Patents by Inventor Jeroen Harold Anton Willemsen

Jeroen Harold Anton Willemsen 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).

  • Structured protein compositions
    Patent number: 11477998
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Grant
    Filed: June 26, 2020
    Date of Patent: October 25, 2022
    Assignee: OJAH B.V.
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS
    Publication number: 20200329736
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Application
    Filed: June 26, 2020
    Publication date: October 22, 2020
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • Method of making structured protein compositions
    Patent number: 10716319
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Grant
    Filed: May 10, 2012
    Date of Patent: July 21, 2020
    Assignee: Ojah B.V.
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS
    Publication number: 20140127363
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Application
    Filed: May 10, 2012
    Publication date: May 8, 2014
    Applicant: Ojah B.V.
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material
    Patent number: 6506433
    Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps of: introducing the food base material into an aqueous extractant and incubating the food base material at a suitable temperature and for a suitable period, substantial extraction of the aromas taking place to form an aqueous food extract, pervaporating the food extract using a hydrophobic pervaporation membrane to form a food aroma permeate, recovering the permeate to obtain the aroma concentrate. Also described are food concentrates obtainable via the abovementioned method.
    Type: Grant
    Filed: June 25, 2001
    Date of Patent: January 14, 2003
    Assignee: ADM Cocoa B.V.
    Inventors: Hans Robert Kattenberg, Jeroen Harold Anton Willemsen, Herman Henk Nijhuis, Dick Antonius Johannes Starmans, Hendrik Derk Hoving, Miranda Gertruida Maria Winters
  • Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material
    Publication number: 20020058092
    Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least comprising the steps of:
    Type: Application
    Filed: June 25, 2001
    Publication date: May 16, 2002
    Applicant: ADM COCOA B.V.
    Inventors: Hans Robert Kattenberg, Jeroen Harold Anton Willemsen, Herman Henk Nijhuis, Dick Antonius Johannes Starmans, Hendrik Derk Hoving, Miranda Gertruida Maria Winters