Patents by Inventor Albert Thijs Poortinga
Albert Thijs Poortinga has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 10709153Abstract: The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.Type: GrantFiled: October 7, 2014Date of Patent: July 14, 2020Assignee: FRIESLANDCAMPINA NEDERLAND B.V.Inventors: Albert Thijs Poortinga, Paul Bastiaan Van Seeventer, Luben Nikolaev Arnaudov, Simeon Dobrev Stoyanov
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Patent number: 10687545Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.Type: GrantFiled: October 7, 2014Date of Patent: June 23, 2020Assignee: Conopco, Inc.Inventors: Luben Nikolaev Arnaudov, Albert Thijs Poortinga, Paul Bastiaan van Seeventer, Simeon Dobrev Stoyanov
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Patent number: 10368565Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavor component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes.Type: GrantFiled: October 10, 2017Date of Patent: August 6, 2019Assignee: Conopco, Inc.Inventors: Luben Nikolaev Arnaudov, Albert Thijs Poortinga, Paul Bastiaan van Seeventer, Simeon Dobrev Stoyanov
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Publication number: 20180027846Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes.Type: ApplicationFiled: October 10, 2017Publication date: February 1, 2018Inventors: Luben Nikolaev ARNAUDOV, Albert Thijs POORTINGA, Paul Bastiann van SEEVENTER, Simeon Dobrev STOYANOV
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Patent number: 9814676Abstract: The invention pertains to an encapsulation system; in particular a 3-phase system comprising an inner, second and outer phase wherein the second phase is gaseous, and wherein the 3-phase system has a lifetime of at least 3 min and the second phase has a diameter of less than 1 mm. An example of such a system is a stable, small antibubble. Also, the invention pertains to methods of making such 3-phase systems, and to use and methods of use thereof. In particular, 3-phase systems according to the invention are stabilized by surface active particles or molecules, such as for instance colloidal particles. The 3-phase systems of the invention can include a variety of other compounds, and can among others be used in pharmaceutical- or food-based applications. In particular, a 3-phase system according to the invention, such as for example an antibubble, may deliver pharmaceutical compounds.Type: GrantFiled: August 19, 2013Date of Patent: November 14, 2017Assignee: Bether Encapsulates B.V.Inventor: Albert Thijs Poortinga
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Patent number: 9751064Abstract: A vortex chamber device comprising: a reactor comprising at least one chamber having a substantially circular cross-section; a device for feeding at least one fluid that is gaseous or liquid into the chamber; a device for removing said one or more fluids from the chamber; a device for feeding powder particles or a powder particles precursor to said chamber; wherein said fluid removing device comprises at least one discharge opening for removing said at least one fluid from the chamber. The invention also provides a method for treating powder particles or a powder particles precursor.Type: GrantFiled: October 25, 2013Date of Patent: September 5, 2017Assignees: FRIESLAND BRANDS B.V., UNIVERSITÉ CATHOLIQUE DE LOUVAINInventors: Juray De Wilde, Philippe Edouard Jean Eliaers, Albert Thijs Poortinga
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Publication number: 20170156350Abstract: The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent.Type: ApplicationFiled: May 26, 2015Publication date: June 8, 2017Applicant: FrieslandCampina Nederland B.V.Inventors: Paul Bastiaan VAN SEEVENTER, Albert Thijs POORTINGA, Abhay Vasant MARKANDE, Nicolaev Luben ARNAUDOV, Simeon Dobrev STOYANOV
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Patent number: 9649611Abstract: The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odor, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.Type: GrantFiled: July 16, 2010Date of Patent: May 16, 2017Assignee: FRIESLAND BRANDS B.V.Inventors: Paul Bastiaan van Seeventer, Marieke Houkje Geertjes, Albert Thijs Poortinga, Hendrik Vos
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Publication number: 20160242437Abstract: The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.Type: ApplicationFiled: October 7, 2014Publication date: August 25, 2016Applicant: FRIESLANDCAMPINA NEDERLAND B.V.Inventors: Albert Thijs POORTINGA, Paul Bastiaan VAN SEEVENTER, Luben Nikolaev ARNAUDOV, Simeon Dobrev STOYANOV
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Publication number: 20160235096Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.Type: ApplicationFiled: October 7, 2014Publication date: August 18, 2016Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Luben Nikolaev ARNAUDOV, Albert Thijs POORTINGA, Paul Bastiaan VAN SEEVENTER, Simeon Dobrev STOYANOV
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Publication number: 20150273421Abstract: A vortex chamber device comprising: a reactor comprising at least one chamber having a substantially circular cross-section; a device for feeding at least one fluid that is gaseous or liquid into the chamber; a device for removing said one or more fluids from the chamber; a device for feeding powder particles or a powder particles precursor to said chamber; wherein said fluid removing device comprises at least one discharge opening for removing said at least one fluid from the chamber. The invention also provides a method for treating powder particles or a powder particles precursor.Type: ApplicationFiled: October 25, 2013Publication date: October 1, 2015Inventors: Juray De Wilde, Philippe Edouard Jean Eliaers, Albert Thijs Poortinga
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Publication number: 20150202151Abstract: The invention pertains to an encapsulation system; in particular a 3-phase system comprising an inner, second and outer phase wherein the second phase is gaseous, and wherein the 3-phase system has a lifetime of at least 3 min and the second phase has a diameter of less than 1 mm. An example of such a system is a stable, small antibubble. Also, the invention pertains to methods of making such 3-phase systems, and to use and methods of use thereof. In particular, 3-phase systems according to the invention are stabilized by surface active particles or molecules, such as for instance colloidal particles. The 3-phase systems of the invention can include a variety of other compounds, and can among others be used in pharmaceutical- or food-based applications. In particular, a 3-phase system according to the invention, such as for example an antibubble, may deliver pharmaceutical compounds.Type: ApplicationFiled: August 19, 2013Publication date: July 23, 2015Inventor: Albert Thijs Poortinga
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Publication number: 20140170266Abstract: The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90° C., and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process.Type: ApplicationFiled: July 13, 2012Publication date: June 19, 2014Applicant: FRIESLAND BRANDS B.V.Inventors: Andries Dirk Siemensma, Gijsbert Klarenbeek, Christina Josephina Antonia Maria Timmer-Keetels, Ynte Piet de Vries, Albert van der Padt, Albert Thijs Poortinga
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Patent number: 8689459Abstract: Method for spray drying a high-viscosity fluid product using a spraying device, wherein the method comprises projecting the fluid product out of an outflow opening of the spraying device for obtaining droplets of the fluid product, wherein the spraying device is arranged to cause a pressure drop in the fluid product across the outflow opening which is larger than 15 bar and at least partially drying the droplets in a drying medium, such as air, to become particles.Type: GrantFiled: December 7, 2006Date of Patent: April 8, 2014Assignee: Friesland Brands B.V.Inventors: Albert Thijs Poortinga, René Jos Houben
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Patent number: 8691313Abstract: A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition.Type: GrantFiled: April 22, 2009Date of Patent: April 8, 2014Assignees: Intercontinental Great Brands LLC, Friesland Brands B.V.Inventors: Bary Lyn Zeller, Paul Bastiaan Van Seeventer, Albert Thijs Poortinga
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Patent number: 8637104Abstract: The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 ?m to 25 ?m, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 ?m and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt.Type: GrantFiled: July 31, 2009Date of Patent: January 28, 2014Assignees: Feyecon B.V., Friesland Brands B.V.Inventors: Albert Thijs Poortinga, Daniela Oana Trambitas, Gerard Willem Hofland
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Publication number: 20120128831Abstract: The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odour, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.Type: ApplicationFiled: July 16, 2010Publication date: May 24, 2012Inventors: Paul Bastiaan van Seeventer, Marieke Houkje Geertjes, Albert Thijs Poortinga, Hendrik Vos
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Publication number: 20110189298Abstract: The invention is directed to a method to produce a water-in-oil-in-water (w/o/w) emulsion, comprising: a. preparing a water-in-oil (w/o) emulsion; b. atomizing said w/o emulsion in the presence of a carrier material comprising at least a water soluble matrix material and at least one emulsifier, to form agglomerates; c. dispersing said agglomerates in an aqueous liquid, such as water or an aqueous solution. Also provided is a new instant powder (obtained after step b) that can be used to prepare the w/o/w emulsion. The emulsion of the invention is advantageously suited for the encapsulation of active components.Type: ApplicationFiled: October 1, 2009Publication date: August 4, 2011Inventors: Hendrik Vos, Albert Thijs Poortinga
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Publication number: 20110171349Abstract: The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 ?m to 25 ?m, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 ?m and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt.Type: ApplicationFiled: July 31, 2009Publication date: July 14, 2011Inventors: Albert Thijs Poortinga, Daniela Oana Trambitas, Gerard Willem Hofland
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Publication number: 20110065791Abstract: The invention concerns a process for preparing particles, which particles contain one or more spaces in which a gas phase is present which comprises at least one active ingredient, in particular at least one aroma, flavor or precursor for an aroma or flavor, and which space or spaces are at least substantially surrounded by an enveloping phase which at ambient temperature is at least substantially solid and at least substantially impermeable to the active ingredient, comprising allowing the gaseous active ingredient to migrate from or through the enveloping phase into the space or spaces at a temperature at which the enveloping phase is permeable to the gaseous active ingredient; and then cooling the particles to a temperature at which the enveloping phase of the particles is at least substantially impermeable to the active ingredient in the particles.Type: ApplicationFiled: February 25, 2009Publication date: March 17, 2011Inventors: Albert Thijs Poortinga, Paul Bastiaan van Seeventer, Mathijs Hendrikus Johannes Martens, Derrick Adriaan Johannes Kirpestein