Jack W Maegli from 713 Paddock Rd, Beloit, WI 53511, age 65, Phone: (608) 365-0678

Resumes

Director Of Venture Research

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Location:

713 south Paddock Rd, Beloit, WI 53511

Industry:

Food Production

Work:

Beatrice Foods 1983 - 1987
Project Manager
Kerry 1983 - 1987
Director of Venture Research

Education:

University of Wisconsin - Madison 1981 - 1983
Master of Science, Masters, Microbiology Ripon College 1978 - 1981
Bachelors, Bachelor of Arts, Physiology Ripon College
University of Wisconsin - Madison

Skills:

Food Technology
Product Development
R&D
Food
Product Innovation
Food Industry
Food Science
Food Manufacturing
Food Processing
Dairy
Ingredients
Fmcg
Quality System
Flavors
Food Safety
Management
Process Improvement
Dairy Products
Quality Assurance
Sensory Evaluation
Cross Functional Team Leadership
Manufacturing
Food Chemistry
Fda
Food Microbiology
Gmp
Microbiology
Consumer Products
Quality Control
Analytical Chemistry
Leadership
Extrusion
Encapsulation

Interests:

Photography

Publications

Us Patents

Equatorial Sundial With Simple Time And Date Interpretation

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US Patent:

6871407, Mar 29, 2005

Filed:

Sep 18, 2003

Appl. No.:

10/667178

Inventors:

Jack William Maegli - Beloit WI, US

International Classification:

G01C017/34

US Classification:

33270, 33271, 368 79

Abstract:

This invention represents an improvement to an equatorial sundial comprising an independent simultaneous single scale indication of both time and date as represented from a primary and secondary gnomon. This allows one unfamiliar with the physics of an equatorial sundial to with simple observation quickly assess both time and date as a singular measurement. The sundial displays conventional time measurement on a single scale transcribed on the equatorial ring from a primary gnomon aligned with the polar axis. The improvement includes a date scale transcribed on the primary gnomon that is cast a shadow from the secondary gnomon comprised of the upper equatorial ring. Since the sun maintains an essentially equivalent angle of declination throughout the day, the shadow cast by the upper equatorial ring (secondary gnomon) on the primary gnomon (containing the date scale) remains consistent in position and date can be observed at any time of the solar day.

Shelf Stable Meltable Particulate Food Product

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US Patent:

7186432, Mar 6, 2007

Filed:

Aug 28, 2003

Appl. No.:

10/649825

Inventors:

Jack William Maegli - Beloit WI, US
Dustan Theodore Doud - Clinton WI, US
Ellen Kay Morgan - Madison WI, US
Susan Mary Bischel - Rockton IL, US

Assignee:

Kerry Inc. - Beloit WI

International Classification:

A23L 1/05

US Classification:

426573, 426574, 426582, 426585, 426602

Abstract:

A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aof 0. 70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plasticizer components to solubilize the protein, comprising a polyol plasticizer and a non-polyol plasticizer, a level of an edible oil component sufficient to provide proper texture, mouthfeel, and melt characteristics to the plasticized composition, and a savory flavoring component, and typically comprises 10–30 wt-% protein, 15–50 wt-% plasticizer component, including, based upon the total weight of the composition, 10–40 wt-% polyol plasticizer and 3–15 wt-% non-polyol plasticizer, 10–40 wt-% oil component, 5–25 wt-% moisture, and 10–40 wt-% flavor characterizing component.

Multiple Diameter Tube Wind Chime Or Tubular Bell Comprised Of Tubes Singularly Air Resonant Tuned For Maximum Expression Of Primary Frequency

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US Patent:

20040083876, May 6, 2004

Filed:

Apr 1, 2003

Appl. No.:

10/404461

Inventors:

Jack Maegli - Beloit WI, US
Charles Daugherty - Ridgecrest CA, US

International Classification:

G10D013/08

US Classification:

084/410000

Abstract:

The objective of the embodiment is to maximize amplitude sustentation of the primary (or fundamental) frequency of metal wind chime tubes, while at the same time attenuating undesirable harmonic frequencies. This is accomplished by designing the dimensions of each tube of the chime such that they are in resonance with the standing air wave inside the tube. To achieve maximum resonance it has been observed that there is maximum amplitude sustentation with time when the tube dimensions are such that the length of the tube approximates the second natural air column wave length. At this length equivalency there is a wave node match between the second natural frequency of the air column inside the tube and that of the primary natural frequency wave of the tube. The constructive interference thus accomplished supports the primary frequency of the tube and by such attenuates expression of harmonic frequencies. The tubular dimension requisite to establish said wave length match expressed by length to diameter ratio (L/D) defines what the author's term an “ideal tube”.

