Patents by Inventor Erich J. Windhab

Erich J. Windhab 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: 11812765
    Abstract: A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture.
    Type: Grant
    Filed: June 22, 2021
    Date of Patent: November 14, 2023
    Assignees: ABB Schweiz AG, Planted Foods AG, ETH Zürich
    Inventors: Chau-Hon Ho, Vedrana Spudic, Kim Listmann, Sandro Schoenborn, Elsi-Mari Borrelli, Philipp Sommer, Mehmet Mercangoez, Erich J. Windhab, Eric Stirnemann, Lukas Böni, Patrick Rühs
  • Publication number: 20230225363
    Abstract: A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture.
    Type: Application
    Filed: June 22, 2021
    Publication date: July 20, 2023
    Inventors: Chau-Hon Ho, Vedrana Spudic, Kim Listmann, Sandro Schoenborn, Elsi-Mari Borrelli, Philipp Sommer, Mehmet Mercangoez, Erich J. Windhab, Eric Stirnemann, Lukas Böni, Patrick Rühs
  • Patent number: 9417214
    Abstract: The present application relates to an apparatus for determining the texture of food material, wherein the apparatus comprises a device for generating a vibrational impact, such as a piezo actuator, a device for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body for containing the food material therein or a string to attach the food material thereto, and an analyzer for comparing measured vibrations with at least one reference value, determined prior to the measurement.
    Type: Grant
    Filed: October 9, 2013
    Date of Patent: August 16, 2016
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Ulrich Loeser, Erich J. Windhab, Stefan Padar, Bruno Pfister
  • Publication number: 20140033819
    Abstract: The present application relates to an apparatus for determining the texture of food material, wherein the apparatus comprises a device for generating a vibrational impact, such as a piezo actuator, a device for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body for containing the food material therein or a string to attach the food material thereto, and an analyser for comparing measured vibrations with at least one reference value, determined prior to the measurement.
    Type: Application
    Filed: October 9, 2013
    Publication date: February 6, 2014
    Applicant: Kraft Foods R & D, Inc.
    Inventors: Ulrich Loeser, Erich J. Windhab, Stefan Padar, Bruno Pfister
  • Patent number: 8522616
    Abstract: The invention relates to a method and a device for detecting the solidification behavior of pourable and solidifying masses and/or masses that are to be solidified, in particular of chocolate-type masses, as well as their separation behavior from their delimiting walls that are in contact with these masses, specifically molds. Solutions are offered regarding how to achieve the optimized point in time for demolding and for achieving optimized product surface quality taking into account process orders of magnitude such as cooling temperature, cooling speed and conveyor belt speed.
    Type: Grant
    Filed: May 15, 2009
    Date of Patent: September 3, 2013
    Assignee: ETH Zurich
    Inventors: Erich J. Windhab, Yvonne Mehrle, Bruno Pfister
  • Patent number: 8267572
    Abstract: This invention relates to a method for the mechanically protective production of finely dispersed micro-/nanoemulsions with narrow droplet size distribution, whereby drops are produced on the surface of a membrane or of a filter fabric, and the drops are detached from the membrane or filter fabric surface by motion of the membrane or of the filter fabric in a first immiscible liquid phase in which pronounced stretching flow components in particular, besides shear flow components, bring about the detachment of the drops formed on the membrane surface especially efficiently and protectively. The invention also relates to a device for implementing the method according to the invention with a membrane or filter unit that is positioned to move, in particular to be able to rotate, in a housing with a gap that may be eccentric toward the inner wall of the housing and/or provided with flow baffles that produce stretching flow components.
