Patents by Inventor David P. J. Moran

David P. J. Moran 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).

  • Patent number: 4555411
    Abstract: There is disclosed a process for producing a water-in-oil emulsion spread from a starting oil-in-water dairy cream which is substantially free from added emulsifiers. By shearing and cooling the dairy cream in the absence of a cream/air interface using an apparatus means internally coated with a hydrophobic material, an inversion occurs to produce the final water-in-oil emulsion spread.
    Type: Grant
    Filed: July 7, 1983
    Date of Patent: November 26, 1985
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, John J. Hepburn, David G. Sharp
  • Patent number: 4540593
    Abstract: A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.
    Type: Grant
    Filed: July 7, 1983
    Date of Patent: September 10, 1985
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, Iain J. Campbell
  • Patent number: 4520037
    Abstract: There is disclosed an edible emulsion comprising at least two differently formulated aqueous phases containing microbiologically labile nutrients and ingredients inhibiting bacterial growth, said aqueous phases being present in the form of discrete, differently formulated drops dispersed in a continuous phase, wherein an effective amount of each ingredient inhibiting bacterial growth is concentrated along with a nutrient in part of the dispersed aqueous drops and none of the nutrients is present unprotected.
    Type: Grant
    Filed: July 7, 1983
    Date of Patent: May 28, 1985
    Assignee: Lever Brothers Company
    Inventors: Grahame Gould, Anthony Crossley, David P. J. Moran
  • Patent number: 4515825
    Abstract: Spreads containing 20-60%, preferably 30-50% fat are disclosed wherein there is(i) a dispersed phase consisting of a cream comprising water, oil present as droplets with an average diameter of 0.1-2 microns, a thickening agent and heat denatured whey protein as an emulsion stabilizer and(ii) a continuous fat phase. Said spreads are produced by a process involving(a) preparing a cream containing whey protein in substantially native state;(b) heating said cream at 80.degree.-95.degree. C. to denature the protein;(c) emulsifying the cream in a continuous fat phase and(d) cooling and texturizing the o/w/o emulsion obtained to produce a plastic spread.
    Type: Grant
    Filed: September 30, 1982
    Date of Patent: May 7, 1985
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, David G. Sharp
  • Patent number: 4513017
    Abstract: There is disclosed a process for producing an oil-in-water-in-oil emulsion, which comprises:(i) producing a bimodal oil-in-water emulsion by (a) preparing a cream comprising water, a stabilizing protein and oil in which the average diameter of the oil droplets ranges from 0.1 to 2 .mu.m; (b) adding to the cream thus obtained an appropriate amount of oil and applying shear conditions such as to ensure that oil droplets are formed having an average diameter of at least 20 .mu.m;(ii) converting said bimodal emulsion into an oil-in-water-in-oil emulsion by applying conditions causing coalescence and crystallization of the larger oil droplets.
    Type: Grant
    Filed: September 30, 1982
    Date of Patent: April 23, 1985
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, David G. Sharp
  • Patent number: 4414236
    Abstract: The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of >33.degree. C. and a sharp decrease in gel strength at 45.degree.-70.degree. C., the gel strength below the softening point being 0.1-30 N/cm.sup.2. Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures.
    Type: Grant
    Filed: June 17, 1981
    Date of Patent: November 8, 1983
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, John J Hepburn
  • Patent number: 4305964
    Abstract: The invention provides food products comprising a continuous aqueous phase and a dispersed gelled aqueous phase. The dispersed phase is preferably made up of gelled water beads of average diameter of 5-10 microns, which beads can, if desired, be coated with a layer of oil. The gelled water beads can contain hydrocolloids, e.g. locust bean gum.
    Type: Grant
    Filed: November 16, 1979
    Date of Patent: December 15, 1981
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, Peter W. Halstead
  • Patent number: 4305970
    Abstract: This invention provides emulsions comprising a continuous fatty phase and a dispersed liquid aqueous phase and dispersed gelled aqueous ingredients, e.g. prepared by blending a gelling agent containing low fat spread in line with one free from gelling agents.
    Type: Grant
    Filed: November 16, 1979
    Date of Patent: December 15, 1981
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, Janos Bodor