Flour-based shape-changing food and related methods

US12349714B2 · kind B2 · utility

Assignees

• CARNEGIE MELLON UNIVERSITY · US
• BARILLA G. & R. FRATELLI S.p.A. · IT

Inventors

• Lining Yao · Cambridge, US
• Humphrey Yang · Pittsburgh, US
• Youngwook Do · Pittsburgh, US
• Catherine Mondoa · Pittsburgh, US
• Guanyun Wang · Hangzhou City, CN
• Jianxun Cui · Pittsburgh, US
• Wen Wang · Revere, US
• Yi-Chin Lee · Pittsburgh, US
• Ye Tao · Stanford, US
• Claudia Berti · Parma, IT
• Elena Berte · Parma, IT
• Elena Bergamini · Cantone Svizzero, IT

Key dates

• Filing date: Jun 22, 2020
• Grant date: Jul 8, 2025
• Expiry date: Feb 1, 2042

Classification

• Technology area (CPC B): Performing Operations; Transporting
• CPC primary: B32B2307/732
• WIPO field: Surface technology, coating
• WIPO sector: Chemistry

Abstract

Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is exposed to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes.