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Kory M Kolvig

from Minneapolis, MN
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Also known as:
K Kolvig, Kory A Kolvig, Kris A Kolvig
Phone and address:
6224 Creek View Ln N, Minneapolis, MN 55443
(763) 425-1355
Related to:
Todd R Prokopec, 80Kenneth J KolvigNathaniel D Radke, 50Kathy A Kolvig, 80Todd R Prokopec, 56Kris A Prokopec, 55
Connected to:
John S Kolwaite, 79Steven L Kolwyck, 54Lucy Koly, 59Vanessa K Koly, 53Alena A Kolychkina, 41Lashon W Kolyna, 37Nicholas M Kolyvas, 44Eleanor A Kolz, 88Jennifer M Kolz, 58Justin L Kolz, 43

Kory Kolvig Phones & Addresses

  • 6224 Creek View Ln N, Minneapolis, MN 55443 (763) 425-1355
  • Sacramento, CA
  • 6280 Magnolia Ct, Osseo, MN 55369
  • Maple Grove, MN
  • Montgomery, TX
  • 6224 Creekview Ln N, Minneapolis, MN 55443

Skills

Product Development • Project Management • R&D • Graphic Design • Photoshop • Cross Functional Team Leadership • Microsoft Office • Branding and Identity • Adobe Creative Suite • Indesign • Corporate Identity • Typography • Graphics • Logo Design

Industries

Design

Resumes

Resumes

Kory Kolvig Photo 1

Kory Kolvig

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Location:
Sacramento, CA
Industry:
Design
Skills:
Product Development
Project Management
R&D
Graphic Design
Photoshop
Cross Functional Team Leadership
Microsoft Office
Branding and Identity
Adobe Creative Suite
Indesign
Corporate Identity
Typography
Graphics
Logo Design

Publications

Us Patents

Food Products And Food Intermediates Having Low Acrylamide Content Comprising Cyclodextrin And Amino Acids, Salts Or Derivatives Thereof, And Methods

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US Patent:
20060029707, Feb 9, 2006
Filed:
Aug 4, 2005
Appl. No.:
11/196916
Inventors:
David Plank - Taylors Falls MN, US
Kory Kolvig - Minneapolis MN, US
International Classification:
A21D 10/00
US Classification:
426549000
Abstract:
Food products and food intermediates having reduced acrylamide content are provided. The food product or food intermediate comprises a first component that is a cyclodextrin; and a second component that is a non-endogenous food ingredient material selected from amino acids, salts thereof and derivatives thereof. Methods for controlling the amount of measured acrylamide in a food product or food intermediate are also provided.

Microwave Popcorn With Viscous Liquid Fat And Method Of Preparation

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US Patent:
20060078655, Apr 13, 2006
Filed:
Oct 7, 2005
Appl. No.:
11/246610
Inventors:
David Plank - Taylors Falls MN, US
Jessica Luger - Minneapolis MN, US
Kory Kolvig - Minneapolis MN, US
International Classification:
B65D 81/34
US Classification:
426107000
Abstract:
Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25 C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.
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Kory M Kolvig from Minneapolis, MN Get Report