Cargill Inc.

Sean Acie Smith

Kevin Ray Anderson

Ting Liu Carlson

Steven L Hansen

Jinping Dong

Jacob Schaller

Michael Alan Mortenson

John T McDonald, Jr

Norman J Weeks, Iii

Steven Hansen

A characteristic of edible oil may be evaluated using a spectrometer. For example, optical reflectance data may be obtained from edible oil in situ in a frying apparatus housing the edible oil, the reflectance data corresponding to a specified range of infra-red wavelengths. A model profile corresponding to the characteristic being assessed may be obtained, such as from a repository housing a secured library of such profiles. The model profile may define a regression vector for use in transforming the reflectance data to generate a value corresponding to the characteristic being assessed. A criterion may be applied to the value to establish a simplified representation of the characteristic for presentation to a user for assessment of oil quality.

Spectroscopic evaluation of edible oil using profiles

Sweetener compositions having particular glycoside compositions are described herein. The glycoside compositions include rebaudioside D and/or rebaudioside M that are combined with other glycosides such as rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O. The sweetener compositions can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages.

Glycoside compositions

Disclosed are modeling and process control techniques for manufacturing products. More specifically, computer-aided modeling techniques are described that allow the manufacturer to predict a profile for a multivariate output that is necessary to achieve a target performance property for a manufactured product.

Computer-aided modeling and manufacture of products

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Minneapolis, MN, United States of America

Sean Acie Smith