Patents Assigned to Lipton, Division of Conopco, Inc.
  • Patent number: 6426106
    Abstract: A method for making a cold water soluble black tea extract. The method involves extracting tea solids from black tea leaves using an extraction liquid to provide a whole tea extract, oxidizing the whole tea extract under superatmospheric pressure and at a temperature above 60° C. to provide a cold water soluble liquor, cooling the cold water soluble liquor to precipitate any residual cold water insoluble material, and separating the residual cold water insoluble material from the cold water soluble liquor to give the cold water soluble black tea extract. A method for making a cold water soluble black tea powder is also described.
    Type: Grant
    Filed: February 15, 2000
    Date of Patent: July 30, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Matthew John Barrett, Dominic P. Black, William Joseph Leo, Ian Noble, Jeffrey Bryn Richards
  • Patent number: 6423361
    Abstract: A method for preparing beverage strength tea from highly concentrated solutions is taught. The method involves heating a portion of the dilution water to a pre-selected temperature, mixing this heated water with the concentrate and then adding additional water at a lower temperature to form the final beverage strength product.
    Type: Grant
    Filed: February 9, 2000
    Date of Patent: July 23, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Martin John Spisak, Steven Alphonse Gobbo, Meghan Mary Kemly-Ellingham
  • Patent number: 6423363
    Abstract: Aqueous dispersions of plant sterols and other high melting lipids. The dispersions are useful in spreads and other food products. The dispersions provide structure to the food products and their use can permit minimization or elimination of saturated fats and trans fatty acids. The invention is also directed to a process for making the dispersions and to water and fat continuous spreads and other food products including the high melting lipids.
    Type: Grant
    Filed: August 22, 1997
    Date of Patent: July 23, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Alexander Wolodymyr Traska, Matthew Patrick
  • Patent number: 6423362
    Abstract: This invention discloses the usage of the heated concentrates or storage solutions containing relatively high concentrations of tea solids. This heating is done prior to dilution with cold water to prepare tea beverages and, preferably, at the times of dilution.
    Type: Grant
    Filed: February 9, 2000
    Date of Patent: July 23, 2002
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Martin John Spisak, Steven Alphonse Gobbo, Meghan Mary Kemly-Ellingham, Clive Stanbra Harris
  • Publication number: 20020090733
    Abstract: A process for preparing components or mixtures of components that can be utilised to impart a flavour to a foodstuff. More in particular, a process for preparing flavour components involving so-called Maillard reactions, wherein at least part of the reaction conditions is determined by modelled relationships and/or a simulation of complex chemical reaction pathways.
    Type: Application
    Filed: July 20, 2001
    Publication date: July 11, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Werner Klaffke, Shail Patel, Jeremy Andrew Rabone, Stephen William Russell, Johannes Theodorus Tissen
  • Patent number: 6413570
    Abstract: A brewed tea concentrate is taught having about 5 to 30% tea solids, combined with selected carbohydrates in a ratio of 1.5 parts or more of carbohydrate to 1 part of tea solids. The brewed tea concentrate has certain levels of caffeine, flavanoids and gallic acid and when diluted to a final tea beverage at a ratio of about 100 parts water to 1 part tea has a total tea solids content of about 0.1% to 0.3% or higher. The beverage thus prepared has a Hunter haze of 50 or less.
    Type: Grant
    Filed: February 9, 2000
    Date of Patent: July 2, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Martin John Spisak, Steven Alphonse Gobbo, Meghan Mary Kemly-Ellingham
  • Publication number: 20020076476
    Abstract: Edible oil-in-water emulsion comprising:
    Type: Application
    Filed: November 24, 2001
    Publication date: June 20, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Gijsbert Kuil, Barbara Margaretha Pelan, Theo Struik
  • Publication number: 20020076467
    Abstract: Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids.
    Type: Application
    Filed: October 10, 2001
    Publication date: June 20, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Laurence Beck nee Trescol, Gilles Franch, Isabelle Geneau De Lamarliere
  • Patent number: 6406734
    Abstract: A method for imparting a fried onion aroma and/or odor to a foodstuff, wherein cis/trans-3,4-dimethyl-2-mercapto-2,3-dihydrothiophene (DMMT) is added to said foodstuff, with the proviso that this is not achieved by adding species of plants or (processed) parts thereof belonging to the genus of Allium.
    Type: Grant
    Filed: March 23, 2000
    Date of Patent: June 18, 2002
    Assignee: Lipton division of Conopco, Inc.
