Patents Assigned to Lipton
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Publication number: 20030077373Abstract: Black leaf tea that has the appearance of orthodox processed black tea but has the infusion characteristics of CTC processed black leaf tea. Various methods are given to define orthodox appearance and CTC infusion character.Type: ApplicationFiled: July 2, 2002Publication date: April 24, 2003Applicant: Lipton, Division of Conopco, Inc.Inventors: Ruth Louisa Blair, Andrew David Parry, Peter Joseph Stabler
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Patent number: 6548100Abstract: A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.Type: GrantFiled: May 4, 2000Date of Patent: April 15, 2003Assignee: Lipton, Division of Conopco, Inc.Inventors: Roland Bauer, Kenneth Gimelli, Birgitha Tray, Bert Kuil, Nicolaas Jan Verhoef, Stephanie Doan
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Patent number: 6544573Abstract: An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol alginate.Type: GrantFiled: August 16, 2000Date of Patent: April 8, 2003Assignee: Lipton, Division of Conopco, Inc.Inventors: Lamuel P. Pajela, Christopher Wilson, Thomas John Wajda, Jr.
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Patent number: 6517884Abstract: The invention relates to a food product comprising 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt % on total product, whereby the anti-spattering agent is preferably selected from the group comprising hydrolyzed lecithin, fractionated lecithin, citric acid esters or combinations thereof; optionally one or more emulsifiers in a total amount of from 0 to 0.5 wt %; optionally one or more browning agents in a total amount of from 0 to 0.07 wt %; one or more salts in an amount of from 0.5 to 3 wt %.Type: GrantFiled: November 14, 2000Date of Patent: February 11, 2003Assignee: Lipton, division of Conopco, Inc.Inventors: Christina Bauer-Plank, Ton Van Den Berg, Frank Van Dieren, Juergen Heinz Fabian, Isabella Christina De Vries
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Publication number: 20030021879Abstract: Pourable frying products that comprise an ester of citric acid with a mono- or diglyceride show improved spattering behaviour.Type: ApplicationFiled: May 4, 2001Publication date: January 30, 2003Applicant: Lipton, Division of Conopco, Inc.Inventors: Christina Bauer-Plank, Marcelle Van Den Kommer, Marcel Caroline Segers
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Patent number: 6511410Abstract: An apparatus for attaching a tag and a thread length to a web of filter material with one end of the thread length secured to the tag and the other end being secured to the web adjacent one side edge of the web and the tag being attached to the web adjacent the opposite side edge. The apparatus has a gripper for drawing the tag, with the thread secured thereto, across the web from that one edge to an extended position beyond the opposite side edge before returning the tag to a final extended position over the web. The apparatus also has a mechanism for attaching the tag to the web in the final position, a displacement mechanism for the gripper means that has a first linear guide on which the gripper is slidable, and a second inner guide that is transverse to the first guide and fixedly located in the apparatus.Type: GrantFiled: July 13, 2000Date of Patent: January 28, 2003Assignee: Lipton, division of Conopco, Inc.Inventors: Ronald Herman Ketel, Kevin John Stamp
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Publication number: 20030017239Abstract: The invention relates to an edible composition, preferably an edible emulsion, which comprise high amounts, e.g. at least 15 mg/kg of one or more coloured carotenoids, but is not coloured in a manner as expected when using such high amounts of carotenoids, as defined by the composition having a yellowness factor of less than 4000 g/kg, and a yellowness index in the range of 1 to 90.Type: ApplicationFiled: November 20, 2001Publication date: January 23, 2003Applicant: Lipton, Division of Conopco, Inc.Inventors: Janos Bodor, Michael Gude, Edward G. Pelan, Adrianus Visser
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Patent number: 6505664Abstract: A rotary mechanism for cutting and/or sealing a web has a pair of counter-rotating rotors mounted on parallel axes and having radially projecting arms between which the web is momentarily gripped for cutting and/or sealing. Sealing is performed by heated pressure outer faces on the rotor arms. Cutting is performed by cutter and anvil bars on the opposed arms engaging the web. Bearer faces on the arms beyond the pressure faces set a gap between the pressure faces and a rectangular-section tongue and groove in mating contact faces one side of the pressure faces locate the pressure faces laterally. The cutting means are adjusted by a wedge bar bearing on the inner face of the cutter bar or anvil. The wedge bar is movable in the direction of rotation and has an outer face inclined in the same direction. Means accessible from the leading and/or trailing faces of the rotor arms are provided for adjusting the wedge bar and clamping the cutter and anvil bars.Type: GrantFiled: July 26, 1999Date of Patent: January 14, 2003Assignee: Lipton, a division of Conopco, Inc.Inventors: Brian Francis Blundell, Michael John Cahill, Kevin Richard Fincham, Paul Franklin, Geoffrey William Vernon, Peter Ernest Willett
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Patent number: 6491961Abstract: A cold water infusible tea leaf product is described which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15° C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter “a” value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.Type: GrantFiled: February 4, 2000Date of Patent: December 10, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Douglas Ashley Balentine, Steven Alphonse Gobbo, Robert Steven Hang, Xiaoqun Qi, Andrew David Parry, Christopher William Goodsall
