Robert V Schanefelt

7608436, Oct 27, 2009

Jan 25, 2006

11/339306

Michael D. Harrison - Decatur IL, US
James C. Purdue - West Lafayette IN, US
Penelope A. Patton - Decatur IL, US
Andrew J. Hoffman - Mt. Zion IL, US
James M. Gaddy - Decatur IL, US
Chi-Li Liu - Decatur IL, US
Robert V. Schanefelt - Decatur IL, US

Tate & Lyle Ingredients Americas, Inc. - Decatur IL

C12P 19/02
A23L 1/09
A23L 1/236
C08B 37/00
A61K 31/715

435105, 424439, 426548, 426658, 426659, 426660, 435 94, 435 95, 435 96, 435 97, 435 98, 435 99, 514 54, 514 61, 536123, 5361231

A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40 C. , and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

8057840, Nov 15, 2011

Sep 15, 2006

11/532219

Michael D. Harrison - Decatur IL, US
James C. Purdue - West Lafayette IN, US
Penelope A. Patton - Decatur IL, US
Andrew J. Hoffman - Mt. Zion IL, US
James M. Gaddy - Decatur IL, US
Chi-Li Liu - Decatur IL, US
Robert V. Schanefelt - Decatur IL, US
Richard W. Armentrout - Decatur IL, US
Michelle P. Schwenk - Decatur IL, US
Rachel A. Wicklund - Decatur IL, US
Marianne Claessens - Vilvoorde, BE
Eric M. Reamer - North Syracuse NY, US
Shawn E. Sprankle - Decatur IL, US
Sanjiv H. Avashia - Decatur IL, US
Peter M. Gautchier - McHenry IL, US
Robert L. Olsen - Decatur IL, US
Judy L. Turner - Decatur IL, US
Timothy C. Mertz - St. Charles IL, US
Michael Bunch - Decatur IL, US
Doris A. Dougherty - Decatur IL, US
Michel Lopez - Templeuve, FR
Lori Napier - Decatur IL, US
Ram Santhanagopalan - Forsyth IL, US

Tate & Lyle Ingredients Americas LLC - Decatur IL

A23G 3/00

426658, 426548, 426659, 426660, 435105

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40 C. , and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

20100047432, Feb 25, 2010

Aug 24, 2009

12/545963

Michael D. Harrison - Decatur IL, US
James C. Purdue - West Latayette IN, US
Penelope A. Patton - Decatur IL, US
Andrew Hoffman - Mt. Zion IL, US
James M. Gaddy - Decatur IL, US
Chi-Li Liu - Decatur IL, US
Robert Schanefelt - Decatur IL, US

A23L 1/09

426658

A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40 C., and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

39519473, Apr 20, 1976

Sep 17, 1974

5/506820

Robert V. Schanefelt - Decatur IL
James E. Eastman - Decatur IL
Michael F. Campbell - Decatur IL

A. E. Staley Manufacturing Company - Decatur IL

C08B 3100

2602333R

A thin-thick, hydroxypropylated, crosslinked root-type starch derivative for continuous process pressure cooking, which remains stable over a wide pH range (3-7), and maybe used in both neutral and acid food systems. Suitable base starches include waxy maize, waxy milo, waxy sorghum, and any amylopectin-rich starch which is low in amylose contents. These hydroxypropylated starch derivatives are non-jelling, heat stable, freeze-thaw, and are crossed linked to a level at which their aqueous suspensions are initially low in viscosity and then developed full viscosity upon heating in sealed containers, thereby permitting initial rapid heat penetration necessary for the heat sterilizations of canned foods processed in high temperature-short time sterilization (HTST) food canning processes, in which the complete retorting cycle is less than 20 minutes. Use of these starch derivatives greatly facilitates the preparation of heat processed foods, contributing to excellent color, smooth texture, good clarity, flavor and food value. Even delicate, heat sensitive flavors are preserved.

53688783, Nov 29, 1994

Jul 6, 1993

8/090570

Cathysue Smick - Decatur IL
Robert V. Schanefelt - Decatur IL

A. E. Staley Manufacturing Company - Decatur IL

A23L 1317

426646

A processed meat article having a reduced level of fat and/or oil is provided. The article contains a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. The article is in the form of a patty or a molded sausage product, either being prepared from coarse ground meat and/or a meat emulsion.

39669904, Jun 29, 1976

Feb 11, 1974

5/441185

Charles W. Cremer - Decatur IL
James E. Eastman - Decatur IL
Robert V. Schanefelt - Decatur IL

A. E. Staley Manufacturing Company - Decatur IL

A23L 118

426550

A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch which has also been treated with anhydrous disodium phosphate and propylene oxide to a hydroxypropyl degree of substitution of 0. 3 to 0. 5. The granular, crude starch derivative is cold water swelling, and is alcohol washed and dried to 3-5 percent moisture. Doughs made using the subject granular, ungelatinized starch derivative as a dough binder are more formable and workable, having the consistency of modeling clay. It is non-sticking, but readily cold-formable when used at about 30-70 percent of our starch derivative. 0-10 percent shortening, 0-30 percent other food materials, and 10-40 percent water. The dough mixture is then cold formed into the desired shapes and sizes, and may be baked or cooked at elevated temperatures (300. degree. -475. degree. F.

39565157, May 11, 1976

Apr 5, 1974

5/458377

Carl O. Moore - Rochester IL
Hsiung Cheng - Decatur IL
Robert V. Schanefelt - Decatur IL

A. E. Staley Manufacturing Company - Decatur IL

B65B 5500

426302

Starch batters which can be applied to food pieces (e. g. , chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125. degree. F. The starch batters are formulated in aqueous mediums (e. g. , below 120. degree. F. ) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.

41817478, Jan 1, 1980

Dec 4, 1978

5/966246

Hunter L. Kickle - Mt. Zion IL
William J. Ball - Decatur IL
Robert Von Schanefelt - Decatur IL

A. E. Staley Manufacturing Company - Decatur IL

A23L 127

426615

A processed vegetable seed fiber, particularly corn and soybean fiber, for use in food products is disclosed. Processing is accomplished by heating an aqueous slurry of the crude vegetable seed fiber to about 155. degree. -180. degree. F. , and then maintaining the pH of the heated slurry in the range of about 2. 5 to 5. The elevated temperature of the slurry is maintained for up to about 15 to 60 minutes while the slurry is agitated. The resulting acid-pasteurized slurry is then dewatered to obtain a fiber material at about 20-30% dry solids. Fresh water is then added to the dewatered fiber material to reslurry it to about 3-4% dry solids. The reslurried fiber material is agitated at a temperature up to about 140. degree. F. for about fifteen to thirty minutes, dewatered a second time, and then dried to about 10% moisture.