Patents by Inventor William A. Atwell

William A. Atwell 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).

  • Patent number: 8354134
    Abstract: The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment and processes. The blend can be used to produce food products that meet FDA requirements for fiber-related health claims. The present invention is also a method of making the high fiber blend. This method involves measuring a rheological property of the stiffening agent and the plasticizing agent. The stiffening agent and plasticizing agent are then combined, in amounts that will allow the resulting blend to provide a high level of fiber to a food product without substantially affecting the rheological properties of the dough.
    Type: Grant
    Filed: December 22, 2005
    Date of Patent: January 15, 2013
    Assignee: Cargill, Incorporated
    Inventors: William A. Atwell, Jody L. Mattsen, Jessica Earling Wellnitz
  • Patent number: 8088427
    Abstract: The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.
    Type: Grant
    Filed: August 13, 2007
    Date of Patent: January 3, 2012
    Assignee: Cargill, Incorporated
    Inventors: Jodi A. Engleson, Carrie A. Lendon, William A. Atwell
  • Publication number: 20080038434
    Abstract: The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.
    Type: Application
    Filed: August 13, 2007
    Publication date: February 14, 2008
    Inventors: Jodi Engleson, Carrie Lendon, William Atwell
  • Publication number: 20070214403
    Abstract: A Random Access Error Detection and Correction unit (RAEDAC) that incorporates a bit-wise error detection and correction unit (BEDAC) in a memory system. In one embodiment, a word-wise error detection and correction unit (WEDAC) operates in coordination with a BEDAC that performs a bit-wise parity calculation. In another embodiment, a WEDAC operates in coordination with a full bit-wise BEDAC that calculates bit-wise check bits. The RAEDAC may be applied to create a multi-dimensional EDAC where, for example, the memory is partitioned into a stack of planes, and a stack-wise error detection and correction unit (SEDAC) is implemented.
    Type: Application
    Filed: September 11, 2006
    Publication date: September 13, 2007
    Inventors: Michael Longwell, William Atwell, Jeffrey Myers
  • Publication number: 20070148300
    Abstract: The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment and processes. The blend can be used to produce food products that meet FDA requirements for fiber-related health claims. The present invention is also a method of making the high fiber blend. This method involves measuring a rheological property of the stiffening agent and the plasticizing agent. The stiffening agent and plasticizing agent are then combined, in amounts that will allow the resulting blend to provide a high level of fiber to a food product without substantially affecting the rheological properties of the dough.
    Type: Application
    Filed: December 22, 2005
    Publication date: June 28, 2007
    Inventors: William Atwell, Jody Mattsen, Jessica Wellnitz
  • Publication number: 20070031562
    Abstract: A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. The system can be utilized to provide food products meeting specific nutrient-based FDA health claim labeling requirements.
    Type: Application
    Filed: August 7, 2006
    Publication date: February 8, 2007
    Inventors: William Atwell, Dennis Gilbertson, Jodi Engleson, Jody Mattsen, Jessica Earling
  • Publication number: 20060073260
    Abstract: The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of the extruded fiber source in food products, substantially without a concomitant adverse effect on the functional or organoleptic properties of the food product, as compared to using unextruded fiber sources. Some of the changes that occur during the extrusion of a fiber source may affect its affinity for water in the food product. The nutrient delivery system of the present invention can be used to prepare food products that meet US FDA and other regulatory guidelines for food nutrition labeling.
    Type: Application
    Filed: September 21, 2005
    Publication date: April 6, 2006
    Inventors: Jodi Engleson, Michael Porter, William Atwell, John Zupfer
  • Publication number: 20050208180
    Abstract: The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared to an unextruded protein. Because the extruded protein is relatively inert, it can be incorporated in relatively large amounts in food products without substantially adversely affecting the food product. In addition, the protein source can be coextruded with a fiber source to provide an extruded protein-fiber blend. The extruded protein-fiber blend of the present invention permits the inclusion of high levels of protein and fiber into a food product substantially without adversely affecting the food product. The nutrient delivery system of the present invention can be used to prepare food products that meet US FDA and other regulatory guidelines for food nutrition labeling.
    Type: Application
    Filed: March 21, 2005
    Publication date: September 22, 2005
    Inventors: Jodi Engleson, Michael Porter, William Atwell, Stefan Baier, Douglas Elmore, Dennis Gilbertson, William Aimutis, Norris Sun, Allen Muroski, Sean Smith, Carrie Lendon, Tamara May
  • Patent number: 6042852
    Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.
    Type: Grant
    Filed: May 15, 1997
    Date of Patent: March 28, 2000
    Assignee: The Pillsbury Company
    Inventors: William A. Atwell, Stephanie C. K. Hankerson, Michael R. Perry, Victor T. Huang, Diane R. Rosenwald, Katy Ghiasi, Andrew H. Johnson
  • Patent number: 5939109
    Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures.
