Patents by Inventor William Alan Atwell

William Alan 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).

  • Batter product baking technology
    Publication number: 20100062122
    Abstract: The present invention provides methods and compositions for preparing fully-sponge-state batter products.
    Type: Application
    Filed: September 9, 2008
    Publication date: March 11, 2010
    Applicant: CARGILL, INCORPORATED
    Inventors: Jeffrey L. Casper, William Alan Atwell
  • Gluten-free baked products and methods of preparation of same
    Publication number: 20090092716
    Abstract: The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method.
    Type: Application
    Filed: July 11, 2008
    Publication date: April 9, 2009
    Applicant: CARGILL, INCORPORATED
    Inventors: William Alan Atwell, Jodi A. Engleson, Allen Richard Muroski, Sean McIlwain Finnie, Sean Acie Smith
  • Particulate-based ingredient delivery system
    Publication number: 20040022916
    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: April 21, 2003
    Publication date: February 5, 2004
    Inventors: William Alan Atwell, Dennis B. Gilbertson, Jodi Engleson, Jody Lee Mattsen, Jessica Lee Earling
  • Method for reducing syruping in refrigerated doughs
    Patent number: 5792499
    Abstract: A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a xylan compound to the refrigerated dough composition at a specified concentration. Upon refrigerating and storing the dough composition, reduced syruping is noted. Also disclosed is a baked good comprising this dough product and a method of inhibiting the enzymatic degradation of arabinoxylans and syruping in refrigerated dough compositions. The method is useful for any number of doughs which are subjected to refrigerated storage, such as, for example, bread doughs, biscuit doughs, roll doughs, and the like.
    Type: Grant
    Filed: January 23, 1996
    Date of Patent: August 11, 1998
    Assignee: The Pillsbury Company
    Inventor: William Alan Atwell