Abstract: Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt. % triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt. % triglyceride fat, polydextrose, and a karaya gum. The products of the invention combine good organoleptic properties with a substantially reduced fat level compared to regular fat and, especially premium and super-premium ice creams.
Abstract: The invention relates to a process for preparing an anti-freeze peptide and to the peptides obtained from bacteria from an aqueous low-temperature environment, such as Marinomonas protea and a Pseudomonas species. These anti-freeze peptides can suitably be incorporated in frozen food products such as frozen vegetables and frozen confectionery such as ice-cream.
Type:
Grant
Filed:
December 15, 2000
Date of Patent:
May 3, 2005
Assignee:
Good Humor-Breyers Ice Cream, a division of Conopco, Inc.
Inventors:
Mark John Berry, Allen Griffiths, Philip John Hill, Johanna Laybourne-Parry, Sarah Victoria Mills
Abstract: The present invention provides a composition comprising a fat phase and having overrun of at least 90%, characterized in that at least 50 w/w % of said fat phase is liquid at ?5° C. The invention particularly relates to such compositions in the form of an ice cream. The invention also provides a process for the preparation of a composition, wherein said process comprises aerating a mix comprising a fat phase in a freezer barrel enclosing an internal volume, said internal volume comprising an aeration means, wherein said aeration means displaces less than 40% of said internal volume, characterized in that at least 50 w/w % of said fat phase is liquid at ?5° C.
Type:
Grant
Filed:
December 5, 2001
Date of Patent:
April 12, 2005
Assignee:
Good Humor - Breyers Ice Cream, division of Conopco, Inc.
Abstract: A refrigeration apparatus with two compartments operating at two different temperatures wherein a freezer comprising a storing volume adapted to receive products to be stored at a temperature below 0° C., an evaporator within said storing volume and a compressor located outside said storing volume, is fitted with a storing box, adapted to receive products to be stored at a temperature above the temperature in the storing volume, located within the storing volume, said box being fitted with heating means.
Type:
Grant
Filed:
October 17, 2003
Date of Patent:
February 15, 2005
Assignee:
Good Humor—Breyers Ice Cream, division of Conopco, Inc.
Abstract: Anti-freeze protein comprising at least 40% of the amino acids serine, threonine and asparigine and having at least 80% of sequence identity with the amino acid sequence of SEQ ID NO:1 as well as modified forms thereof.
Type:
Grant
Filed:
December 23, 1998
Date of Patent:
February 8, 2005
Assignee:
Good Humor-Breyers Ice Cream, division of Conopco, Inc.
Inventors:
Carl Dudley Jarman, Christopher Michael Sidebottom, Sarah Twigg, Dawn Worrall
Abstract: The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the processing temperature. The present invention also relates to a process for the production of such compositions wherein a mix is aerated in an internal volume of a freezer barrel with a aerating means which has a low displacement of said internal volume, prior to cold extrusion.
Type:
Grant
Filed:
December 5, 2001
Date of Patent:
February 8, 2005
Assignee:
Good Humor - Breyers Ice Cream, division of Conopco, Inc.
Abstract: A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises a fermented soy ingredient.
Type:
Grant
Filed:
February 8, 2002
Date of Patent:
February 1, 2005
Assignee:
Unilever Bestfoods, North America, a division of Conopco, Inc.
Inventors:
Janos Bodor, Gijsbertus Johannes Van Oorschot, Mario Jorge Santos Da Silvo, Eelko Gerben Ter Schure, Elke A. Trautwein
Abstract: It was found that by the addition of 2 different, specific sterols, which preferably are phytosterols, to a liquid fat, the liquid fat was no longer liquid, but showed a firmness, measured as Stevens hardness, significantly higher than that of the liquid fatty compound itself. Preferably, the liquid fat is an edible fat, and the sterols used is a mixture of phytosterols, preferably oryzanol and sitosterol at a minimum total weight level of 2%, preferably 4%, with a clear optimum at a molar ratio between 3:1 and 1:3, further preferred between 1:2 and 2:1. The composition is preferably used in consumer goods, such as cosmetic products or food products. Also these products comprising such a composition are part of the invention. After dissolution of the sterols in the fatty compound at elevated temperature, improvement of structuring capacity of the sterols was found by rapid cooling.
Type:
Grant
Filed:
May 12, 1997
Date of Patent:
January 25, 2005
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Heike Ritter, Robert Leo van de Sande, Volkmar Muller
Abstract: A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized olive oil to be used for the preparation is obtained by a mild refining process which spares the olive oil's minor components.
Type:
Grant
Filed:
December 15, 1998
Date of Patent:
January 11, 2005
Assignee:
Lipton, a division of Conopco, Inc.
Inventors:
Jan van Buuren, Keshab Lal Ganguli, Karel P van Putte
Abstract: The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to which it is applied. This is achieved by an oil in water emulsion comprising a browning agent and emulsifier.
Type:
Grant
Filed:
June 19, 2001
Date of Patent:
September 28, 2004
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Johannes Mattheus Cornelissen, Peter van den Enden, Cornelis Willem van Oosten
Abstract: Novel antifreeze polypeptides which can be easily obtained from an abundant natural source. Antifreeze polypeptides obtained from carrots show markedly better properties as compared to polypeptides obtained from other vegetables. The antifreeze polypeptides of the invention are capable of providing good recrystallization inhibition properties without significantly changing the crystal shape of the ice-crystals, therewith possibly leading to more favorable properties, e.g., soft ice-cream.
Type:
Grant
Filed:
December 30, 1999
Date of Patent:
September 28, 2004
Assignee:
Good Humor — Breyers Ice Cream, division of Conopco,
Inc.
Inventors:
Louise Jane Byass, Charlotte Juliette Doucet, Richard Anthony Fenn, Andrew John McArthur, Christopher Michael Sidebottom, Margaret Felicia Smallwood
Abstract: A process for the production of a frozen food product comprising Anti-freeze peptides, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.
Type:
Grant
Filed:
July 9, 1997
Date of Patent:
September 21, 2004
Assignee:
Good Humor-Breyers Ice Cream, division of Conopco,
Inc.
Inventors:
Richard Anthony Fenn, David Needham, Keith Smallwood
Abstract: Ingestable products for lowering blood total cholesterol, including isoflavone, vegetable protein such as soy protein and phytosterol. The combination of phytosterol with soy protein (which includes isoflavone) is superior to the individual components alone in improving plasma lipid profiles. Preferably the products are food products. The invention is also a method for lowering plasma cholesterol in animals, preferably humans, by feeding compositions having plasma cholesterol-lowering, synergistically effective amounts of isoflavone, soy protein and phytosterol.
Type:
Grant
Filed:
August 10, 2001
Date of Patent:
September 7, 2004
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Geert Willem Meijer, William Conrad Franke, Podutoori Ravinder Reddy
Abstract: A new way of shipping cartons and other packages so as to minimize the cost and the resource used. The invention is directed in the first embodiment to a liner, particularly for use in combination with shrink wrap packaging, which includes corners for compressive strength and yet panels having deceased height intermediate such corners. The decreased height panels result in conversation of the resource used to make the liner. In a preferred embodiment, the liners are nestable so that they fit closely one on top of each other in the manufacturing process, therefore conserving space. Moreover, nestability of the liner blanks helps promote conservation of resource particularly when the liner blanks are cut from the same fiberboard blank.
Type:
Grant
Filed:
December 28, 2000
Date of Patent:
August 31, 2004
Assignee:
Unilever Home & Personal Care USA, division of Conopco,
Inc.