Patents by Inventor Hindrik Huizinga
Hindrik Huizinga 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: 10757953Abstract: Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, ? wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; ? and wherein the amount of H2Xmixed triglycerides is at least 10 wt %, H2Xmixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids.Type: GrantFiled: August 21, 2006Date of Patent: September 1, 2020Assignee: UPFIELD EUROPE B.V.Inventors: Dirk Simon Hendrikus Van Horsen, Hindrik Huizinga, Cornelis Laurentius Sassen
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Patent number: 9661864Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: GrantFiled: December 29, 2014Date of Patent: May 30, 2017Assignee: Unilever BCS US, Inc.Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
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Patent number: 9125425Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.Type: GrantFiled: September 1, 2011Date of Patent: September 8, 2015Assignee: Conopco, Inc.Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
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Publication number: 20150118384Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: ApplicationFiled: December 29, 2014Publication date: April 30, 2015Applicant: CONOPCO INC., D/B/A UNILEVERInventors: Sandra Petronella BARENDSE, Eckhard Floter, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
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Patent number: 8927045Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: GrantFiled: March 30, 2012Date of Patent: January 6, 2015Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
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Publication number: 20130171310Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.Type: ApplicationFiled: September 1, 2011Publication date: July 4, 2013Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
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Patent number: 8431370Abstract: Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process.Type: GrantFiled: December 22, 2004Date of Patent: April 30, 2013Assignee: Conopco, Inc.Inventors: Hilda Batsheva ten Brink, Eckhard Flöter, Corrine Frances Lawrence, Hindrik Huizinga, Mattheus Adrianus Zuiderwijk
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Publication number: 20120263860Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: ApplicationFiled: March 30, 2012Publication date: October 18, 2012Applicant: CONOPCO INC., D/B/A UNILEVERInventors: Sandra Petronella BARENDSE, Eckhard FLÖTER, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
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Patent number: 8147895Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: GrantFiled: January 25, 2006Date of Patent: April 3, 2012Assignee: Conopco, Inc.Inventors: Sandra Petronella Barendse, Eckhard Flöter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
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Publication number: 20110311707Abstract: The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing an aqueous phase; c. forming the edible fat continuous food product by mixing the aqueous phase and the fat mixture; d. packing of the food product; wherein the fat powder comprises structuring fat; the amount of fat powder in the fat mixture based on total amount of fat mixture is 8 to 25 wt % the fat mixture prior to mixing is kept at a temperature of 0 to 12 degrees Celsius; the fat mixture is kept in motion prior to mixing; and the temperature of the aqueous phase at the time of mixing the aqueous phase and the fat mixture is such that the temperature of the mixture of the aqueous phase and the fat mixture is equal to or below 25 degrees Celsius.Type: ApplicationFiled: December 1, 2009Publication date: December 22, 2011Inventors: Albert Jan Bezemer, Hindrik Huizinga, Kees Frederik Van Malssen
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Publication number: 20110293812Abstract: The invention relates to process for the preparation of an edible fat continuous spread comprising an aqueous phase and up to 45 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing a gel forming aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase has a specific viscosity and gel strength.Type: ApplicationFiled: December 1, 2009Publication date: December 1, 2011Inventors: Marie Nicole Dobenesque, Robert Stanley Farr, Carolina Herrera Abellan, Hindrik Huizinga, Remco Johannes Koppert
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Patent number: 7998521Abstract: Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.Type: GrantFiled: August 11, 2006Date of Patent: August 16, 2011Assignee: Conopco, Inc.Inventors: Hindrik Huizinga, Cornelis Laurentius Sassen
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Patent number: 7781007Abstract: The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.Type: GrantFiled: November 17, 2004Date of Patent: August 24, 2010Assignee: Conopco, Inc.Inventors: Rob Beltman, Henricus Arnoldus Hendrickx, Hindrik Huizinga, Gerrit Leendert van der Schee, Johannes Jacobus Warendorff
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Publication number: 20100112170Abstract: Edible emulsion comprising a tasty ingredient with an undesired flavour, 0.1 to 1 wt % polyglycerol polyricinoleate and 15 to 85 wt % fat, wherein the tasty ingredient is present in an amount that gives the undesired flavour in the emulsion without the polyglycerol polyricinoleate.Type: ApplicationFiled: November 8, 2007Publication date: May 6, 2010Inventors: Sandra Petronella Barendse, Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga
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Publication number: 20090263559Abstract: Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, • wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; • and wherein the amount of H2Xmixed triglycerides is at least 10 wt %, H2Xmixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids.Type: ApplicationFiled: August 21, 2006Publication date: October 22, 2009Inventors: Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Cornelis Sassen
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Publication number: 20090246348Abstract: Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.Type: ApplicationFiled: August 11, 2006Publication date: October 1, 2009Inventors: Hindrik Huizinga, Cornelis Laurentius Sassen
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Publication number: 20090246839Abstract: Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process.Type: ApplicationFiled: December 22, 2004Publication date: October 1, 2009Inventors: Hilda Batsheva Ten Brink, Eckhard Floter, Corrine Frances Lawrence, Hindrik Huizinga, Mattheus Adrianus Zuiderwijk
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Publication number: 20090136645Abstract: Granule comprising lipid powder particles having a microporous structure and comprising sterol.Type: ApplicationFiled: January 25, 2006Publication date: May 28, 2009Inventors: Chiara Garbolino, Hindrik Huizinga
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Publication number: 20090110801Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: ApplicationFiled: January 25, 2006Publication date: April 30, 2009Applicant: UNILEVER R & D VLAARDINGEN B. V.Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
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Publication number: 20080305221Abstract: The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.Type: ApplicationFiled: November 17, 2004Publication date: December 11, 2008Inventors: Rob Beltman, Henricus Arnoldus Hendrickx, Hindrik Huizinga, Gerrit Leendert van der Schee, Johannes Jacobus Warendorff