Abstract: A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free ?-casein, wherein the free ?-casein constitutes more than 45% of the total ?-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. A process for producing such a frozen aerated confection is also provided.
Type:
Grant
Filed:
December 7, 2009
Date of Patent:
October 23, 2012
Assignee:
Conopco, Inc.
Inventors:
Florence Clotilde Cagnol, Andrew Richard Cox, Andrew Baxter Russell
Abstract: A process for producing a frozen confectionery product is provided, the process comprising: extruding a frozen confection from a nozzle; and cutting the extruded frozen confection with an iris cutter; characterized in that the iris cutter is cooled to a temperature below 10° C. An apparatus for operating the process is also provided.
Abstract: An apparatus for displaying and dispensing frozen edible products is provided, comprising a chill cabinet inside which is situated an insulated container equipped with passive cooling means, and which contains one or more frozen edible products. A method for displaying and dispensing frozen edible products from the apparatus is also provided.
Type:
Grant
Filed:
January 15, 2009
Date of Patent:
April 10, 2012
Assignee:
Conopco, Inc.
Inventors:
Michael John Hale, Daniel Matthew Mayes
Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
Type:
Grant
Filed:
January 25, 2006
Date of Patent:
April 3, 2012
Assignee:
Conopco, Inc.
Inventors:
Sandra Petronella Barendse, Eckhard Flöter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
Type:
Grant
Filed:
June 16, 2004
Date of Patent:
September 27, 2011
Assignee:
Conopco Inc.
Inventors:
Cornelia Sophia M van den Berg, Eckhard Flöter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
Abstract: A low fat frozen confectionery product is provided having 5 wt % or less fat which product comprises a combination of an ice structuring protein (ISP) and a polyol ester of a fatty acid.
Type:
Grant
Filed:
June 1, 2006
Date of Patent:
August 23, 2011
Assignee:
Conopco, Inc.
Inventors:
Allan Sidney Bramley, Sarah Jane Gray, Susan Margaret Turan, Daryl Dwayne Spors, Sonja Marie Frisch
Abstract: Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.
Type:
Grant
Filed:
August 11, 2006
Date of Patent:
August 16, 2011
Assignee:
Conopco, Inc.
Inventors:
Hindrik Huizinga, Cornelis Laurentius Sassen
Abstract: A process for stamping a pattern onto a coated frozen confection comprising the steps of: a) at least partially covering the frozen confection with a layer of coating; and b) bringing a stamping surface into contact with the coated frozen confection; characterized in that in step (b) the coating is liquid.
Type:
Grant
Filed:
September 21, 2006
Date of Patent:
July 26, 2011
Assignee:
Conopco, Inc.
Inventors:
Stephen John Dyks, Thorsten Hagemeyer, Holger Thielker
Abstract: A lid for a cup which provides for use of a beverage bag unit comprising a beverage bag and a drawstring connected to the beverage bag, the lid comprising: a flange for attachment to a cup; and a body unit comprising a body section including an aperture through which the drawstring is slideable, and at least one wing member operable to allow a user to squeeze and/or hold the beverage bag when in a raised position.
Abstract: In a first embodiment, the invention is directed to a process for making a variegated nut spread comprising (a) forming an enclosure from a film, b) pumping a nut spread into the enclosure; and (c) before, during, or after step (b), pumping in a separate stream of an inclusion to form a variegated nut spread; and (d) sealing the enclosure to form a container without homogenizing the nut spread and inclusions. The inclusion is generally another food component which is desirably eaten with peanut butter, such as fruit filling variegate, banana, marshmallow filling, chocolate, bacon bits, etc. The invention is also directed to a nut spread, comprising discrete inclusions selected from the group consisting of chocolate syrup, fruit and mixtures thereof. The inclusions in the nut butter of the inventions are discrete so that consumers can experience simultaneously organoleptic properties both of the inclusions and the nut butter.
Type:
Grant
Filed:
October 28, 2004
Date of Patent:
September 28, 2010
Assignee:
Unilever Bestfoods North America
Inventors:
Sonya Annette Whited, Christopher Burce Puno