Patents Assigned to Lipton
  • Method for the hygienic preparation, storage, handling and dispensing of tea
    Patent number: 6120825
    Abstract: A method for preparing, handling, storing and dispensing tea at relatively mild temperatures is provided to eliminate or substantially reduce microbial outgrowth. A balance between the tea solids concentration and the storage temperature is achieved whereby the delicate flavor of the tea is not compromised.
    Type: Grant
    Filed: December 20, 1996
    Date of Patent: September 19, 2000
    Assignee: Thomas J. Lipton Co., division of Conopco, Inc.
    Inventors: Michael Charles Cirigliano, Mauro Dominick Mordini, Paul John Rothenberg, Raymond Thomas McKenna
  • Flavoring food compositions
    Patent number: 6117469
    Abstract: An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0.degree.-65.degree. C.
    Type: Grant
    Filed: December 1, 1997
    Date of Patent: September 12, 2000
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Keshab Lal Ganguli, Cornelis Hofman, Anton Reid Van Immerseel, Karel Petrus Van Putte
  • Fat based food products comprising sterols
    Patent number: 6117475
    Abstract: The invention concerns a fat based food product comprising natural fat components which have a blood cholesterol lowering effect in amounts sufficient to obtain a blood cholesterol lowering effect, wherein the fat comprises at least 1% of a sterol composition which comprises sterols of which at least 40% is esterified with fatty acid esters.
    Type: Grant
    Filed: August 18, 1998
    Date of Patent: September 12, 2000
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Marnix P. van Amerongen, Lourus Cornelis Lievense
  • Lecithin based spray product
    Patent number: 6113970
    Abstract: A food composition dispensed by a spraying mechanism comprising an oil phase comprising 10 to 80 wt. % of an edible oil based on total composition, 1 to 5 wt. % lecithin, an effective amount of an emulsifier, and an aqueous phase comprising an acidifier and water.
    Type: Grant
    Filed: January 29, 1998
    Date of Patent: September 5, 2000
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Karin Maria Rainey, Girish Nath Desai, Benjamin Sander
  • Producing theaflavin
    Patent number: 6113965
    Abstract: Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.
    Type: Grant
    Filed: July 15, 1998
    Date of Patent: September 5, 2000
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Christopher William Goodsall, Andrew David Parry, Richard Safford, Ambalavanar Thiru
  • Tomato products and processes therefor
    Patent number: 6113955
    Abstract: A process for manipulating the aroma profile of tomato products comprises the steps of a) adding an enzyme with alcohol dehydrogenase activity to a plurality of tomato pieces; b) adding either a cofactor of alcohol dehydrogenase or an electron donor to the plurality of tomato pieces; and c) incubating the plurality of tomato pieces. Volatile flavor compounds such as C6 aldehydes are reduced to C6 alcohols, thereby changing the sensory attributes of tomato products. Alternatively, C6 alcohols are oxidized to C6 aldehydes by repeating process steps a to c, but replacing an electron donor with an electron acceptor.
    Type: Grant
    Filed: June 15, 1998
    Date of Patent: September 5, 2000
    Assignee: Lipton, division of Conopo, Inc.
    Inventors: Inge Elisabeth Deutz, Laure Christiane Fraysse, Hendrikus Theodorus van der Hijden
  • Process for the production of stanol esters, and use thereof
    Patent number: 6106886
    Abstract: The invention concerns a process for the preparation of stanol fatty acid esters mixtures by interesterification of stanol fatty acid esters starting material, of which at least 50% of the fatty acid groups are saturated, with fatty acid mixtures containing at least 35%, and preferably at least 45%, of poly unsaturated fatty acid (PUFA) groups, and wherein preferably the hardening of sterol fatty acid esters. The sterol fatty acid esters are preferably prepared by the esterification of phytosterols with a fatty acid ester mixture comprising at least 70% of C18 fatty acids, all steps can be carried out in the absence of a solvent. Also claimed are food products comprising the stanol fatty acid esters obtained by the process.
