Patents by Inventor Bettina Schmidl

Bettina Schmidl 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).

  • Edible fat based flakes
    Patent number: 6312751
    Abstract: Edible fat based flakes containing a flavouring system and displaying an excellent oral and textural properties comprise: i) 0 to 2% moisture ii) 25 to 90 wt % of a fat with a Stevens hardness at 25° C. of more than 65 g iii) 0 to 15% of a flavouring system iv) 0 to 40% of sugar v) 0 to 60 wt % of a filler vi) 0 to 60% of a health component while the total of components iii) to vi) is more than 8 wt % and which flakes have a size of 0.05 mm to 2.5 cm.
    Type: Grant
    Filed: November 9, 2000
    Date of Patent: November 6, 2001
    Assignee: Unilever Patent Holdings
    Inventors: Frederick William Cain, Bettina Schmidl, Gerald Patrick McNeill, Tony Herzing
  • Bakery fats
    Patent number: 5968584
    Abstract: The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays:a SAFA content of less than 40 wt. %;an N.sub.20 (unstab., NMR pulse) of .gtoreq.10,while the triglyceride composition is:S.sub.2 U=5-50 wt. %;(U.sub.2 S+U.sub.3)>35 wt. %;S.sub.3 =0-37 wt. %,S being saturated fatty acid C.sub.14 -C.sub.24 ;U being unsaturated fatty acid C.sub.18+.
    Type: Grant
    Filed: July 17, 1997
    Date of Patent: October 19, 1999
    Assignee: Loders-Croklan B.V.
    Inventors: Frederick W. Cain, Maarten J. Klaassen, Bettina Schmidl, Kevin W. Smith
  • Blends of collagen type I and collagen type III for food casings
    Patent number: 5840849
    Abstract: Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.4-6. Collagen blends with these crosslinking ratios make excellent casings with improved properties for food products, particularly sausages.
    Type: Grant
    Filed: July 29, 1997
    Date of Patent: November 24, 1998
    Assignee: Loders Croklaan B.V.
    Inventors: A J Bailey, Michael de Mari, Bettina Schmidl, Fransiscus Aloysius Timmermans
  • Bakery fats and bakery doughs and batters containing them
    Patent number: 5718938
    Abstract: The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays:a SAFA content of less than 40 wt. %;an N.sub.20 (unstab., NMR pulse) of .gtoreq.10,while the triglyceride composition is:S.sub.2 U=5-50 wt. %;(U.sub.2 S+U.sub.3)>35 wt. %;S.sub.3 =0-37 wt. %,S being saturated fatty acid C.sub.1 -C.sub.24 ;U being unsaturated fatty acid C.sub.18+.
    Type: Grant
    Filed: September 1, 1995
    Date of Patent: February 17, 1998
    Assignee: Loders Croklaan B.V.
    Inventors: Frederick W. Cain, Maarten J. Klaassen, Bettina Schmidl, Kevin W. Smith
  • Non-temper, confectionery fats
    Patent number: 5424091
    Abstract: Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.
    Type: Grant
    Filed: October 2, 1992
    Date of Patent: June 13, 1995
    Assignee: Loders Croklaan B.V.
    Inventors: Frederick W. Cain, Deryck J. Cebula, Adrian D. Hughes, Bettina Schmidl
  • Non-temper filling fats
    Patent number: 5288513
    Abstract: Fat compositions, comprising:- 35-80 wt % SUS- less than 5 wt % S3- 7-60 wt% (U.sub.2 S+U.sub.3)- less than 40 wt % SSUwhereas: weight ratio ##EQU1## wherein S=saturated fatty acids C.sub.16 -C.sub.18S'=saturated fatty acids C.sub.10 -C.sub.24U=unsaturated fatty acids C.sub.16 -C.sub.22are excellent cool-melting, non-temper, non-trans filling fats.
    Type: Grant
    Filed: February 11, 1993
    Date of Patent: February 22, 1994
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Frederick W. Cain, Franciscus Duurland, Bettina Schmidl, Joke Ten Wolde-Hakvoort