Rolland W Nelson

US Patent:

20070292564, Dec 20, 2007

Filed:

Jun 6, 2007

Appl. No.:

11/810468

Inventors:

Jiang Hu - Ankeny IA, US
Michelle Moore - Des Moines IA, US
Jennifer Radosevich - Ankeny IA, US
Jed Harms - West Des Moines IA, US
Rolland Nelson - Clive IA, US

Assignee:

Kemin Industries, Inc. - Des Moines IA

International Classification:

A23L 1/10

US Classification:

426031000

Abstract:

Described are stable, starch-rich liquid animal feed suspensions having a high dry matter content and which do not require added heat or suspension agents for starch gelatinization and stabilization of the suspensions. Enzymatic hydrolysis and mechanical grinding are used to release starch and produce a gel-like suspension from a starting grain product, such as seeds or kernels of corn, wheat, barley, millet, oats, or rice, or flours made from the grain seeds or kernels combined with a plant processing by-product such as dried distillers grain solubles, condensed beet molasses solubles, whey, and corn steep liquor. The products produced through the processes of the present invention are flowable, dark brown to golden, gel-like suspensions with a pH of 5-7 and viscosities of 500-1000 cP at ambient temperature. In addition, the products had comparable nutritional profiles to a commercial liquid feed supplement.

US Patent:

42475619, Jan 27, 1981

Filed:

Apr 16, 1979

Appl. No.:

6/030223

Inventors:

Rolland W. Nelson - Des Moines IA

International Classification:

A23K 100

US Classification:

426 53

Abstract:

A method of making a stable, emulsified, liquid starch product which comprises from about 45% to about 85% edible liquid, and from about 15% to about 55% of a whole, non-starch isolated, starch bearing material emulsified with said edible liquid. The method comprises size reducing the starch material, slurrying the size reduced material with edible liquid, hydrothermally cooking the slurried mixture, and holding said hydrothermally cooked mixture at the temperature at which it exits from the hydrothermal cooker for from one to four minutes in order to significantly increase gelatinization and maltose values. It has also been found when this is done, lactic acid levels are increased which significantly improves the product. Finally, it has been found that the product can be used as an effective grain and silage sealer, which is also nutritional.

US Patent:

41675843, Sep 11, 1979

Filed:

Jan 9, 1978

Appl. No.:

5/867809

Inventors:

Rolland W. Nelson - Des Moines IA

Assignee:

Kemin Industries, Inc. - Des Moines IA

International Classification:

A23K 100

US Classification:

426 2

Abstract:

An emulsified liquid starch product which comprises an emulsion of a starch bearing material, which has been cooked, at least partially gelatinized and enzymatically hydrolyzed, the predominant amount of the emulsified particles not exceeding an average particle diameter of 300 microns. In accordance with the process a starch, protein and cellulose material is size reduced, slurried with water, hydrothermically cooked, starch hydrolyzing enzyme is thereafter added, and mixing is continued for a period of time to prevent jelling, but not for such a long period of time that the product becomes thin and watery, and thereafter the product is treated with an enzyme deactivating agent to provide a stable emulsion. Chemical preservatives to prevent mold and spoilage and a flavoring, and coloring agents to improve palatibility and produce uniform color may then be added, and animal or vegetable fat may be added.