Patents by Inventor Emma Garvey

Emma Garvey 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).

  • Aerated confectionery material
    Patent number: 11553722
    Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.
    Type: Grant
    Filed: January 20, 2021
    Date of Patent: January 17, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
  • AERATED CONFECTIONERY MATERIAL
    Publication number: 20210212336
    Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.
    Type: Application
    Filed: January 20, 2021
    Publication date: July 15, 2021
    Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
  • Aerated confectionery material
    Patent number: 10925295
    Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.
    Type: Grant
    Filed: March 22, 2016
    Date of Patent: February 23, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
  • AERATED CONFECTIONERY MATERIAL
    Publication number: 20180064127
    Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.
    Type: Application
    Filed: March 22, 2016
    Publication date: March 8, 2018
    Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Barnard Paul Binks