General Mills IP Holdings Ii, LLC

General Mills, Inc.

Gregory Charles Flickinger

Patrick E Allen

Bernhard H Van Lengerich

Steven C Robie

Philip K Zietlow

Soumya Roy

James L Stinson

Terry T Kirihara

Bernhard Van Lengerich

Systems and methods for estimating emotional states, moods, affects of an individual and providing feedback to the individual or others are disclosed. Systems and methods that provide real time detection and monitoring of physical aspects of an individual and/or aspects of the individual's activity and means of estimating that person's emotional state or affect and change to those are also disclosed. Real time feedback to the individual about the person's emotional change, change or potential change is provided to the user, helping the user cope, adjust or appropriately act on their emotions.

Systems and methods for estimating and predicting emotional states and affects and providing real time feedback

Cereal piece

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg/cm.

High protein puffed food product and method of preparation

Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.

Gel products forming system and methods of preparation

Growing community of inventors

Indialantic, FL, United States of America

Gregory Charles Flickinger