# US 12,213,508 B2 · Systems and methods for improving the performance of cereal using a silk fibroin solution and powders containing silk fibroin > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 12,213,508 B2 - Document ID: US12213508B2 - Status: Granted - Kind: B2 - Application number: 18/506,771 - Filed: 2023-11-10 - Published: 2024-04-11 - Granted: 2025-02-04 - Earliest claimed: 2021-08-16 - Assignees: Cambridge Crops, Inc. - Applicants: Cambridge Crops, Inc. - Inventors: Adam Behrens; Sezin Yigit; Laith Abu-Taleb; Ryan Ellis; Jesse Groner - Web page: https://patentgrep.com/patent/US12213508B2 ## CPC - A23L 7/122: Coated, filled, multilayered or hollow ready-to-eat cereals - A23L 5/10: General methods of cooking foods, e.g. by roasting or frying - A23L 7/174: Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough - A23P 30/20: Extruding - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The disclosure relates to products and methods for improving the performance of cereal manufactured with silk solutions and powders containing silk fibroin obtained from silk inputs. The coatings, or otherwise incorporated silk fibroin, can be used to improve the shelf life of cereals, reduce the glycemic index of cereals, and to improve the performance of those cereals in areas valued by consumers. ## Claims ### Claim 1 A method of enhancing the performance of a flaked cereal and reducing the glycemic index of flaked cereal by utilizing silk fibroin comprising: (A) obtaining the flaked cereal; (B) producing a coating liquid having a reduced glycemic index by modifying a recipe for a coating liquid that includes a sweetener and has a first glycemic index, wherein the modification comprises substituting a silk fibroin-based input for a portion of the sweetener, and the reduced glycemic index is at least 30% less than the first glycemic index; (C) coating the flaked cereal with the coating liquid having the reduced glycemic index to create a coated flaked cereal, wherein after submersion in a cool liquid for sixty seconds, a translucency of the coated flaked cereals coated with the coating liquid having the reduced glycemic index is less than a translucency of flaked cereals coated with the coating liquid having the first glycemic index; and (D) drying the coated flaked cereal to cure the coating liquid having the reduced glycemic index. ### Claim 2 (depends on 1) The method of claim 1 further comprising the step of distributing the dried coated flaked cereal into packaging for sale. ### Claim 3 (depends on 1) The method of claim 1, wherein the sweetener is a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, or a combination thereof. ### Claim 4 (depends on 1) The method of claim 1, wherein the drying step comprises baking the coated flaked cereal in an oven. ### Claim 5 (depends on 1) The method of claim 1, wherein the flaked cereal further comprises dried fruit, yogurt, granola, nuts, or a combination thereof. ### Claim 6 (depends on 1) The method of claim 1, wherein the coating step comprises applying the coating liquid in a drum. ### Claim 7 (depends on 1) The method of claim 1, wherein after submersion in the cool liquid for sixty seconds, flaked cereals coated with the coating liquid having the first glycemic index sink in the cool liquid at a faster rate than the coated flaked cereals coated with the coating liquid having the reduced glycemic index. ### Claim 8 (depends on 1) The method of claim 1, wherein after submersion in the cool liquid for sixty seconds, the flaked cereal coated with the coating liquid having the reduced glycemic index has a firmness measurement that is at least the same as or greater than the firmness measurement of the flaked cereal coated with the coating liquid having the first glycemic index. ### Claim 9 A method of enhancing the performance of a flaked cereal and reducing the glycemic index of flaked cereal by utilizing silk fibroin comprising: (A) obtaining a flaked cereal; (B) producing a coating liquid having a reduced glycemic index by modifying a recipe for a coating liquid that includes a sweetener and has a first glycemic index, wherein the modification comprises substituting a silk fibroin-based input for a portion of the sweetener, and the reduced glycemic index is at least 30% less than the first glycemic index; (C) coating the flaked cereal with the coating liquid having the reduced glycemic index to create a coated flaked cereal, wherein after submersion in a cool liquid for sixty seconds, the coated flaked cereals coated with the coating liquid having the reduced glycemic index sink in the cool liquid at a slower rate than the flaked cereals coated with the coating liquid having the first glycemic index; and (D) drying the coated flaked cereal to cure the coating liquid having the reduced glycemic index. ### Claim 10 (depends on 9) The method of claim 9, wherein the drying step comprises baking the coated flaked cereal in an oven. ### Claim 11 (depends on 9) The method of claim 9, wherein the coating step comprises applying the coating liquid in a drum. ### Claim 12 (depends on 9) The method of claim 9 further comprising the step of distributing the dried coated flaked cereal into packaging for sale. ### Claim 13 (depends on 9) The method of claim 9, wherein after submersion in the cool liquid for sixty seconds, a translucency of the coated flaked cereals coated with the coating liquid having the reduced glycemic index is less than a translucency of flaked cereals coated with the coating liquid having the first glycemic index. ### Claim 14 (depends on 9) The method of claim 9, wherein after submersion in the cool liquid for sixty seconds, the flaked cereal coated with the coating liquid having the reduced glycemic index has a firmness measurement that is at least the same as or greater than the firmness measurement of the flaked cereal coated with the coating liquid having the first glycemic index. ### Claim 15 (depends on 9) The method of claim 9, wherein the sweetener is a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, or a combination thereof. ### Claim 16 (depends on 9) The method of claim 9, wherein the flaked cereal further comprises dried fruit, yogurt, granola, nuts, or a combination thereof. ### Claim 17 A method of enhancing the performance of a cereal product and reducing the glycemic index of the cereal product by utilizing silk fibroin comprising: (A) obtaining the cereal product; (B) producing a coating liquid having a reduced glycemic index by modifying a recipe for a coating liquid that includes a sweetener and has a first glycemic index, wherein the modification comprises substituting a silk fibroin-based input for a portion of the sweetener, and the reduced glycemic index is at least 30% less than the first glycemic index; (C) coating the cereal product with the coating liquid having the reduced glycemic index to create a coated cereal product, wherein after submersion in a cool liquid for sixty seconds, at least one of: a translucency of the coated cereal product coated with the coating liquid having the reduced glycemic index is less than a translucency of flaked cereal product coated with the coating liquid having the first glycemic index, or a sink rate of the coated cereal product coated with the coating liquid having the reduced glycemic index is less than a sink rate of the cereal product coated with the coating liquid having the first glycemic index; and (D) drying the coated cereal product to cure the coating liquid having the reduced glycemic index. ### Claim 18 (depends on 17) The method of claim 17 further comprising the step of distributing the dried coated cereal product into packaging for sale. ### Claim 19 (depends on 17) The method of claim 17 wherein the cereal product comprises one or more of wheat, rice, maize, oat, barley, rye, millet, and sorghum. ### Claim 20 (depends on 17) The method of claim 17, wherein the cereal product comprises a flaked cereal product. ### Claim 21 (depends on 17) The method of claim 17, wherein the cereal product comprises a puffed cereal product. ### Claim 22 (depends on 17) The method of claim 17, wherein the cereal product comprises a shredded cereal product. ### Claim 23 (depends on 17) The method of claim 17, wherein the flavoring is a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, or a combination thereof. ### Claim 24 (depends on 17) The method of claim 17, wherein the cereal product further comprises dried fruit, yogurt, granola, nuts, or a combination thereof. ### Claim 25 (depends on 17) The method of claim 17, wherein the drying step comprises baking the coated cereal product in an oven. ### Claim 26 (depends on 17) The method of claim 17, wherein after submersion in the cool liquid for sixty seconds, the cereal product coated with the coating liquid having the reduced glycemic index has a firmness measurement that is at least the same as or greater than the firmness measurement of the cereal product coated with the coating liquid having the first glycemic index.