Patents by Inventor Eckhard Floter
Eckhard Floter 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: 11412750Abstract: The invention relates to an edible dispersion having a Bostwick value of at least 4 at 15° C., wherein: 1 wt. %<H3<6 wt. %; 1 wt. %<H2U<20 wt. %; and wherein at least 30 wt. % of the H3 triglycerides consist of monoacid triglycerides; H representing long-chain saturated fatty acids containing at least 16 carbon atoms and U representing cis-unsaturated fatty acids.Type: GrantFiled: January 9, 2006Date of Patent: August 16, 2022Assignee: UPFIELD EUROPE B.V.Inventors: Brigitta Boer, Eckhard Floter, Gijsbert Michiel Peter Van Kempen
-
Patent number: 11278038Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: GrantFiled: December 24, 2014Date of Patent: March 22, 2022Assignee: UPFIELD EUROPE B.V.Inventors: Cornelia Sophia Maartje van den Berg, Eckhard Floter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
-
Patent number: 11272717Abstract: The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt.Type: GrantFiled: September 11, 2013Date of Patent: March 15, 2022Assignee: UPFIELD EUROPE B.V.Inventors: Eckhard Flöter, Teunis de Man, Henelyta Santos Ribeiro
-
Patent number: 10582719Abstract: The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides.Type: GrantFiled: March 8, 2013Date of Patent: March 10, 2020Assignee: UPFIELD US INC.Inventors: Jaimy Chantal von Harras, Eckhard Flöter
-
Patent number: 9924730Abstract: The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats.Type: GrantFiled: May 31, 2011Date of Patent: March 27, 2018Assignee: UNILEVER BCS US, INC.Inventors: Eckhard Flöter, Teunis de Man, Cornelis Sjouke Stellema
-
Patent number: 9661864Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: GrantFiled: December 29, 2014Date of Patent: May 30, 2017Assignee: Unilever BCS US, Inc.Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
-
Patent number: 9125425Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.Type: GrantFiled: September 1, 2011Date of Patent: September 8, 2015Assignee: Conopco, Inc.Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
-
Publication number: 20150208683Abstract: The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt.Type: ApplicationFiled: September 11, 2013Publication date: July 30, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Eckhard Flöter, Teunis de Man, Henelyta Santos Ribeiro
-
Publication number: 20150118384Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: ApplicationFiled: December 29, 2014Publication date: April 30, 2015Applicant: CONOPCO INC., D/B/A UNILEVERInventors: Sandra Petronella BARENDSE, Eckhard Floter, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
-
Publication number: 20150118383Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: ApplicationFiled: December 24, 2014Publication date: April 30, 2015Applicant: CONOPCO INC., D/B/A UNILEVERInventors: Cornelia Sophia Maartje van den BERG, Eckhard Floter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
-
Patent number: 9011960Abstract: The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, and HHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase, wherein at least 25% of said HHH triglycerides contain at least two different fatty acid residues, where “H” denotes a saturated fatty acid residue with 16 to 24 carbon atoms and “O” an oleic acid residue. The invention further relates to a process for the preparation of an edible water-in-oil emulsion according to the invention. The invention also relates to the use of a HHH triglyceride fat to promote inversion of an oil-in-water-emulsion comprising 15 to 50 wt % of a fat phase, into a water-in-oil emulsion, wherein said fat phase comprises HOH triglycerides.Type: GrantFiled: November 28, 2011Date of Patent: April 21, 2015Assignee: Conopco, Inc.Inventors: Marta Bartoccini, Susanna Kimberley van der Hoorn, Eckhard Flöter
-
Publication number: 20150044329Abstract: The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides.Type: ApplicationFiled: March 8, 2013Publication date: February 12, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Jaimy Chantal von Harras, Eckhard Flöter
-
Patent number: 8940355Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: GrantFiled: September 2, 2011Date of Patent: January 27, 2015Assignee: Conopco, Inc.Inventors: Cornelia Sophia M van den Berg, Eckhard Floter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
-
Patent number: 8927045Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: GrantFiled: March 30, 2012Date of Patent: January 6, 2015Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
-
Publication number: 20130323395Abstract: The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase comprising: —60 to 85 wt % of a combined amount liquid of liquid oil and structuring fat, —15 to 40 wt % of plant sterol esters, said method comprising the steps of: —preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, —bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and —combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals.Type: ApplicationFiled: November 30, 2011Publication date: December 5, 2013Inventors: Johannes Robert Bons, Eckhard Flöter, Anne Marieke Meijer, Irene Erica Smit-Kingma
-
Publication number: 20130266716Abstract: The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, and HHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase, wherein at least 25% of said HHH triglycerides contain at least two different fatty acid residues, where “H” denotes a saturated fatty acid residue with 16 to 24 carbon atoms and “O” an oleic acid residue. The invention further relates to a process for the preparation of an edible water-in-oil emulsion according to the invention. The invention also relates to the use of a HHH triglyceride fat to promote inversion of an oil-in-water-emulsion comprising 15 to 50 wt % of a fat phase, into a water-in-oil emulsion, wherein said fat phase comprises HOH triglycerides.Type: ApplicationFiled: November 28, 2011Publication date: October 10, 2013Inventors: Marta Bartoccini, Susanna Kimberley van der Hoorn, Eckhard Flöter
-
Publication number: 20130171310Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.Type: ApplicationFiled: September 1, 2011Publication date: July 4, 2013Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
-
Publication number: 20130115361Abstract: The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats.Type: ApplicationFiled: May 31, 2011Publication date: May 9, 2013Inventors: Eckhard Flöter, Teunis de Man, Cornelis Sjouke Stellema
-
Patent number: 8431370Abstract: Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process.Type: GrantFiled: December 22, 2004Date of Patent: April 30, 2013Assignee: Conopco, Inc.Inventors: Hilda Batsheva ten Brink, Eckhard Flöter, Corrine Frances Lawrence, Hindrik Huizinga, Mattheus Adrianus Zuiderwijk
-
Publication number: 20120263860Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: ApplicationFiled: March 30, 2012Publication date: October 18, 2012Applicant: CONOPCO INC., D/B/A UNILEVERInventors: Sandra Petronella BARENDSE, Eckhard FLÖTER, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN