Patents by Inventor Jennifer Elizabeth Norton

Jennifer Elizabeth Norton 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).

  • Low fat chocolate
    Patent number: 9775367
    Abstract: The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.
    Type: Grant
    Filed: June 15, 2010
    Date of Patent: October 3, 2017
    Assignee: The University of Birmingham
    Inventors: Ian Timothy Norton, Philip William Cox, Benjamin Jean Didier Le Reverend, Jennifer Elizabeth Norton
  • PROCESS FOR THE PRODUCTION OF STABLE EMULSIONS
    Publication number: 20160037791
    Abstract: A process for the production of a stable water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the process comprises: an emulsification step wherein the aqueous phase and fat phase are mixed under high shear, characterized in that the obtained emulsion is not subsequently subjected to any further high shear mixing.
    Type: Application
    Filed: March 28, 2014
    Publication date: February 11, 2016
    Inventors: Vincenzo DE BARI, Ian Timothy NORTON, JENNIFER ELIZABETH NORTON, Paul Raymond Smith
  • LOW FAT CHOCOLATE
    Publication number: 20120177801
    Abstract: The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.
    Type: Application
    Filed: June 15, 2010
    Publication date: July 12, 2012
    Inventors: Ian Timothy Norton, Philip William Cox, Benjamin Jean Didier Le Reverend, Jennifer Elizabeth Norton