Patents by Inventor Andrew Hoddle
Andrew Hoddle 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).
-
Patent number: 10869491Abstract: The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confection, sufficient to cause at least partial melting of the surface of the frozen confection, followed by; (c) allowing the surface of the frozen confection to refreeze, followed by; (d) coating the frozen confection in a liquid coating, which subsequently solidifies to provide a solid coating.Type: GrantFiled: November 26, 2015Date of Patent: December 22, 2020Assignee: Conopeo, Inc.Inventors: Douglas George Brawn, Paul Edward Cheney, Andrew Hoddle
-
Patent number: 10645949Abstract: An aerated frozen confection coated in a coating, the frozen confection comprising a plurality of substantially flat faces, each substantially flat face having a radius of curvature substantially across the whole of the face of greater than 50 mm, and wherein the relatively flat faces meet to form edges, wherein substantially all or all of the edges have a radius of curvature of from 5 mm to 20 mm.Type: GrantFiled: October 15, 2015Date of Patent: May 12, 2020Assignee: Conopco, Inc.Inventors: Paul Edward Cheney, Andrew Hoddle
-
Publication number: 20170311622Abstract: The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confection, sufficient to cause at least partial melting of the surface of the frozen confection, followed by; (c) allowing the surface of the frozen confection to refreeze, followed by; (d) coating the frozen confection in a liquid coating, which subsequently solidifies to provide a solid coating.Type: ApplicationFiled: November 26, 2015Publication date: November 2, 2017Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Douglas George BRAWN, Paul Edward CHENEY, Andrew HODDLE
-
Publication number: 20170238577Abstract: An aerated frozen confection coated in a coating, the frozen confection comprising a plurality of substantially flat faces, each substantially flat face having a radius of curvature substantially across the whole of the face of greater than 50 mm, and wherein the relatively flat faces meet to form edges, wherein substantially all or all of the edges have a radius of curvature of from 5 mm to 20 mm.Type: ApplicationFiled: October 15, 2015Publication date: August 24, 2017Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Paul Edward CHENEY, Andrew HODDLE
-
Patent number: 9560864Abstract: Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05% w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.Type: GrantFiled: March 20, 2013Date of Patent: February 7, 2017Assignee: CONOPCO, INC.Inventors: Nooshin Louise Haj Hassan, Andrew Hoddle
-
Publication number: 20150173392Abstract: This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.Type: ApplicationFiled: March 9, 2015Publication date: June 25, 2015Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Andrew HODDLE, Shiping ZHU
-
Publication number: 20150150276Abstract: Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05% w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.Type: ApplicationFiled: March 20, 2013Publication date: June 4, 2015Applicant: CONOPCO, INC., d/b/a UNILEVERInventors: Nooshin Louise Haj Hassan, Andrew Hoddle
-
Publication number: 20130266695Abstract: This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.Type: ApplicationFiled: December 21, 2011Publication date: October 10, 2013Inventors: Andrew Hoddle, Shiping Zhu
-
Publication number: 20100166938Abstract: A frozen confection product is provided, the product comprising: from 20 to 80% of a frozen composition comprising cocoa solids; from 20 to 60% of a chocolate or chocolate analogue comprising cocoa solids; and from 5 to 20% (by weight of the product) of cocoa nibs; wherein the product contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams.Type: ApplicationFiled: December 16, 2009Publication date: July 1, 2010Applicant: CONOPCO, INC., d/b/a UNILEVERInventor: Andrew Hoddle
-
Publication number: 20100166933Abstract: A frozen confection or a beverage product is provided which contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams of the product. Also provided is a frozen confection or a beverage product for the enhancement of mood without transient elevation of blood pressure.Type: ApplicationFiled: December 16, 2009Publication date: July 1, 2010Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Mark John Berry, Andrew Hoddle, Ellen Siobhan Mitchell, Michael William Pleasants
-
Publication number: 20090285947Abstract: A frozen confection product that has a relaxatory effect when consumed is provided, the product comprising a frozen composition and a chocolate composition or a chocolate analogue composition which comprises non-fat cocoa solids. The product comprises at least 0.01 wt % ?-aminobutyric acid (GABA) and at most 0.05 wt % theobromine.Type: ApplicationFiled: May 12, 2009Publication date: November 19, 2009Applicant: CONOPCO, INC., d/b/a UNILEVERInventors: Mark John Berry, Andrew Hoddle, Regina Beate Gisela Nicol, Michael William Pleasants, Krassimir Petkov Velikov
-
Publication number: 20080131575Abstract: A frozen confection having a total solids content of from 5 to 15% by weight of the frozen confection, an overrun of less than 20% and a Young's modulus of less than 150 MPa at ?18° C. is provided. A process for preparing such a frozen confection is also provided, the process comprising: preparing a dispersion comprising: 25% to 75% by weight of frozen particles having a mean size of from 1 to 10 mm and a mean aspect ratio of 1.5 or less; and 75% to 25% by weight of a mix; and subsequently cooling the dispersion to below ?10° C.Type: ApplicationFiled: November 30, 2007Publication date: June 5, 2008Inventors: Ian William Burns, Robert Stanley Farr, Andrew Hoddle, Daniel Matthew Mayes
-
Publication number: 20080081087Abstract: A frozen confection is provided comprising by weight: at most 17% free sugar; at most 5% total fat; at most 3.5% saturated fat; at least 0.5% protein; at least 0.3% calcium; at least 0.15% phosphorus; at least 0.015% magnesium; at least 0.0005% zinc; wherein substantially all of the calcium, phosphorus, magnesium and zinc are from a dairy source.Type: ApplicationFiled: October 2, 2007Publication date: April 3, 2008Inventors: Mark John Berry, Andrew Hoddle, Patricia Jill Quail, Joy Elizabeth Wilkinson
-
Publication number: 20070148304Abstract: A method for producing a frozen confection having an overrun of at least 15%, which method comprises quiescently freezing a mix comprising a carbon dioxide generating composition, characterised in that the mix does not comprise a gel.Type: ApplicationFiled: December 15, 2004Publication date: June 28, 2007Inventors: Michael Butler, Andrew Hoddle, Jean-Yves Mugnier, Caroline Watson
-
Patent number: 6565908Abstract: An ice confection comprising an antifreeze protein, wherein &Dgr; modulus/original modulus ≧0.4, and/or &Dgr; strength/original strength ≧0.4; providing that when &Dgr; modulus/original modulus ≦6.0, &Dgr; modulus ≧50 MPa, and/or when &Dgr; strength/original strength ≦2.0, &Dgr; strength ≧0.2 MPa. Such ice confections have a strong, close-packed continuous network of ice crystals and can be used to manufacture products having novel textures, properties and/or shapes.Type: GrantFiled: March 9, 2000Date of Patent: May 20, 2003Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Adrian Daniel, Andrew Hoddle, Anabela Jones, Jon Richard Oldroyd, Scott Singleton
-
Patent number: 6200622Abstract: A process for the production of a frozen food product comprising anti-freeze peptide (AFP), wherein the product is at least partially pre-frozen in the substantial absence of free AFP, followed by including the free AFP therein.Type: GrantFiled: March 13, 1998Date of Patent: March 13, 2001Assignee: Good Humor - Breyers Ice Cream, division of ConopcoInventors: Donald Frank Darling, Andrew Hoddle
