William Alan Atwell

Person

Champlin, MN, US

People

Patents Grantslast 30 patents

Information Patent Grant
Rheologically balanced high fiber ingredient for food products
- Patent number 8,354,134
- Issue date Jan 15, 2013
- Cargill, Incorporated
- William A. Atwell
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
System for gluten replacement in food products
- Patent number 8,088,427
- Issue date Jan 3, 2012
- Cargill, Incorporated
- Jodi A. Engleson
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
Batter product baking technology
- Publication number 20100062122
- Publication date Mar 11, 2010
- Cargill, Incorporated
- Jeffrey L. Casper
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Gluten-free baked products and methods of preparation of same
- Publication number 20090092716
- Publication date Apr 9, 2009
- Cargill, Incorporated
- William Alan Atwell
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
System for gluten replacement in food products
- Publication number 20080038434
- Publication date Feb 14, 2008
- Jodi A. Engleson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Rheologically balanced high fiber ingredient for food products
- Publication number 20070148300
- Publication date Jun 28, 2007
- William A. Atwell
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Particulate-based ingredient delivery system
- Publication number 20070031562
- Publication date Feb 8, 2007
- William Alan Atwell
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Extruded ingredients for food products
- Publication number 20060073260
- Publication date Apr 6, 2006
- Jodi A. Engleson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Extruded ingredients for food products
- Publication number 20050208180
- Publication date Sep 22, 2005
- Jodi Engleson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Particulate-based ingredient delivery system
- Publication number 20040022916
- Publication date Feb 5, 2004
- William Alan Atwell
- A21 - BAKING EDIBLE DOUGHS

William Alan Atwell

Person

Patents Grantslast 30 patents

Rheologically balanced high fiber ingredient for food products

System for gluten replacement in food products

Patents Applicationslast 30 patents

Batter product baking technology

Gluten-free baked products and methods of preparation of same

System for gluten replacement in food products

Rheologically balanced high fiber ingredient for food products

Particulate-based ingredient delivery system

Extruded ingredients for food products

Extruded ingredients for food products

Particulate-based ingredient delivery system