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Achievers Circle and Patent Recognition Event
2006Honoring
Cargill Inventors
March 30, 2006
Wayzata, MN
LA-107 (3/06)
1
Introduction . . . . . . . . . . . . . . . . . . . 3
Inventor Highlights
Kevin R. Anderson . . . . . . . . . . . . . . . 4
John Andrew Bohlmann . . . . . . . . . . 5
Lorin DeBonte . . . . . . . . . . . . . . . . . . 6
David Dines . . . . . . . . . . . . . . . . . . . 7
H. Glen Dolezal, Jr. . . . . . . . . . . . . . . 8
Weiyu Fan . . . . . . . . . . . . . . . . . . . . . 9
Dave Garlie . . . . . . . . . . . . . . . . . . . 10
Dennis B. Gilbertson . . . . . . . . . . . . 11
Ki-Oh Hwang . . . . . . . . . . . . . . . . . 12
Dennis Inman . . . . . . . . . . . . . . . . . 13
Bassam F. Jirjis . . . . . . . . . . . . . . . . 14
Anil Khare . . . . . . . . . . . . . . . . . . . . 15
Paula R. Krogmann . . . . . . . . . . . . . 16
Nancy Lucas . . . . . . . . . . . . . . . . . . 17
Annette Martin . . . . . . . . . . . . . . . . 18
John T. McDonald . . . . . . . . . . . . . . 19
H.S. Muralidhara . . . . . . . . . . . . . . . 20
Dennis Otten . . . . . . . . . . . . . . . . . . 21
Dorothy Peterson . . . . . . . . . . . . . . 22
Michael Porter . . . . . . . . . . . . . . . . 23
Ian C. Purtle . . . . . . . . . . . . . . . . . . 24
Mike Remmert . . . . . . . . . . . . . . . . 25
Don Roberts . . . . . . . . . . . . . . . . . . 26
Tim Sarracco . . . . . . . . . . . . . . . . . 27
Jagannadh Satyavolu . . . . . . . . . . . 28
Dan Schaefer . . . . . . . . . . . . . . . . . 29
Jeffrey Scherr . . . . . . . . . . . . . . . . . 30
Jeff Seeley . . . . . . . . . . . . . . . . . . . 31
Wen Shieh . . . . . . . . . . . . . . . . . . . 32
William Sperber . . . . . . . . . . . . . . . 33
Ann Stark . . . . . . . . . . . . . . . . . . . . 34
James D. Steinke . . . . . . . . . . . . . . 35
Joe Stone . . . . . . . . . . . . . . . . . . . . 36
Bob Tineri . . . . . . . . . . . . . . . . . . . . 37
Mark Tracy . . . . . . . . . . . . . . . . . . . 38
James R. Trinkle . . . . . . . . . . . . . . . 39
Scott Woodward . . . . . . . . . . . . . . . 40
Patents . . . . . . . . . . . . . . . . . . . 41-71
Contents
3
Inventors at this event are being recognized with awards
for patents issued between December 1, 2004 and
December 31, 2005. In addition to this recognition, the
purpose of this event is to increase awareness of Cargill’s
current inventors and their contributions to the various
Cargill businesses. These award recipients and the
inventions and innovations they have created represent
the future of Cargill.
Congratulations.
�
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4
Kevin R. AndersonJob Title: Director of Technology Development, North America
Business Unit: Cargill Industrial Starch
Location: Cedar Rapids, IA
Length of employment at Cargill: 20 years
Personal Information: Married, 2 children, 4 grandchildren. Hobbies include digital photog-
raphy, nature conservation.
Patent No.: 6855198
Issued: February 15, 2005
Patent Title: HYDROXYETHYL STARCH COMPOSITION AND USE IN PAPER PRODUCTS
Inventors: Kevin Anderson and Dave Garlie
Patent No.: 6902649
Issued: June 7, 2005
Patent Title: ENHANCED FIBER ADDITIVE; AND USE
Inventors: Kevin Anderson, Dave Garlie, Paula Krogmann, John McDonald, Jagannadh Satyavolu
Give examples of collaboration involved in your invention:
Dave Garlie and I worked with an outside patent firm on the drafting of the original patent application. After 5 years and 3 rejections from
the USPTO, our last option was to redraft the application and submit as a continuation-in-part. Larry Chaletsky, an outside contract lawyer
for Cargill’s Legal Department, worked with us on redrafting the application. This sailed through the USPTO in 14 months, with no rejec-
tions. This guy is good!
How has this invention impacted the Business Unit/Cargill?
The commercial product from this patent was limited to applications where food board packaging was produced. Even with this limited com-
mercial scope, the product line netted the BU a half million dollars in annual after tax profit per year.
5
John Andrew Bohlmann
Job Title: Technical Director
Business Unit: Acidulants
Location: Eddyville, IA
Length of employment at Cargill: 17 years
Patent No.: 6972284
Issued: December 6, 2005
Patent Title: CHITOSAN AND METHOD OF PREPARING CHITOSAN
Inventors: John Bohlman, Weiyu Fan, Ki-Oh Hwang, James Steinke, James Trinkle, Joseph Henning
6
Lorin DeBonteJob Title: Director, Research and Development
Business Unit: Specialty Canola Oils
Location: Fort Collins, CO
Length of employment at Cargill: 12 years.
Patent No.: 6967243
Issued: November 22, 2005
Patent Title: FATTY ACID DESATURASES AND MUTANT SEQUENCES THEREOF
Inventors: Lorin DeBonte, Zhegong Fan, Guo-Hua Miao
This patent is based on mutations of delta-12 or delta-15 fatty acid desaturase genesin canola and other oilseeds. These mutations control
the levels of unsaturated fatty acids in the seed, yielding a healthier oil by driving down polyunsaturated fats while increasing oleic acid, a
monounsaturated fat.
We have demonstrated that it is possible to introduce changes into specific native DNA sequences that result in reduced enzyme activity of
the oleic and linoleic desaturases creating high levels of oleic acid in the oil. Unfortunately these changes have biological limitations, as they
are expressed throughout the plant limiting agronomic performance. To overcome the poor agronomic performance associated with high
oleic acid, a unique change in a specific motif “His-Xaa-Xaa-Xaa-His” region was identified which completely knocks out the desaturase activ-
ity. Introducing a nucleic acid sequence containing this motif change into plants by transformation technology and directed seed expression,
desaturase activity can be suppressed. It is now possible to create oils with 90% oleic acid having an oxidative stability of greater than 80
AOM hours without agronomic limitations. This new platform of high stability oil will act as a building block for new food and industrial ap-
plications.
