Patents by Inventor Robert Vreeker
Robert Vreeker 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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Publication number: 20220240556Abstract: Food composition in the form of an oil-in-water emulsion, comprising: ?65 to 85 wt % of vegetable oil, ?Water, ?Plant protein in an amount of from 0.3 to 5 wt %, based on the weight of the composition, wherein more than 60 wt % of said plant protein, based on the weight of the plant protein, is plant albumin, wherein the pH of the composition is between 2 and 5.Type: ApplicationFiled: September 1, 2020Publication date: August 4, 2022Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Edwin BERGWERFF, Krassimir Petkov VELIKOV, Robert VREEKER, Nicolaas Jan ZUIDAM
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Patent number: 11337436Abstract: The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: 95-99.9 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 5-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous fat phase in a concentration of 0.2-10% by weight of the liquid oil. Incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in the production of the emulsion.Type: GrantFiled: December 12, 2017Date of Patent: May 24, 2022Assignee: Conopco Inc.Inventors: Elisabeth Cornelia Maria Bouwens, Hendrikus Theodorus W. M. van der Hijden, Marinus Willem Koster, Jan Hendrik T. Verbeek, Robert Vreeker
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Publication number: 20210298324Abstract: The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.Type: ApplicationFiled: December 18, 2018Publication date: September 30, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Luben Nikolaev Arnaudov, Hendrikus Theodorus Wilhelmus Maria van der Hijden, Meliana Ko, Robert Vreeker
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Publication number: 20210084948Abstract: The present invention relates to a savoury concentrate comprising: a. at least 30 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil; b. 3-30 wt. %, by weight of the concentrate, of an edible salt; c. 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients; d. up to 10 wt. %, by weight of the concentrate, of water; and e. a fibrous preparation of delaminated cell wall material from plant tissue; wherein the fibrous preparation is dispersed in the oil phase in a concentration of 0.1 to 10 wt. %, by weight of the combined weight of the liquid oil and the fibrous preparation. The invention further relates to a method for the preparation of the savoury concentrate and to a process for preparing a ready-to-eat savoury product using the savoury concentrate.Type: ApplicationFiled: March 26, 2018Publication date: March 25, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Hendrikus Theodorus Wilhelmus Maria van der Hijden, Marc Lemmers, Robert Vreeker
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Publication number: 20200054037Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from carrot parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.Type: ApplicationFiled: December 12, 2017Publication date: February 20, 2020Applicant: Conopco Inc., d/b/a UNILEVERInventors: Elisabeth Cornelia Maria Bouwens, Hendrikus Theodorus W.M. van der Hijden, Marinus Willem Koster, Robert Vreeker
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Publication number: 20200037628Abstract: The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: 95-99.9 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 5-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous fat phase in a concentration of 0.2-10% by weight of the liquid oil. Incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in the production of the emulsion.Type: ApplicationFiled: December 12, 2017Publication date: February 6, 2020Applicant: Conopco Inc., d/b/a UNILEVERInventors: Elisabeth Cornelia Maria Bouwens, Hendrikus Theodorus W.M. van der Hijden, Marinus Willem Koster, Jan Hendrik T. Verbeek, Robert Vreeker
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Publication number: 20190327996Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%?N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-4% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.Type: ApplicationFiled: December 12, 2017Publication date: October 31, 2019Applicant: Conopco Inc., d/b/a UNILEVERInventors: Elisabeth Cornelia Maria Bouwens, Hendrikus Theodorus W.M. van der Hijden, Marinus Willem Koster, Robert Vreeker
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Publication number: 20190313660Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%?N20; particulate anhydrous non-defibrillated cell wall material from aubergine parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.Type: ApplicationFiled: December 12, 2017Publication date: October 17, 2019Applicant: Conopco Inc., d/b/a UNILEVERInventors: Elisabeth Cornelia Maria Bouwens, Hendrikus Theodorus W.M. van der Hijden, Marinus Willem Koster, Jan Adrianus Verheij, Robert Vreeker
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Patent number: 10188130Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.Type: GrantFiled: April 24, 2018Date of Patent: January 29, 2019Assignee: CONOPCO, INC.Inventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker
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Publication number: 20180310586Abstract: The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an SBET of at least 5 m2/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material to structure the oil phase of a composition comprising an oil phase.Type: ApplicationFiled: October 18, 2016Publication date: November 1, 2018Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Hendrikus Theodorus W M van der Hijden, Jacob NIJSSE, Robert VREEKER, Jan Hendrik T VERBEEK, Seddik KHALLOUFI
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Publication number: 20180303114Abstract: The invention provides a composition comprising a structured oil phase, wherein the oil phase comprises, liquid oil, hardstock fat; and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an SBET of at least 5 m2/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material in combination with hardstock fat to structure the oil phase of a composition comprising an oil phase.Type: ApplicationFiled: October 18, 2016Publication date: October 25, 2018Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Hendrikus Theodorus W M van der HIJDEN, Robert VREEKER, Jan Hendrik T VERBEEK, Seddik KHALLOUFI
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Publication number: 20180235266Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.Type: ApplicationFiled: April 24, 2018Publication date: August 23, 2018Inventors: Parag ACHARYA, Sara Isabel DA FONSECA SELGAS MARTINS VAN DER MAATEN, Robert VREEKER
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Patent number: 9949501Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.Type: GrantFiled: May 30, 2013Date of Patent: April 24, 2018Assignee: CONOPCO, INC.Inventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker
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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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Patent number: 9622503Abstract: A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.Type: GrantFiled: December 16, 2011Date of Patent: April 18, 2017Assignee: Conopco Inc.Inventors: Alois Konrad Popp, Sabrina Silva Paes, Robert Vreeker
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Publication number: 20150181914Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.Type: ApplicationFiled: May 30, 2013Publication date: July 2, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker
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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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Publication number: 20130295263Abstract: A gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable gelling system in an amount effective to provide a gelled food concentrate, water, which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum, the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20 C°.Type: ApplicationFiled: December 12, 2011Publication date: November 7, 2013Inventors: Alois Konrad Popp, Sabrina Silva Paes, Robert Vreeker
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Publication number: 20130280405Abstract: A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.Type: ApplicationFiled: December 16, 2011Publication date: October 24, 2013Inventors: Alois Konrad Popp, Sabrina Silva Paes, Robert Vreeker
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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