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Kory M Kolvig

from Saint Paul, MN
Age ~49
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Also known as:
Kory A Kolvig, Kris A Kolvig, Kory M Kelvig, Kathy Kolvig
Related to:
Keith ScheidtShelly Kent, 45Diane Prokopec, 31Joshua Radke, 44
Connected to:
Kory M Kolvig, 80John 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, 58

Kory Kolvig Phones & Addresses

  • Saint Paul, MN
  • Sacramento, CA
  • Maple Grove, MN
  • 1107 Devonshire Rd, Minneapolis, MN 55431
  • Saint Louis Park, MN
  • Alexandria, VA
  • Eden Prairie, MN
  • 6224 Creekview Ln N, Minneapolis, MN 55443

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 Saint Paul, MN, age ~49 Get Report