Scott D Whitman

US Patent:

20120003360, Jan 5, 2012

Filed:

Jun 30, 2011

Appl. No.:

13/173298

Inventors:

Christopher J. Barrett - Plymouth MN, US
Patrick C. Dreese - Plymouth MN, US
Daniel R. Green - Minnetonka MN, US
Victor T. Huang - Maple Grove MN, US
Christine Nowakowski - Plymouth MN, US
Fern A. Panda - White Bear Lake MN, US
Scott Whitman - New Hope MN, US

International Classification:

A23G 3/48
A23P 1/08
A23L 1/308
A23L 1/304
A23G 3/54
A23L 1/164

US Classification:

426 93, 426659, 426307, 426103, 426648

Abstract:

Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.

US Patent:

20130071523, Mar 21, 2013

Filed:

Sep 21, 2012

Appl. No.:

13/624002

Inventors:

Christopher J. Barrett - Plymouth MN, US
Douglas L. Goedeken - Blaine MN, US
Daniel r. Green - Minnetonka MN, US
Victor T. Huang - Maple Grove MN, US
Lauren A. Jacobson - Bloomington MN, US
Christine M. Nowakowski - Plymouth MN, US
Scott K. Whitman - New Hope MN, US
Danielle M. Wojdyla Christensen - Minneapolis MN, US

International Classification:

A23P 1/08

US Classification:

426 93, 426 96, 426303

Abstract:

Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

US Patent:

20220287340, Sep 15, 2022

Filed:

Nov 21, 2019

Appl. No.:

17/641381

Inventors:

- Minneapolis MN, US
Goeran Walther - Plymouth MN, US
Scott K. Whitman - New Hope MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 7/122
A23L 29/30
A23P 20/15

Abstract:

Dried coated food pieces are produced by applying a composition to a surface of food pieces to produce coated food pieces. The composition includes water and a soluble solids component having a soluble solids content including erythritol in an amount more than 10% and up to about 50% by dry weight of the soluble solid content and sucrose in an amount of about 50% and up to about 90% of the soluble solids content. No more than 10% by dry weight of the soluble solids content is other than erythritol and sucrose. The coated food pieces are dried to form dried food pieces having at least a partial coating. The coating includes at least a portion of the sucrose in crystal form and at least a portion of the erythritol in crystal form. The coating has a crystallinity of about 20% to about 60%.

US Patent:

20230085340, Mar 16, 2023

Filed:

Sep 15, 2021

Appl. No.:

17/475483

Inventors:

- Minneapolis MN, US
James Fudge - Champlin MN, US
Doug L. Goedeken - Blaine MN, US
Jeffrey T. Huber - Robbinsdale MN, US
Erin James - Chaska MN, US
Taylor C. Mulfinger - Shoreview MN, US
Scott K. Whitman - New Hope MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 23/10
A23L 29/269
A23L 5/10

Abstract:

A lower carbohydrate soup product is produced by preparing a mixture of soup ingredients, native xanthan gum, particulate xanthan gum and water to form a suspension in a high-speed mixer at a high sheer rate. The native xanthan gum and particulate xanthan gum cooperate to provide a viscosity necessary for successfully retorting a lower carbohydrate soup. The suspension is heated with steam injection until a viscosity sufficient to maintain the soup ingredients and particulate xanthan gum in a suspension. The suspension is then injected into a retort container and undergoes a retort process, thereby producing the lower carbohydrate soup product.

US Patent:

20200260774, Aug 20, 2020

Filed:

Mar 25, 2020

Appl. No.:

16/829173

Inventors:

- Minneapolis MN, US
Douglas L. Goedeken - Blaine MN, US
Daniel R. Green - Minnetonka MN, US
Victor T. Huang - Maple Grove MN, US
Lauren A. Jacobson Greevers - Bloomington MN, US
Christine M. Nowakowski - Plymouth MN, US
Scott K. Whitman - New Hope MN, US
Danielle M. Wojdyla Christensen - Minneapolis MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23P 20/10
A23L 7/122
A23G 3/34

Abstract:

Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

US Patent:

20150289555, Oct 15, 2015

Filed:

Jun 26, 2015

Appl. No.:

14/752277

Inventors:

- Minneapolis MN, US
Douglas L. Goedeken - Blaine MN, US
Daniel R. Green - Minnetonka MN, US
Victor T. Huang - Maple Grove MN, US
Lauren A. Jacobson - Bloomington MN, US
Christine M. Nowakowski - Plymouth MN, US
Scott K. Whitman - New Hope MN, US
Danielle M. Wojdyla Christensen - Minneapolis MN, US

International Classification:

A23P 1/08
A23L 1/164
A23L 1/00
A23G 3/34

Abstract:

Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.