Patents by Inventor Jadwiga Malgorzata Bialek
Jadwiga Malgorzata Bialek 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: 11937623Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.Type: GrantFiled: November 2, 2016Date of Patent: March 26, 2024Assignee: Conopco, Inc.Inventors: Edwin Bergwerff, Jadwiga Malgorzata Bialek, Stephan Georg Schumm, Jacob Nijsse
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Publication number: 20230345987Abstract: This relates to an aqueous dispersion comprising mustard bran and water in which a high pressure homogenisation treatment has been applied to alter the sugar moiety ratio of the mustard bran particles. Thus mustard bran is in the form of particles. This aqueous dispersion can be used to structure an emulsion.Type: ApplicationFiled: July 10, 2023Publication date: November 2, 2023Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Edwin BERGWERFF, Jadwiga Malgorzata BIALEK, Stephan Georg SCHUMM, Jacob NIJSSE
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Patent number: 11602155Abstract: A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.Type: GrantFiled: April 20, 2021Date of Patent: March 14, 2023Assignee: Conopco Inc.Inventors: Parag Acharya, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Franciscus Johannes Henricus Maria Jansen
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Publication number: 20210235715Abstract: A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.Type: ApplicationFiled: April 20, 2021Publication date: August 5, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Parag Acharya, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Franciscus Johannes Henricus Maria Jansen
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Patent number: 11019830Abstract: The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.Type: GrantFiled: June 7, 2016Date of Patent: June 1, 2021Assignee: Conopco Inc.Inventors: Parag Acharya, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Franciscus Johannes H M Jansen
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Patent number: 10188124Abstract: The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 ?m and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.Type: GrantFiled: December 2, 2013Date of Patent: January 29, 2019Assignee: Conopco, Inc.Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Pieter Versluis
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Publication number: 20190000104Abstract: The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.Type: ApplicationFiled: June 7, 2016Publication date: January 3, 2019Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Parag Acharya, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Franciscus Johannes H M Jansen
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Publication number: 20180317535Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.Type: ApplicationFiled: November 2, 2016Publication date: November 8, 2018Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Edwin BERGWERFF, Jadwiga Malgorzata BIALEK, Stephan Georg SCHUMM, Jacob NIJSSE
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Publication number: 20170251708Abstract: The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot. The second flour comprises flour obtained from plants of the genus Oryza, and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.Type: ApplicationFiled: September 8, 2015Publication date: September 7, 2017Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Mia Claire Benjamin, Jadwiga Malgorzata BIALEK, Meliana KO, Robert VREEKER
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Publication number: 20150320070Abstract: The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 ?m and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.Type: ApplicationFiled: December 2, 2013Publication date: November 12, 2015Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Mia Claire BENJAMIN, Jadwiga Malgorzata BIALEK, Pieter VERSLUIS
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Patent number: 8883241Abstract: The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 ?m; wherein the emulsion has an elastic modulus G? at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt.Type: GrantFiled: December 6, 2011Date of Patent: November 11, 2014Assignee: Conopco, Inc.Inventors: Jadwiga Malgorzata Bialek, Jacob Nijsse, Sabrina Silva Paes, Robert Vreeker
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Patent number: 8795749Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.Type: GrantFiled: March 8, 2011Date of Patent: August 5, 2014Assignee: Conopco, Inc.Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Daniel Anthony Jarvis, Hendrikus Theodorus W M van der Hijden
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Patent number: 8574654Abstract: Process for manufacturing a frozen aerated confection and comprising the steps 5 of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12% milk solids non fat 0 to 20% (w/w), preferably 3 to 12% sugar and other sweeteners 0.01 to 35% (w/w) vegetable proteins 0 to 5% (w/w) flavors 0 to 5% (w/w) water 30 to 85% (w/w) 0.25 to 15% by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix freezing and aerating the premix to an overrun of 20 to 150%.Type: GrantFiled: May 8, 2008Date of Patent: November 5, 2013Assignee: Conopco, Inc.Inventors: Jadwiga Malgorzata Bialek, David John Judge, Jeffrey Underdown
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Publication number: 20130260008Abstract: The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 ?m; wherein the emulsion has an elastic modulus G? at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt.Type: ApplicationFiled: December 6, 2011Publication date: October 3, 2013Inventors: Jadwiga Malgorzata Bialek, Jacob Nijsse, Sabrina Silva Paes, Robert Vreeker
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Patent number: 8425970Abstract: One aspect of the invention relates to an aerated water-continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05 up to 10% by weight of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of egg yolk granule proteins to egg yolk plasma proteins exceeds 1:1. The aerated emulsions according to the present invention can easily be produced at a high overrun. Furthermore, the foam structure of these emulsions remains surprisingly stable during shelf life.Type: GrantFiled: December 21, 2007Date of Patent: April 23, 2013Assignee: Conopco, Inc.Inventors: Marc Joaquin Antoine Anton, Valérie Anne Marie Beaumal, Jadwiga Malgorzata Bialek, Donald Joseph Hamm, Helga Françoise Sirvente
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Patent number: 8425971Abstract: The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05% up to 10 wt. % of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilize acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.Type: GrantFiled: December 21, 2007Date of Patent: April 23, 2013Assignee: Conopco, Inc.Inventors: Marc Joaquin Antoine Anton, Valérie Anne Marie Beaumal, Jadwiga Malgorzata Bialek, Donald Joseph Hamm, Sudarshi Tanuja A Regismond, Helga Françoise Sirvente
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Publication number: 20130064942Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.Type: ApplicationFiled: March 8, 2011Publication date: March 14, 2013Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Daniel Anthony Jarvis, Hendrikus Theodorus W.M. Van Der Hijden
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Patent number: 8101225Abstract: An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.Type: GrantFiled: December 21, 2006Date of Patent: January 24, 2012Assignee: Conopco, Inc.Inventors: Jadwiga Malgorzata Bialek, Matthew Duncan Golding, Petrus Wilhelmus N de Groot, Sudarshi Tanuja A Regismond, Simeon Dobrev Stoyanov
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Patent number: 7947322Abstract: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.Type: GrantFiled: February 11, 2009Date of Patent: May 24, 2011Assignee: Unilever Bestfoods, North America division of CONOPCO, Inc.Inventors: Jadwiga Malgorzata Bialek, Leonardo Jose Sanchez Aquino, Penelope Eileen Knight
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Patent number: 7914838Abstract: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.Type: GrantFiled: October 8, 2004Date of Patent: March 29, 2011Assignee: Conopco, Inc.Inventors: Leonardo Jose S Aquino, Khaldoun Ismail Ben-Smail, Jadwiga Malgorzata Bialek, Penelope Eileen Knight