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公开(公告)号：US11937623B2
公开(公告)日：2024-03-26
申请号：US15772829
申请日：2016-11-02
Applicant: Conopco, Inc.
Inventor： Edwin Bergwerff , Jadwiga Malgorzata Bialek , Stephan Georg Schumm , Jacob Nijsse
IPC: A23L29/238 , A23L27/60 , A23L29/10 , A23L29/206
CPC classification number: A23L29/238 , A23L27/60 , A23L29/10 , A23L29/206 , A23V2002/00 , A23V2200/124 , A23V2250/022 , A23V2250/2044 , A23V2250/5106 , A23V2300/26 , A23V2300/41 , A23V2300/46 , A23V2002/00 , A23V2200/124 , A23V2250/5106 , A23V2300/41 , A23V2300/46
Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.
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公开(公告)号：US11019830B2
公开(公告)日：2021-06-01
申请号：US15737781
申请日：2016-06-07
Applicant: Conopco, Inc.
Inventor： Parag Acharya , Jadwiga Malgorzata Bialek , Johannes Hendrikus Maria van den Broek , Franciscus Johannes H M Jansen
IPC: A23G3/32 , C11B5/00 , A23D7/06 , A23L27/60 , A23D7/005 , A23D7/01 , A23D7/02 , A23L27/00 , A23L33/105 , A23L33/115
Abstract: The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.
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Patent Agency Ranking
公开(公告)号：US10188124B2
公开(公告)日：2019-01-29
申请号：US14651754
申请日：2013-12-02
Applicant: UNILEVER PLC , CONOPCO, INC.
Inventor： Mia Claire Benjamin , Jadwiga Malgorzata Bialek , Pieter Versluis
Abstract: The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 μm and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.
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公开(公告)号：US12011018B2
公开(公告)日：2024-06-18
申请号：US15772829
申请日：2016-11-02
Applicant: Conopco, Inc.
Inventor： Edwin Bergwerff , Jadwiga Malgorzata Bialek , Stephan Georg Schumm , Jacob Nijsse
IPC: A23L29/238 , A23L27/60 , A23L29/10 , A23L29/206
CPC classification number: A23L29/238 , A23L27/60 , A23L29/10 , A23L29/206 , A23V2002/00 , A23V2200/124 , A23V2250/022 , A23V2250/2044 , A23V2250/5106 , A23V2300/26 , A23V2300/41 , A23V2300/46 , A23V2002/00 , A23V2200/124 , A23V2250/5106 , A23V2300/41 , A23V2300/46
Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.
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公开(公告)号：US11602155B2
公开(公告)日：2023-03-14
申请号：US17234849
申请日：2021-04-20
Applicant: Conopco Inc.
Inventor： Parag Acharya , Jadwiga Malgorzata Bialek , Johannes Hendrikus Maria van den Broek , Franciscus Johannes Henricus Maria Jansen
IPC: A23G3/32 , A23D7/005 , A23L27/60 , A23D7/06 , A23D7/01 , A23D7/02 , C11B5/00 , A23L27/00 , A23L33/105 , A23L33/115
Abstract: A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.
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公开(公告)号：US20210235715A1
公开(公告)日：2021-08-05
申请号：US17234849
申请日：2021-04-20
Applicant: Conopco Inc., d/b/a UNILEVER
Inventor： Parag Acharya , Jadwiga Malgorzata Bialek , Johannes Hendrikus Maria van den Broek , Franciscus Johannes Henricus Maria Jansen
IPC: A23D7/06 , A23G3/32 , A23L27/60 , A23D7/005 , A23D7/01 , A23D7/02 , C11B5/00 , A23L27/00 , A23L33/105 , A23L33/115
Abstract: A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.
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公开(公告)号：US20190000104A1
公开(公告)日：2019-01-03
申请号：US15737781
申请日：2016-06-07
Applicant: Conopco, Inc., d/b/a UNILEVER
Inventor： Parag Acharya , Jadwiga Malgorzata Bialek , Johannes Hendrikus Maria van den Broek , Franciscus Johannes H M Jansen
Abstract: The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.
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