Patents by Inventor Florian KEIM

Florian KEIM 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: 11337448
    Abstract: The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt. % water; b. 15-60 wt. % edible oil; c. 13-40 wt. % by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt. % of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.
    Type: Grant
    Filed: November 6, 2017
    Date of Patent: May 24, 2022
    Assignee: Conopco Inc.
    Inventors: Christian Grun, Florian Keim, Hyun-Jung Kim, Marc Lemmers, Winfried Sailer
  • Publication number: 20200054054
    Abstract: The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt. % water; b. 15-60 wt. % edible oil; c. 13-40 wt. % by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt. % of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.
    Type: Application
    Filed: November 6, 2017
    Publication date: February 20, 2020
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Christian Grun, Florian Keim, Hyun-Jung Kim, Marc Lemmers, Winfried Sailer
  • Publication number: 20180343905
    Abstract: The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt. % water; b) 10-70 wt. % oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt. % of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC])/([PI]+[LPI])<5; wherein water and oil together represent at least 40 wt.
    Type: Application
    Filed: November 25, 2016
    Publication date: December 6, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Florian KEIM, Hyun-Jung KIM, Marc LEMMERS, Michel MELLEMA, Winfried SAILER