Patents by Inventor Karin Dubberke

Karin Dubberke 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).

  • Reduced fat agglomerated chocolate
    Patent number: 6399133
    Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat chocolate product, such as a chocolate bar, made from a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a freeze-dried reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.
    Type: Grant
    Filed: June 1, 1999
    Date of Patent: June 4, 2002
    Assignee: Nestec S.A.
    Inventor: Karin Dubberke
  • Reduced fat chocolate
    Patent number: 6143350
    Abstract: A processs for the preparation of a reduced fat milk chocolate which comprises preparing a powdered premix of substantially all the non-fat ingredients, adding up to 96% of the fat containing ingredients to the powdered premix and mixing to give a mass containing from 18 to 24% by weight fat based on the total weight of the mass, refining the mass on refining rollers to give a particle size of from 25 to 35 microns, adding the remainder of the fat containing ingredients and lecithin, conching, tempering to give a reduced fat milk chocolate containing less than 27% by weight of fat.
    Type: Grant
    Filed: May 21, 1999
    Date of Patent: November 7, 2000
    Assignee: Nestec S.A.
    Inventor: Karin Dubberke
  • Method of making a reduced fat agglomerated chocolate
    Patent number: 6117478
    Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate bar comprising a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.
    Type: Grant
    Filed: March 12, 1998
    Date of Patent: September 12, 2000
    Assignee: Nestec S.A.
    Inventor: Karin Dubberke
  • Process for making a reduced fat chocolate
    Patent number: 5932277
    Abstract: A processs for the preparation of a reduced fat milk chocolate which comprises preparing a powdered premix of substantially all the non-fat ingredients, adding up to 96% of the fat containing ingredients to the powdered premix and mixing to give a mass containing from 18 to 24% by weight fat based on the total weight of the mass, refining the mass on refining rollers to give a particle size of from 25 to 35 microns, adding the remainder of the fat containing ingredients and lecithin, conching, tempering to give a reduced fat milk chocolate containing less than 27% by weight of fat.
    Type: Grant
    Filed: March 12, 1998
    Date of Patent: August 3, 1999
    Assignee: Nestec S.A.
    Inventor: Karin Dubberke