Patents by Inventor Andrew Baxter Russell

Andrew Baxter Russell 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).

  • Hydrophobin solution containing antifoam
    Patent number: 9115349
    Abstract: Aqueous solution containing at least 300 mg/l of hydrophobin and at least 0.3 mg/l of antifoam, wherein the antifoam/hydrophobin weight ratio is below 0.2, preferably below 0.15, more preferably below 0.1.
    Type: Grant
    Filed: October 14, 2009
    Date of Patent: August 25, 2015
    Assignee: Conopco, Inc.
    Inventors: Andrew Richard Cox, Andrew Baxter Russell, Christopher Mark Tier
  • Frozen aerated confections and methods for producing them
    Patent number: 8293309
    Abstract: A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free ?-casein, wherein the free ?-casein constitutes more than 45% of the total ?-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. A process for producing such a frozen aerated confection is also provided.
    Type: Grant
    Filed: December 7, 2009
    Date of Patent: October 23, 2012
    Assignee: Conopco, Inc.
    Inventors: Florence Clotilde Cagnol, Andrew Richard Cox, Andrew Baxter Russell
  • Frozen aerated confection
    Patent number: 8178151
    Abstract: A frozen aerated confection comprising an ice structuring protein (ISP) and a hydrophobin is provided.
    Type: Grant
    Filed: December 15, 2006
    Date of Patent: May 15, 2012
    Assignee: Conopco, Inc.
    Inventors: Allan Sidney Bramley, Sabina Silvia Haenel Burmester, Andrew Baxter Russell
  • AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM
    Publication number: 20120021106
    Abstract: An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. Processes for producing such an aerated food product are also provided.
    Type: Application
    Filed: April 21, 2011
    Publication date: January 26, 2012
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Sabina Silvia Haenel BURMESTER, Florence Clotilde CAGNOL, Andrew Richard COX, Andrew Baxter RUSSELL
  • AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM
    Publication number: 20110206820
    Abstract: An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. Processes for producing such an aerated food product are also provided.
    Type: Application
    Filed: April 21, 2011
    Publication date: August 25, 2011
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Sabina Silvia Haenel BURMESTER, Florence Clotilde CAGNOL, Andrew Richard COX, Andrew Baxter RUSSELL
  • METHOD FOR PRODUCING A FOAMING AGENT
    Publication number: 20100291630
    Abstract: A method for producing a foaming agent is provided, the method comprising cultivating a host cell in a fermentation medium wherein the host cell extra-cellularly secretes a foaming agent and wherein the fermentation medium contains an antifoam which has a cloud point; and then removing the antifoam5 while the temperature of the fermentation medium is above the cloud point.
    Type: Application
    Filed: October 16, 2008
    Publication date: November 18, 2010
    Inventors: Andrew Richard COX, Andrew Baxter RUSSELL, Christopher Mark TIER
  • Frozen Aerated Confections and Methods for Producing Them
    Publication number: 20100143566
    Abstract: A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free ?-casein, wherein the free ?-casein constitutes more than 45% of the total ?-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. A process for producing such a frozen aerated confection is also provided.
    Type: Application
    Filed: December 7, 2009
    Publication date: June 10, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Florence Clotilde Cagnol, Andrew Richard Cox, Andrew Baxter Russell
  • AERATED FOOD PRODUCTS BEING WARM CONTAINING SOLUBLE AND/OR INSOLUBLE SOLIDS AND METHODS FOR PRODUCING THEM
    Publication number: 20100112179
    Abstract: An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50° C.
    Type: Application
    Filed: March 6, 2008
    Publication date: May 6, 2010
    Inventors: Andrew Richard Cox, Andrew Baxter Russell
  • Hydrophobin Solution Containing Antifoam
    Publication number: 20100099844
    Abstract: Aqueous solution containing at least 300 mg/l of hydrophobin and at least 0.3 mg/l of antifoam, wherein the antifoam/hydrophobin weight ratio is below 0.2, preferably below 0.15, more preferably below 0.1.
    Type: Application
    Filed: October 14, 2009
    Publication date: April 22, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Andrew Richard Cox, Andrew Baxter Russell, Christopher Mark Tier
  • AERATED FOOD PRODUCTS BEING WARM OR HAVING BEEN HEATED UP AND METHODS FOR PRODUCING THEM
    Publication number: 20100086662
    Abstract: An aerated food product having an overrun of at least 20%, comprising 40-95% water, 5-55% fat, and hydrophobin, wherein the aerated food product has a temperature of at least 50° C.
    Type: Application
    Filed: February 26, 2008
    Publication date: April 8, 2010
    Inventors: Andrew Richard Cox, Andrew Baxter Russell
  • Aerated food products and methods for producing them
    Publication number: 20080213453
    Abstract: An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. Processes for producing such an aerated food product are also provided.
    Type: Application
    Filed: December 18, 2007
    Publication date: September 4, 2008
    Inventors: Sabina Silvia Haenel Burmester, Florence Clotilde Cagnol, Andrew Richard Cox, Andrew Baxter Russell
  • Aerated compositions
    Publication number: 20080175972
    Abstract: An aerated composition having an overrun of at least 10% and comprising water and an emulsified fat phase wherein at least 50% of the fat is liquid at 5° C. is provided, characterized in that the composition comprises hydrophobin. An aeratable composition is also provided.
    Type: Application
    Filed: January 30, 2007
    Publication date: July 24, 2008
    Inventors: Andrew Richard Cox, Andrew Baxter Russell, Karen Margaret Watts