Patents by Inventor Dieter Kurt Karl Ackermann

Dieter Kurt Karl Ackermann 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).

Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch

Publication number: 20100003392

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 30-30% salt, and a gelling agent comprising starch and gelatin, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Type: Application

Filed: December 7, 2006

Publication date: January 7, 2010

Inventors: Georg Achterkamp, Dieter Kurt Karl Ackermann, Chiharu Inoue, Reinhard Kohlus, Matthias Kuhn
Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum

Publication number: 20090252839

Abstract: Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent comprising xanthan and locust bean gum.

Type: Application

Filed: December 7, 2006

Publication date: October 8, 2009

Inventors: Georg Achterkamp, Dieter Kurt Karl Ackermann, Chiharu Inoue, Reinhard Kohlus, Matthias Kuhn
Concentrate for preparing a bouillon, soup, sauce, gravy or for use as seasoning, the concentrate comprising particulates and gelatin and starch

Publication number: 20090148572

Abstract: Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent comprising gelatin and starch.

Type: Application

Filed: December 7, 2006

Publication date: June 11, 2009

Inventors: Georg Achterkamp, Dieter Kurt Karl Ackermann, Chiharu Inoue, Reinhard Kohlus, Matthias Kuhn
Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum

Publication number: 20080311251

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and guar gum.

Type: Application

Filed: February 25, 2008

Publication date: December 18, 2008

Inventors: Georg Achterkamp, Dieter Kurt Karl Ackermann, Chiharu Inoue, Reinhard Kohlus, Matthias Kuhn
Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum

Publication number: 20080311249

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and tara gum.

Type: Application

Filed: February 25, 2008

Publication date: December 18, 2008

Inventors: Georg Achterkamp, Dieter Kurt Karl Ackermann, Chiharu Inoue, Reinhard Kohlus, Matthias Kuhn
Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and cassia gum

Publication number: 20080311250

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and cassia gum.

Type: Application

Filed: February 25, 2008

Publication date: December 18, 2008

Inventors: Georg Achterkamp, Dieter Kurt Karl Ackermann, Chiharu Inoue, Reinhard Kohlus, Matthias Kuhn
PACKAGED CONCENTRATE FOR PREPARING A BOUILLON, SOUP, SAUCE, GRAVY OR FOR USE AS A SEASONING, THE CONCENTRATE COMPRISING XANTHAN AND LOCUST BEAN GUM

Publication number: 20080299267

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Type: Application

Filed: August 4, 2008

Publication date: December 4, 2008

Applicant: Conopco, Inc., d/b/a UNILEVER

Inventors: Georg ACHTERKAMP, Dieter Kurt Karl ACKERMANN, Chiharu INOUE, Reinhard KOHLUS, Matthias KUHN
CONCENTRATE FOR PREPARING A BOUILLON, SOUP, SAUCE, GRAVY OR FOR USE AS A SEASONING, THE CONCENTRATE COMPRISING PARTICULATES AND XANTHAN AND LOCUST BEAN GUM

Publication number: 20080299268

Abstract: Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 15-30% salt and a gelling agent comprising xanthan and locust bean gum.

Type: Application

Filed: August 4, 2008

Publication date: December 4, 2008

Applicant: CONOPCO, INC., D/B/A UNILEVER

Inventors: Georg ACHTERKAMP, Dieter Kurt Karl ACKERMANN, Chiharu INOUE, Reinhard KOHLUS, Matthias KUHN