Acid-Stable Soy Protein And Fortified Food Or Beverage

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US Patent:

20050123649, Jun 9, 2005

Filed:

Nov 5, 2004

Appl. No.:

10/983217

Inventors:

Daniel Benitez - Vinton IA, US
Jack Maegli - Beloit WI, US
Dustan Doud - Clinton WI, US
Homer Showman - Shellsburg IA, US

Assignee:

Kerry Group Services International, Ltd. - County Kerry

International Classification:

A23L001/30

US Classification:

426072000

Abstract:

A water-soluble acid stable soy protein, methods for making same and acidic food or acidic beverage fortified therewith. Particularly, this invention is useful in the pH range of 3.5 to 4.1 where other soy protein fortification methods do not work. The invention is comprised of a soy protein, a thermal treatment method to solubilize at least 90% of the protein, an acidification of the protein to a point preferably significantly below the iso-electric value, and a partial neutralization to bring the product proximal to the intended pH of the application it will be used in.

High Protein, Low Carbohydrate Pasta

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US Patent:

20050271787, Dec 8, 2005

Filed:

Jun 2, 2004

Appl. No.:

10/858603

Inventors:

Dustin Doud - Clinton WI, US
Jack Maegli - Beloit WI, US
Peter Murray - Shellsburg IA, US

Assignee:

Kerry Group Services International - Co. Kerry

International Classification:

A23L001/00

US Classification:

426557000

Abstract:

The present invention provides high protein, low carbohydrate pastas that are also low in fiber. Specifically, a pasta comprising, by weight, at least about 55% protein, about 10% or less fiber, and at least about 4% fat is provided. The pastas also comprise less than about 30% total carbohydrate by weight. The pastas provided herein include a rapid-cook pasta, a rice substitute, a gluten-free pasta, and a soy-milk based pasta. The present invention further provides a pasta having at least about 55% protein, by weight, and having a firmness value that does not differ by more than 40% from that of 100% durum semolina wheat pasta. Also, the present invention provides food compositions from which the pastas are made. Further provided are farinaceous food products, including, but not limited to, pastas, made from the food compositions provided herein.

Extrusion Process For The Production Of Baby Cereal

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US Patent:

20070264400, Nov 15, 2007

Filed:

May 9, 2006

Appl. No.:

11/382442

Inventors:

Jeffrey MILNE - Lenexa KS, US
Eugene Dust - Fremont NE, US
Widya Paramita - New Glarus WI, US
Gregory Umland - Hudson IL, US
Jack Maegli - Beloit WI, US

International Classification:

A23L 1/00
A21D 10/00

US Classification:

426516000, 426549000

Abstract:

Novel cereal products and methods of making those products are provided. The cereal products can be utilized as baby food. The methods of making these products comprise extruding ingredients including water and a pre-gelatinized starch and/or pre-gelatinized flour through an extruder barrel under low shear conditions so as to preserve the integrity of the starch or flour. The extrudate is dried and milled to the desired cereal particle size for packaging and later reconstitution with water.

Vegetable Protein Meat Analogues And Methods Of Making The Same

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US Patent:

20090291188, Nov 26, 2009

Filed:

May 22, 2008

Appl. No.:

12/154329

Inventors:

Jeffrey J. Milne - Lenexa KS, US
Widya R. Paramita - Roscoe IL, US
Jack William Maegli - Beloit WI, US

International Classification:

A23L 1/0562

US Classification:

426574

Abstract:

Meat analogue products and methods of making these products are provided. The products are made from compositions comprising a mixture of ingredients, including a vegetable protein, a dough conditioner, and less than about 25% by weight flour. These compositions can optionally further comprise: thermally-preformed, texturized, protein components; oils and/or fats; flavors; spices; seasoning; colors; acids; and preservatives. These products can be provided in a log or slab formation and cut into dices, slices, cubes or any other desired geometry, and packaged and/or further processed as necessary (e.g., added to pizza products). Novel methods for the continuous manufacture of these products using a forming heat exchanger are also provided. This continuous process provides casingless food products analogous to meat products such as pepperoni.