Patents by Inventor Christopher Michael Sidebottom

Christopher Michael Sidebottom 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).

  • Freezing vegetables
    Patent number: 7169426
    Abstract: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a maximum core temperature of less than or equal to ?5° C.; (iii) reducing the core temperature to less than or equal to ?18° C.; The invention also provides a frozen vegetable or part thereof comprising a core ice content, characterised in that at least 40% of said core ice content is located within a plurality of cellular structures, wherein the perimeter of each cellular structure is defined by a cell wall.
    Type: Grant
    Filed: April 5, 2002
    Date of Patent: January 30, 2007
    Assignee: Unilever Bestfoods, North America division of Conopco. Inc.
    Inventors: Michael Harry Asquith, Elliott Kirk, Mark Kirkland, Stephen Matthew Morrey, Andrew Paul Ormerod, Julie Debra Ralfs, David George Sharp, Christopher Michael Sidebottom
  • Frozen food product
    Patent number: 6852841
    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
  • Carrot antifreeze polypeptides
    Patent number: 6797690
    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
  • Freezing vegetables
    Publication number: 20040065094
    Abstract: A process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps:
    Type: Application
    Filed: October 3, 2003
    Publication date: April 8, 2004
    Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.
    Inventors: Andrew Paul Ormerod, Julie Debra Ralfs, Christopher Michael Sidebottom
  • Freezing vegetables
    Publication number: 20030096046
    Abstract: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps:
    Type: Application
    Filed: April 5, 2002
    Publication date: May 22, 2003
    Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.
    Inventors: Michael Harry Asquith, Elliott Kirk, Mark Kirkland, Stephen Matthew Morrey, Andrew Paul Ormerod, Julie Debra Ralfs, David George Sharp, Christopher Michael Sidebottom
  • Frozen food product
    Patent number: 6162789
    Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.
    Type: Grant
    Filed: August 30, 1999
    Date of Patent: December 19, 2000
    Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.
    Inventors: Peter John Lillford, Andrew John McArthur, Christopher Michael Sidebottom, Peter Wilding
  • Frozen food product
    Patent number: 6156880
    Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.
    Type: Grant
    Filed: August 30, 1999
    Date of Patent: December 5, 2000
    Assignee: Good Humor-Breyer's Ice Cream, division of Conopco, Inc.
    Inventors: Peter John Lillford, Andrew John McArthur, Christopher Michael Sidebottom, Peter Wilding
  • High amylose starch from transgenic potato plants
    Patent number: 6103893
    Abstract: Disclosed is a method of producing altered starch from transformed potato plants or their progeny, comprising extracting starch from a potato plant, at least the tubers of which comprise at least an effective portion of a starch branching enzyme (SBE) cDNA sequence operably linked in the antisense orientation to a suitable promoter, such that the level of SBE activity is limited to less than 0.8 units per gram tuber. Also disclosed are potato plants comprising altered starch in accordance with the invention.
    Type: Grant
    Filed: September 24, 1996
    Date of Patent: August 15, 2000
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: David Cooke, Michael John Gidley, Stephen Alan Jobling, Richard Safford, Christopher Michael Sidebottom, Roger J. Westcott
  • Frozen food product
    Patent number: 6090917
    Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.
    Type: Grant
    Filed: July 9, 1997
    Date of Patent: July 18, 2000
    Assignee: Good Humor-Breyers Ice Creams
    Inventors: Peter John Lillford, Andrew John McArthur, Christopher Michael Sidebottom