Patents by Inventor Uwe Tapfer
Uwe Tapfer 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: 20150282502Abstract: The present invention relates to a frozen confection product comprising one or more proteins and a whey protein phospholipid concentrate. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. The present invention also relates to a method of preparing such product.Type: ApplicationFiled: October 17, 2013Publication date: October 8, 2015Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Nishant Ashok Joshi, Karl Uwe Tapfer, Eric Stanislas Kolodziejczyk
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Patent number: 8231263Abstract: An apparatus and process for making a foam having a controlled size distribution of gas bubbles in a liquid matrix. The invention utilizes a porous material having a controlled pore size and pore distance to produce a substantially uniform size distribution of gas bubbles; a gas pumping device for directing a flow of gas to and through the porous material to form the gas bubbles; a fluid pumping device for directing a flow of liquid matrix past the porous material and a rotating element moving in the vicinity of the membrane surface causing an additional flow to detach, collect accumulate and entrain the gas bubbles in the liquid matrix to form a foam having gas bubbles of generally uniform size and a substantially uniform gas bubble size distribution.Type: GrantFiled: July 12, 2007Date of Patent: July 31, 2012Assignee: Nestec S.A.Inventors: Erich Josef Windhab, Nadina Patrizia Müller-Fischer, Karl Uwe Tapfer
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Patent number: 8173195Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: GrantFiled: April 17, 2007Date of Patent: May 8, 2012Assignee: Nestec S.A.Inventors: Erich Windhab, Uwe Tapfer
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Publication number: 20100055266Abstract: A stable foam of a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure without generating a gel imparting a rubbery texture to the foam. The lamellar cage structure entraps at least a substantial portion of the gas bubbles and liquid matrix therein to retain and stabilize the gas bubbles and liquid in a sufficiently compact structure that substantially prevents drainage of the liquid matrix as well as coalescence and creaming of the gas bubbles to maintain stability of the foam even when the foam is subjected to multiple heat shocks.Type: ApplicationFiled: July 12, 2007Publication date: March 4, 2010Inventors: Erich Josef Windhab, Natalie Béatrice Janine Dürr-Auster, Nadina Patrizia Müller-Fischer, Karl Uwe Tapfer
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Patent number: 7670635Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: GrantFiled: February 12, 2009Date of Patent: March 2, 2010Assignee: Nestec S.A.Inventors: Erich J. Windhab, Uwe Tapfer
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Patent number: 7655265Abstract: A process control scheme for use with an extruding apparatus for cooling and heating aerated or compressible compounds that are edible. Broadly, the process includes providing a mixture to an inlet of the extruding apparatus, monitoring the pressure profile across the extruding apparatus, moving the mixture through the extruding apparatus with at least one auger while subjecting the mixture to a thermo-dynamic process, automatically altering speed of the at least one auger if the pressure profile across the extruding apparatus is outside a predetermined range, and moving the mixture through an outlet of the extruding apparatus. The process may also include monitoring temperature of a thermodynamic liquid, monitoring the load of an auger motor, and automatically altering the temperature of the thermodynamic liquid and the load of the auger motor if one of either the temperature of the thermodynamic liquid and the load of the auger motor is outside a predetermined range.Type: GrantFiled: July 6, 2004Date of Patent: February 2, 2010Assignee: Nestec S.A.Inventors: Larry D'Arcangelis, Uwe Tapfer
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Publication number: 20090323459Abstract: An apparatus and process for making a foam having a controlled size distribution of gas bubbles in a liquid matrix. The invention utilizes a porous material having a controlled pore size and pore distance to produce a substantially uniform size distribution of gas bubbles; a gas pumping device for directing a flow of gas to and through the porous material to form the gas bubbles; a fluid pumping device for directing a flow of liquid matrix past the porous material and a rotating element moving in the vicinity of the membrane surface causing an additional flow to detach, collect accumulate and entrain the gas bubbles in the liquid matrix to form a foam having gas bubbles of generally uniform size and a substantially uniform gas bubble size distribution.Type: ApplicationFiled: July 12, 2007Publication date: December 31, 2009Inventors: Erich Josef Windhab, Nadina Patrizia Müller-Fischer, Karl Uwe Tapfer
