John P Kepplinger

US Patent:

20020192345, Dec 19, 2002

Filed:

Mar 13, 2002

Appl. No.:

10/098789

Inventors:

John Kepplinger - Portage MI, US
Deirdre Bath - Battle Creek MI, US

International Classification:

A23L001/00

US Classification:

426/564000

Abstract:

An aerated food component is disclosed. The aerated food component is formed from a mixture of sweeteners, a fruit concentrate, an ionic hydrocolloid, a calcium source, an edible acid, a cation source, and a whipping protein. Also disclosed is a method for forming the aerated food component. The aerated food component can be used as a semi-moist fruit supplement in a variety of consumer food products. Alternatively, the aerated food component can be extruded, cut into pieces and dried to form a low moisture aerated cereal additive that remains crisp in a liquid. The disclosed formulation also permits high levels of fruit to be incorporated into the aerated food component.

US Patent:

20050244540, Nov 3, 2005

Filed:

Jun 15, 2005

Appl. No.:

11/153276

Inventors:

John Kepplinger - Portage MI, US
Deirdre Bath - Battle Creek MI, US

Assignee:

Kellogg Company - Battle Creek MI

International Classification:

A23C009/12

US Classification:

426035000

Abstract:

An aerated food component is disclosed. The aerated food component is formed from a mixture of sweeteners, a fruit concentrate, an ionic hydrocolloid, a calcium source, an edible acid, a cation source, and a whipping protein. Also disclosed is a method for forming the aerated food component. The aerated food component can be used as a semi-moist fruit supplement in a variety of consumer food products. Alternatively, the aerated food component can be extruded, cut into pieces and dried to form a low moisture aerated cereal additive that remains crisp in a liquid. The disclosed formulation also permits high levels of fruit to be incorporated into the aerated food component.

US Patent:

61499617, Nov 21, 2000

Filed:

Nov 20, 1998

Appl. No.:

9/197054

Inventors:

John Kepplinger - Portage MI
Brian Guthrie - Portage MI

Assignee:

W. K. Kellogg Institute - Battle Creek MI

International Classification:

A23D 9007

US Classification:

426553

Abstract:

A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plasticized Shea nut extract can be readily substitute for a part or all of the fat content of a prepared food product. The plasticized Shea nut extract maintains the taste and manufacturability of the full fat prepared food product. In addition, the plasticized Shea nut extract reduces the fat content of the prepared food product because the components of Shea nut extract are not fats. In a preferred embodiment the Shea nut extract is blended with sunflower oil to produce the plasticized Shea nut extract. The plasticized Shea nut extract can be utilized in a wide range of fat containing prepared food products including cookies, brownies, popcorn, and ice cream.

US Patent:

55342752, Jul 9, 1996

Filed:

Apr 27, 1995

Appl. No.:

8/430110

Inventors:

Robert D. Humbert - Battle Creek MI
Leila Saldanha - Battle Creek MI
John Kepplinger - Portage MI

Assignee:

Kellogg Company - Battle Creek MI

International Classification:

A23L 1304

US Classification:

426 74

Abstract:

The invention provides for a ready-to-eat cereal product fortified with ferric EDTA as the iron source. The cereal product comprises about 0. 1 to about 300 mg of ferric EDTA product per ounce of said cereal product, preferably 13 to 140 mg per ounce. The total iron content present is in the range of about 0. 1 to about 39 mg per ounce of the cereal product, and preferably about 1. 8 to 18 mg per ounce. The cereal product can also be fortified with a ferric EDTA complex in combination with an additional iron fortificant. The invention also provides for a method to prevent or treat iron-deficiency anemia by administering a ferric EDTA fortified ready-to-eat cereal.

US Patent:

6228407, May 8, 2001

Filed:

Nov 22, 1999

Appl. No.:

9/444100

Inventors:

John Kepplinger - Portage MI
Bridget Nicole Casey - Battle Creek MI
Karla Kaye Norstrom - Battle Creek MI

Assignee:

W. K. Kellogg Institute - Battle Creek MI

International Classification:

A23D 7005

US Classification:

426321

Abstract:

A method and additive for enhancing the shelf life of food products is disclosed. The additive comprises a combination of a diluent fat with a plant-derived phytosterol to produce a plasticized blend agent. The plasticized blend agent can be incorporated into the formulation for a wide variety of prepared food products without negatively altering the taste characteristics of the foods products or the manufacturability of the food product. Incorporation of the plasticized blend agent into the food products provides an enhanced and more stable shelf life for the food product. The plasticized blend agent of the present disclosure offers a naturally derived product that significantly enhances the shelf life of food products, especially baked goods.

US Patent:

56678258, Sep 16, 1997

Filed:

May 20, 1996

Appl. No.:

8/650614

Inventors:

Robert D. Humbert - Battle Creek MI
Leila Saldanha - Battle Creek MI
John Kepplinger - Portage MI

Assignee:

Kellogg Company - Battle Creek MI

International Classification:

A23L 1304

US Classification:

426 74

Abstract:

A ready-to-eat cereal product fortified with ferric EDTA as the iron source. The cereal product comprises about 0. 1 to about 300 mg of ferric EDTA product per ounce of said cereal product, preferably 13 to 140 mg per ounce. The total iron content present is in the range of about 0. 1 to about 39 mg per ounce of the cereal product, and preferably about 1. 8 to 18 mg per ounce. The cereal product can also be fortified with a ferric EDTA complex in combination with an additional iron fortificant. The invention also provides for a method to prevent or treat iron-deficiency anemia by administering a ferric EDTA fortified ready-to-eat cereal.