Patents by Inventor Wayne Dudacek

Wayne Dudacek 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).

  • Starch products having hot or cold water dispersibility and hot or cold water swelling viscosity
    Patent number: 6413567
    Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.
    Type: Grant
    Filed: September 8, 2000
    Date of Patent: July 2, 2002
    Assignee: Corn Products International, Inc.
    Inventors: Wayne Dudacek, Joyce A. Engels, J. E. Todd Giesfeldt, Gregory Vital
  • Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
    Patent number: 6410075
    Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.
    Type: Grant
    Filed: April 15, 1998
    Date of Patent: June 25, 2002
    Assignee: Corn Products International, Inc.
    Inventors: Wayne Dudacek, Joyce A. Engels, J. E. Todd Giesfeldt, Gregory Vital
  • Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
    Patent number: 6312756
    Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.
    Type: Grant
    Filed: September 8, 2000
    Date of Patent: November 6, 2001
    Assignee: Corn Products International, Inc.
    Inventors: Wayne Dudacek, Joyce A. Engels, J. E. Todd Giesfeldt, Gregory Vital
  • Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
    Patent number: 6200623
    Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.
    Type: Grant
    Filed: January 8, 1999
    Date of Patent: March 13, 2001
    Inventors: Wayne Dudacek, Joyce A. Engels, J. E. Todd Giesfeldt, Gregory Vital
  • Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
    Patent number: 6001408
    Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.
    Type: Grant
    Filed: October 13, 1995
    Date of Patent: December 14, 1999
    Assignee: Corn Products International, Inc.
    Inventors: Wayne Dudacek, Joyce A. Engels, J. E. Todd Giesfeldt, Gregory Vital