7
David DinesJob Title: President, Cargill Risk Management
Business Unit: Cargill Risk Management
Location: Minneapolis
Length of employment at Cargill: 14 years
Patent No.: 6950806
Issued: September 27, 2005
Patent Title: SALES TRANSACTIONS FOR TRANSFER OF COMMODITIES
Inventors: David Dines, Dennis Inman, Jeff Seeley, Joe Stone, Mark Tracy
This patent generally relates to methods for handling commodity transactions. In one particular version, delivery contracts are aggregated.
Contract prices are locked in at opportune times and sellers are paid a price based on an average price less a premium. This allows smaller
producers to aggregate sufficicent quantities to participate in deriviative hedging products.
Give examples of collaboration involved in your invention:
This implementation of constrained average based pricing was the result of countless iterations of prospect and/or customer presentations.
The product has been well received by customers and was the catalyst to several other unique modifications to average based contract pric-
ing developed by Cargill.
How has this invention impacted the Business Unit/Cargill?
Modified average based pricing continues to be one of the most successful mechanisms developed by CRM for commodity customers in both
the consumer and producer segments.
8
H. Glen Dolezal, Jr.Job Title: Director of New Technology Applications
Business Unit: Cargill Meat Solutions (Beef)
Location: Wichita, KS
Length of employment at Cargill: 6 Years
Personal Information: B.S. and M.S. Degrees from Texas A&M University; Ph.D. from Colo-
rado State University. Professor at Oklahoma State University for 16 years. American Meat
Science Association – Past Board Member and RMC Chair. National Cattlemen’s Beef Associa-
tion – past Chair of Product Enhancement Subcommittee; currently Chair of the Beef Safety
Committee.
Patent No.: EP 1175151
Issued: August 31, 2005
Patent Title: METHOD FOR PROCESSING AN ANIMAL CARCASS AND APPARATUS FOR PROVIDING ELECTRICAL STIMULATION
Inventors: Glen Dolezal, Markus Miller, Gretchen Hilton, Del Allen, Darren Grose
This patented technology is used daily by Cargill Meat Solutions Corporation to help us provide our customers with beef that is consistently
tender, juicy and flavorful. This technology is commonly referred to as our “electrical stimulation” method, which is instrumental in the
RANCHER’S REGISTRY™ program and in obtaining business from several retailers and food service accounts. The technology relates to a
method for tenderizing the meat of beef carcasses and includes applying electrical stimulation to the animal’s musculature. The electrical
stimulation is focused on a midsection of the animal.
9
Weiyu FanJob Title: Business Development Director, Asia.
Business Unit: Cargill Texturizing Solutions
Location: Shanghai, China
Length of employment at Cargill: 8 years
Patent No.: 6972284
Issued: December 6, 2005
Patent Title: CHITOSAN AND METHOD OF PREPARING CHITOSAN
Inventors: John Bohlman, Weiyu Fan, Ki-Oh Hwang, James Steinke, James Trinkle, Joseph Henning
10
Dave GarlieJob Title: Solutions Leader
Business Unit: Global Industrial Starch
Location: Eau Claire, WI
Length of employment at Cargill: 8 years
Personal Information: Wife-Maria, Children Garin (4) and Gracen (2). Hobbies include fish-
ing and diving
Patent No.: 6855198
Issued: February 15, 2005
Patent Title: HYDROXYETHYL STARCH COMPOSITION AND USE IN PAPER PRODUCTS
Inventors: Kevin Anderson and Dave Garlie
Patent No.: 6902649
Issued: June 7, 2005
Patent Title: ENHANCED FIBER ADDITIVE; AND USE
Inventors: Kevin Anderson, Dave Garlie, Paula Krogmann, John McDonald, Jagannadh Satyavolu
How has this invention impacted the Business Unit/Cargill?
The commercial product from this patent was limited to applications where food board packaging was produced. Even with this limited com-
mercial scope, the product line netted the BU a half million dollars in annual after tax profit per year.
Under the direction of Kevin R. Anderson and his team, we’ve managed to secure a number of patents surrounding the art of making paper
and paper products with Cargill IP products and technologies. This patent is one of many which have allowed the financial turn around of
our BU and also has catapulted Cargill - GIS as a “Preferred” Supplier and market leader to the Paper Industry in N.A. The IP products and
technology are truly examples of collaboration with our customers, understanding their drivers, and delivering. In return, our IP products
and technologies return significant gross margin improvements than our conventional commodity products. At the same time, Cargill is help-
ing to redefine a struggling N.A. Paper Market become profitable once again by lowering their cost to produce and the development of new
paper products
11
Dennis B. GilbertsonJob Title: Principal Food Scientist
Business Unit: Food TDC
Location: Research Bake Lab, Minneapolis
Length of employment at Cargill: 7 years
Personal Information: I enjoy hunting, fishing, piano, and especially my grandchildren!
Patent No.: 6,846,506
Issued: January 25, 2005
Patent Title: FOOD PRODUCT
Inventors: Dennis B. Gilbertson and Ann M. Stark
Dennis has been a member of the Cargill food research team since June, 1999. This is the third Cargill patent on which Dennis is a named
inventor.
Most bread that we eat includes wheat flour, salt and gluten. The gluten helps to give bread its “airy” texture. It has become ever more desir-
able in the bakery industry to include constituents in bread having added nutritional value, such as provided by soy products. Soy products,
such as soy flour, can provide added protein, dietary fiber, minerals and B vitamins. However, baking of soy-fortified bread has historically
been limited by undesirable characteristics such as diminished volume, an uneven “bumpy” crust and a flavor that is bitter or “beany.”
Dennis and Ann have discovered a method to make breads that include soy grits and wheat gluten, but that have characteristics that are
substantially the same as a bread made with wheat flour. So, we can have our good taste and texture, along with increased nutrition!
Give examples of collaboration involved in your invention:
Collaborated with Ann Stark who was in the Soy Protein BU at the time.
How has this invention impacted the Business Unit/Cargill?
It gave us the opportunity to offer a solution to our bakery customers around specialty breads, and in particular a Heart Healthy Soy Bread.
12
Ki-Oh HwangJob Title: Lead Research Scientist
Business Unit: Cargill Industrial Starches
Location: Cedar Rapids, Iowa
Length of employment at Cargill: 7 years
Personal Information: Born in South Korea. Married for 17 years, 2 kids and a dog.
Patent No.: 6972284
Issued: December 6, 2005
Patent Title: CHITOSAN AND METHOD OF PREPARING CHITOSAN
Inventors: John Bohlman, Weiyu Fan, Ki-Oh Hwang, James Steinke, James Trinkle, Joseph Henning
Give examples of collaboration involved in your invention:
All team members with complementary skills and talent worked together to understand process and product better as well as to make all
efforts possible.
How has this invention impacted the Business Unit/Cargill?
Provide a cost reduction opportunity for the production of aminosugar and addition of new product-line opportunity potentially.
