Patents by Inventor Wolfgang Bindzus
Wolfgang Bindzus 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).
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Patent number: 10004254Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.Type: GrantFiled: January 5, 2017Date of Patent: June 26, 2018Assignee: General Mills, Inc.Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
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Publication number: 20170181462Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.Type: ApplicationFiled: January 5, 2017Publication date: June 29, 2017Applicant: General Mills, Inc.Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
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Patent number: 9560877Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.Type: GrantFiled: March 13, 2012Date of Patent: February 7, 2017Assignee: General Mills, Inc.Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
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Patent number: 8956679Abstract: The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.Type: GrantFiled: February 22, 2007Date of Patent: February 17, 2015Assignee: Corn Products Development Inc.Inventors: Monika Okoniewska, Ian L. Brown, Wolfgang Bindzus, Ralph M. Trksak
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Patent number: 8871270Abstract: This invention relates to a composition comprising physically modified, partially pregelatinized starch, which is useful as a multi-functional excipient for solid dosage forms, a method of making such composition, and solid dosage forms prepared using the composition. Such composition is characterized by a predominance of particles having both birefringent and non-birefringent portions, a sedimentation volume of between 1.5 and 9 ml/g, and a cold water solubility of between 1 and 8%. This free-flowing starch may have an average particle size greater than 30 ?m, and a moisture content of between 5 and 12% by weight. The 500 mg placebo tablet prepared from such composition at 13 kN using a manual tablet press equipped with a 1.11 cm ( 7/16?) standard concave punches has a crushing strength of at least 160 Newtons, and a disintegration time of no more than 10 minutes.Type: GrantFiled: July 9, 2004Date of Patent: October 28, 2014Assignee: Corn Products Development, IncInventors: Yeli Zhang, Chaodong Xiao, Wolfgang Bindzus, Vincent Green
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Publication number: 20130243925Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.Type: ApplicationFiled: March 13, 2012Publication date: September 19, 2013Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
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Publication number: 20120269931Abstract: Disclosed are R-T-E cereal compositions especially in the form of flakes of reduced salt content which nonetheless provide enhanced cooked cereal flavor and which are characterized by a pH ranging from about 3.5-5.7 and a conductivity ranging from about 0.1-2.8 mS/cm. Also disclosed are methods for the preparation of such R-T-E cereals. The present methods comprise cooking a cereal to form a cooked cereal dough in the presence of added edible acid and a water soluble salts to provide a cooked cereal dough or mass. The combination of ingredients and cooking conditions provides cooked cereal dough and R-T-E cereals prepared therefrom which provide finished breakfast cereal product having improved appearance, flavor and texture as well as in improvements in cooking times.Type: ApplicationFiled: August 14, 2009Publication date: October 25, 2012Applicant: GENERAL MILLS, INC.Inventors: Wolfgang Bindzus, Stephanie Hahn
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Publication number: 20120269928Abstract: The present invention relates to a coating mixture comprising a sweetening agent, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the activestate, and wherein the coating mixture has a content of sweetening agent of more than 20% by weight of the coating mixture. In addition the invention relates to cereal products comprising such coatings.Type: ApplicationFiled: December 8, 2010Publication date: October 25, 2012Applicant: NESTEC S.A.Inventors: Wolfgang Bindzus, Tatjana Pauli, Olivier Yves Roger, Christelle Schaffer-Lequart, Anne-Sophie Wavreille
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Publication number: 20070219160Abstract: The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.Type: ApplicationFiled: February 22, 2007Publication date: September 20, 2007Inventors: Monika Okoniewska, Ian L. Brown, Wolfgang Bindzus, Ralph M. Trksak
