Patents by Inventor Andrew Paul Ormerod
Andrew Paul Ormerod 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: 11116236Abstract: The invention provides porous tea granules including leaf tea particles and binder, wherein at least 50% by weight of the leaf tea particles have a particle size of 100 ?m to 300 ?m; the binder is a tea-based binder including tea solids; the tea granules including binder in an amount of 1 to 40% by dry weight; and the porous tea granules have a D[4,3] of more than 350 ?m.Type: GrantFiled: November 22, 2017Date of Patent: September 14, 2021Assignee: Conopco Inc.Inventors: Mansoor Ahmed Ansari, Andrew Paul Ormerod, Benjamin Jesukumar Rajapandian
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Publication number: 20190343142Abstract: The invention provides porous tea granules comprising leaf tea particles and binder, wherein at least 50% by weight of the leaf tea particles have a particle size of 100 ?m to 300 ?m; the binder is a tea-based binder comprising tea solids; the tea granules comprise binder in an amount of 1 to 40% by dry weight; and the porous tea granules have a D[4,3] of more than 350 ?m.Type: ApplicationFiled: November 22, 2017Publication date: November 14, 2019Applicant: Conopco Inc., d/b/a UNILEVERInventors: Mansoor Ahmed Ansari, Andrew Paul Ormerod, Benjamin Jesukumar Rajapandian
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Patent number: 8784913Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.Type: GrantFiled: May 25, 2011Date of Patent: July 22, 2014Assignee: Conopco, Inc.Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
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Publication number: 20130101725Abstract: A process for the manufacture of an infusible beverage product comprising hygroscopic fruit pieces the process comprising the steps of: a) providing plant material particles less than 1.5 mm in diameter and fruit pieces; b) admixing the plant material particles and fruit pieces; and then c) combining the plant material particles and fruit pieces with additional infusible beverage product ingredients is provided. An infusible beverage product comprising hygroscopic fruit pieces and plant material particles characterised in that the fruit pieces are less than 8 mm in diameter and the plant material particles are less than 1.5 mm in diameter is also provided.Type: ApplicationFiled: June 29, 2011Publication date: April 25, 2013Inventors: Jonathan George Collett, Andrew Paul Ormerod
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Publication number: 20130101701Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.Type: ApplicationFiled: May 25, 2011Publication date: April 25, 2013Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
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Patent number: 7169426Abstract: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a maximum core temperature of less than or equal to ?5° C.; (iii) reducing the core temperature to less than or equal to ?18° C.; The invention also provides a frozen vegetable or part thereof comprising a core ice content, characterised in that at least 40% of said core ice content is located within a plurality of cellular structures, wherein the perimeter of each cellular structure is defined by a cell wall.Type: GrantFiled: April 5, 2002Date of Patent: January 30, 2007Assignee: Unilever Bestfoods, North America division of Conopco. Inc.Inventors: Michael Harry Asquith, Elliott Kirk, Mark Kirkland, Stephen Matthew Morrey, Andrew Paul Ormerod, Julie Debra Ralfs, David George Sharp, Christopher Michael Sidebottom
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Publication number: 20040067293Abstract: Fruits are frozen in a process wherein i) fruits are cooled then ii) fruits are under-cooled fruits to a temperature between −6 C and −15 C then iii) the temperature is further reduced until ice formation occurs.Type: ApplicationFiled: October 3, 2003Publication date: April 8, 2004Applicant: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.Inventors: Michael John Gidley, Andrew Paul Ormerod
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Publication number: 20040065094Abstract: A process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps:Type: ApplicationFiled: October 3, 2003Publication date: April 8, 2004Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventors: Andrew Paul Ormerod, Julie Debra Ralfs, Christopher Michael Sidebottom
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Publication number: 20030096046Abstract: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps:Type: ApplicationFiled: April 5, 2002Publication date: May 22, 2003Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventors: Michael Harry Asquith, Elliott Kirk, Mark Kirkland, Stephen Matthew Morrey, Andrew Paul Ormerod, Julie Debra Ralfs, David George Sharp, Christopher Michael Sidebottom