2006 Achievers Circle and Patent Recognition Event · producers to aggregate sufﬁcicent quantities to participate in deriviative hedging products. Give examples of collaboration

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.

�

�

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


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


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.


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.


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


Patent No.: 6972284




10

Dave GarlieJob Title: Solutions Leader

Business Unit: Global Industrial Starch

Location: Eau Claire, WI


Personal Information: Wife-Maria, Children Garin (4) and Gracen (2). Hobbies include fish-

ing and diving

Patent No.: 6855198


Patent Title: HYDROXYETHYL STARCH COMPOSITION AND USE IN PAPER PRODUCTS

Inventors: Kevin Anderson and Dave Garlie

Patent No.: 6902649





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


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!


Collaborated with Ann Stark who was in the Soy Protein BU at the time.


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


Personal Information: Born in South Korea. Married for 17 years, 2 kids and a dog.

Patent No.: 6972284





All team members with complementary skills and talent worked together to understand process and product better as well as to make all

efforts possible.


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










ing that developed by Cargill.




14

Bassam F. JirjisJob Title: Principal Chemical Engineer

Business Unit: Corporate Plant Operations

Location: Savage, Minnesota


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


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


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




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




17

Nancy LucasJob Title: Strategic Marketing and Pricing Director

Business Unit: Salt



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



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.


Collaboration required across BU job families and across several vendors.


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


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



Inventors: Annette Martin and Nancy Lucas

Patent No.: D507754



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.


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.


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



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





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.


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


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


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


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.


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





21

Dennis OttenJob Title: Project Engineer

Business Unit: DSONA

Location: Charlotte, NC


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





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


Location: Hammond, IN


Patent No.: 6661960


Patent Title: BAKED GOOD COVERED WITH SUGAR-FREE CREAM ICING

Inventors: Dorothy Peterson and Eric Hakmiller


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











is alleviated.

Patent No.: 6,841,184











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











is alleviated.

Patent No.: 6,841,184











25

Mike RemmertJob Title: Technical Services Manager


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


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


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



Length of employment at Cargill: 12.5 years

Patent No.: 6936295





Cross functional team to go from theory to bench top to small plant trials to design and deployment of commercial process.


Allows business to utilize in line whites for processing with out batch processing.





28

Jagannadh SatyavoluJob Title: Lead Research Engineer

Business Unit: Global Industrial Starch Solutions


Patent No.: 6,830,773











is alleviated.

Patent No.: 6,841,184











Patent No.: 6902649




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


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



Length of employment at Cargill: 23 years of service

Patent No.: 6936295








31

Jeff SeeleyJob Title: Vice President, Cargill Risk Management

Business Unit: Cargill Risk Management (CRM)

Location: Office Center


Patent No.: 6950806







ing that developed by Cargill.




32

Wen ShiehJob Title: Technical Service Manager


Location: Hammond, Indiana


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.


The patent was a great example of collaboration between Product Development Group and Food Application Group


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











is alleviated.

Patent No.: 6,841,184












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.


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


Location: Cedar Rapids, Iowa


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











Patent No.: 6,846,506


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



Patent No.: 6972284





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.


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







37

Bob TineriJob Title: Vice President, Operations

Business Unit: Wilbur Chocolate

Location: Lititz, PA


Patent No.: EP 1079694


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.


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


Personal Information: Graduate of Brown University. Hoping to complete my first half iron-

man triathlon this fall.

Patent No.: 6950806







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


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





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.


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




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









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

PATENTS

42

43

44

45

46

47

48

49

50

51

PAGE INTENTIONALLY BLANK

52

53

54

55

56

57

58

59

60

61

62

63

64

65

66

67

68

69

70

71

72

Documents

2006 Achievers Circle and Patent Recognition Event · producers to aggregate sufﬁcicent quantities to participate in deriviative hedging products. Give examples of collaboration