    Inventors: Guido Pierre Albanese, Leendert Nicolaas Fontijne
  • Publication number: 20020071896
    Abstract: Edible compositions containing a fat phase and vegetable matter, such as onions, garlic, carrots, peppers, herbs, or mixtures thereof. Said composition is suitable for food preparation processes, such as frying or simmering.
    Type: Application
    Filed: September 26, 2001
    Publication date: June 13, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Alan Edward Palmer, Nicolaas Jan Verhoef
  • Publication number: 20020068121
    Abstract: Blends of quercetin and isoflavones from the group consisting of genestein, daidzein and glycetin display synergistic effects when applied as anti-inflammatory agent or as skin agent in particular for anti ageing purposes.
    Type: Application
    Filed: August 15, 2001
    Publication date: June 6, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Martin Richard Green, Anne Hailes, Maria Catherine Tasker, Paula Rachel Yates
  • Publication number: 20020068125
    Abstract: Edible compositions containing a fat phase and vegetable matter from members of the botanical genus of Allium, such as onions, garlic, chives, leek or mixtures thereof. Said composition is suitable for food preparation processes, such as frying or simmering.
    Type: Application
    Filed: September 26, 2001
    Publication date: June 6, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: May Chu Tan, Nicolaas Jan Verhoef
  • Publication number: 20020064588
    Abstract: Food composition suitable as a dressing or marinade which can be manufactured and offered to the consumer as a two-phase system, having separate oil and water layers. Upon shaking by hand, an emulsion is produced which remains stable for a limited amount of time, whereafter the composition reverts to a system of two separate phases; an oil layer and an aqueous layer.
    Type: Application
    Filed: October 3, 2001
    Publication date: May 30, 2002
    Applicant: Lipton, Division of Conopco,Inc.
    Inventors: Wayne Gerald Morley, Begona Varona
  • Patent number: 6395324
    Abstract: The present invention provides a hardstock fat which is suitable for stabilizing a dispersion of a non-fat phase in a triglyceride oil, including liquid margarines, which hardstock fat consists of a mixture of triglycerides, characterized in that, at least two triglycerides having a melting point >55° C. each have a concentration of at least 5 wt. %, the amount of triglycerides having fatty acid residues with a difference in chain length of the longest and the shortest residue of at least four carbon atoms is at least 15 wt. % and the amount of triglycerides with a melting point of 25-55° C. is ≦25 wt. %.
    Type: Grant
    Filed: July 13, 2000
    Date of Patent: May 28, 2002
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Jochen Effey, Eckhard Floeter, Rowdy Van Gelder, Jan P Van Iersel
  • Patent number: 6376004
    Abstract: Provided are soup or sauce base concentrates which are ambient stable concentrates which yield, upon dilution with an aqueous liquid, a finished sauce, soup or gravy. Ambient stability is helped by a low water activity wherein the soup or sauce base concentrate includes at least on water activity lowering component such that the composition has a water activity of below 0.92 and where salt and starch are present in the soup or sauce base concentrate in a ratio of at least 1:0.5 to at most 1:7.
    Type: Grant
    Filed: July 8, 1999
    Date of Patent: April 23, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Gijsbert Kuil, Johannes Frederik Mulder
  • Publication number: 20020044999
    Abstract: The invention relates to a composition comprising emulsifier, cold hydrating viscosifying agent, and optionally fat and protein, which composition is suitable for use in the preparation of an oil in water emulsion.
    Type: Application
    Filed: June 19, 2001
    Publication date: April 18, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Elisabeth Coote, Donald Bernard Farrer, Roger Morley Finlayson, Timothy John Foster, Alison Louise Russell
  • Publication number: 20020034568
    Abstract: An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.
    Type: Application
    Filed: May 14, 2001
    Publication date: March 21, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Marian Blyth, Roy Michael Kirby, Hazel Steels, Malcolm Stratford
  • Publication number: 20020031578
    Abstract: The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to which it is applied. This is achieved by an oil in water emulsion comprising a browning agent and emulsifier.
    Type: Application
    Filed: June 19, 2001
    Publication date: March 14, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Johannes Mattheus Cornelissen, Peter Van Den Enden, Cornelis Willem Van Oosten
  • Patent number: D454501
    Type: Grant
    Filed: July 13, 2000
    Date of Patent: March 19, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Nicola Tornaletti, Raoul Bianchi
  • Patent number: D456266
    Type: Grant
    Filed: May 10, 2000
    Date of Patent: April 30, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Graham Cross, Fred Verhaar, Timothy Hope Jebb, Sarah Sage