Abstract: A process for the production of a composition comprising a water-insoluble opioid which comprises the steps of: a) providing a mixture comprising: i) a water-insoluble opioid, ii) a water soluble carrier, and iii) a solvent for each of the opioid and the carrier, and b) spray-drying the mixture to remove the or each solvent and obtain a substantially solvent-free nano-dispersion of the opioid in the carrier.
Type:
Grant
Filed:
July 13, 2007
Date of Patent:
April 6, 2010
Assignee:
Conopco, Inc.
Inventors:
David John Duncalf, Steven Paul Rannard, James Long, Dong Wang, Andrew James Elphick, John Staniforth, Daniele Chauvin, Alison Jayne Foster
Abstract: The invention relates to a process for thickening a product by adding a mixture of PME-deactivated and non-PME deactivated vegetables or fruits to the product, as well as to a product and a thickening agent comprising that mixture and their preparation.
Type:
Grant
Filed:
August 28, 2003
Date of Patent:
February 2, 2010
Assignee:
Unilever Bestfoods, North America, division of Conopco, Inc.
Inventors:
Ingrid Anne Appelqvist, Jadwiga Malgorzata Bialek, Caroline Anne Watson
Abstract: This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at about 2000 times magnification. The farinaceous-based food product is firm and not sticky after cooking.
Type:
Grant
Filed:
March 8, 2004
Date of Patent:
November 17, 2009
Assignee:
Unilever Bestfoods, North America Division of Conopco, Inc.
Abstract: Consumer products comprising a natural preservative system are described. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products.
Type:
Grant
Filed:
June 16, 2005
Date of Patent:
July 21, 2009
Assignee:
Conopco, Inc.
Inventors:
Bernard Charles Sekula, Michael Charles Cirigliano, Monika Maria Tobolewska
Abstract: Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides, wherein the compositions are preferably low in triglycerides of transunsaturated fatty acids, for use as for example a creamer and/or whitener. The invention also relates to a process for preparing such particulates and food products containing such creamer.
Type:
Grant
Filed:
October 29, 2003
Date of Patent:
June 16, 2009
Assignee:
Unilever Bestfoods, North America, division of Conopco, Inc.
Inventors:
Eckhard Flöter, Gabriel J. Lansbergen, Rainer Weisbecker
Abstract: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.
Type:
Grant
Filed:
July 1, 2004
Date of Patent:
June 2, 2009
Assignee:
Unilever Bestfoods, North America, division of Conopco, Inc.
Inventors:
Leonardo José Sanchez Aquino, Anthony John Barraclough, Ian Christopher Chandler, Rosemary Antoinette Golden, Frederik Michiel Meeuse, Luis Eduardo Saucedo Pizarro, Bernard Charles Sekula
Abstract: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.
Type:
Grant
Filed:
October 24, 2003
Date of Patent:
March 31, 2009
Assignee:
Unilever Bestfoods, North America, division of Conopco, Inc.
Abstract: Food compositions comprising 5-80% wt of triglycerides of fatty acids, 2-80% wt of an edible salt, which compositions contain less than 15% moisture, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides.
Type:
Grant
Filed:
October 29, 2003
Date of Patent:
February 24, 2009
Assignee:
Unilever Bestfoods North America, division of Conopco, Inc.
Inventors:
Johannes Cornelis Brug, Eckhard Flöter, Gabriel Lansbergen
Abstract: An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %. The cholesterol content is less than 0.5 wt %. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%.