logo

For the Inventor, By the Inventor

Edina, MN, United States of America

George E Brown

This inventor holds 8 USPTO granted patents. Top assignee: General Mills, Inc.. Active years: 1993-1996.

IDiyas Innovation Intelligence. (2026). Inventor Profile: George E Brown. Retrieved from https://idiyas.com/inventor/george-e-brown-c0up0qar

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 8

% Patents Active = 100.0

Average Co-Inventor Count = 2.6

ph-index = 8

Forward Citations = 124(Granted Patents)


Location History:

  • Edina, MN (US) (1993 - 1995)
  • West St. Paul, MN (US) (1996)

Company Filing History:

goldMedal8 out of 994 
 
General Mills, Inc.
 patents

Years Active: 1993-1996

Loading Chart...
8 patents (USPTO):Explore Patents
1. 5558890 - Multilayered puffed R-T-E cereal and high intensity microwave method of (1996-09-24),
2. 5451419 - Dried food foam products (1995-09-19),
3. 5342635 - Puffed edible foams and high intensity microwave method of preparation (1994-08-30),
4. 5338556 - High intensity microwave puffing of thick R-T-E cereal flakes (1994-08-16),
5. 5200222 - Microwave toasting of puffed R-T-E cereals (1993-04-06),
6. 5198255 - Stability improvements of oat R-T-E cereals by high intensity microwave (1993-03-30),
7. 5196218 - Microwave toasting of unpuffed R-T-E cereals (1993-03-23),
8. 5182127 - Microwave tempering of cooked cereal pellets or pieces (1993-01-26),

Title: Innovations of George E Brown

Introduction

George E Brown is a notable inventor based in Edina, MN (US), recognized for his contributions to the food industry. He holds a total of 8 patents, showcasing his innovative spirit and dedication to improving food products.

Latest Patents

Among his latest patents are the multilayered puffed ready-to-eat (R-T-E) cereal and a high-intensity microwave method for its preparation. The multilayered cereal pieces consist of at least three cereal layers, with a bulk density ranging from about 0.06 to 0.15 g/cc. The preparation method involves several steps, including layering cooked cereal dough sheets, forming individual pieces, and drying them to achieve the desired moisture content. The high-intensity microwave puffing process is characterized by a field strength of about 150 to 350 V/cm. Additionally, he has developed a dried food foam product that includes a flavor characterizing ingredient, an undenatured proteinaceous whipping agent, a nutritive carbohydrate sweetening agent, and moisture content ranging from about 0.5% to 7% by weight.

Career Highlights

George E Brown has made significant strides in his career, particularly through his work at General Mills, Inc. His innovative approaches have led to advancements in food technology, particularly in the development of breakfast cereals and dried food products.

Collaborations

He has collaborated with notable coworkers, including Edward C Schwab and Terry R Harrington, contributing to the success of various projects and patents.

Conclusion

George E Brown's innovative work in the food industry has led to multiple patents that enhance the quality and variety of food products available today. His contributions continue to influence the field of food technology.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
Loading…