Patents by Inventor Bettina Wolf

Bettina Wolf 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).

  • Chocolate product with cocoa particles as the emulsifying agent
    Patent number: 11213042
    Abstract: The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers.
    Type: Grant
    Filed: May 18, 2016
    Date of Patent: January 4, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Joselio Batista Vieira, Jwanro Husson, Bettina Wolf, Joanne Gould
  • Emulsion stabilization method
    Patent number: 11006651
    Abstract: The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product having cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.
    Type: Grant
    Filed: November 7, 2012
    Date of Patent: May 18, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Joselio Batista Vieira, Jwanro Husson, Bettina Wolf, Joanne Gould
  • EMULSION STABILISATION
    Publication number: 20160255853
    Abstract: The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers.
    Type: Application
    Filed: May 18, 2016
    Publication date: September 8, 2016
    Inventors: Joselio Batista Vieira, Jwanro Husson, Bettina Wolf, Joanne Gould
  • EMULSION STABILISATION
    Publication number: 20140302220
    Abstract: The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.
    Type: Application
    Filed: November 7, 2012
    Publication date: October 9, 2014
    Inventors: Joselio Batista Vieira, Jwanro Husson, Bettina Wolf, Joanne Gould
  • Foaming Agents Comprising Hydrophobin
    Publication number: 20100112139
    Abstract: Gelled particles having a largest dimension of more than 0.1 ?m which are coated with hydrophobin are provided. Aerated and aeratable compositions comprising the particles are also provided.
    Type: Application
    Filed: March 24, 2009
    Publication date: May 6, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Elodie Aumaitre, Donald Bernard Farrer, Nicholas David Hedges, Anne-Marie Williamson, Bettina Wolf
  • Fibre containing composition
    Patent number: 7169427
    Abstract: Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. The compositions impart a creamy impression to the final product.
    Type: Grant
    Filed: August 6, 2002
    Date of Patent: January 30, 2007
    Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.
    Inventors: William James Frith, Ian Timothy Norton, Bettina Wolf
  • Cosmetic or personal care composition
    Publication number: 20050042192
    Abstract: Cosmetic or personal care compositions comprise: gelled particles, wherein the gelled particles comprise water and at least 80% by volume of the particles have an aspect ratio of at least 2 and a maximum width of 100 ?m; and at least one cosmetically acceptable material selected from surfactants, hair conditioning agents, perfumes or fragrances and hair styling polymers. The compositions may be hair treatment compositions and the gelled particles can be employed to deliver hair benefit agents and to impart desirable textural properties to the compositions.
    Type: Application
    Filed: December 13, 2002
    Publication date: February 24, 2005
    Inventors: Jeanette Evans, William Frith, Maria Lee, Bettina Wolf
  • Fibre containing composition
    Publication number: 20030031774
    Abstract: Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. Said compositions impart a creamy impression to the final product.
    Type: Application
    Filed: August 6, 2002
    Publication date: February 13, 2003
    Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.
    Inventors: William James Frith, Ian Timothy Norton, Bettina Wolf
  • Process for manufacturing chocolate compositions containing water
    Patent number: 6165540
    Abstract: A chocolate composition and water are combined by preparing a water-in-oil emulsion and adding a molten chocolate composition to and mixing it with emulsion so that upon mixing, destruction of the emulsion substantially is avoided and so that the emulsion and chocolate composition are mixed to obtain a chocolate mass in which the water of the emulsion has a form of droplets distributed in a fatty phase of the chocolate mass to obtain a water-droplet-containing chocolate mass product and in which the water may be in an amount of up to 40% by weight.
    Type: Grant
    Filed: September 23, 1997
    Date of Patent: December 26, 2000
    Assignee: Nestec S.A.
    Inventors: Helmut Traitler, Erich J. Windhab, Bettina Wolf