13
Dennis InmanJob Title: Customer Solutions Leader – Performance Marketing
Business Unit: Cargill AgHorizons
Location: Wayzata, MN
Patent No.: 6950806
Issued: September 27, 2005
Patent Title: SALES TRANSACTIONS FOR TRANSFER OF COMMODITIES
Inventors: David Dines, Dennis Inman, Jeff Seeley, Joe Stone, Mark Tracy
This patent generally relates to methods for handling commodity transactions. In one particular version, delivery contracts are aggregated.
Contract prices are locked in at opportune times and sellers are paid a price based on an average price less a premium. This allows smaller
producers to aggregate sufficicent quantities to participate in deriviative hedging products.
Give examples of collaboration involved in your invention:
This implementation of constrained average based pricing was the result of countless iterations of prospect and/or customer presentations.
The product has been well received by customers and was the catalyst to several other unique modifications to average based contract pric-
ing that developed by Cargill.
How has this invention impacted the Business Unit/Cargill?
Modified average based pricing continues to be one of the most successful mechanisms developed by CRM for commodity customers in both
the consumer and producer segments.
14
Bassam F. JirjisJob Title: Principal Chemical Engineer
Business Unit: Corporate Plant Operations
Location: Savage, Minnesota
Length of employment at Cargill: 16 years
Personal Information: Married to my wife Janet for 23 years. Have three children. The old-
est is my son Michael who is a sophomore in college and studying biomedical engineering.
Christina my daughter is sophomore in high school. The youngest is my son Jason and he is in
seventh grade. The family loves to spend time together. All of us love to watch and play soccer.
I also like outdoor activity and traveling.
Patent No.: 6833149
Issued: December 21, 2004
Patent Title: METHOD AND APPARATUS FOR PROCESSING VEGETABLE OIL MISCELLA, METHOD FOR CONDITIONING A POLYMERIC
MICROFILTRATION MEMBRANE, MEMBRANE AND LECITHIN PRODUCT
Inventors: Bassam Jirjis, H.S. Muralidhara, Dennis Otten
Patent Summary:
A process is designed for degumming vegetable oil miscella using membrane technology. The process produces degummed vegetable oil
stream and concentrate phospholipids stream (lecithin) for the food industry. The process is designed to reduce oil loses and produce good
quality oil and lecithin.
Examples of collaboration involved in your invention:
Significant amount of collaboration took place from different BU’s to implement, process and practice this invention in our Oilseeds plant. Dr
Murali’s leadership in directing the technology and working with vendors resulted in a better membrane to use in the process. Dennis Otten
from Oilseeds was responsible for successful technology transfer from development to commercial. The success of this project was due to
collaboration effort from the following BU’s and Corporate Functions: Cargill Food and Pharma Specialties North America; North America
and South America Oilseeds; Plant Operation /Process Technology; Regulatory Affairs Department; Law Department; PS TDC and SciRes
TDC.
How has this invention impacted the business unit/Cargill?
The technology was implemented in two plants. Blair Nebraska Corn Milling Oilseeds plant uses the technology to produce degummed corn
oil. Uberlandia Oilseeds plant in Brazil uses the technology to produce degummed soy oil and soy lecithin.
15
Anil KhareJob Title: Fellow Research Scientist
Business Unit: Health and Food Technologies
Location: Freshwater
Patent No.: 6,855,359
Issued: February 15, 2005
Patent Title: SOLUBLE ISOFLAVONE COMPOSITIONS
Inventor: Anil Khare
Anil Khare has been a member of the Health & Food Technologies (HFT) research team since 1998. This is the fifth Cargill patent on which
Anil is a named inventor.
Soybeans and other plant materials include a specific compound, “isoflavones”. Isoflavones have been found to possess a number of nutri-
tional and health benefits. For example, isoflavones have been suggested to alleviate symptoms associated with menopause. Despite the
beneficial affects associated with isoflavones, their incorporation in foods has been limited. This is in part due to the affect of isoflavones on
food compositions. Many consumers find the flavor and colors associated with isoflavones bitter and unappetizing. And, the processes used
to isolate isoflavones from other plant material reduce the solubility of isoflavones in water, thus limiting their use in food and beverages.
Anil has discovered a unique way to improve the solubility of isoflavones and also to provide food compositions with improved color, texture
and flavor. In particular, Anil’s invention allows the preparation of juice beverages incorporating isoflavones that exhibit improved clarity
and avoid a cloudiness previously associated with use of isoflavones in juice beverages.
16
Paula R. KrogmannJob Title: Xanthan Gum Product Line Specialist
Business Unit: Cargill Texturizing Solutions
Location: Cedar Rapids, IA
Length of employment at Cargill: 16 years
Personal Information: Married to Don with 2 sons, Ben (12) and Jon (10). In my spare time
I like to read, garden and attend my sons sporting events.
Patent No.: 6902649
Issued: June 7, 2005
Patent Title: ENHANCED FIBER ADDITIVE; AND USE
Inventors: Kevin Anderson, Dave Garlie, Paula Krogmann, John McDonald, Jagannadh Satyavolu
17
Nancy LucasJob Title: Strategic Marketing and Pricing Director
Business Unit: Salt
Location: Minneapolis
Length of employment at Cargill: 17 years
Personal Information: Married, mother of an 8 yr old daughter, Cargill Women’s Council
member.
Patent No.: D507494
Issued: July 26, 2005
Title: PORTION OF A MULTI-HANDLED BAG
Inventors: Nancy Lucas and Annette Martin
Patent No.: D507754
Issued: July 26, 2005
Title: PORTION OF A MULTI-HANDLED BAG
Inventors: Nancy Lucas and Annette Martin
Cargill Salt has been looking for new and innovative customer solutions that could be used to distinguish them from the competition. Cargill
Salt supplies much of the salt for water softener users under its Diamond Crystal® brand, typically in 40 and 50 lb. bags.
As anyone who carries these bags from the grocery store into their house knows, the bags are big, heavy, and difficult to carry. Some bags do
not have any handles, while others have one handle to carry it (which often does a great job of cutting into your hand when you carry it).
Enter the Cargill Salt team of Nancy Lucas and Annette Martin, who came up with the idea of having two opposable handles for ease of car-
rying the salt bag. No one else had thought of this idea, and Cargill Salt sought patent protection for the idea. Cargill Salt began a success-
ful marketing campaign highlighting the new product that were seen on local billboards (e.g., “Buy one handle, get the second one free!”).
Cargill Salt is now looking at licensing this idea into other markets.
Give examples of collaboration involved in your invention:
Collaboration required across BU job families and across several vendors.
How has this invention impacted the Business Unit/Cargill?
Sales have increased nearly 10%.