    Type: Grant
    Filed: February 13, 1997
    Date of Patent: August 17, 1999
    Assignee: The Pillsbury Company
    Inventors: David J. Domingues, William A. Atwell, William P. Pilacinski
  • Patent number: 5908211
    Abstract: An in-ground installed pipe system that has flexible plastic-like wrapping at the pipe joints which consists of sealant backing on the underside of a flexible plastic-like cover material, this wrapping being of varying width and thickness, depending on need. The application of this system is quite simple: laying a pipe section in a trench to connect to an awaiting pipe end section. Once the two-pipe sections are connected, the wrapping is then placed around the pipe joint. Following this, tape is applied to the overlap of the wrapping. Once this is done, the pipe is ready and back filled. If there is movement at the joint, it will be accommodated by the flexible plastic-like sealant, which simultaneously maintains its function. The application of this flexible plastic-like wrapping, with sealant backing at the pipe joint, will allow for protection of the pipe joint should the primary joint fail. In some cases, this system can be used as the primary seal.
    Type: Grant
    Filed: April 1, 1998
    Date of Patent: June 1, 1999
    Inventors: William Atwell Blackwell, William Channing Blackwell
  • Patent number: 5759596
    Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures.
    Type: Grant
    Filed: October 24, 1996
    Date of Patent: June 2, 1998
    Assignee: The Pillsbury Company
    Inventors: David J. Domingues, William A. Atwell, William P. Pilacinski
  • Patent number: 5223289
    Abstract: A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.
    Type: Grant
    Filed: February 18, 1992
    Date of Patent: June 29, 1993
    Assignee: The Pillsbury Company
    Inventors: David J. Domingues, William A. Atwell, Ernst Graf, Milton S. Feather
  • Patent number: 5215774
    Abstract: A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.
    Type: Grant
    Filed: January 12, 1990
    Date of Patent: June 1, 1993
    Assignee: The Pillsbury Company
    Inventors: Gregg J. Moder, William A. Atwell, Julio R. Panama, Betty L. Brooking, Carol J. Lenander, Elayne C. Winkel
  • Patent number: 5140121
    Abstract: Methods and food product structures are provided for controlling heating of multi-component foods in a microwave oven. The structures and methods include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. One or more layers of edible substance has properties selected in relation to the other food substance such that effective shielding or control is achieved which will reliably control the heating of the components of the food product in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of one or more layers and the thermal masses of the layers and the other components, the amount of energy transmitted to one or more of the food components and its final temperature can be effectively and reliably controlled.
    Type: Grant
    Filed: April 15, 1991
    Date of Patent: August 18, 1992
    Assignee: The Pillsbury Company
    Inventors: Peter S. Pesheck, William A. Atwell, Madonna M. Krawiecki, George R. Anderson
  • Patent number: 5108770
    Abstract: A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.
    Type: Grant
    Filed: April 17, 1989
    Date of Patent: April 28, 1992
    Assignee: The Pillsbury Company
    Inventors: David J. Domingues, William A. Atwell, Paul J. Beckmann, Julio R. Panama, Robin E. Conn, Kristin L. Matson, Ernst Graf, Milton S. Feather, Steven K. Fahrenholtz, Victor T. Huang
  • Patent number: 5101084
    Abstract: A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. The shield layer of edible substance has properties selected in relation to the other food substance such that effective shielding is achieved which will reliably control the heating of the shielded food in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of the shield layer and the thermal masses of the shield layer and the other components, the amount of energy transmitted to the shielded food component and its final temperature can be effectively and reliably controlled.
    Type: Grant
    Filed: September 27, 1989
    Date of Patent: March 31, 1992
    Assignee: The Pillsbury Company
    Inventors: William A. Atwell, Peter S. Pesheck, Madonna M. Krawjecki, George R. Anderson
  • Patent number: 5073392
    Abstract: A method of forming a microwaveable food product having a region of a preselected color is disclosed. The method employs the use of a programmed computer means which provides output information useful in making a microwaveable food product of a preselected color. Information is inputted into the programmed computer means, the information is processed and output information is produced. Food prepared according to the output information has a region of a selected color.
    Type: Grant
    Filed: November 8, 1990
    Date of Patent: December 17, 1991
    Assignee: The Pillsbury Company
    Inventors: William A. Atwell, David J. Domingues, Paul J. Beckmann, Julio R. Panama, Steven K. Fahrenholtz
  • Patent number: 5008507
    Abstract: A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. One or more layers of edible substance has properties selected in relation to the other food substance such that effective shielding or control is achieved which will reliably control the heating of the components of the food product in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of one or more layers and the thermal masses of the layers and the other components, the amount of energy transmitted to one or more of the food components and its final temperature can be effectively and reliably controlled.
    Type: Grant
    Filed: August 13, 1987
    Date of Patent: April 16, 1991
    Assignee: The Pillsbury Company
    Inventors: Peter S. Pesheck, William A. Atwell, Madonna M. Krawiecki, George R. Anderson
  • Patent number: 4988841
    Abstract: A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and methods include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amont of transmitted microwave power to the adjacent food. One or more layers of edible substance has properties selected in relation to the other food substance such that effective shielding or control is achieved which will reliably control the heating of the components of the food product in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of one or more layers and the thermal masses of the layers and the other components, the amount of energy transmitted to one or more of the food components and its final temperature can be effectively and reliably controlled.
    Type: Grant
    Filed: September 15, 1989
    Date of Patent: January 29, 1991
    Assignee: The Pillsbury Company
    Inventors: Peter S. Pesheck, William A. Atwell, Madonna M. Krawiecki, George R. Anderson