Patents Assigned to Unilever Bestfood, North America
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Publication number: 20040241299Abstract: Tea-based beverages prepared from functional water are described. The functional water comprises less than 200 ppm total dissolved solids and, when used to make a tea-based beverage, results in a beverage having superior flavor and appearance characteristics, even when up to 6% by weight of tea solids are present within the beverage.Type: ApplicationFiled: June 2, 2003Publication date: December 2, 2004Applicant: Unilever Bestfoods North AmericaInventor: Shi Qiu Zhang
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Publication number: 20040232023Abstract: The invention is directed to asymmetric packages that can be randomly labeled to have labeling that tilts to the right and left. The packages when labeled and displayed in a group have excellent marketing appeal and create a wave-like appearance or illusion of animation to the eye of the consumer.Type: ApplicationFiled: May 21, 2003Publication date: November 25, 2004Applicant: Unilever Bestfoods North AmericaInventors: Vinod Kumar Bansal, Sharon Reiter Lindberg, Louis Frank Lombardi, Tobias Funk
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Publication number: 20040208980Abstract: The present invention is directed to an ambient stable and starch-comprising food product. The food product has a base component with at least 8.0% by weight carbohydrate, at least 0.2% by weight amylose and no more than 12.5% by weight amylose. The food product is ambient stable and is not sour, even at a pH below 4.25.Type: ApplicationFiled: April 16, 2003Publication date: October 21, 2004Applicant: Unilever Bestfoods North AmericaInventors: Thomas Vincent Merolla, Bernard Charles Sekula
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Patent number: 6805042Abstract: This invention is directed to an apparatus for brewing a beverage. The apparatus has a brew funnel with an elevation device that enables the end user to brew beverage, hot or cold, with a filter and loose beverage precursor and with beverage precursor packaged within a filter pack.Type: GrantFiled: May 10, 2002Date of Patent: October 19, 2004Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.Inventors: Mauro Dominick Mordini, Michael Charles Cirigliano, Joseph Vaitkus
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Publication number: 20040188305Abstract: A product tray having a back panel that is higher than the front and side panels is described. The product tray surprisingly has excellent compressive strength when filled with product and allows for good product visibility from the front and side without comprising the stability of the product within the tray.Type: ApplicationFiled: March 28, 2003Publication date: September 30, 2004Applicant: Unilever Bestfoods North AmericaInventors: Vinod Kumar Bansal, Stephen Anthony Gaeta
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Patent number: 6792847Abstract: A brewing machine suitable to deliver beverage enhancing component to a beverage precursor is described. The brewing machine may be used to dispense a ready-to-drink tea beverage having superior aroma, flavor and color characteristics.Type: GrantFiled: September 18, 2002Date of Patent: September 21, 2004Assignee: Unilever Bestfoods North America, a division of Conopco, Inc.Inventors: John William Tobin, Martin John Spisak
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Patent number: 6786136Abstract: This invention is directed to an apparatus for brewing a beverage. The apparatus has a brew funnel, a key and an elevation device so that only one brand of beverage can be brewed to thereby prevent harm and confusion to consumers.Type: GrantFiled: June 25, 2002Date of Patent: September 7, 2004Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.Inventors: Michael Charles Cirigliano, Mauro Dominick Mordini
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Publication number: 20040170747Abstract: A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation.Type: ApplicationFiled: February 28, 2003Publication date: September 2, 2004Applicant: Unilever Bestfoods North AmericaInventors: Bernard Charles Sekula, Hector Arturo Iglesias
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Publication number: 20040170741Abstract: Use of at least one compound selected from phytosterols, phytostanols, synthetic analogues thereof and their esterified derivatives as a creaminess enhancer in a food composition comprising a dairy product or derivative or analogue thereof.Type: ApplicationFiled: July 24, 2003Publication date: September 2, 2004Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventors: Robertus Martinus Diks, Ian Stewart Galloway, Kevin John Povey
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Publication number: 20040156973Abstract: The invention provides a kit for preparing salads comprising at least one ingredient (I) which is cooked and at least one fruit, vegetable or cereal product, wherein the kit comprises; a flavoured cooking paste for cooking ingredient (I), which cooking paste comprises from 40 to 80% wt fat, based on the weight thereof, and a dressing for contacting with the at least one fruit, vegetable or cereal product, which dressing comprises from 0 to 60% wt fat based on the weight thereof. The kit provides an easy and convenient of preparing tasty, healthy salads comprising a cooked food ingredient. A method of making a salad using the kit and also the salad prepared from the kit is also provided.Type: ApplicationFiled: February 5, 2004Publication date: August 12, 2004Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventor: Wayne Gerald Morley