    Type: Grant
    Filed: August 18, 1998
    Date of Patent: August 22, 2000
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Marnix P. van Amerongen, Lourus Cornelis Lievense
  • Cooking fat and method of making
    Patent number: 6099890
    Abstract: The invention relates to a lard-like product comprising more than 95 wt % of fats, said fats containing 1-75 wt % of lard and 25-99 wt % of other fats, whereby the SAFA content of the fat blend is equal to or less than 35 wt % and the N20 of the fat blend is from 10 or more.
    Type: Grant
    Filed: January 22, 1998
    Date of Patent: August 8, 2000
    Assignee: Thomas J. Lipton Co., division of Conopco, Inc.
    Inventors: Rajni Bhatia, Marcelle van der Kommer
  • Web shaping method and means
    Patent number: 6098380
    Abstract: The formation of a tubular web in a form-fill process is achieved by drawing the web along a tapering guide (6) and then along a forming tube (20) the axis of which is at a small angle to the guide plate and intersects the guide. The web is drawn along the guide and tube by opposed drive rollers (24) at a station along the length of the forming tube, the rollers gripping the edges of the web together. The side margins of the web are folded over from a central portion when the web travels along the guide plate but the side edges are brought together only after they reach the forming tube. The drive rollers (24) or sealing rollers (26) further along the forming tube seal the edges together to form a closed tube.
    Type: Grant
    Filed: December 23, 1997
    Date of Patent: August 8, 2000
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: James Goodwin, James Robert Stembridge
  • Beverage intermediate and method for coextracting tea leaves and other vegetable material
    Patent number: 6096365
    Abstract: A process for the preparation of a black tea extract which includes blending black tea leaves with water which contains another acidic vegetable material, extracting at 70.degree. to 100.degree. F. for a time sufficient to achieve good contact of the tea leaves with the water, afterwards separating the aqueous extract from the solid material and clarifying the extract. The extract may then be used to prepare a final product having good acid stability, good clarity and good color over the shelf life of the product.
    Type: Grant
    Filed: November 22, 1995
    Date of Patent: August 1, 2000
    Assignee: Thomas J. Lipton Co., Division of Conopco, Inc.
    Inventors: Martin John Spisak, Gregg Lance Lehmberg
  • Edible vegetable fat-composition
    Patent number: 6096351
    Abstract: An edible vegetable fat-composition is provided that does not contain hydrogenated fat, that contains 15-45% stearic acid, less than 15% palmitic acid and 45-85% of unsaturated C18 fatty acid residues such that the combined amount of acids with 16 or more carbon atoms is at least 95%, wherein the 2-position of the glycerides of the fat-composition comprises 5-45% saturated fatty acid residues and 95-55% unsaturated fatty acid residues. The composition can be prepared with the use of ester interchange. The fat-composition has elevated solid fat contents at 20-30.degree. C. It can be used e.g. for preparing edible plastic fat products such as margarine and spreads.
    Type: Grant
    Filed: July 15, 1998
    Date of Patent: August 1, 2000
    Assignee: Lipton, Division of Conopco, Inc.
    Inventor: Cornelis Laurentius Sassen
  • Sauce base composition
    Patent number: 6086937
    Abstract: A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.
    Type: Grant
    Filed: January 26, 1998
    Date of Patent: July 11, 2000
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: David Simon Bot, Petrus Gerardus Haring, Arie Johannes Plancken
  • Process for the preparation of a savory flavor
    Patent number: 6074683
    Abstract: A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R.sup.1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R.sup.2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R.sup.3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R.sup.4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavor compound obtainable by this process.
    Type: Grant
    Filed: January 7, 1997
    Date of Patent: June 13, 2000
    Assignee: Lipton, Inc.
