Patents by Inventor Beata Bartkowska
Beata Bartkowska has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11812763Abstract: The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle.Type: GrantFiled: March 1, 2021Date of Patent: November 14, 2023Assignee: Conopco, Inc.Inventors: Beata Bartkowska, Amy Lisa Briggs, Mark Willmott
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Publication number: 20210177003Abstract: The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle.Type: ApplicationFiled: March 1, 2021Publication date: June 17, 2021Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Beata BARTKOWSKA, Amy Lisa BRIGGS, Mark WILLMOTT
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Publication number: 20170135384Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.Type: ApplicationFiled: November 28, 2016Publication date: May 18, 2017Inventors: Beata BARTKOWSKA, Natalie Ann BROOKS, Richard Henry LUCK, Lina SUN, Deborah Jane NOBLE nee TOWELL
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Publication number: 20170135385Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mn and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.Type: ApplicationFiled: November 29, 2016Publication date: May 18, 2017Inventors: Beata BARTKOWSKA, Richard Henry LUCK, Lina SUN, Deborah Jane NOBLE nee TOWELL
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Publication number: 20160066598Abstract: The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle.Type: ApplicationFiled: March 11, 2014Publication date: March 10, 2016Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Beata BARTKOWSKA, Amy Lisa BRIGGS, Mark WILLMOTT
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Publication number: 20150110927Abstract: Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible particle wherein the hydrophobic edible particle has a diameter from 20 nm to 500 microns. The food product having the coating is resistant to becoming soggy.Type: ApplicationFiled: December 13, 2012Publication date: April 23, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Beata Bartkowska, Hangsheng Li, Chunbo Ran, Desheng Xu
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Publication number: 20150111711Abstract: A process for the preparation of an ice cream cone sleeve with a rounded tip comprising the steps of: a) providing a forming element (11) having the shape of a round tipped ice cream cone with a cone angle a, and also providing a forming cavity (12) having an internal surface corresponding to the shape of the forming element (11), b) placing a cone sleeve (10) having a cone angle a within the forming cavity (12), c) engaging the forming element (11) within the cone sleeve (10), and d) forcing the forming element (11) and the forming cavity (12) together wherein the cone sleeve has a frustoconical shape and an open tip (10b) and wherein the end of the sleeve (10) protrudes beyond the end of the forming element (11) in step c).Type: ApplicationFiled: December 13, 2012Publication date: April 23, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventor: Beata Bartkowska
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Publication number: 20150056350Abstract: The present invention provides an apparatus for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, wherein the apparatus comprises a forming element having an external surface corresponding to the internal shape of the container, the forming element being further characterised by a passage running through the forming element from an upper opening to a lower opening, the apparatus further comprising means for removing material from the passage of the forming element.Type: ApplicationFiled: March 12, 2013Publication date: February 26, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Beata Bartkowska, Geoffrey Alec Burgess, Paul Michael Doehren, Richard Andrew Hall, Richard Henry Luck
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Publication number: 20140113034Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.Type: ApplicationFiled: May 22, 2012Publication date: April 24, 2014Inventors: Beata Bartkowska, Richard Henry Luck, Lina Sun, Deborah Jane Noble nee Towell
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Publication number: 20140113035Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.Type: ApplicationFiled: May 22, 2012Publication date: April 24, 2014Inventors: Beata Bartkowska, Natalie Ann Brooks, Richard Henry Luck, Lina Sun, Deborah Jane Noble nee Towell
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Patent number: 8273399Abstract: A process for making a coated frozen confection is provided, the process comprising: forming two sheets of coating material comprising particles and a binder, the binder comprising an aqueous solution of sweeteners of from 70 to 90° Brix; placing one or more frozen confection pieces onto the first sheet of coating material; then placing the second sheet of coating material on top of the frozen confection and first sheet; and shaping the second sheet around the frozen confection and pressing the second sheet onto the first sheet so that they are welded together to form a continuous coating. A coated frozen confection is also provided.Type: GrantFiled: November 12, 2008Date of Patent: September 25, 2012Assignee: Conopco, Inc.Inventors: Beata Bartkowska, Deborah Jane Towell
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Patent number: 8124164Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: GrantFiled: October 4, 2007Date of Patent: February 28, 2012Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown
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Patent number: 8021706Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: GrantFiled: September 17, 2003Date of Patent: September 20, 2011Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown
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Publication number: 20110151065Abstract: An edible receptacle suitable for containing a frozen confection is provided, the receptacle comprising at least 50 wt % of pieces of soft baked material of from 1 to 20 mm in size. A process for preparing the edible receptacle is also provided, comprising: dosing the required amount of pieces of soft baked material having a size of from 1 to 20 mm into a support mould, compacting the pieces to form an agglomerate, and inserting a shaping tool into the agglomerate in the support mould to form the agglomerate into a receptacle of the desired shape. A composite frozen confection product comprising the edible receptacle and a frozen confection is also provided.Type: ApplicationFiled: December 15, 2010Publication date: June 23, 2011Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Beata Bartkowska, Richard Andrew Hall, Lina Sun
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Publication number: 20090130264Abstract: A process for making a coated frozen confection is provided, the process comprising: forming two sheets of coating material comprising particles and a binder, the binder comprising an aqueous solution of sweeteners of from 70 to 90° Brix; placing one or more frozen confection pieces onto the first sheet of coating material; then placing the second sheet of coating material on top of the frozen confection and first sheet; and shaping the second sheet around the frozen confection and pressing the second sheet onto the first sheet so that they are welded together to form a continuous coating. A coated frozen confection is also provided.Type: ApplicationFiled: November 12, 2008Publication date: May 21, 2009Inventors: Beata Bartkowska, Deborah Jane Towell
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Publication number: 20080075827Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: ApplicationFiled: October 4, 2007Publication date: March 27, 2008Applicant: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy Foster, Sarah Gray, Sudarshi Regismond, Jeffrey Underdown
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Publication number: 20050042333Abstract: A frozen aerated product comprising water, 0.1 to 35 w/w % sweetener and 2 to 20 w/w % vegetable fat component of which up to 20% by weight of the fatty acids are polyunsaturated fatty acids, less than 15% by weight of the fatty acid is linoleic acid and up to 50% by weight of the fatty acids are saturated fatty acids; said frozen aerated product being characterised in that the amount of de-emulsified fat expressed as a percentage of the total fat present is greater than 20% by weight.Type: ApplicationFiled: August 18, 2004Publication date: February 24, 2005Inventors: Beata Bartkowska, Jeffrey Underdown
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Publication number: 20040071835Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: ApplicationFiled: September 17, 2003Publication date: April 15, 2004Applicant: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown