Jennifer Ann Gaul

US Patent:

20050037125, Feb 17, 2005

Filed:

May 21, 2004

Appl. No.:

10/851847

Inventors:

Clodualdo Maningat - Platte City MO, US
Christopher Dohl - Netawaka KS, US
Jennifer Gaul - Effingham KS, US
Gregory Stempien - Atchison KS, US
Sukh Bassi - Atchison KS, US
Shishir Ranjan - Atchison KS, US
Kyungsoo Woo - Platte City MO, US

International Classification:

A21D002/00

US Classification:

426549000

Abstract:

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

US Patent:

20060188631, Aug 24, 2006

Filed:

Dec 5, 2005

Appl. No.:

11/294314

Inventors:

Kyungsoo Woo - Shawnee KS, US
Sukh Bassi - Atchison KS, US
Clodualdo Maningat - Platte City MO, US
Lianfu Zhao - Atchison KS, US
Edward Trompeter - Atchison KS, US
George Kelley - Atchison KS, US
Shishir Ranjan - Atchison KS, US
Jennifer Gaul - Effingham KS, US
Christopher Dohl - Netawaka KS, US
Glenn DeMeritt - Atchison KS, US
Gregory Stempien - Atchison KS, US
Kevin Krehbiel - Atchison KS, US

International Classification:

A21D 10/00

US Classification:

426549000

Abstract:

Pregelatinized forms of chemically modified resistant starches are provided which have a high degree of resistance to α-amylase digestion, fat-like texture and outstanding freeze-thaw stability. The starch products are formed as distarch phosphodiesters that undergo melting of the crystalline phase by heating above their gelatinization temperature. The products maintain a granular morphology that produces a smooth texture. The pregelatinized resistant starches may be used in various food products, where they lend high dietary fiber, low fat and/or low calorie characteristics to the product.

US Patent:

20080233260, Sep 25, 2008

Filed:

Mar 22, 2007

Appl. No.:

11/689620

Inventors:

Kyungsoo Woo - Shawnee KS, US
Sukh Bassi - Atchison KS, US
Clodualdo C. Maningat - Platte City MO, US
Lianfu Zhao - Gardner KS, US
Ying Hong Zheng - Gardner KS, US
Li Nie - Parkville MO, US
Michael Parker - Lawrence KS, US
Shishir Ranjan - Meriden KS, US
Jennifer Gaul - Atchison KS, US
Christopher T. Dohl - Netawaka KS, US
Gregory J. Stempien - Atchison KS, US

Assignee:

MGP Ingredients, Inc. - Atchison KS

International Classification:

A23L 1/0532
A23L 1/05
A23L 1/0524

US Classification:

426575, 426573, 426577

Abstract:

Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.

US Patent:

20100034946, Feb 11, 2010

Filed:

Oct 16, 2009

Appl. No.:

12/580755

Inventors:

Kyungsoo Woo - Shawnee KS, US
Sukh Bassi - Atchison KS, US
Clodualdo C. Maningat - Platte City MO, US
Lianfu Zhao - Gardner KS, US
Ying Zheng - Gardaer KS, US
Li Nie - Parkville MO, US
Michael Parker - Lawrence KS, US
Shishir Ranjan - Meriden KS, US
Jennifer Gaul - Atchison KS, US
Christopher T. Dohl - Netawaka KS, US
Gregory J. Stempien - Atchison KS, US

Assignee:

MGP INGREDIENTS, INC. - Atchison KS

International Classification:

A23L 1/0528
A23L 1/29
A21D 6/00

US Classification:

426550, 426549

Abstract:

Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.

US Patent:

20100255172, Oct 7, 2010

Filed:

May 21, 2010

Appl. No.:

12/785169

Inventors:

Clodualdo C. Maningat - Platte City MO, US
Christopher T. Dohl - Netawaka KS, US
Jennifer A. Gaul - Atchison KS, US
Gregory J. Stempien - Grinnell IA, US
Sukh D. Bassi - Atchison KS, US
Shishir Ranjan - Le Mars IA, US
Kyungsoo Woo - Shawnee KS, US

International Classification:

A21D 2/26
A21D 13/00
A23L 1/16
A23L 1/0522

US Classification:

426551, 426549, 426557

Abstract:

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

US Patent:

20050031754, Feb 10, 2005

Filed:

May 21, 2004

Appl. No.:

10/851887

Inventors:

Clodualdo Maningat - Platte City MO, US
Christopher Dohl - Netawaka KS, US
Jennifer Gaul - Effingham KS, US
Gregory Stempien - Atchison KS, US
Sukh Bassi - Atchison KS, US
Shishir Ranjan - Atchison KS, US
Kyungsoo Woo - Platte City MO, US

International Classification:

A21D002/00

US Classification:

426549000

Abstract:

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

US Patent:

20050031753, Feb 10, 2005

Filed:

Aug 8, 2003

Appl. No.:

10/637455

Inventors:

Jennifer Gaul - Cummings KS, US
Christopher Dohl - Netawaka KS, US
Gregory Stempien - Atchison KS, US
Clodualdo Maningat - Platte City MO, US
Sukh Bassi - Atchison KS, US

International Classification:

A21D010/00

US Classification:

426549000

Abstract:

The present invention is directed to compositions and methods of using same for reducing the absorption of fat in the preparation of food products by employing a wheat protein isolate.

US Patent:

20050031756, Feb 10, 2005

Filed:

May 21, 2004

Appl. No.:

10/851899

Inventors:

Clodualdo Maningat - Platte City MO, US
Christopher Dohl - Netawaka KS, US
Jennifer Gaul - Effingham KS, US
Gregory Stempien - Atchison KS, US
Sukh Bassi - Atchison KS, US
Shishir Ranjan - Atchison KS, US
Kyungsoo Woo - Platte City MO, US

International Classification:

A21D010/00

US Classification:

426549000

Abstract:

A high-protein, low-carbohydrate bread product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.