Patents by Inventor William R. Aimutis
William R. Aimutis 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: 11700867Abstract: Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.Type: GrantFiled: August 30, 2022Date of Patent: July 18, 2023Assignee: NOWADAYS, INC., PBCInventors: Dominik Grabinski, William R. Aimutis
-
Publication number: 20220408754Abstract: Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.Type: ApplicationFiled: August 30, 2022Publication date: December 29, 2022Inventors: Dominik Grabinski, William R. Aimutis
-
Patent number: 11484044Abstract: Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.Type: GrantFiled: September 7, 2021Date of Patent: November 1, 2022Assignee: NOWADAYS INC., PBCInventors: Dominik Grabinski, William R. Aimutis
-
Publication number: 20210145022Abstract: Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibits excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to a particle size of less than 5 mm; mixing the comminuted meat with water, a food grade acid composition, a food grade alkaline composition, and a food grade salt to form a Functionalized Protein Brine having a pH in the range of from about 4.0 to about 9.5. The mixing is carried out so that the meat is exposed to the acid to cause the pH of the meat to be less than about 5.3 at some time during the process. The resulting Functionalized Protein Brine is dried to form a Dried Functionalized Protein Product. Water can be added to the Dried Functionalized Protein Product to form a Reconstituted Functionalized Protein Formulation.Type: ApplicationFiled: June 18, 2018Publication date: May 20, 2021Inventors: William R. AIMUTIS, Mufan GUO, Sonia HAN
-
Publication number: 20200146312Abstract: Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibit excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to form a comminuted meat having particle size of less than 5 mm; mixing the comminuted meat with water, a food grade alkaline composition, and a food grade salt to form a Functionalized Protein Brine having a pH in the range of from about 6.5 to about 9.5. The mixing is carried out so that the meat is not exposed to acid in a manner that would cause the pH of the meat to be less than about 5.3. The resulting Functionalized Protein Brine is dried to form a Dried Functionalized Protein Product. Water can be added to the Dried Functionalized Protein Product to form a Reconstituted Functionalized Protein Formulation.Type: ApplicationFiled: June 18, 2018Publication date: May 14, 2020Inventors: William R. AIMUTIS, Mufan GUO, Sonia HAN
-
Patent number: 9861115Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.Type: GrantFiled: May 12, 2014Date of Patent: January 9, 2018Assignee: Cargill, IncorporatedInventors: John F. Sweeney, Peter C. Dea, William R. Aimutis, Vincent M. Cavallini, Karla J. Nelson, Serpil Metin
-
Publication number: 20140242221Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.Type: ApplicationFiled: May 12, 2014Publication date: August 28, 2014Inventors: John F. Sweeney, Peter C. Dea, William R. Aimutis, Vincent M. Cavallini, Karla J. Nelson, Serpil Metin
-
Publication number: 20100260904Abstract: Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents.Type: ApplicationFiled: April 9, 2010Publication date: October 14, 2010Applicant: CARGILL, INCORPORATEDInventors: William R. Aimutis, Teresa Marie Paeschke, Norris Sun, Scott Dale Johnson, John F. Sweeney, Alexander Patist, Terri Jo Vander Pol, Eugene Terry Finocchiaro
-
Publication number: 20100015289Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.Type: ApplicationFiled: September 29, 2009Publication date: January 21, 2010Applicant: CARGILL, INCORPORATEDInventors: John F. SWEENEY, Peter C. DEA, William R. AIMUTIS, Vincent M. CAVALLINI, Karla J. NELSON, Serpil METIN
-
Patent number: 7615245Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.Type: GrantFiled: April 8, 2004Date of Patent: November 10, 2009Assignee: Cargill, IncorporatedInventors: John F. Sweeney, Peter C. Dea, William R. Aimutis, Vincent M. Cavallini, Karla J. Nelson, Serpil Metin
-
Patent number: 7615246Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.Type: GrantFiled: May 16, 2007Date of Patent: November 10, 2009Assignee: Cargill, IncorporatedInventors: John F. Sweeney, Peter C. Dea, William R. Aimutis, Vincent M. Cavallini, Karla J. Nelson, Serpil Metin
-
Publication number: 20080085354Abstract: Provided herein are compositions of matter comprising hydrocolloids which are extruded or agglomerated with a carbohydrate and/or a second hydrocolloid, methods for making the same, and methods of using the same to improve the organoleptic properties of dry food products and/or to improve the processing of doughs containing such extruded or agglomerated hydrocolloids.Type: ApplicationFiled: October 6, 2006Publication date: April 10, 2008Inventors: Teresa Marie Paeschke, William R. Aimutis
-
Patent number: 6319526Abstract: The present invention includes a process of manufacturing a mozzarella variety of cheese or a mozzarella-like cheese wherein a milk composition is pasteurized and formed into a coagulum. The coagulum is cut to separate curd from whey and the whey is drained therefrom. The curd is then heated preferably in a liquid-free environment and mechanically worked until the curd forms a fibrous mass. The cheese is then formed into a selected shape. Additionally, generally recognized as safe (GRAS) ingredients are added after the whey is drained but prior to heating the curd. In addition, the curd may be comminuted to a selected size after the whey is drained.Type: GrantFiled: January 6, 2000Date of Patent: November 20, 2001Assignee: Land O'Lakes, Inc.Inventors: Donald G. Dahlstrom, James Wiegand, William R. Aimutis