United States
US 12,696,905 B2
High-fat flour replacement and methods of preparation
US 12,696,905 B2 is a granted patent from the United States Patent and Trademark Office (USPTO), dated 2026-08-04. Applicant: General Mills, Inc. Its PDF downloads from this page without an account, up to 5 a day.
- Applicant
- General Mills, Inc.
- Inventors
- Douglas L. Goedeken; Eric T. Gugger; Jeffrey T. Huber; Michelle Manderfeld; Sara Rosene; Kenneth Eugene Smith; Goeran Walther; Scott K. Whitman
- Publication date
- 2026-08-04
- Filing date
- 2023-03-17
- Document type
- B2 Granted patent
- Also written as
- US 12,696,905 B2 · US12696905 · 12696905
Abstract
A high-fat flour replacement includes a fat, an emulsifier, a protein, a starch and a soluble fiber. In preferred embodiments, the high-fat flour replacement is a finely ground particulate “flour”. The high-fat flour replacement can have a macronutrient profile analogous to that of almond flour. A process for producing a high-fat flour replacement includes a step of forming an emulsion including a fat, water and an emulsifier and a step of combining the emulsion with a blend of dry ingredients to form a composition (e.g., using an extruder).…
The opening of the abstract. The full text is in the PDF.
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Patent office website: United States Patent and Trademark Office (USPTO)
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