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).

  • Publication number: 20190135594
    Abstract: An electric winch control module of this disclosure provides improved means for detecting changes in a current carried by an electric winch motor power lead. The module's housing includes a magnetic flux shield contained within an exposed channel of the housing and located at or toward a vertical centerline of the channel and opposite a magnetic flux sensor of the control module. The magnetic flux shield is made of a ferromagnetic material and includes a bottom wall spanning the width of the open bottom of the channel, an open top arranged opposite the top wall of the channel, and opposing sidewalls opposite a respective sidewall of the channel. The shield surrounds the side and lower portions of the lead below the sensor when in the channel, shielding the wire and sensor from outside interference while at the same time exposing an upper portion of the lead to the sensor.
    Type: Application
    Filed: November 6, 2018
    Publication date: May 9, 2019
    Inventors: Todd Brady, Greg Landon, Donald Milet, Mark A. Smith
  • Patent number: 8591979
    Abstract: 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: Grant
    Filed: September 30, 2008
    Date of Patent: November 26, 2013
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20130251852
    Abstract: 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: Application
    Filed: March 20, 2012
    Publication date: September 26, 2013
    Inventors: Todd Landon, Cara Nelson, Glenn H. Ward
  • Patent number: 8329245
    Abstract: 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: Grant
    Filed: July 31, 2009
    Date of Patent: December 11, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 8293311
    Abstract: 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: Grant
    Filed: April 18, 2011
    Date of Patent: October 23, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 8293310
    Abstract: 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: Grant
    Filed: August 21, 2007
    Date of Patent: October 23, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20110195173
    Abstract: 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: Application
    Filed: April 18, 2011
    Publication date: August 11, 2011
    Inventor: Todd Landon
  • Patent number: 7927646
    Abstract: 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: Grant
    Filed: November 3, 2006
    Date of Patent: April 19, 2011
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20100080884
    Abstract: 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: Application
    Filed: September 30, 2008
    Publication date: April 1, 2010
    Applicant: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20090291194
    Abstract: 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: Application
    Filed: July 31, 2009
    Publication date: November 26, 2009
    Applicant: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20080107790
    Abstract: 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: Application
    Filed: November 3, 2006
    Publication date: May 8, 2008
    Applicant: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20070292585
    Abstract: 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: Application
    Filed: August 21, 2007
    Publication date: December 20, 2007
    Applicant: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 7279191
    Abstract: 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: Grant
    Filed: August 16, 2002
    Date of Patent: October 9, 2007
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20050226985
    Abstract: 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: Application
    Filed: April 13, 2004
    Publication date: October 13, 2005
    Applicant: Land O'Lakes, Inc.
    Inventors: Todd Landon, William Fox
  • Patent number: 6916499
    Abstract: 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: Grant
    Filed: October 18, 2000
    Date of Patent: July 12, 2005
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 6793955
    Abstract: 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: Grant
    Filed: April 15, 2002
    Date of Patent: September 21, 2004
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 6746700
    Abstract: 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: Grant
    Filed: September 19, 2001
    Date of Patent: June 8, 2004
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20040033303
    Abstract: 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: Application
    Filed: August 16, 2002
    Publication date: February 19, 2004
    Applicant: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 6544579
    Abstract: 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: Grant
    Filed: October 18, 2000
    Date of Patent: April 8, 2003
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon