by about three times to form a concentrated buttermilk. The concentrated buttermilk is blended with the concentrated milkfat to form a final reduced-fat butter product comprising no more than 60 percent fat.Type: ApplicationFiled: March 20, 2012Publication date: September 26, 2013Inventors: Todd Landon, Cara Nelson, Glenn H. Ward
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Patent number: 8329245Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.Type: GrantFiled: July 31, 2009Date of Patent: December 11, 2012Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Patent number: 8293310Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.Type: GrantFiled: August 21, 2007Date of Patent: October 23, 2012Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Patent number: 8293311Abstract: A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquefied stearine butterfat in a butter serum, the liquefied stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F.Type: GrantFiled: April 18, 2011Date of Patent: October 23, 2012Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20110195173Abstract: A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquefied stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F.Type: ApplicationFiled: April 18, 2011Publication date: August 11, 2011Inventor: Todd Landon
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Patent number: 7927646Abstract: A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F.Type: GrantFiled: November 3, 2006Date of Patent: April 19, 2011Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20100080884Abstract: A food ingredient delivery system for delivering food ingredients during manufacture of a food product comprising a multi-phase emulsion including a pumpable oil1 within water or aqueous solution within oil2 emulsion wherein the oil1 comprises solid milk derived fat droplets sequestered in an aqueous phase with the aqueous phase being dispersed in the oil2, the oil2 comprising a liquid, continuous vegetable based fat matrix.Type: ApplicationFiled: September 30, 2008Publication date: April 1, 2010Applicant: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20090291194Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.Type: ApplicationFiled: July 31, 2009Publication date: November 26, 2009Applicant: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20080107790Abstract: A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F.Type: ApplicationFiled: November 3, 2006Publication date: May 8, 2008Applicant: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20070292585Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.Type: ApplicationFiled: August 21, 2007Publication date: December 20, 2007Applicant: Land O'Lakes, Inc.Inventor: Todd Landon
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Patent number: 7279191Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.Type: GrantFiled: August 16, 2002Date of Patent: October 9, 2007Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20050226985Abstract: A method of forming a heat stable oil-in-water emulsion comprises providing a selected amount of an aqueous component comprising more than 50 weight percent water. The aqueous component is optionally heated and a selected amount of a solids component is added to the aqueous component under agitation to form a first intermediate. A selected amount of a milk fat containing component is heated to a temperature sufficient to predominantly melt the fat prior to being to the first intermediate to form a second intermediate. The second intermediate is optionally heated for a selected period of time. The second intermediate is homogenized at between about 250 psig and 5000 psig to form the heat stable oil-in-water emulsion comprising at least 20 weight percent milk fat.Type: ApplicationFiled: April 13, 2004Publication date: October 13, 2005Applicant: Land O'Lakes, Inc.Inventors: Todd Landon, William Fox
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Patent number: 6916499Abstract: A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate including water, and at least the first intermediate or the second intermediate including interfacial butter solids, combining the first intermediate and the second intermediate to form an intermediate blend, and processing the intermediate blend to form the light butter.Type: GrantFiled: October 18, 2000Date of Patent: July 12, 2005Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Patent number: 6793955Abstract: A method of forming a butter/margarine blend that includes removing water of butterfat from a feed material that includes butter to yield an intermediate, combining a non-dairy fat with the intermediate to form an intermediate blend, and processing the intermediate blend to form the butter/margarine blend.Type: GrantFiled: April 15, 2002Date of Patent: September 21, 2004Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Patent number: 6746700Abstract: A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coating on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.Type: GrantFiled: September 19, 2001Date of Patent: June 8, 2004Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20040033303Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.Type: ApplicationFiled: August 16, 2002Publication date: February 19, 2004Applicant: Land O'Lakes, Inc.Inventor: Todd Landon
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Patent number: 6544579Abstract: A method of processing a liquid fat component and a solid fat component that includes heating a mixture that includes the liquid fat component and the solid fat component to form a liquified fat blend and rapidly cooling the liquified fat blend under agitation in a cooling apparatus to form a nucleated fat base blend, the time between entry of the liquified fat blend into the cooling apparatus and exit of the nucleated fat base blend from the cooling apparatus being about 30 seconds, or less.Type: GrantFiled: October 18, 2000Date of Patent: April 8, 2003Assignee: Land O'Lakes, Inc.Inventor: Todd Landon