Company Filing History:
4 out of 968 
1 out of 832,891 Years Active: 1978-1986
Title: Innovations by Glenn J VanHulle
Introduction
Glenn J VanHulle is an accomplished inventor based in Brooklyn Park, MN (US). He holds a total of five patents, showcasing his contributions to the field of food technology. His innovative approaches have led to the development of unique products that enhance culinary experiences.
Latest Patents
One of VanHulle's latest patents is for a pudding mix. This invention discloses a pudding component that comprises a conventional instant pudding in granulated form. The granulated pudding component is characterized by its physical features, including particle size, bulk porosity, density, initial rates of moisture absorption, and moisture content. The granules are mixed with a heated sugar solution to create a matrix of sugar and pudding granules.
Another significant patent involves the preparation of cakes and a no-stir dry mix for their preparation. This invention discloses dry mixes for cakes that consist of conventional full formulation dry mixes in a specific physical form. The granulated dry mixes can be used to prepare finished cakes through conventional baking without the need for mixing to form a batter, batter aeration, or coating the baking container. The physical features of these mixes include particle size, bulk porosity, density, initial rates of moisture absorption, and moisture content.
Career Highlights
Throughout his career, Glenn J VanHulle has worked with notable companies, including General Mills, Inc. His experience in the food industry has significantly influenced his innovative endeavors.
Collaborations
VanHulle has collaborated with several professionals in his field, including Jon R Blake and Richard K Knutson. Their combined expertise has contributed to the successful development of his inventions.
Conclusion
Glenn J VanHulle's innovative contributions to food technology, particularly in pudding and cake mixes, demonstrate his commitment to enhancing culinary practices. His patents reflect a deep understanding of the physical properties of food components, paving the way for new and exciting products in the market.