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Publication number: 20060263503Abstract: High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50% by weight at a temperature of from about 80 to 160° C., for about 0.5 to 15 minutes at target temperature. This invention further relates to products which contain the high TDF flour, including food products.Type: ApplicationFiled: May 18, 2005Publication date: November 23, 2006Inventors: Monika Okoniewska, Wolfgang Bindzus, Ian Brown, Robert Skorge, Yong-Cheng Shi, Tarak Shah
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Publication number: 20060251792Abstract: The present invention relates to a rice flour composition with enhanced process tolerance and solution stability, the method of making such flour, and uses thereof. The flour is prepared by heat-moisture treatment of a low amylose rice flour. The resultant flour is useful in a variety of industrial applications, particularly in foods.Type: ApplicationFiled: April 10, 2006Publication date: November 9, 2006Inventors: Roxanna Shariff, Wolfgang Bindzus, Yong-Cheng Shi, Tarak Shah, Vincent Green
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Publication number: 20060008521Abstract: This invention relates to a composition comprising physically modified, partially pregelatinized starch, which is useful as a multi-functional excipient for solid dosage forms, a method of making such composition, and solid dosage forms prepared using the composition. Such composition is characterized by a predominance of particles having both birefringent and non-birefringent portions, a sedimentation volume of between 1.5 and 9 ml/g, and a cold water solubility of between 1 and 8%. This free-flowing starch may have an average particle size greater than 30 ?m, and a moisture content of between 5 and 12% by weight. The 500 mg placebo tablet prepared from such composition at 13 kN using a manual tablet press equipped with a 1.11 cm ( 7/16?) standard concave punches has a crushing strength of at least 160 Newtons, and a disintegration time of no more than 10 minutes.Type: ApplicationFiled: July 9, 2004Publication date: January 12, 2006Inventors: Yeli Zhang, Chaodong Xiao, Wolfgang Bindzus, Vincent Green
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Publication number: 20050028810Abstract: A method of organic processing corn grain to produce starch wherein corn grain is initially steeped with sodium carbonate at a pH of about 8.5 to 12 to provide a softened grain followed by wet mill processing to provide a starch composition.Type: ApplicationFiled: August 6, 2003Publication date: February 10, 2005Inventors: Christine Lee, Vincent Green, Paul Altieri, Wolfgang Bindzus
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Publication number: 20020146492Abstract: The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and improved expanded products containing starch phosphate esters, particularly extruded breakfast cereals and snacks.Type: ApplicationFiled: January 26, 2001Publication date: October 10, 2002Inventors: Wolfgang Bindzus, Paul A. Altieri
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Patent number: 6461656Abstract: The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and improved expanded products containing starch phosphate esters, particularly extruded breakfast cereals and snacks.Type: GrantFiled: January 26, 2001Date of Patent: October 8, 2002Assignee: Natinal Starch and Chemical Investment Holding CorporationInventors: Wolfgang Bindzus, Paul A. Altieri
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Patent number: 6428836Abstract: The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side reactions. The invention also includes the improved starch phosphate monoester products, characterized by high viscosity and low level of residual salts, their use in food and the enhanced food compositions prepared from them.Type: GrantFiled: August 7, 2000Date of Patent: August 6, 2002Assignee: National Starch and Chemical Investment Holding CorporationInventors: Wolfgang Bindzus, Paul A. Altieri, James J. Kasica, Peter T. Trzasko
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Patent number: 6413372Abstract: Paper having improved retention properties made by the addition to the papermaking system of a combination of cationic starch and starch phosphate, the starch combination having a select net zeta potential.Type: GrantFiled: August 7, 2000Date of Patent: July 2, 2002Assignee: National Starch and Chemical Investment Holding CorporationInventors: Walter Maliczyszyn, Wolfgang Bindzus, Paul A. Altieri
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Patent number: 6365002Abstract: The use in papermaking of an amphoteric starch additive which contains a phosphate functional group and is made under anhydrous conditions while in a fluidized state, provides advantageous paper properties and improved wet end performance.Type: GrantFiled: August 7, 2000Date of Patent: April 2, 2002Assignee: National Starch and Chemical Investment Holding CorporationInventors: Wolfgang Bindzus, Paul A. Altieri