Joseph L Klemaszewski

20100278994, Nov 4, 2010

Dec 18, 2008

12/809465

Joseph Klemaszewski - Johns Creek GA, US

CARGILL, INCORPORATED - Wayzata MN

A23C 9/154
A23C 13/16
A23C 19/00
A23L 1/187
A23C 11/10

426579, 426580, 426583, 426582, 426634

This disclosure pertains to methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also pertains to compositions of dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride. Specific exemplary compositions of yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described.

20110293813, Dec 1, 2011

Jul 17, 2009

13/054653

Vincent M. Cavallini - Inver Grove Heights MN, US
Joseph L. Klemaszewski - Plymouth MN, US
Karla Jean Nelson - Minneapolis MN, US
John F. Sweeney - Lebanon PA, US

CARGILL, INCORPORATED - Wayzata MN

A23L 1/05
A23G 9/04
A23G 9/42
A23G 9/32
A23L 1/0532
A23L 1/0526

426575, 426573

A composition and method of making frozen pellets made with juice includes a composition having at least about 50 weight equivalents of juice and a multipart stabilizer that acts as a gelling agent and a viscosifying agent. Frozen pellets are formed from the composition through cryogenic freezing. The resulting pellets contain a high level of juice and have a creamy taste and mouth feel. The multipart stabilizer results in the frozen pellets being free flowing at temperatures below approximately −4 F. Moreover, the multipart stabilizer contributes to the pellets having a high resistance to melting and clumping. In some embodiments, the frozen pellets made with juice are blended with frozen pellets made with yogurt to form a frozen food product.

20130164430, Jun 27, 2013

Feb 20, 2013

13/771738

Joseph L. Klemaszewski - Plymouth MN, US

Cargill, Incorporaled - Wayzata MN

A23C 9/154

426583, 426580

This disclosure pertains to methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also pertains to compositions of dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride. Specific exemplary compositions of yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described.

20190059408, Feb 28, 2019

Apr 11, 2016

15/575900

- Wayzata MN, US
Dirk FONTEYN - Bonheiden, BE
Joseph L. KLEMASZEWSKI - Plymouth MN, US
Laurence LEMONNIER - Montgardon, FR

A23C 20/00
A23L 29/212

Described is a cheese product with modified starches. The cheese product comprises less than 25 wt. % modified starch selected from corn-derived modified starch, tapioca-derived modified starch, sago-derived modified starch, or combinations thereof. The cheese product has similar shred, firmness, flowability, stretch, and hardness characteristics compared to a cheese product comprising potato-derived modified starch.

20190021358, Jan 24, 2019

Aug 31, 2016

15/755730

- Wayzata MN, US
Joseph L. KLEMASZEWSKI - Plymouth MN, US

Cargill, Incorporated - Wayzata MN

A23C 19/068
A23C 19/082
A23C 19/086
A23C 19/09

Cheese products comprising less than 10 wt % modified pyrodextrin are disclosed. The cheese products with added modified pyrodextrin have similar melt, firmness, and stretch characteristics as compared to a cheese product without added modified pyrodextrin.