Patents Assigned to Thomas J. Lipton
  • Tea-colored flavor granules
    Patent number: 4076847
    Abstract: Beverage compositions comprise flavor granules coated on the outer surface with a powdered beverage such as tea, cocoa or coffee, preferably prepared by coating the flavor granules in a rotating granulator.
    Type: Grant
    Filed: October 26, 1976
    Date of Patent: February 28, 1978
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Richard Shaw Johnson, John Kenneth Potter
  • Cold water extractable tea leaf and process
    Patent number: 4051264
    Abstract: Cold water extractable tea leaf is prepared by treatment of fresh green tea with the enzyme tannase under anaerobic conditions. The cold water extractable tea leaf is also used to prepare an instant tea product.
    Type: Grant
    Filed: November 16, 1976
    Date of Patent: September 27, 1977
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Gary Warner Sanderson, Andrew Charles Hoefler, Harold Nathaniel Graham, Philip Coggon
  • Process for preparing flavored ice drink
    Patent number: 4039693
    Abstract: Cold flavored drinks are prepared by adding for instance water to a flavored water ice with an overrun greater than 50%. The water ice can conveniently be extruded into and frozen in a drinking receptacle; on adding water a cold drink is obtained conveniently.
    Type: Grant
    Filed: May 30, 1975
    Date of Patent: August 2, 1977
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Donald James Adams, Horst Kieninger, John Richard Ravenhill, Dieter Ries, Karin Schmeling
  • Process for preparing instant beverage cubes
    Patent number: 4031238
    Abstract: A water-soluble solid beverage cube, consisting of powdered glucose monohydrate, sucrose and hygroscopic flavor material, is prepared by mixing the ingredients, heating them above 95.degree. F in a high humidity atmosphere, shaping the solidified mass and allowing the solid to cool. Additives may be added to the powdered mixture to increase the strength of the solid, improve its hygroscopic nature and alter its taste.
    Type: Grant
    Filed: May 30, 1975
    Date of Patent: June 21, 1977
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Joanne Reid, Elpidio Leoncio DE LA Teja, Francis Farrell
  • Ice confection
    Patent number: 4020643
    Abstract: Ice confections are extruded through a multiplicity of holes. Unevenness of flow during extrusion is reduced. The holes can be arranged in an array to determine the cross-section of the extruded ice confection. Extruded ice confections can be readily prepared with, in cross-section, very fine detail e.g. key-shaped, or heart-shaped or containing air passages.
    Type: Grant
    Filed: February 27, 1975
    Date of Patent: May 3, 1977
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Clive Arnold Roberts, Jennifer Joan Scott nee Reid, Michael John Willis
  • Protein fibers
    Patent number: 4018903
    Abstract: Edible protein fibers with improved characteristics are produced by spinning an aqueous solution of proteins which has been subjected to a heat pre-treatment, into a hot coagulating medium in which the extrudate is completely gelled to obtain fibers of satisfactory texture which can be incorporated in foodstuffs.
    Type: Grant
    Filed: December 10, 1975
    Date of Patent: April 19, 1977
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Antonius Johannes Maria Segeren, Jelles Vincent Boskamp
  • Comminuted meat product and method of preparing same
    Patent number: 4018935
    Abstract: A meat product formed from consolidated comminuted meat, meat anologue or meat, incorporating a proportion of texturized vegetable protein, is improved in respect of heat shrinkage and (in the case of dried meat products) in respect of dehydration/rehydration rates, by incorporating therein a minor proportion of potato pulp.
    Type: Grant
    Filed: November 13, 1975
    Date of Patent: April 19, 1977
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Benjamin John Catlin, Tegwyn Pierce Williams
  • Powder bulk density instrument
    Patent number: 3999421
    Abstract: A continuous, in-line bulk density instrument is described which provides real time monitoring of a product stream consisting of a free flowing powder. The instrument utilizes a cylindrical tube pendulum whose period of oscillation is measured to determine the bulk density of the powder flowing therethrough.
    Type: Grant
    Filed: October 6, 1975
    Date of Patent: December 28, 1976
    Assignee: Thomas J. Lipton, Inc.
    Inventor: Norman S. Creswick
  • Soft ice cream
    Patent number: 3993793
    Abstract: A stabilizer system has been developed that is particularly useful in ice cream requiring more than usual stabilization. The system comprises microcrystalline cellulose with one or more of carboxymethyl cellulose and a galactomannan gum. A preferred system consists of microcrystalline cellulose, carboxymethyl cellulose and locust bean gum or tara gum.
    Type: Grant
    Filed: June 9, 1975
    Date of Patent: November 23, 1976
    Assignee: Thomas J. Lipton, Inc.
    Inventor: David John Finney
  • Ice confection
    Patent number: 3974300
    Abstract: Novel ice confections are described that contain air passages. The passages are preferably parallel to each other and are so arranged that cutting of the ice confection at low temperatures, eg deep-freeze temperatures is facilitated and is adequately uniform throughout the ice confection.
    Type: Grant
    Filed: February 27, 1975
    Date of Patent: August 10, 1976
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Clive Arnold Roberts, Jennifer Joan Scott nee Reid, Michael John Willis
  • Extracting tea using an aqueous solution of ammonium bicarbonate or ammonia
    Patent number: 3971858
    Abstract: The yield in the aqueous extraction of tea leaf is improved by using an aqueous solution of ammonium bicarbonate or of ammonia as the extractant.
    Type: Grant
    Filed: August 30, 1974
    Date of Patent: July 27, 1976
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Peter Dudley Collier, Alistair Penman, Frederick John Trussell
  • Process for aggregating protein
    Patent number: 3956519
    Abstract: Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the protein, is useful for instance in aerated aqueous fat emulsions, e.g. ice cream and whipped cream, where the stability of the product can be altered as desired.
    Type: Grant
    Filed: December 4, 1974
    Date of Patent: May 11, 1976
    Assignee: Thomas J. Lipton, Inc.
    Inventors: Mervyn Thomas Arthur Evans, Malcolm Glyn Desmond Jones, Norman Jones