Patents by Inventor Finn Madsen

Finn Madsen 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).

  • USE OF HIGH ACYL GELLAN IN WHIPPING CREAM
    Publication number: 20220378084
    Abstract: Use of high acyl gellan in whipping cream.
    Type: Application
    Filed: February 16, 2022
    Publication date: December 1, 2022
    Inventors: FINN MADSEN, FRÉDÉRIC LIOT
  • WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
    Publication number: 20220015386
    Abstract: The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.
    Type: Application
    Filed: April 30, 2021
    Publication date: January 20, 2022
    Inventors: Finn Hjort Christensen, Finn Madsen, Leo Andersen
  • USE OF HIGH ACYL GELLAN IN WHIPPING CREAM
    Publication number: 20200305495
    Abstract: Use of high acyl gellan in whipping cream.
    Type: Application
    Filed: February 3, 2020
    Publication date: October 1, 2020
    Inventors: Finn Madsen, Frédéric Liot
  • STABILIZED VEGETABLE WHIPPING CREAM
    Publication number: 20200296983
    Abstract: A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.
    Type: Application
    Filed: August 28, 2018
    Publication date: September 24, 2020
    Inventors: Finn Madsen, Michael Bo Engelbrecht Bern, Morten Rostgaard Eltzholtz
  • WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
    Publication number: 20180042263
    Abstract: The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.
    Type: Application
    Filed: May 22, 2017
    Publication date: February 15, 2018
    Inventors: Finn Hjort Christensen, Finn Madsen, Leo Andersen
  • USE OF HIGH ACYL GELLAN IN WHIPPING CREAM
    Publication number: 20160081378
    Abstract: Use of high acyl gellan in whipping cream.
    Type: Application
    Filed: May 12, 2014
    Publication date: March 24, 2016
    Inventors: Finn Madsen, Frédéric Liot
  • FOAMING AGENT FOR USE IN FOOD COMPOSITIONS
    Publication number: 20150272170
    Abstract: A foaming agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The foaming agent is especially suitable for producing a food product.
    Type: Application
    Filed: July 26, 2013
    Publication date: October 1, 2015
    Inventors: Zebin Wang, Yeun S. Gu, William C. Smith, John A. Brown, Finn Madsen, Finn Hjort Christensen
  • COMPOSITION
    Publication number: 20150150287
    Abstract: There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000 ?m; wherein the food ingredient and the water soluble particulate material are integrated with each other.
    Type: Application
    Filed: June 3, 2013
    Publication date: June 4, 2015
    Inventors: Henrik Kragh, Hans Hedegaard Jensen, Finn Madsen, Bente Simonsen
  • WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
    Publication number: 20140314934
    Abstract: The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.
    Type: Application
    Filed: October 3, 2012
    Publication date: October 23, 2014
    Applicant: DuPont Nutrition BioSciences ApS
    Inventors: Finn Hjort Christensen, Finn Madsen, Leo Andersen
  • METHOD FOR PRODUCING AERATED FOOD PRODUCTS
    Publication number: 20130302499
    Abstract: The present invention relates to aerated food products and a method for their preparation. In particular, the present invention relates to improved aerated confectionery such as marshmallows and marbits and methods of their preparation.
    Type: Application
    Filed: January 31, 2012
    Publication date: November 14, 2013
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Casper Lund, Geoffrey O'Sullivan, Henrik Aabye Jensen, Henrik Kragh, Susanne Budde Lund, Finn Madsen
  • Use of a composition
    Patent number: 7371402
    Abstract: There is provided use of a pectin composition to prepare an aqueous composition having high yield stress characteristics without substantial gelation, wherein the pectin composition comprises at least a population of pectin that is calcium sensitive; wherein the pectin composition is capable of imparting high yield stress characteristics to an aqueous composition without causing substantial gelatin of the aqueous composition. There is also provided a standardised acidic aqueous composition comprising a deesterified pectin dissolved in water wherein the pH of the aqueous solution is less than 6, and wherein the deesterified pectin has a degree of esterification from about 50-60% and has a calcium fraction greater than 15; and wherein the amount of the deesterified pectin in the aqueous solution is from about 0.1 to 0.5%.
    Type: Grant
    Filed: February 28, 2003
    Date of Patent: May 13, 2008
    Assignee: Danisco A/S
    Inventors: Finn Madsen, Stig Groven
  • Use of a composition
    Publication number: 20030162746
    Abstract: There is provided use of a pectin composition to prepare an aqueous composition having high yield stress characteristics without substantial gelation, wherein the pectin composition comprises at least a population of pectin that is calcium sensitive; wherein the pectin composition is capable of imparting high yield stress characteristics to an aqueous composition without causing substantial gelatin of the aqueous composition. There is also provided a standardised acidic aqueous composition comprising a deesterified pectin dissolved in water wherein the pH of the aqueous solution is less than 6, and wherein the deesterified pectin has a degree of esterification from about 50-60% and has a calcium fraction greater than 15; and wherein the amount of the deesterified pectin in the aqueous solution is from about 0.1 to 0.5%.
    Type: Application
    Filed: February 28, 2003
    Publication date: August 28, 2003
    Inventors: Finn Madsen, Stig Groven
  • Use of a composition
    Patent number: 6528085
    Abstract: There is provided use of a pectin composition to prepare an aqueous composition having high yield stress characteristics without substantial gelation, wherein the pectin composition comprises at least a population of pectin that is calcium sensitive; wherein the pectin composition is capable of imparting high yield stress characteristics to an aqueous composition without causing substantial gelation of the aqueous composition.
    Type: Grant
    Filed: February 12, 2001
    Date of Patent: March 4, 2003
    Assignee: Danisco A/S
    Inventors: Finn Madsen, Stig Groven
  • Use of a composition
    Publication number: 20010043979
    Abstract: There is provided use of a pectin composition to prepare an aqueous composition having high yield stress characteristics without substantial gelation, wherein the pectin composition comprises at least a population of pectin that is calcium sensitive; wherein the pectin composition is capable of imparting high yield stress characteristics to an aqueous composition without causing substantial gelation of the aqueous composition.
    Type: Application
    Filed: February 12, 2001
    Publication date: November 22, 2001
    Inventors: Finn Madsen, Stig Groven