Patents by Inventor Andrew Steven Whitehouse

Andrew Steven Whitehouse 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).

  • FOODSTUFF PRODUCT
    Publication number: 20240090540
    Abstract: The present invention provides new products using mucilaginous seeds as binders.
    Type: Application
    Filed: December 10, 2021
    Publication date: March 21, 2024
    Inventors: MADIAN OTHMAN ABU-HARDAN, ARISTODIMOS LAZIDIS, RICARDO ANDRES RODRIGUEZ ROSENDE, ANDREW STEVEN WHITEHOUSE
  • A CONFECTIONERY COMPOSITION
    Publication number: 20230371545
    Abstract: The present invention relates to a confectionery composition that has the necessary stability and texture to be used as filling in foodstuffs, preferably chocolate confectionery products.
    Type: Application
    Filed: January 10, 2022
    Publication date: November 23, 2023
    Inventors: ARISTODIMOS LAZIDIS, ANDREW STEVEN WHITEHOUSE
  • Bulk sugar replacer
    Patent number: 11730175
    Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
    Type: Grant
    Filed: May 13, 2022
    Date of Patent: August 22, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux, Andrew Steven Whitehouse, Laurent Forny
  • BULK SUGAR REPLACER
    Publication number: 20220264904
    Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
    Type: Application
    Filed: May 13, 2022
    Publication date: August 25, 2022
    Inventors: Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux, Andrew Steven Whitehouse, Laurent Forny
  • Bulk sugar replacer
    Patent number: 11357240
    Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
    Type: Grant
    Filed: November 30, 2016
    Date of Patent: June 14, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux, Andrew Steven Whitehouse, Laurent Forny
  • Food composition
    Patent number: 11324230
    Abstract: The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.
    Type: Grant
    Filed: June 6, 2018
    Date of Patent: May 10, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Reinhard Behringer, Mathieu Julien Destribats, Cedric Dubois, Marina Dupas-Langlet, Vincent Daniel Maurice Meunier, Joydeep Ray, Andrew Steven Whitehouse
  • Amorphous porous particles for reducing sugar in food
    Patent number: 11213043
    Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
    Type: Grant
    Filed: November 30, 2016
    Date of Patent: January 4, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Rodolfo De Acutis, Andrew Steven Whitehouse, Laurent Forny, Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux
  • FOOD COMPOSITION
    Publication number: 20210092973
    Abstract: The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.
    Type: Application
    Filed: June 6, 2018
    Publication date: April 1, 2021
    Inventors: Reinhard Behringer, Mathieu Julien Destribata, Cedric Dubois, Marina Dupas-Langiet, Vincent Daniel Maurice Meunier, Joydeep Ray, Andrew Steven Whitehouse
  • AMORPHOUS POROUS PARTICLES FOR REDUCING SUGAR IN FOOD
    Publication number: 20180343885
    Abstract: The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
    Type: Application
    Filed: November 30, 2016
    Publication date: December 6, 2018
    Inventors: Rodolfo DE ACUTIS, Andrew Steven WHITEHOUSE, Laurent FORNY, Vincent Daniel Maurice MEUNIER, Marina DUPAS-LANGLET, Julien Philippe Nicolas MAHIEUX
  • Tropicalizing agent
    Patent number: 9572358
    Abstract: Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.
    Type: Grant
    Filed: September 27, 2012
    Date of Patent: February 21, 2017
    Assignee: Nestec S.A.
    Inventor: Andrew Steven Whitehouse
  • TROPICALIZING AGENT
    Publication number: 20140242229
    Abstract: Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.
    Type: Application
    Filed: September 27, 2012
    Publication date: August 28, 2014
    Inventor: Andrew Steven Whitehouse
  • Edible chewing gum and process for preparing
    Patent number: 6872410
    Abstract: An edible chewing gum having a gum base consisting essentially of agar and one or more soluble ingredients as well as a process for its preparation.
    Type: Grant
    Filed: September 5, 2002
    Date of Patent: March 29, 2005
    Assignee: Nestec S.A.
    Inventors: Cristiana Soldani, Andrew Steven Whitehouse, Deborah Roberts
  • Edible chewing gum
    Publication number: 20030039720
    Abstract: An edible chewing gum having a gum base comprising agar and one or more soluble ingredients mixed into the base as well as a process for its preparation.
    Type: Application
    Filed: September 5, 2002
    Publication date: February 27, 2003
    Inventors: Cristiana Soldani, Andrew Steven Whitehouse, Deborah Roberts