18
Annette MartinJob Title: BU Sourcing Manager – Packaging, Chemicals, Ingredients
Business Unit: Salt and Deicing Technology
Location: Watkins Glen, NY
Length of employment at Cargill: 20 years
Personal Information: Married with 3 step-children, 5 grandchildren and 3 spoiled Siberian
Huskies. Hobbies include camping, flea markets and auctions. I love SNOW.
Patent No.: D507494
Issued: July 26, 2005
Title: PORTION OF A MULTI-HANDLED BAG
Inventors: Annette Martin and Nancy Lucas
Patent No.: D507754
Issued: July 26, 2005
Title: PORTION OF A MULTI-HANDLED BAG
Inventors: Annette Martin and Nancy Lucas
Cargill Salt has been looking for new and innovative customer solutions that could be used to distinguish them from the competition. Cargill
Salt supplies much of the salt for water softener users under its Diamond Crystal® brand, typically in 40 and 50 lb. bags.
As anyone who carries these bags from the grocery store into their house knows, the bags are big, heavy, and difficult to carry. Some bags do
not have any handles, while others have one handle to carry it (which often does a great job of cutting into your hand when you carry it).
Enter the Cargill Salt team of Nancy Lucas and Annette Martin, who came up with the idea of having two opposable handles for ease of car-
rying the salt bag. No one else had thought of this idea, and Cargill Salt sought patent protection for the idea. Cargill Salt began a success-
ful marketing campaign highlighting the new product that were seen on local billboards (e.g., “Buy one handle, get the second one free!”).
Cargill Salt is now looking at licensing this idea into other markets.
Give examples of collaboration involved in your invention:
The 2-handled bag was a team project from concept, trial & error with our suppliers, and collaboration with numerous job families within
Salt that helped create the final consumer package and roll out the new design on schedule.
How has this invention impacted the Business Unit/Cargill?
We have seen the 40# Bag sales increase over 10%. We now have opportunities to license the concept which will provide a revenue stream
for Cargill.
19
John T. McDonaldJob Title: Research Fellow and SRC Portfolio Leader
Business Unit: Cargill Scientific Resources Center
Location: Minneapolis
Length of employment at Cargill: 20 years
Personal Information: I moved to Minneapolis after working with Cargil for 17 years in Corn
Milling and Sweeteners BU R&D in 2003. It has been an interesting transition from being a
Southerner to having to shovel snow, but I’m coping.
Patent No.: 6902649
Issued: June 7, 2005
Patent Title: ENHANCED FIBER ADDITIVE; AND USE
Inventors: Kevin Anderson, Dave Garlie, Paula Krogmann, John McDonald, Jagannadh Satyavolu
Give examples of collaboration involved in your invention:
This invention was only made possible by an intense collaboration with an incredible team of scientists and engineers. It has been both an
uphill battle and a shear joy to work to develop a value-added product from an extreme commodity material.
How has this invention impacted the Business Unit/Cargill?
This invention has the potential to open up new markets for an otherwise low profit commodity material. It has recently been picked up by
the Cargill Emerging Business Accelerator and has a potential of rapid growth, particularly as a “green” technology for the paper industry.
20
H.S. MuralidharaJob Title: Vice President/Manager, Corp. Plant Operations/COE/Process Technology
Business Unit: Corporate Plant Operations
Location: Savage, MN
Length of employment at Cargill: 16 years
Personal Information: Married to a wonderful, supportive woman (Ponnamma) for 34 years
and have two children, Shilesh and Shubha that are both in Law School. My personal hobbies
include jogging, yoga, and scotch tasting.
Patent No.: 6,830,773
Issued: December 14, 2004
Patent Title: PROTEIN SUPPLEMENTED PROCESSED MEAT COMPOSITION
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu & William H. Sperber
The names of these five inventors appear a total of 49 times on U.S. Patents issued to Cargill. And all are real contributors - this is at least
the seventh patent for each of these inventors. All of these inventors are members of the Cargill research labs.
This patent is one of a group of associated patents relating to the use of compositions derived from oilseed material, and specifically soy oil.
Soy is desirable as a protein additive for food products. However, soy additives can add an undesirable beany flavor and tan color to food.
These undesirable characteristics are in part a result of the manner in which the soy material is processed from the natural soybean. The
inventors have found unique membrane-based processes for removing oilseed material from soybeans that can be advantageously used as ad-
ditives for processed meat compositions. The meat compositions have enhanced protein content and undesirable impact on taste and color
is alleviated.
Patent No.: 6,841,184
Issued: January 11, 2005
Patent Title: MODIFIED OILSEED MATERIAL
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber, Daniele Karleskind & Ann M. Stark
The names of these inventors appear 66 times on U.S. patents issued to Cargill. If you do the math, that’s an average of 9 patents each. A
prolific group! All of these inventors are members of the Cargill research labs.
Protein derived from soybeans can be used to produce a large variety of compounds useful for incorporation into foods as a source of protein.
However, use of the compounds often affects the flavor and color of foods in an undesirable way. This group of inventors has found unique
ways to produce compounds from soy that alleviate these negative characteristics. Among the improvements are compounds with increased
solubility and improved flavor and color. These improved characteristics are particularly beneficial in dairy products and beverages, and are
also beneficial in processed meats, frozen desserts, confectionery products and cereal grain products.
Examples of collaboration involved in your invention:
Worked with several functional groups, BU’s, and outside consultants during the process and practice of this invention.
How has this invention impacted the business unit/Cargill:
Cargill built plants based on these process inventions.
Patent No.: 6833149
Issued: December 21, 2004
Patent Title: METHOD AND APPARATUS FOR PROCESSING VEGETABLE OIL MISCELLA, METHOD FOR CONDITIONING A POLYMERIC
MICROFILTRATION MEMBRANE, MEMBRANE AND LECITHIN PRODUCT
Inventors: Bassam Jirjis, H.S. Muralidhara, Dennis Otten
21
Dennis OttenJob Title: Project Engineer
Business Unit: DSONA
Location: Charlotte, NC
Length of employment at Cargill: 24 years
Personal Information: Family – Wife - Lisa, Children Cassie 24, Taylor 20, Christopher 14,
John 12. We have recently relocated to Charlotte from Minneapolis area. Love to travel and
enjoy associated activities like skiing, hiking, camping, golfing, etc.
Patent No.: 6833149
Issued: December 21, 2004
Patent Title: METHOD AND APPARATUS FOR PROCESSING VEGETABLE OIL MISCELLA, METHOD FOR CONDITIONING A POLYMERIC
MICROFILTRATION MEMBRANE, MEMBRANE AND LECITHIN PRODUCT
Inventors: Bassam Jirjis, H.S. Muralidhara, Dennis Otten
Give examples of collaboration involved in your invention: To help convert the basic idea for this process into a viable process, involve-
ment of several groups were required: bench scale development, mini pilot testing and ultimately pilot scale testing at several oil extraction
facilities: Iowa Falls, Kansas City, Blair, Clavet, and Fargo.
How has this invention impacted the Business Unit/Cargill? This invention which yields a new process and a new product has been com-
mercialized in Blair, NE and Uberlandia, Brazil.
22
Dorothy PetersonJob Title: Product Line Specialist, Starch
Business Unit: Cargill Texturizing Solutions
Location: Hammond, IN
Length of employment at Cargill: 26 years
Patent No.: 6661960
Issued: September 9, 2003
Patent Title: BAKED GOOD COVERED WITH SUGAR-FREE CREAM ICING
Inventors: Dorothy Peterson and Eric Hakmiller
How has this invention impacted the Business Unit/Cargill?
The patent was written/created just prior to Cargill’s acquisition of Cerestar in 2002. The patent focuses on the application of erythritol in
icings in which all of the sugar was replaced with an erythritol/stabilizer blend reducing the total caloric content by over 50%.
Erythritol is now part of the CSS product portfolio. Erythritol is an all-natural sweetener with virtually no calories, clean taste and high
digestive tolerance. It allows food developers design products to help consumers meet the USDA 2005 dietary guidelines which emphasize
controlling calories and limiting sugar.
23
Michael PorterJob Title: Research Fellow
Business Unit: Health & Food Technologies
Location: Minneapolis, MN
Length of employment at Cargill: Almost 16 years
Patent No.: 6,830,773
Issued: December 14, 2004
Patent Title: PROTEIN SUPPLEMENTED PROCESSED MEAT COMPOSITION
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu & William H. Sperber
The names of these five inventors appear a total of 49 times on U.S. Patents issued to Cargill. And all are real contributors - this is at least
the seventh patent for each of these inventors. All of these inventors are members of the Cargill research labs.
This patent is one of a group of associated patents relating to the use of compositions derived from oilseed material, and specifically soy oil.
Soy is desirable as a protein additive for food products. However, soy additives can add an undesirable beany flavor and tan color to food.
These undesirable characteristics are in part a result of the manner in which the soy material is processed from the natural soybean. The
inventors have found unique membrane-based processes for removing oilseed material from soybeans that can be advantageously used as ad-
ditives for processed meat compositions. The meat compositions have enhanced protein content and undesirable impact on taste and color
is alleviated.
Patent No.: 6,841,184
Issued: January 11, 2005
Patent Title: MODIFIED OILSEED MATERIAL
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber, Daniele Karleskind & Ann M. Stark
The names of these inventors appear 66 times on U.S. patents issued to Cargill. If you do the math, that’s an average of 9 patents each. A
prolific group! All of these inventors are members of the Cargill research labs.
Protein derived from soybeans can be used to produce a large variety of compounds useful for incorporation into foods as a source of protein.
However, use of the compounds often affects the flavor and color of foods in an undesirable way. This group of inventors has found unique
ways to produce compounds from soy that alleviate these negative characteristics. Among the improvements are compounds with increased
solubility and improved flavor and color. These improved characteristics are particularly beneficial in dairy products and beverages, and are
also beneficial in processed meats, frozen desserts, confectionery products and cereal grain products.
24
Ian C. PurtleJob Title: Vice President
Director, Process Solutions TDC
Business Unit: Technolory Development Center
Location: Minneapolis, Minnesota
Personal Information: Ian received a Bachelors of Electrical Engineering from the University
of New South Wales, Sydney, Australia in 1966 and an MBA from the University of Minnesota in
1992. He joined Cargill in 1972 as an engineering trainee in Amsterdam, Holland. After several
assignments in Australia and Europe, he moved to Minneapolis in 1987 to manage part of the
Operations and Engineering for Cargill’s global Oilseeds business. He led the conception, de-
sign, and construction of both the Vitamin E Plant in Eddyville, Iowa and the Soy Protein Iso-
late Plant in Sidney, Ohio. During this same timeframe he started the Nutraceutical Business
Unit, which is now HFT (Health & Food Technologies). Ian’s current position is Director of
Process Solutions TDC (Technology Development Center), which is tasked to create value for
Cargill by creating/introducing and leveraging process solutions for Cargill and its customers.
Patent No.: 6,830,773
Issued: December 14, 2004
Patent Title: PROTEIN SUPPLEMENTED PROCESSED MEAT COMPOSITION
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu & William H. Sperber
The names of these five inventors appear a total of 49 times on U.S. Patents issued to Cargill. And all are real contributors - this is at least
the seventh patent for each of these inventors. All of these inventors are members of the Cargill research labs.
This patent is one of a group of associated patents relating to the use of compositions derived from oilseed material, and specifically soy oil.
Soy is desirable as a protein additive for food products. However, soy additives can add an undesirable beany flavor and tan color to food.
These undesirable characteristics are in part a result of the manner in which the soy material is processed from the natural soybean. The
inventors have found unique membrane-based processes for removing oilseed material from soybeans that can be advantageously used as ad-
ditives for processed meat compositions. The meat compositions have enhanced protein content and undesirable impact on taste and color
is alleviated.
Patent No.: 6,841,184
Issued: January 11, 2005
Patent Title: MODIFIED OILSEED MATERIAL
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber, Daniele Karleskind & Ann M. Stark
The names of these inventors appear 66 times on U.S. patents issued to Cargill. If you do the math, that’s an average of 9 patents each. A
prolific group! All of these inventors are members of the Cargill research labs.
Protein derived from soybeans can be used to produce a large variety of compounds useful for incorporation into foods as a source of protein.
However, use of the compounds often affects the flavor and color of foods in an undesirable way. This group of inventors has found unique
ways to produce compounds from soy that alleviate these negative characteristics. Among the improvements are compounds with increased
solubility and improved flavor and color. These improved characteristics are particularly beneficial in dairy products and beverages, and are
also beneficial in processed meats, frozen desserts, confectionery products and cereal grain products.
25
Mike RemmertJob Title: Technical Services Manager
Business Unit: Cargill Texturizing Solutions
Location: Stockton, CA
Patent No: 6638557
Issued: October 28, 2003
Patent Title: DRY, EDIBLE OIL AND STARCH COMPOSITION
Inventors: Mike Remmert, Helena Qi, Wen Shieh, Allan Hedges
Present invention relates to dry, edible oil and starch compositions where the oils contain long chain polyunsaturated fatty acids, a method
for making the dry composition and foodstuffs, which contain the dry composition. The invention is especially suitable for fish oil and other
unsaturated oil and fatty acids.
Examples of collaboration involved in the invention:
The patent was a great example of collaboration between Product Development Group and Food Application Group
How has this invention impacted the business unit/Cargill?
One of the ingredient (Beta Cyclodextrin) does not fit original GRAS petition, thus the patent is not commercialized.
26
Don RobertsJob Title: Vice President, Engineering and Process Systems
Business Unit: Sunny Fresh Foods
Location: Monticello, MN
Patent No.: 6936295
Issued: August 30, 2005
Patent Title: METHOD FOR TREATING LIQUID EGG WHITES
Inventors: Don Roberts, Tim Sarracco, Jeffrey Scherr, Scott Woodward
This patent is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in process-
ing of the egg whites. According to the patent, egg whites are blended with hydroxide solution which is effective for raising egg white pH.
Conventional methods for the adjustment of egg white pH, have not always been satisfactory as these methods may cause gelation of egg
whites, precipitation of proteins, release of ammonia, reduction in egg white functionality, and unsafe processing conditions.
27
Tim SarraccoJob Title: Plant Manager
Business Unit: Sunny Fresh Foods
Location: Monticello, MN
Length of employment at Cargill: 12.5 years
Patent No.: 6936295
Issued: August 30, 2005
Patent Title: METHOD FOR TREATING LIQUID EGG WHITES
Inventors: Don Roberts, Tim Sarracco, Jeffrey Scherr, Scott Woodward
Give examples of collaboration involved in your invention:
Cross functional team to go from theory to bench top to small plant trials to design and deployment of commercial process.
How has this invention impacted the Business Unit/Cargill?
Allows business to utilize in line whites for processing with out batch processing.
This patent is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in process-
ing of the egg whites. According to the patent, egg whites are blended with hydroxide solution which is effective for raising egg white pH.
Conventional methods for the adjustment of egg white pH, have not always been satisfactory as these methods may cause gelation of egg
whites, precipitation of proteins, release of ammonia, reduction in egg white functionality, and unsafe processing conditions.
28
Jagannadh SatyavoluJob Title: Lead Research Engineer
Business Unit: Global Industrial Starch Solutions
Location: Cedar Rapids, IA
Patent No.: 6,830,773
Issued: December 14, 2004
Patent Title: PROTEIN SUPPLEMENTED PROCESSED MEAT COMPOSITION
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu & William H. Sperber
The names of these five inventors appear a total of 49 times on U.S. Patents issued to Cargill. And all are real contributors - this is at least
the seventh patent for each of these inventors. All of these inventors are members of the Cargill research labs.
This patent is one of a group of associated patents relating to the use of compositions derived from oilseed material, and specifically soy oil.
Soy is desirable as a protein additive for food products. However, soy additives can add an undesirable beany flavor and tan color to food.
These undesirable characteristics are in part a result of the manner in which the soy material is processed from the natural soybean. The
inventors have found unique membrane-based processes for removing oilseed material from soybeans that can be advantageously used as ad-
ditives for processed meat compositions. The meat compositions have enhanced protein content and undesirable impact on taste and color
is alleviated.
Patent No.: 6,841,184
Issued: January 11, 2005
Patent Title: MODIFIED OILSEED MATERIAL
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber, Daniele Karleskind & Ann M. Stark
The names of these inventors appear 66 times on U.S. patents issued to Cargill. If you do the math, that’s an average of 9 patents each. A
prolific group! All of these inventors are members of the Cargill research labs.
Protein derived from soybeans can be used to produce a large variety of compounds useful for incorporation into foods as a source of protein.
However, use of the compounds often affects the flavor and color of foods in an undesirable way. This group of inventors has found unique
ways to produce compounds from soy that alleviate these negative characteristics. Among the improvements are compounds with increased
solubility and improved flavor and color. These improved characteristics are particularly beneficial in dairy products and beverages, and are
also beneficial in processed meats, frozen desserts, confectionery products and cereal grain products.
Patent No.: 6902649
Issued: June 7, 2005
Patent Title: ENHANCED FIBER ADDITIVE; AND USE
Inventors: Kevin Anderson, Dave Garlie, Paula Krogmann, John McDonald, Jagannadh Satyavolu
29
Dan SchaeferJob Title: Director, Beef R&D
Business Unit: Cargill Beef
Location: Wichita, KS
Length of employment at Cargill: Schaefer joined Cargill in 1993 as a Food Scientist for the
company’s fresh beef division. In 1996, he was promoted to Manager, Fresh Beef R&D and
currently is the Director of Beef R&D. In this role Dan leads process innovation and new
product development for the company’s beef product lines. This includes Slaughter, Fabrica-
tion, and Ground Beef products and processes. His past research has focused primarily on
beef carcass processing improvements. He holds patents on the Low Temperature Rendering
process and Pathogen Reduction. In addition, Dan has been involved in the development of
Advanced Meat Recovery since the initial petition to USDA in 1994.
Personal Information: Before joining Cargill, Dan was a Graduate Research Assistant at Iowa
State University. His research was focused on objective technologies to evaluate live beef
cattle and beef carcasses. In addition, he was the assistant coach of the collegiate meat judg-
ing team and taught the introductory meat science laboratory. Dan received his Bachelor’s
and Master’s degrees from Iowa State University in Ames, Iowa. Schaefer is a member of
the American Meat Institute, American Meat Science Association, and Product Development
Management Association. He is also a member and has served on the board of directors for
Ascension Lutheran Church in Wichita.
Patent No.: 6949265
Issued: September 27, 2005
Patent Title: LOW TEMPERATURE RENDERING PROCESS
Inventor: Dan Schaefer
This patent is directed to the an innovative process for the production of Finely Textured Beef (FTB). This patent teaches a process to
recover lean meat protein from high fat trimmings. This patent is part of a larger patent portfolio directed to unique separation process and
pathogen reduction steps. We have successfully practiced this patented technology for a number of years and believe it provides a significant
improvement in processing yield and a reduction in system complexity. We have used this patent portfolio as leverage in negotiations to
obtain a premium for FTB starting materials we sell to third parties.
30
Jeff ScherrJob Title: Maintenance Technician
Business Unit: Sunny Fresh Foods
Location: Monticello, MN
Length of employment at Cargill: 23 years of service
Patent No.: 6936295
Issued: August 30, 2005
Patent Title: METHOD FOR TREATING LIQUID EGG WHITES
Inventors: Don Roberts, Tim Sarracco, Jeffrey Scherr, Scott Woodward
This patent is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in process-
ing of the egg whites. According to the patent, egg whites are blended with hydroxide solution which is effective for raising egg white pH.
Conventional methods for the adjustment of egg white pH, have not always been satisfactory as these methods may cause gelation of egg
whites, precipitation of proteins, release of ammonia, reduction in egg white functionality, and unsafe processing conditions.
31
Jeff SeeleyJob Title: Vice President, Cargill Risk Management
Business Unit: Cargill Risk Management (CRM)
Location: Office Center
Length of employment at Cargill: 12 years
Patent No.: 6950806
Issued: September 27, 2005
Patent Title: SALES TRANSACTIONS FOR TRANSFER OF COMMODITIES
Inventors: David Dines, Dennis Inman, Jeff Seeley, Joe Stone, Mark Tracy
Give examples of collaboration involved in your invention:
This implementation of constrained average based pricing was the result of countless iterations of prospect and/or customer presentations.
The product has been well received by customers and was the catalyst to several other unique modifications to average based contract pric-
ing that developed by Cargill.
How has this invention impacted the Business Unit/Cargill?
Modified average based pricing continues to be one of the most successful mechanisms developed by CRM for commodity customers in both
the consumer and producer segments.
32
Wen ShiehJob Title: Technical Service Manager
Business Unit: Cargill Texturizing Solutions
Location: Hammond, Indiana
Length of employment at Cargill: 3.5 years
Patent No: 6638557
Issued: October 28, 2003
Patent Title: DRY, EDIBLE OIL AND STARCH COMPOSITION
Inventors: Wen Shieh, Mike Remmert, Helena Qi, Allan Hedges
Present invention relates to dry, edible oil and starch compositions where the oils contain long chain polyunsaturated fatty acids, a method
for making the dry composition and foodstuffs, which contain the dry composition. The invention is especially suitable for fish oil and other
unsaturated oil and fatty acids.
Examples of collaboration involved in the invention:
The patent was a great example of collaboration between Product Development Group and Food Application Group
How has this invention impacted the business unit/Cargill?
One of the ingredients, (Beta Cyclodextrin) does not fit original GRAS petition, thus the patent is not commercialized.
33
William SperberJob Title: Senior Corporate Microbiologist
Business Unit: Corporate Food Safety and Regulatory Affairs
Location: Cargill Office Center
Length of employment at Cargill: 10 years. Now retired, working part-time
Personal Information: Family, writing, gardening, travel
Patent No.: 6,830,773
Issued: December 14, 2004
Patent Title: PROTEIN SUPPLEMENTED PROCESSED MEAT COMPOSITION
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu & William H. Sperber
The names of these five inventors appear a total of 49 times on U.S. Patents issued to Cargill. And all are real contributors - this is at least
the seventh patent for each of these inventors. All of these inventors are members of the Cargill research labs.
This patent is one of a group of associated patents relating to the use of compositions derived from oilseed material, and specifically soy oil.
Soy is desirable as a protein additive for food products. However, soy additives can add an undesirable beany flavor and tan color to food.
These undesirable characteristics are in part a result of the manner in which the soy material is processed from the natural soybean. The
inventors have found unique membrane-based processes for removing oilseed material from soybeans that can be advantageously used as ad-
ditives for processed meat compositions. The meat compositions have enhanced protein content and undesirable impact on taste and color
is alleviated.
Patent No.: 6,841,184
Issued: January 11, 2005
Patent Title: MODIFIED OILSEED MATERIAL
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber, Daniele Karleskind & Ann M. Stark
The names of these inventors appear 66 times on U.S. patents issued to Cargill. If you do the math, that’s an average of 9 patents each. A
prolific group! All of these inventors are members of the Cargill research labs.
Protein derived from soybeans can be used to produce a large variety of compounds useful for incorporation into foods as a source of protein.
However, use of the compounds often affects the flavor and color of foods in an undesirable way. This group of inventors has found unique
ways to produce compounds from soy that alleviate these negative characteristics. Among the improvements are compounds with increased
solubility and improved flavor and color. These improved characteristics are particularly beneficial in dairy products and beverages, and are
also beneficial in processed meats, frozen desserts, confectionery products and cereal grain products.
Examples of collaboration involved in the invention:
My contribution to this group of patents was the identification and pilot validation of microbiological control by means of novel temperature
controls, cycle times, sanitary design, and cleaning and sanitation. The co-inventor engineers scaled up the process to full commercial scale
and adjusted the control measures as necessary. The co-inventor food scientists developed applications that used our invention in a wide
variety of foods.
How has this invention impacted the business unit/Cargill?
I do not know the commercial impact to date, but we are just getting started. These inventions have the potential to shape an important new
product for Cargill.
34
Ann StarkJob Title: Manager of Applications Research
Business Unit: Cargill Texturizing Solutions
Location: Cedar Rapids, Iowa
Length of employment at Cargill: 7 years
Personal Information: Married to Lou with two great kids, Liz (11) and Will (9). We also
have a dog, two cats and a fish (just can’t seem to say no!). Hobbies: gourmet cooking, read-
ing, yoga/pilates. Community Service: Linn-Mar public school board member, classroom
volunteer, Junior Achievement teacher, and Sunday School teacher.
Patent No.: 6,841,184
Issued: January 11, 2005
Patent Title: MODIFIED OILSEED MATERIAL
Inventors: Michael A. Porter, H.S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber, Daniele Karleskind & Ann M. Stark
The names of these inventors appear 66 times on U.S. patents issued to Cargill. If you do the math, that’s an average of 9 patents each. A
prolific group! All of these inventors are members of the Cargill research labs.
Protein derived from soybeans can be used to produce a large variety of compounds useful for incorporation into foods as a source of protein.
However, use of the compounds often affects the flavor and color of foods in an undesirable way. This group of inventors has found unique
ways to produce compounds from soy that alleviate these negative characteristics. Among the improvements are compounds with increased
solubility and improved flavor and color. These improved characteristics are particularly beneficial in dairy products and beverages, and are
also beneficial in processed meats, frozen desserts, confectionery products and cereal grain products.
Patent No.: 6,846,506
Issued: January 25, 2005
Patent Title: FOOD PRODUCT
Inventors: Ann M. Stark and Dennis B. Gilbertson
Ann is a member of the food research team and is a named inventor on ten Cargill U.S. patents.
Most bread that we eat includes wheat flour, salt and gluten. The gluten helps to give bread its “airy” texture. It has become ever more desir-
able in the bakery industry to include constituents in bread having added nutritional value, such as provided by soy products. Soy products,
such as soy flour, can provide added protein, dietary fiber, minerals and B vitamins. However, baking of soy-fortified bread has historically
been limited by undesirable characteristics such as diminished volume, an uneven “bumpy” crust and a flavor that is bitter or “beany.”
Dennis and Ann have discovered a method to make breads that include soy grits and wheat gluten, but that have characteristics that are
substantially the same as a bread made with wheat flour. So, we can have our good taste and texture, along with increased nutrition!
35
James D. SteinkeJob Title: Lead Research Chemist
Business Unit: Cargill Industrial Starch
Location: Cedar Rapids, IA
Length of employment at Cargill: 17 years
Patent No.: 6972284
Issued: December 6, 2005
Patent Title: CHITOSAN AND METHOD OF PREPARING CHITOSAN
Inventors: John Bohlman, Weiyu Fan, Ki-Oh Hwang, James Steinke, James Trinkle, Joseph Henning
Give examples of collaboration involved in your invention:
This invention would not have been possible without the contributions of colleagues from a variety of backgrounds working together. Com-
bining engineering, chemical, microbiological, analytical, sales, marketing, and legal expertise has proven to be a successful formula for
generation of intellectual property for Cargill.
How has this invention impacted the Business Unit/Cargill?
The knowledge gained during the work on the this invention assisted us in developing our glucosamine process. This intellectual property
also serves to protect our position in the production of biopolymers from microbial sources.
36
Joe StoneJob Title: VP of Marketing
Business Unit: Cargill Animal Nutrition
Length of employment at Cargill: 21 years with Cargill; 7 months in CAN, 4.5 years in Geneva
with Grain and Oilseeds as Proteins Team Captain.
Patent No.: 6950806
Issued: September 27, 2005
Patent Title: SALES TRANSACTIONS FOR TRANSFER OF COMMODITIES
Inventors: David Dines, Dennis Inman, Jeff Seeley, Joe Stone, Mark Tracy
This patent generally relates to methods for handling commodity transactions. In one particular version, delivery contracts are aggregated.
Contract prices are locked in at opportune times and sellers are paid a price based on an average price less a premium. This allows smaller
producers to aggregate sufficicent quantities to participate in deriviative hedging products.
37
Bob TineriJob Title: Vice President, Operations
Business Unit: Wilbur Chocolate
Location: Lititz, PA
Length of employment at Cargill: 18 years
Patent No.: EP 1079694
Issued: August 3, 2005
Patent Title: METHOD FOR STERILISING CEREAL AND LEGUMOUS PRODUCTS
Inventors: Bob Tineri, Rita Delrue, Philip Fischer
This European patent protects a continuous method of sterilizing cereals, e.g., malt, by treating the cereal particles with steam and indirect
heat. This significantly reduces microbial content without degrading the functional properties of the cereal.
How has this invention impacted the Business Unit/Cargill?
This was a project that was worked on while I was in Rice Milling (1996-1998) until we sold it in 1998. Rita Delrue has pushed the patent to
use the technology in other businesses.
38
Mark TracyJob Title: Assistant Vice President, Cargill Risk Management
Business Unit: Cargill Risk Management
Location: Chicago, IL
Length of employment at Cargill: 9 years
Personal Information: Graduate of Brown University. Hoping to complete my first half iron-
man triathlon this fall.
Patent No.: 6950806
Issued: September 27, 2005
Patent Title: SALES TRANSACTIONS FOR TRANSFER OF COMMODITIES
Inventors: David Dines, Dennis Inman, Jeff Seeley, Joe Stone, Mark Tracy
This patent generally relates to methods for handling commodity transactions. In one particular version, delivery contracts are aggregated.
Contract prices are locked in at opportune times and sellers are paid a price based on an average price less a premium. This allows smaller
producers to aggregate sufficicent quantities to participate in deriviative hedging products.
Give examples of collaboration involved in your invention: Cross BU collaboration was absolutely essential to the creation of this inven-
tion. CRM and Cargill AgHorizons have a very close relationship to facilitate almost daily interaction to create unique solutions for
AgHorizons customers. Neither BU on its own would have been successful creating this tool.
How has this invention impacted the Business Unit/Cargill? This invention has benefited farmer customers in not only the United States,
but around the world. It is one of a number of risk management contracts that cannot be duplicated, only imitated, by our competitors.
39
James R. TrinkleJob Title: Sr. Product Development Chemist
Business Unit: BIO TDC
Location: Eddyville, IA
Length of employment at Cargill: 21.5 years
Personal Information: I’ve been married to my wife Annette for almost 38 years. We’ve been
blessed with two children and four grandchildren. Other than work and traveling to Minne-
apolis to get my “grandpa fix”, I enjoy fishing, kayaking, biking, and Church ministry.
Patent No.: 6972284
Issued: December 6, 2005
Patent Title: CHITOSAN AND METHOD OF PREPARING CHITOSAN
Inventors: John Bohlman, Weiyu Fan, Ki-Oh Hwang, James Steinke, James Trinkle, Joseph Henning
Give examples of collaboration involved in your invention:
This was a team effort within the Eddyville R&D Group, utilizing various disciplines in chemistry, microbiology, and process piloting. This
team worked closely with the Cargill Law office, particularly Paula DeGrandis.
How has this invention impacted the Business Unit/Cargill?
This patent is part of the patent strategy focused around biomass utilization for current and future products. Applications for the product
are still being investigated, but include cosmetic, wound healing, antimicrobial, and emulsification.
40
Scott WoodwardJob Title: Senior Food Research Scientist
Business Unit: Sunny Fresh Foods
Location: Monticello, MN
Length of employment at Cargill: 18 years
Personal Information I’ve been involved in research on eggs since obtaining my Ph.D. at the
University of Missouri in 1984. My wife Jill and I have been married for 29 years and we have
6 sons, ages 11 to 27 years. Craig, our oldest is a musician and composer. Steven is a writer
and drummer; he and his wife are currently on a 5 month teaching experience in China.
Brent is a student at BYU-Idaho. Michael, Joseph, and Adam are at home. All of our sons are
musicians, soccer players, and scouters. My hobbies and leisure time have revolved around
Boy Scouts, coaching soccer, enjoying our children’s musical performances over the years, and
participating in our church.
Patent No.: 6936295
Issued: August 30, 2005
Patent Title: METHOD FOR TREATING LIQUID EGG WHITES
Inventors: Don Roberts, Tim Sarracco, Jeffrey Scherr, Scott Woodward
This patent is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in process-
ing of the egg whites. According to the patent, egg whites are blended with hydroxide solution which is effective for raising egg white pH.
Conventional methods for the adjustment of egg white pH, have not always been satisfactory as these methods may cause gelation of egg
whites, precipitation of proteins, release of ammonia, reduction in egg white functionality, and unsafe processing conditions.
Examples of collaboration involved in your invention:
Sunny Fresh put together a team of R&D, QA, Engineering, and Operations people to solve this problem for the business. We learned much
from the initial trials and created a smarter way of doing it. Everyone on the team played a role in achieving the final solution.
How has this invention impacted the business unit/Cargill:
The value of the patent for treating liquid egg whites includes:
Enabling the business to continue to pasteurize egg whites safely and effectively when the supply changed to inline breakers.
Ease of implementation: The adjustment occurs inline during the time of unloading from the tanker.
Consistency of product: Adjusting tanker loads gives greater consistency to the product than by doing smaller batches.
Quality of product: The adjustment occurs with minimal negative impact on the egg whites.
Food Safety: At the adjusted pH, egg whites are pasteurized more effectively to remove Salmonella.
41
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