Patents by Inventor Andrew Richard Cox
Andrew Richard Cox 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: 10729155Abstract: Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 40 to 85, preferably 55 to 75 w/w water in liquid and frozen forms; (b) 0 to 30, preferably 0.2 to 20, more preferably 0.3 to 16% w/w first fat; (c) 5 to 45, preferably 10 to 40, more preferably 12 to 35% w/w freezing point depressant; (d) 0 to 7, preferably 0.3 to 6, more preferably 0.5 to 5% w/w aerating agent; and (e) 0.Type: GrantFiled: April 8, 2015Date of Patent: August 4, 2020Assignee: Conopco, Inc.Inventors: Andrew Richard Cox, Peter Conrad Schuetz, Scott Singleton
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Publication number: 20180184684Abstract: A frozen confection which contains low amounts of protein and which minimizes ingredients of animal origin, such as milk ingredients. The confection provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention include a triglyceride oil, a vegetable protein, and optionally sugar solids, an 1.5 wt % or less protein, wherein the total protein comprises between 25 and 100% protein from vegetable sources, 10-40 wt % sugar solids, 0-1 wt % emulsifier and 0-1 wt % stabilizer. The pH of the composition is at least 5. In an alternative invention, the protein composition may also comprise at least 25 wt % of the total protein from dairy sources.Type: ApplicationFiled: June 22, 2016Publication date: July 5, 2018Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Andrew Richard COX, Jennifer Elizabeth FREEMAN, Damiano ROSSETTI, Jeffrey UNDERDOWN
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Publication number: 20170079307Abstract: Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 40 to 85, preferably 55 to 75 w/w water in liquid and frozen forms; (b) 0 to 30, preferably 0.2 to 20, more preferably 0.3 to 16% w/w first fat; (c) 5 to 45, preferably 10 to 40, more preferably 12 to 35% w/w freezing point depressant; (d) 0 to 7, preferably 0.3 to 6, more preferably 0.5 to 5% w/w aerating agent; and (e) 0.Type: ApplicationFiled: April 8, 2015Publication date: March 23, 2017Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Andrew Richard COX, Peter Conrad SCHUETZ, Scott SINGLETON
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Patent number: 9115349Abstract: 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: GrantFiled: October 14, 2009Date of Patent: August 25, 2015Assignee: Conopco, Inc.Inventors: Andrew Richard Cox, Andrew Baxter Russell, Christopher Mark Tier
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Patent number: 9005690Abstract: A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s?1, of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa.Type: GrantFiled: September 21, 2006Date of Patent: April 14, 2015Assignee: Conopco, Inc.Inventors: Deborah Lynne Aldred, Andrew Richard Cox, Simeon Dobrev Stoyanov
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Patent number: 8993030Abstract: An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.Type: GrantFiled: September 21, 2006Date of Patent: March 31, 2015Assignee: ConopcoInventors: Deborah Lynne Aldred, Andrew Richard Cox
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Patent number: 8945660Abstract: The present invention relates to an edible foam product that can advantageously be used in the treatment or prevention of obesity. More particularly, the present invention provides an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt. % of water, from 1 to 7 wt. % of protein and from 1 to 20 wt. % of carbohydrates, and further being characterized by a high in-mouth stability as evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions and a high gastric stability as evidenced by a t½>30 minutes, t½representing the time needed to achieve a reduction in overrun of 50% under gastric conditions. Another aspect of the invention relates to the use of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t½>30 minutes.Type: GrantFiled: October 1, 2007Date of Patent: February 3, 2015Assignee: KSF Acquisition CorporationInventors: Andrew Richard Cox, Petrus Wilhelmus N de Groot, Sergey Michailovich Melnikov, Simeon Dobrev Stoyanov
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Patent number: 8840945Abstract: The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.Type: GrantFiled: July 19, 2010Date of Patent: September 23, 2014Assignee: Conopco, Inc.Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
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Publication number: 20140170292Abstract: A chill, ambient or frozen aerated confection is disclosed whose microstructure is stable to temperature abuse for the frozen case or storage for the chill or ambient case. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization.Type: ApplicationFiled: February 18, 2014Publication date: June 19, 2014Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Andrew Richard COX, Nicholas David HEDGES, Damiano ROSSETTI, Penelope Eileen KNIGHT
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Publication number: 20140050836Abstract: A frozen aerated confection is disclosed that is stable to temperature abuse. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization.Type: ApplicationFiled: August 14, 2012Publication date: February 20, 2014Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: ANDREW RICHARD COX, NICHOLAS DAVID HEDGES, DAMIANO ROSSETTI, JAKOB BROBERG KRISTENSEN
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Patent number: 8647695Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.Type: GrantFiled: July 19, 2010Date of Patent: February 11, 2014Assignee: Conopco, Inc.Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
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Publication number: 20130323392Abstract: The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.Type: ApplicationFiled: January 31, 2012Publication date: December 5, 2013Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Hyun-Jung Kim, Simeon Dobrev Stoyanov
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Publication number: 20130216655Abstract: A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.Type: ApplicationFiled: October 12, 2011Publication date: August 22, 2013Inventor: Andrew Richard Cox
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Publication number: 20130071539Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.Type: ApplicationFiled: May 21, 2012Publication date: March 21, 2013Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
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Publication number: 20130071529Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.Type: ApplicationFiled: May 21, 2012Publication date: March 21, 2013Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Deborah Lynne Aldred, Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Sarah Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
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Patent number: 8394444Abstract: An oil-in-water emulsion comprising hydrophobin and oil wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 20 g/liter is provided. Products comprising such an oil-in-water emulsion is also provided.Type: GrantFiled: May 14, 2010Date of Patent: March 12, 2013Assignee: Conopco, Inc.Inventors: Andrew Richard Cox, Hyun-Jung Kim
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Patent number: 8357420Abstract: An oil-in-water emulsion comprising hydrophobin and oil wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 30 g/liter and less than 140 g/liter is provided. A product comprising such an oil-in-water emulsion is also provided.Type: GrantFiled: May 14, 2010Date of Patent: January 22, 2013Assignee: Conopco, Inc.Inventors: Andrew Richard Cox, Hyun-Jung Kim
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Patent number: 8293309Abstract: 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: GrantFiled: December 7, 2009Date of Patent: October 23, 2012Assignee: Conopco, Inc.Inventors: Florence Clotilde Cagnol, Andrew Richard Cox, Andrew Baxter Russell
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Patent number: 8216624Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.Type: GrantFiled: June 27, 2005Date of Patent: July 10, 2012Assignee: Conopco, Inc.Inventors: Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
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Patent number: 8206770Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.Type: GrantFiled: June 27, 2005Date of Patent: June 26, 2012Assignee: Conopco, Inc.Inventors: Deborah Lynne Aldred, Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Sarah Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg