Patents by Inventor Konstantinos Paggios

Konstantinos Paggios 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).

  • Chocolate product and process for producing the same
    Patent number: 10321698
    Abstract: The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
    Type: Grant
    Filed: September 10, 2012
    Date of Patent: June 18, 2019
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Stephen Pearson
  • Process for producing a confectionery product
    Patent number: 10285415
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Grant
    Filed: July 16, 2018
    Date of Patent: May 14, 2019
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Konstantinos Paggios, Marlin Richard Thiele, Hartmut Heinrich Balzer
  • PROCESS FOR PRODUCING A CONFECTIONERY PRODUCT
    Publication number: 20180317517
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Application
    Filed: July 16, 2018
    Publication date: November 8, 2018
    Inventors: Konstantinos Paggios, Marlin Richard Thiele, Hartmut Heinrich Balzer
  • Process for producing a confectionery product
    Patent number: 10051877
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Grant
    Filed: February 9, 2015
    Date of Patent: August 21, 2018
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Konstantinos Paggios, Martin Richard Thiele, Hartmut Heinrich Balzer
  • Process For Producing A Confectionery Product
    Publication number: 20150150277
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Application
    Filed: February 9, 2015
    Publication date: June 4, 2015
    Inventors: Konstantinos Paggios, Martin Richard Thiele, Hartmut Heinrich Balzer
  • Process for producing a confectionery product
    Patent number: 8962051
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Grant
    Filed: July 8, 2010
    Date of Patent: February 24, 2015
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Konstantinos Paggios, Martin Richard Thiele, Hartmut Heinrich Balzer
  • Method Of Producing Chocolate
    Publication number: 20150024110
    Abstract: A method of producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 35-50 C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content of 22-30 wt. % and a water content of at least 1.1 wt. % relative to the total mass of the composition.
    Type: Application
    Filed: September 11, 2012
    Publication date: January 22, 2015
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Imola Zsigmond
  • Chocolate Product And Process For Producing The Same
    Publication number: 20150024109
    Abstract: The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
    Type: Application
    Filed: September 10, 2012
    Publication date: January 22, 2015
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Stephen Pearson
  • PROCESS FOR MAKING LOW-CALORIE CONFECTIONARY PRODUCT AND CONFECTIONARY PRODUCT
    Publication number: 20140113049
    Abstract: The present invention relates to a process for producing a confectionery product comprising the step of admixing a structured liquid comprising a thermodynamically stable mixture of water, surfactant, co-surfactant and a non-aqueous component.
    Type: Application
    Filed: December 14, 2011
    Publication date: April 24, 2014
    Inventors: Ulrich Loeser, Gunther Fischer, Konstantinos Paggios, Hige F.M. Klemmer, Sabine Schetzberg, Reingard Strey, Milena Seyller, Frank Ullrich
  • Apparatus And Process For Tempering Chocolate
    Publication number: 20110212238
    Abstract: A tank for tempering cocoa butter containing mass is provided. This tank, which is equipped with a scraper and an impeller, is characterized in that the impeller induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering cocoa butter containing mass in a single step wherein the temperature is decreased from an initial temperature of about 53° C. to about 57° C. to a final temperature of about 30° C. to about 32° C.
    Type: Application
    Filed: November 1, 2010
    Publication date: September 1, 2011
    Inventors: Mehran Rose, Uwe Riedel, Konstantinos Paggios, Martin Richard Thiele
  • Process For Producing A Confectionery Product
    Publication number: 20110008521
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Application
    Filed: July 8, 2010
    Publication date: January 13, 2011
    Inventors: Konstantinos Paggios, Martin Richard Thiele, Hartmut Heinrich Balzer