Ann Marie Ryan

US Patent:

6444252, Sep 3, 2002

Filed:

Jun 19, 2000

Appl. No.:

09/596512

Inventors:

Daniel L. Gordon - Plymouth MN
Souyma Roy - Plymouth MN
Ann L. Ryan - Eden Prairie MN
Kelly S. Schwenn - Prior Lake MN

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 105

US Classification:

426573, 426576, 426577, 426 74, 426639

Abstract:

Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm ; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture, and E) about to 0. 1% to 5% of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 m dispersed in at least a portion of the oil and/or fat, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.

US Patent:

6458405, Oct 1, 2002

Filed:

Jul 17, 2000

Appl. No.:

09/617074

Inventors:

Soumya Roy - Plymouth MN
Ann L Ryan - Eden Prairie MN

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 10532

US Classification:

426575

Abstract:

Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm ; C) about 10% to 20% moisture. The gelling system comprises high methoxyl pectin and kappa carrageenan. The gelling system allows for a high solids level but a low viscosity when maintained above 130Â F. Also disclosed are methods for the preparation of such gelled products involving forming a hot fluid high solids gellable slurry, forming the hot fluid gellable slurry into pieces such as by starch molding and curing to form gelled food product in the form of pieces of about 1 to 5 g. By virtue of the high solids concentrations the duration of the curing step is greatly reduced.

US Patent:

6951661, Oct 4, 2005

Filed:

Jul 11, 2002

Appl. No.:

10/194571

Inventors:

Souyma Roy - Plymouth MN, US
Ann L. Ryan - Eden Prairie MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L001/05
A23L001/072

US Classification:

426573, 426576, 426577, 426 74

Abstract:

Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture, and E) about to 0. 1% to 5% of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 μm dispersed in at least a portion of the oil and/or fat, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.

US Patent:

20020022078, Feb 21, 2002

Filed:

Sep 5, 2001

Appl. No.:

09/945611

Inventors:

Daniel Gordon - Plymoth MN, US
Kelly Schwenn - Minnetonka MN, US
Ann Ryan - Eden Prairie MN, US
Soumya Roy - Plymouth MN, US

International Classification:

A23L001/05

US Classification:

426/573000, 426/074000

Abstract:

Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.

US Patent:

60775572, Jun 20, 2000

Filed:

Nov 20, 1998

Appl. No.:

9/197214

Inventors:

Daniel L. Gordon - Plymouth MN
Kelly S. Schwenn (nee Rudd) - Minnetonka MN
Ann L. Ryan - Eden Prairie MN
Soumya Roy - Plymouth MN

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 105
A23L 1072

US Classification:

426573

Abstract:

Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm. sup. 2 ; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150. mu. m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.