Lynn F Ragan

US Patent:

20080102180, May 1, 2008

Filed:

Oct 24, 2007

Appl. No.:

11/923048

Inventors:

Lynn Ragan - Miami FL, US
Eduardo Godinez - Chesterfield MO, US
Matthew McMindes - Chesterfield MO, US
Rosa Sanchez - St. Louis MO, US

Assignee:

Solae, LLC - St. Louis MO

International Classification:

A23C 19/093
A23C 21/08

US Classification:

426538000, 426582000, 426656000

Abstract:

The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granule composition that comprises a vegetable protein material and a liquid dairy whey; wherein the weight ratio of the vegetable protein material to the liquid dairy whey is from about 1 to about 2-6 and a milk protein granule composition that comprises a vegetable protein material and a liquid milk; wherein the weight ratio of the vegetable protein material to the liquid milk is from about 1 to about 2-6.

US Patent:

51549425, Oct 13, 1992

Filed:

Apr 11, 1991

Appl. No.:

7/683902

Inventors:

John A. Hirschey - Brentwood MO
Lynn F. Ragan - Ballwin MO

Assignee:

Continental Baking Company - St. Louis MO

International Classification:

A23G 300

US Classification:

426572

Abstract:

An aerated reduced-fat creme and process for its production is disclosed which is suitable as a filling for baked goods such as snack cakes. The process comprises blending a starch composition containing sugar and a pregelantinized instant starch with an aqueous syrup to form a substantially smooth paste. Water is then added to hydrate the starch followed by the addition of a vegetable shortening, and an emulsifier combination comprising a polyglycerol ester and an alkali stearoyl lactylate and sugar. This mixture is then blended and aerated to provide a product with a smooth, homogeneous appearance and creamy texture.