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Patent number: 6492538Abstract: Process for the manufacture of a mixture of fatty acid esters comprising the steps of: (a) hydrolysing a sterol ester or a mixture of sterol esters such that a mixture is obtained comprising phenolic acids and/or fatty acids, and free sterols; and (b) optionally, separating the phenolic acids and/or fatty from the reaction mixture; and (c) esterifying the so obtained free sterols with particular fatty acids.Type: GrantFiled: January 18, 2000Date of Patent: December 10, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Marnix P van Amerongen, Lourus Cornelis Lievense, Cornelis Willem Van Oosten
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Publication number: 20020176924Abstract: An edible particle composition with fat, flavor and an N20 of ≧20 is described. The edible particle composition may have butter flavor and can be mixed with a variety of spices, even in the absence of water. The edible particle composition does not require refrigeration and may be applied to food without a kitchen utensil.Type: ApplicationFiled: April 24, 2001Publication date: November 28, 2002Applicant: Lipton, a Division of Conopco, IncInventors: Judith Gulten Moca, Thomas James Dezarn
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Publication number: 20020172751Abstract: The present invention provides a method for increasing the polyphenol content in an oil, comprising the steps of contacting the oil with olive fruit material in the presence of an acid and separating the oil from the olive fruit material. The acid is preferably hydrochloric acid, citric acid, phosphoric acid, acetic acid, lactic acid or ascorbic acid. The olive fruit material can be selected from the group consisting of whole olive fruits, olive fruit particles and olive residue.Type: ApplicationFiled: December 19, 2001Publication date: November 21, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Henk Husken, Stephanie Kooij, Karel Petrus Van Putte
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Patent number: 6482450Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidise gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavour and colour.Type: GrantFiled: February 7, 2000Date of Patent: November 19, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Christopher William Goodsall, Timothy Graham Jones, Joseph Kipsiele Mitei, Andrew David Parry, Richard Safford, Ambalavanar Thiru
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Publication number: 20020164413Abstract: A process for the manufacture of a flavoured olive oil, comprising the steps of:Type: ApplicationFiled: December 19, 2001Publication date: November 7, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Stella Sophia Van Boom, Rob Van der Brugghen, Reinout Maitland
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Patent number: 6475548Abstract: Triglyceride fat comprising a stearin fraction of a high stearic, high oleic sunflower oil and a margarine fat phase comprising said stearin in admixture with a liquid vegetable oil in a weight ratio of 20:80 to 80:20.Type: GrantFiled: June 13, 2001Date of Patent: November 5, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Johannes Robert Bons, Eckhard Floeter, Cornelis Sjouke Stellema
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Patent number: 6468578Abstract: Butterlike spread not containing a substantial amount of butter fat which is prepared starting from a concentrated vegetable fat cream. The surface average, size (D3.2) of the fat droplets of the cream being 3-7 &mgr;m ensures stability of the supercooled cream, so that it enters with a substantially liquid fat phase the inversion unit, whereafter the major part of the fat crystallizes after the emulsion has left the inversion unit and preferably under quiescent conditions. The cream is processed in a spread production line which comprises a device for making a O/W-emulsion with the necessary small fat droplets, a pasteurizer, a tubular heat exchanger and, as sole working, a cavity transfer mixer, which brings about the inversion.Type: GrantFiled: November 20, 2000Date of Patent: October 22, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Janos Bodor, Michael Erdl, Klaus Mayer, Karel Vermaat
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Publication number: 20020142088Abstract: Water continuous, pourable compositions comprising more than 50 to 80 wt % fat, an emulsifier having a hydrophilic/lipophilic balance value of at least 7, an antispattering composition and optionally a biopolymer in an amount of at most at most 0.3 wt % on total composition weight are suitable frying compositions.Type: ApplicationFiled: December 5, 2001Publication date: October 3, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Jurgen Heinz Fabian, Arjen Sein, Jan Adrianus Verheij, Andrea Williams
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Patent number: 6447831Abstract: Firm food products that are suitable for cold use as a spreadable product and for hot use as a frying medium, can be obtained if the products comprise 20 to 80 wt % fat, whereby the fat is present as a clumped fat network. A hydrophilic emulsifier is also present. These products do not show severe spattering when used as a frying medium and are preferably high temperature ambient stable (at temperatures greater than or equal to 25° C.).Type: GrantFiled: August 2, 2000Date of Patent: September 10, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Stephen Charles Daniels, Ian Timothy Norton, Edward G Pelan, Andrea Williams
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Publication number: 20020122868Abstract: Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24 fatty acid residue and 0 is an oleic acid residue). A fat with such composition may be isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.Type: ApplicationFiled: January 14, 2002Publication date: September 5, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Eckhard Floeter, Henricus Amoldus Hendrickx, Comelis Willem Oosten, van, Comelis Sjouke Stellema
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Publication number: 20020122867Abstract: The invention concerns a food composition, suitable for shallow frying, comprising triglycerides, wherein least 60 wt. % of triglycerides is of vegetable origin, and 0.05-3 wt. % sunflower lecithin. The invention further concerns a process for the preparation of hydrolyzed sunflower lecithin.Type: ApplicationFiled: December 19, 2001Publication date: September 5, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Cor 't Hooft, Marcelle van den Kommer, Jacobus Cornelis Sergers