Donald A Grindstaff

US Patent:

7108876, Sep 19, 2006

Filed:

Jan 25, 2001

Appl. No.:

09/770031

Inventors:

Donald Grindstaff - Apple Valley MN, US
Rulon A. Chappell - North St. Paul MN, US

Assignee:

Nutricepts, Inc. - Burnsville MN

International Classification:

A23C 9/12

US Classification:

426 36, 426 42, 426582

Abstract:

A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of adding such volumes or types of materials into the product as would affect other aspects of quality such as taste. The process comprises combining segments of curds or cheese with a selected quantity of transglutaminase that coats surfaces of curd or cheese segments to be combined. The curds may be milled cheese curds, and may be taken directly off-line in the manufacturing process 9 with or without cooling), and then combined with the transglutaminase, then fed into a form. The segments with the transglutaminase are stored at a temperature (and pressure) and for a time sufficient to fuse, bond, lessen, repair or reverse the apparent lines and voids between interfaces where the segments are in contact with each other. The process may allow the segments of cheese to react with the transglutaminase for at least 5 minutes in a temperature range of between 32 to 125 F. The transglutaminase has been found to be useful in various forms, including, but not limited to solid and liquid application media.

US Patent:

7625589, Dec 1, 2009

Filed:

Aug 5, 2005

Appl. No.:

11/197956

Inventors:

Lloyd E. Metzger - Champlin MN, US
Donald A. Grindstaff - Apple Valley MN, US

Assignee:

Regents of The University of Minnesota - Minneapolis MN
Nutricepts, Inc. - Burnsville MN

International Classification:

A23C 9/12
A23C 19/00

US Classification:

426 36, 426 38, 426 39, 426582

Abstract:

Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount of sodium gluconate is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0. 26 to 2. 8% gluconate in the cheese. The amount of sodium gluconate added for other cheeses can be based upon the lactate content and salt retention of the cheese.

US Patent:

7771761, Aug 10, 2010

Filed:

Aug 7, 2006

Appl. No.:

11/500176

Inventors:

Lloyd E. Metzger - Champlin MN, US
Donald A. Grindstaff - Apple Valley MN, US

Assignee:

Regents of The University of Minnesota - Minneapolis MN
Nutricepts, Inc. - Burnsville MN

International Classification:

A23C 9/12
A23C 19/00

US Classification:

426 36, 426 38, 426 39, 426582

Abstract:

A calcium lactate crystal inhibitor is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The calcium lactate crystal inhibitor is preferably a sodium salt of an organic acid, and is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The calcium lactate crystal inhibitor can be identified in a solubility model as being effective in preventing calcium lactate crystal formation by having no or essentially no visually observable crystals and a minimal reduction (less than 5. 0%, and more preferably less than 1. 0%) in the calcium and lactate content of a calcium L-lactate pentahydrate solubility solution after 14 days of storage at 7 C. The amount of calcium lactate crystal inhibitor salt is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0. 26 to 2. 8% calcium lactate crystal inhibitor in a cheddar cheese.

US Patent:

20050221029, Oct 6, 2005

Filed:

Jun 17, 2003

Appl. No.:

10/518292

Inventors:

Mark Cater - Prairie MN, US
Donald Grindstaff - Apple Valley MN, US

International Classification:

B65D001/00

US Classification:

428034100

Abstract:

The oxygen scavenging system of the subject invention contemplates a composition, system and appurtenant methodology for substantially eliminating elemental oxygen from packaged oxygen sensitive products. The composition or scavenging agent includes an oxidoreductase enzyme, a suitable energy source or substrate for the enzyme, and a buffer. The composition binds oxygen when exposed to moisture, thereby reducing the level of oxygen in a closed (e.g., sealed) space such as a food package or the like. More particularly and preferably, the composition includes glucose oxidase in an amount of between 1 and 100 activity units (U) per gram, catalase in an amount of between 1 and 300 activity units (U) per gram, dextrose in an amount of between about 20 and 99 percent by weight, and sodium bicarbonate in an amount of between about 1 and 80 percent by weight.

US Patent:

20060008557, Jan 12, 2006

Filed:

Jul 12, 2004

Appl. No.:

10/889550

Inventors:

Theodore Vanitallie - Boca Grande FL, US
Nicholas Melachouris - Laguna Niguel CA, US
Donald Grindstaff - Apple Valley MN, US

Assignee:

COGNATE NUTRITIONALS LLC - Burnsville MN

International Classification:

A23G 3/20

US Classification:

426100000

Abstract:

Frozen or semi frozen food products comprise corn syrup solids, a dry blend of protein and stabilizer, and vegetable oil and are characterized in that they have high caloric density, high protein content, a fatty acid profile beneficial for healthy cardiovascular function, and exhibit desirable physical and sensory qualities. The protein fortified food products are useful in the treatment or prevention of protein-calorie malnutrition etc. The products are generally high in caloric density and high in protein content and retain the physical and sensory organoleptic qualities of traditional ice cream made with milkfat and have a beneficial fatty acid profile and no cholesterol or lactose.

US Patent:

20060210694, Sep 21, 2006

Filed:

Mar 18, 2005

Appl. No.:

11/083741

Inventors:

Rulon Chappell - North St. Paul MN, US
Donald Grindstaff - Apple Valley MN, US
Adam Woodworth - Keokuk IA, US

International Classification:

A21D 2/16

US Classification:

426654000

Abstract:

An anti-caking agent and methods of manufacture and use comprising a free-flowing powder blend comprising an absorbent powder material and a base liquid. The anti-caking agent is manufactured by providing an absorbent powder material, agitating the absorbent powder material and applying a base liquid while continuously agitating. A method of using the inventive anti-caking agent comprises providing a divided food product and applying to the divided food product an anti-caking agent comprising a free-flowing blend comprising an absorbent powder material and a base liquid.

US Patent:

41209893, Oct 17, 1978

Filed:

Nov 1, 1976

Appl. No.:

5/737311

Inventors:

Donald A. Grindstaff - Rochester MN
John R. Eterno - Lemont IL

Assignee:

Stauffer Chemical Company - Westport CT

International Classification:

A23L 116

US Classification:

426577

Abstract:

A high protein pasta which does not crack or craze upon drying or storage is prepared using a blend of from about 80% to about 95% flour, preferably semolina, and from about 20% to about 5% of a whey protein concentrate wherein at least 60% of the protein is denaturated which concentrate contains from about 1% to about 10% by weight of a food grade emulsifier, the latter percentage being based on the weight of the whey protein concentrate and the emulsifier.

US Patent:

40369994, Jul 19, 1977

Filed:

Nov 13, 1975

Appl. No.:

5/631799

Inventors:

Donald A. Grindstaff - Minnetonka MN

Assignee:

Stauffer Chemical Company - Westport CT

International Classification:

A23C 2100
A21D 234

US Classification:

426549

Abstract:

Clogging of membranes during whey processing is avoided by pretreating raw acid cheese whey by adjusting the pH to above about 6. 5 and separating insoluble solids therefrom. The separated insoluble solids are treated by adding calcium ion, holding at a temperature above about 125. degree. F for at least 1 hour and drying. The resultant dry treated insoluble solids are useful as a substitute for nonfat dried milk in bakery products.