    Inventors: Egge Aart Rosing, Hessel Turksma
  • Reduced fat multipurpose spread
    Patent number: 6060107
    Abstract: A multi functional edible spread is disclosed as having both a fat and aqueous phase. The spread contains 65 wt % or less triglyceride fat and 0.5 wt % to 12 wt % emulsifiers. At least a portion of the emulsifiers are incorporated into the aqueous phase and are complexed in a starch based clathrate to diminish the taste and flavor problems associated with emulsifiers.
    Type: Grant
    Filed: December 31, 1997
    Date of Patent: May 9, 2000
    Assignee: Lipton, Division of Conopco, Inc.
    Inventor: Podutoori Ravinder Reddy
  • Opaque low fat salad dressing with an improved mouthfeel
    Patent number: 6060106
    Abstract: The current invention deals with a low fat opaque pourable dressing where the opacity is achieved by emulsification of the oil in a pre-emulsion and then adding and homogenizing the pre-emulsion to a water phase containing the balance of the dressing ingredients.
    Type: Grant
    Filed: December 16, 1997
    Date of Patent: May 9, 2000
    Assignee: Lipton, a division of Conopco, Inc.
    Inventors: Dennis Jay Breitbart, Zoila Christina Aguilar, Dominick Piccininni, Nanneke Joke De Fouw, Gerrit Daniel-Johannes Harcksen
  • Fat continuous spread and process for making the same
    Patent number: 6045853
    Abstract: The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids to provide higher viscosity to the aqueous phase, however at a concentration which results in a water continuous emulsion. The emulsifier levels and types are chosen to result in a water continuous emulsion in the tank, while resulting in a fat continuous spread once hot inverted prior to cooling.
    Type: Grant
    Filed: December 5, 1997
    Date of Patent: April 4, 2000
    Assignee: Lipton, Division of Conopco, Inc.
    Inventor: Podutoori Ravinder Reddy
  • Dosing apparatus and method
    Patent number: 6041980
    Abstract: A valve (16) reciprocates with a constant stroke in the former tube (2) of a form-fill apparatus to dispense doses of filling material from the tube by ejecting the material through an outlet nozzle (8). The size of the doses is adjustable, in one form of the invention, by feeding the material is fed through an adjustable dosing opening immediately adjacent the valve. In another form of the invention, the valve (16) is adjustably positionable relative to the former tube (2) to vary the mean position of reciprocation of the valve relative to the tube. In a further form of the invention, an adjustably controllable head of material is maintained in the former tube to determine the rate at which it is fed to the valve (16).
    Type: Grant
    Filed: November 11, 1997
    Date of Patent: March 28, 2000
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: James Goodwin, James Robert Stembridge
  • Preservative and flavoring system
    Patent number: 6042861
    Abstract: A preservative and flavoring system for tea based beverages. The system contains a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof and an acidulant in an amount that maintains the pH of the beverage below pH 4.5. The system preferably includes an additional preservative such as a weak acid preservative. It can be used to prepare an ambient-stable tea based beverage and is suitable for cold filling.
    Type: Grant
    Filed: October 22, 1998
    Date of Patent: March 28, 2000
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Patricia Ann Anslow, Malcolm Stratford
  • Cinnamic acid for use in tea containing beverages
    Patent number: 6036986
    Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphosphate, sequestrants, pH adjustment, benzoic acid and sorbic acid to prevent microbiological outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically.
    Type: Grant
    Filed: October 28, 1997
    Date of Patent: March 14, 2000
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Michael Charles Cirigliano, William Conrad Franke, Meghan Mary Kemly, Raymond Thomas McKenna, Paul John Rothenberg
  • Enzymatically extracted tea concentrate with xanthan gum which is stable at ambient temperature
    Patent number: 6036982
    Abstract: Stable tea concentrates containing xanthan gum are shown. The concentrates are prepared by the use of selected cell wall lysis enzymes.
    Type: Grant
    Filed: December 11, 1996
    Date of Patent: March 14, 2000
    Assignee: Thomas J. Lipton Co., Division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Sheng Xue Ma