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Publication number: 20090311406Abstract: A foamed delivery system having at least two components: a foam and an additive that is associated with, carried by or delivered by the foam. The foam is a stable foam that has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure without generating a gel imparting a rubbery texture. The lamellar cage structure entraps at least a substantial portion of the gas bubbles and liquid matrix therein to retain the gas bubbles and liquid in a sufficiently compact structure that substantially prevents drainage of the liquid matrix and coalescence and creaming of the gas bubbles to maintain stability of the foam even when the foam is subjected to heat shock. Combined with the stable foam structure the distribution and release of the additive during application is significantly improved.Type: ApplicationFiled: July 12, 2007Publication date: December 17, 2009Applicant: NESTEC S.A.Inventors: Karl Uwe Tapfer, Erich Josef Windhab
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Publication number: 20090263555Abstract: A low calorie, low fat food product of a foodstuff and a stable foam. The foam has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicle cage structure without generating a gel imparting a rubbery texture. The lamellar/vesicular cage structure entraps a substantial portion of the bubbles and liquid matrix therein in a sufficiently compact structure that substantially prevents drainage of the liquid matrix and coalescence and creaming of the bubbles to maintain stability of the foam even when the foam is subjected to heat shock. The food product contains less than 0.5 grams of fat, and provides a caloric density of less than 200 kcal per each 100 ml serving of gas bubble-free liquid matrix.Type: ApplicationFiled: July 12, 2007Publication date: October 22, 2009Inventors: Karl Uwe Tapfer, Erich Josef Windhab
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Publication number: 20090136635Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: ApplicationFiled: February 12, 2009Publication date: May 28, 2009Inventors: Erich J. Windhab, Uwe Tapfer
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Publication number: 20080280005Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: ApplicationFiled: June 20, 2008Publication date: November 13, 2008Inventors: Erich J. Windhab, Uwe Tapfer
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Patent number: 7261913Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: GrantFiled: July 6, 2004Date of Patent: August 28, 2007Assignee: Dreyer's Ice Cream, Inc.Inventors: Erich J. Windhab, Uwe Tapfer
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Publication number: 20070196553Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: ApplicationFiled: April 17, 2007Publication date: August 23, 2007Inventors: Erich Windhab, Uwe Tapfer
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Publication number: 20070110873Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: ApplicationFiled: October 27, 2006Publication date: May 17, 2007Applicant: Nestec, S.A.Inventors: Erich Windhab, Uwe Tapfer
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Publication number: 20050132902Abstract: A process control scheme for use with an extruding apparatus for cooling and heating aerated or compressible compounds that are edible. Broadly, the process includes providing a mixture to an inlet of the extruding apparatus, monitoring the pressure profile across the extruding apparatus, moving the mixture through the extruding apparatus with at least one auger while subjecting the mixture to a thermo-dynamic process, automatically altering speed of the at least one auger if the pressure profile across the extruding apparatus is outside a predetermined range, and moving the mixture through an outlet of the extruding apparatus. The process may also include monitoring temperature of a thermodynamic liquid, monitoring the load of an auger motor, and automatically altering the temperature of the thermodynamic liquid and the load of the auger motor if one of either the temperature of the thermodynamic liquid and the load of the auger motor is outside a predetermined range.Type: ApplicationFiled: July 6, 2004Publication date: June 23, 2005Applicant: Dreyer's Grand Ice Cream, Inc.Inventors: Larry D'Arcangelis, Uwe Tapfer
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Publication number: 20050037110Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: ApplicationFiled: July 6, 2004Publication date: February 17, 2005Applicant: Dreyer's Grand Ice Cream, Inc.Inventors: Erich Windhab, Uwe Tapfer
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Patent number: 5538745Abstract: A dairy case confection and a process of producing a frozen dairy case confection by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic core encapsulated in a hydrophobic coating at a temperature wherein there is substantially no melting of the ice crystals.Type: GrantFiled: February 21, 1995Date of Patent: July 23, 1996Assignee: Dove International - Division, Mars, IncorporatesInventors: Uwe Tapfer, Malcolm Austin
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Patent number: 5482728Abstract: An ice cream, confection comprising a frozen composition containing particles having a sweetener core encapsulated in a butterfat coating.A process of producing a frozen ice cream confection comprising mixing together a solid or semi-solid aerated composition comprising non-fat milk protein and ice crystals and particles having a sweetener core encapsulated in a butterfat coating at a temperature wherein there is substantially no melting of the ice crystals.Type: GrantFiled: March 2, 1994Date of Patent: January 9, 1996Assignee: Dove International - Division, Mars, IncorporatedInventors: Uwe Tapfer, Malcolm Austin