Patents by Inventor Anja Neubauer

Anja Neubauer 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).

  • Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
    Patent number: 11292997
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Grant
    Filed: March 23, 2015
    Date of Patent: April 5, 2022
    Assignee: Purac Biochem B.V.
    Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
  • Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
    Patent number: 11091729
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Grant
    Filed: August 7, 2018
    Date of Patent: August 17, 2021
    Assignee: PURAC BIOCHEM B.V.
    Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
  • Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
    Patent number: 11085013
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Grant
    Filed: August 7, 2018
    Date of Patent: August 10, 2021
    Assignee: PURAC BIOCHEM B.V.
    Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
  • NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES
    Publication number: 20180346857
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Application
    Filed: August 7, 2018
    Publication date: December 6, 2018
    Applicant: PURAC BIOCHEM B.V.
    Inventors: Lambertus Henricus Elisabeth ROOZEN, Gerrit Anthon Rene HILHORST, Anja NEUBAUER
  • NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES
    Publication number: 20180346856
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Application
    Filed: August 7, 2018
    Publication date: December 6, 2018
    Applicant: PURAC BIOCHEM B.V.
    Inventors: Lambertus Henricus Elisabeth ROOZEN, Gerrit Anthon Rene HILHORST, Anja NEUBAUER
  • NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES
    Publication number: 20170107468
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Application
    Filed: March 23, 2015
    Publication date: April 20, 2017
    Applicant: Purac Biochem B.V.
    Inventors: Lambertus Henricus Elisabeth ROOZEN, Gerrit Anthon Rene HILHORST, Anja NEUBAUER
  • Food additive
    Patent number: 7344741
    Abstract: The invention relates to a food additive, in particular for food products such as dressings, mayonnaises, spreads or other food products having a reduced fat content. The invention further relates to a process for preparing the food additive and to its use in the preparation of food products. It has been found that a method according to the present invention allows the preparation of a food additive suitable for use as a whitener and/or a fat/protein substitute, depending on the manner in which the method is carried out.
    Type: Grant
    Filed: May 27, 2003
    Date of Patent: March 18, 2008
    Assignee: Cooperatie Avebe U.A.
    Inventors: Jacob Bergsma, Anja Neubauer, Franciscus Johannes Gerardus Boerboom