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Publication number: 20040151823Abstract: An edible oil in water emulsion comprising 40-99 wt. % of a continuous aqueous phase which phase contains 0.05-15 wt. % of a protein calculated on aqueous phase and, preferably, a thickener in an amount of 0.01-3 wt. %, 1-60 wt. % of a dispersed fat phase, the fat phase comprising 0.01-0.2 wt. % of alpha-tocopherol and a triglycerides mixture containing 10-80 wt. % of mono-unsaturated fatty acid residues, 10-80 wt. % of polyunsaturated fatty acid residues, 3-15 wt. % of omega-3 fatty acid residues, the balance up to 100 wt. % consisting of saturated fatty acid residues, fatty acid residues being calculated on fat phase, which emulsion is characterized in that it contains 0.005-0.05 wt. % of delta-tocopherol, while the weight ratio of delta-tocopherol and alpha-tocopherol in the emulsion is selected from the range 5 to 0.25.Type: ApplicationFiled: December 17, 2003Publication date: August 5, 2004Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventors: Stephen Charles Daniels, Christel Karine Reiffers-Magnani
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Publication number: 20040126480Abstract: A new way to improve utilization by institutions of food service items. Institutions which provide to consumers ready-to-consume foods can expedite their service by using foods which have been subject, in whole or in part, to high pressure preservation. Use of high pressure preservation avoids or minimizes the need for refrigeration of the food, thus reducing costs, sparing resources and lowering space requirements. Likewise, the need for microwave equipment is decreased or eliminated. Elimination or decreasing refrigeration requirements decreases preparation and serving time since the time required for thawing the product is reduced or eliminated.Type: ApplicationFiled: December 26, 2002Publication date: July 1, 2004Applicant: Unilever Bestfoods North AmericaInventors: Hubertus Leonardus Lelieveld, Martina Adriana Mostert, Hans Hoogland
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Publication number: 20040118846Abstract: A bottle cap and cap and bottle combination suitable for use with condiments are described. The cap has a small and large orifice and is designed for use on squeezable bottles to ensure complete removal of condiment within the squeezable bottle.Type: ApplicationFiled: December 19, 2002Publication date: June 24, 2004Applicant: Unilever Bestfoods North AmericaInventor: Thomas Vincent Merolla
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Publication number: 20040118839Abstract: An easy-opening microwavable food package which can be used both to cook and serve the food. It is easily opened and yet convenient as a vehicle for eating, so as to avoid the necessity for separate dishes which will need to be washed. The package is designed to permit venting of the package during cooking while minimizing the possibility for a messy and inadvertent escape of product onto, for example, the floor and walls of the microwave. The package comprises a first tear facilitator for removing the top end of the package for venting and a second tear facilitator for removing a further section of the side wall. The second tear facilitator promotes tearing of the side wall at a point spaced from and below the tear promoted by the first tear facilitator and serves to enhance access to the food for eating. The tear facilitators may, e.g., comprise pairs of notches in the walls of the package.Type: ApplicationFiled: December 23, 2002Publication date: June 24, 2004Applicant: Unilever Bestfoods, North America, Division of Conopco, Inc.Inventors: John Michael Hughes, Sheila Wenke
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Publication number: 20040109928Abstract: A beverage product comprises a container holding a liquid beverage component and nitrogen gas, said liquid beverage comprising octenylsuccinic acid modified starch, and at least one surface active agent selected from the group consisting of acyl lactylate salts, proteins, protein hydrolysates, sucrose esters and mixtures thereof.Type: ApplicationFiled: November 26, 2003Publication date: June 10, 2004Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventor: John O'Connell
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Publication number: 20040105923Abstract: A beverage product comprises a container holding a liquid beverage component and sufficient nitrogen gas to give a gas pressure in the head space of at least about 3.3 bar at 5° C., said liquid beverage comprising an organoleptically acceptable foam-maintaining system such that when the liquid beverage is poured from the container a foam is generated, the volume of which is maintained at greater than about 80% of its initial volume for a period of at least about 10, preferably at least about 30 minutes. The initial volume of the foam may be less than about 20% of the volume of the liquid beverage. The foam-maintaining system may comprise octenylsuccinic acid modified starch, and at least one surface active agent selected from the group consisting of acyl lactylate salts, proteins, protein hydrolysates, sucrose esters, and mixtures thereof.Type: ApplicationFiled: November 26, 2003Publication date: June 3, 2004Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventor: John O'Connell
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Patent number: D500444Type: GrantFiled: October 23, 2002Date of Patent: January 4, 2005Assignee: Unilever Bestfoods, North America, a division of Conopco, Inc.Inventors: Paul Drake, David Helps, Timothy Hope Jebb, Heleen Mees, Britta Luebbert, Fred Verhaar
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Patent number: D500675Type: GrantFiled: November 26, 2002Date of Patent: January 11, 2005Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.Inventors: Marinus De Man, Johannes Timmer
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Patent number: D492196Type: GrantFiled: July 16, 2003Date of Patent: June 29, 2004Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.Inventors: Petr Hyhlik, Jiri Prokop
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Patent number: D499639Type: GrantFiled: March 8, 2004Date of Patent: December 14, 2004Assignee: Unilever Bestfoods, North America, a division of Conopco, Inc.Inventors: Philip Bordet-Stead, David Helps