    Type: Grant
    Filed: August 19, 2005
    Date of Patent: September 18, 2012
    Assignees: ETH-Zurich Institut fur Lebensmittelwissenschaft, Laboratorium fur Lebensmittelverfahren-Stechnik ETH-Zentrum/LFO, Kinematica AG, Ion Bond AG, Processtech GmbH
    Inventors: Erich J. Windhab, Verena Schadler, Beat Troxler, Andreas Kurt Dürig, Fred-Rainer Grohmann
  • Publication number: 20110174077
    Abstract: The invention relates to a method and a device for detecting the solidification behavior of pourable and solidifying masses and/or masses that are to be solidified, in particular of chocolate-type masses, as well as their separation behavior from their delimiting walls that are in contact with these masses, specifically molds. Solutions are offered regarding how to achieve the optimized point in time for demolding and for achieving optimized product surface quality taking into account process orders of magnitude such as cooling temperature, cooling speed and conveyor belt speed.
    Type: Application
    Filed: May 15, 2009
    Publication date: July 21, 2011
    Inventors: Erich J. Windhab, Yvonne Mehrle, Bruno Peister
  • Publication number: 20110038901
    Abstract: This invention relates to a method for the mechanically protective production of finely dispersed micro-/nanoemulsions with narrow droplet size distribution, whereby drops are produced on the surface of a membrane or of a filter fabric, and the drops are detached from the membrane or filter fabric surface by motion of the membrane or of the filter fabric in a first immiscible liquid phase in which pronounced stretching flow components in particular, besides shear flow components, bring about the detachment of the drops formed on the membrane surface especially efficiently and protectively. The invention also relates to a device for implementing the method according to the invention with a membrane or filter unit that is positioned to move, in particular to be able to rotate, in a housing with a gap that may be eccentric toward the inner wall of the housing and/or provided with flow baffles that produce stretching flow components.
    Type: Application
    Filed: August 19, 2005
    Publication date: February 17, 2011
    Applicants: ETH-ZURICH, INSTITUT FUR LEBENSMITTELWISSENSCHAFT,, KINEMATICA AG, ION BOND AG, PROCESSTECH GMBH
    Inventors: Erich J. Windhab, Verena Schadler, Beat Troxler, Andreas Kurt Dürig, Fred-Rainer Grohmann
  • Publication number: 20100323067
    Abstract: A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties.
    Type: Application
    Filed: June 19, 2009
    Publication date: December 23, 2010
    Applicant: HERSHEY FOODS CORPORATION
    Inventors: Steven James Hess, Erich J. Windhab, Corina S. Curschellas, William Hanselmann
  • Patent number: 7670635
    Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
    Type: Grant
    Filed: February 12, 2009
    Date of Patent: March 2, 2010
    Assignee: Nestec S.A.
    Inventors: Erich J. Windhab, Uwe Tapfer
  • Publication number: 20090136635
    Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
    Type: Application
    Filed: February 12, 2009
    Publication date: May 28, 2009
    Inventors: Erich J. Windhab, Uwe Tapfer
  • Publication number: 20080280005
    Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
    Type: Application
    Filed: June 20, 2008
    Publication date: November 13, 2008
    Inventors: Erich J. Windhab, Uwe Tapfer
  • Patent number: 7261913
    Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
    Type: Grant
    Filed: July 6, 2004
    Date of Patent: August 28, 2007
    Assignee: Dreyer's Ice Cream, Inc.
    Inventors: Erich J. Windhab, Uwe Tapfer
  • Publication number: 20030008059
    Abstract: The invention concerns a process for preparing a dried soluble beverage product from beverage liquor. The process includes preparing a concentrated beverage liquor to provide a concentrated liquor of a solids concentration above about 50% by weight; foaming the concentrated liquor to an overrun of at least about 200% for providing a foamed liquor; stabilizing the foamed liquor for providing a stabilized foam; and drying the stabilized foam for providing a soluble beverage product. The invention also relates to a dried beverage product of particles of a dried beverage base. The particles have a clearly identifiable foam structure that is substantially free from structures produced by ice crystals during in the drying of the product.
    Type: Application
    Filed: August 21, 2002
    Publication date: January 9, 2003
    Inventors: William Michael Macinnes, Friedrich Witschi, Erich J. Windhab
  • 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