Vani V Vemulapalli

7939122, May 10, 2011

Nov 3, 2005

11/265960

Jan Karwowski - Franklin Lakes NJ, US
Vani Vemulapalli - Morristown NJ, US

Kraft Foods Global Brands LLC - Northfield IL

A23L 1/164

426560, 426454, 426459, 426618, 426619, 426620

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 135 F.

7964233, Jun 21, 2011

Apr 29, 2005

11/119077

Jan Karwowski - Franklin Lakes NJ, US
Vani Vemulapalli - Morristown NJ, US
Kenneth Maas - Pattenburg NJ, US
Alex Gong - Fort Lee NJ, US
Mihaelos Nicholas Mihalos - Palisades Park NJ, US

Kraft Foods Global Brands LLC. - Northfield IL

A23L 1/164

426560, 426454, 426459, 426618, 426619, 426620

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 120 F.

8309153, Nov 13, 2012

May 9, 2011

13/103781

Jan Karwowski - Franklin Lakes NJ, US
Vani Vemulapalli - Whippany NJ, US
Kenenth Maas - Pattenburg NJ, US
Alexander Gong - Fort Lee NJ, US
Mihaelos Nicholas Mihalos - Palisades Park NJ, US

Kraft Foods Global Brands LLC - Northfield IL

A23L 1/164

426560, 426454, 426459, 426618, 426619, 426620

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 135 F.

8367142, Feb 5, 2013

May 9, 2006

11/382306

Jan Karwowski - Midland Park NJ, US
Vani Vemulapalli - Morristown NJ, US
Marie-Michelle Girard - Aurora CA, US

Kraft Foods Global Brands LLC - Northfield IL

A23L 1/164

426618, 426452, 426560, 426620, 426631, 426462

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

8586120, Nov 19, 2013

May 13, 2011

13/107656

Jan Karwowski - Franklin Lakes NJ, US
Vani Vemulapalli - Whippany NJ, US
Kenneth Maas - Pattenburg NJ, US
Alexander Gong - Fort Lee NJ, US
Mihaelos Nicholas Mihalos - Palisades Park NJ, US

Kraft Foods Global Brands LLC - Northfield IL

A23L 1/164

426560, 426454, 426459, 426618, 426619, 426620

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 120 F.

20080003340, Jan 3, 2008

Jun 30, 2006

11/428011

Jan Karwowski - Midland Park NJ, US
Vani Vemulapalli - Morristown NJ, US
Chen Y. Wang - Morris Plains NJ, US

Kraft Foods Holdings, Inc. - Northfield IL

A21D 10/00

426549

Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.

20080131582, Jun 5, 2008

Dec 5, 2006

11/634065

Jan Karwowski - Midland Park NJ, US
Vani Vemulapalli - Whippany NJ, US
Karen Kay Kane - Battle Creek MI, US

A23L 1/10
A23L 1/172

426622

A dry, whole grain hot cereal product which readily hydrates into a creamy, non-gritty, non-pasty, whole grain hot cereal is produced by milling whole cereal grains or combining separate streams or sources of endosperm, bran and germ to obtain a milled whole grain mixture having a particle size distribution of 100% by weight through a No. 16 (1,190 micron), preferably a No. 18 (1,000 micron), most preferably a No. 20 (841 micron) U.S. Standard Sieve, and less than or equal to about 7% by weight through a No. 100 (149 micron) U.S. Standard Sieve. The endosperm, the bran and the germ may be stabilized before or after milling of the whole grains or the endosperm, the bran and the germ, to avoid insect infestation and to at least substantially inactivate lipase and lipoxygenase. The dry, whole grain hot cereal product may be a cook-on-stove or instant hot cereal product.

20100055284, Mar 4, 2010

Aug 28, 2008

12/230359

Jan Karwowski - Midland Park NJ, US
Vani Vemulapalli - Whippany NJ, US

A23P 1/12
A21D 13/00

426560

Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure.