Patents by Inventor Gerald Patrick McNeill
Gerald Patrick McNeill 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).
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Publication number: 20140178536Abstract: An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid.Type: ApplicationFiled: December 24, 2012Publication date: June 26, 2014Applicant: LODERS CROKLAAN USA LLCInventors: Gerald Patrick McNeill, Anthony George Herzing, Donna Cindy Studenka
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Patent number: 8586122Abstract: A composition comprising: (A) from about 20% to about 80% by weight of an interesterified palm oil olein; (B) from about 5% to about 25% by weight of a liquid oil; (C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof may be used as a bakery fat, particularly a laminating fat for products such as puff pastry.Type: GrantFiled: July 26, 2007Date of Patent: November 19, 2013Assignee: Loders Croklaan USA LLCInventors: Gerald Patrick McNeill, Anthony George Herzing, Harold Kazier
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Patent number: 7794773Abstract: Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 47% by weight. The compositions may be used to prepare fried foods such as donuts.Type: GrantFiled: March 20, 2007Date of Patent: September 14, 2010Assignee: Loders Croklaan USA LLCInventors: Frederick William Cain, Harold Kazier, Gerald Patrick McNeill
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Patent number: 7645473Abstract: A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5 to less than 25% SSU 10 to 39% SU2 and at least 20% U3, wherein S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is an unsaturated fatty acid residue having at least 18 carbon atoms and all percentages are by weight based on the total triglycerides present in the composition, the weight ratio SUS/SSU is between 0.5 and 2.0, the weight ratio of (saturated fatty acid residues having 18 to 24 carbon atoms)/(saturated fatty acid residues having 16 carbon atoms) in the total S content of the triglycerides is less than 0.2, and the triglycerides contain less than 3% of arachidic and behenic acid residues based on the total fatty acid residue content of the triglycerides, and wherein the saturated fatty acid residue content of the triglycerides is less than 45% by weight of the total fatty acid residues in the triglycerides.Type: GrantFiled: June 13, 2006Date of Patent: January 12, 2010Assignee: Loders Croklaan USA LLCInventors: Anthony George Herzing, Gerald Patrick McNeill, Harold Kazier
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Patent number: 7611744Abstract: Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 47% by weight. The compositions may be used to prepare fried foods such as donuts.Type: GrantFiled: November 12, 2004Date of Patent: November 3, 2009Assignee: Loders Croklaan USA LLCInventors: Frederick William Cain, Harold Kazier, Gerald Patrick McNeill
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Publication number: 20090029024Abstract: A composition comprising: (A) from about 20% to about 80% by weight of an interesterified palm oil olein; (B) from about 5% to about 25% by weight of a liquid oil; (C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof may be used as a bakery fat, particularly a laminating fat for products such as puff pastry.Type: ApplicationFiled: July 26, 2007Publication date: January 29, 2009Inventors: Gerald Patrick McNeill, Anthony George Herzing, Harold Kazier
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Patent number: 7390522Abstract: A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by weight of a fat phase, said fat phase comprising at least 60% by weight of the fat phase of a triglyceride mixture of the (H2M+M2H) type, wherein H is selected from saturated fatty acids having at least 16 carbon atoms and monounsaturated fatty acids having 18 carbon atoms and M is selected from saturated fatty acids having from 8 to 14 carbon atoms, and the triglyceride mixture comprises said monounsaturated fatty acids having 18 carbon atoms at a level of between 3 and 25% by weight based on total fatty acids. The composition may be used to coat bakery products.Type: GrantFiled: October 26, 2004Date of Patent: June 24, 2008Assignee: Loders Croklaan USA LLCInventors: Frederick William Cain, Timothy Scott Surin, Gerald Patrick McNeill
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Publication number: 20070286940Abstract: A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5 to less than 25% SSU 10 to 39% SU2 and at least 20% U3, wherein S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is an unsaturated fatty acid residue having at least 18 carbon atoms and all percentages are by weight based on the total triglycerides present in the composition, the weight ratio SUS/SSU is between 0.5 and 2.0, the weight ratio of (saturated fatty acid residues having 18 to 24 carbon atoms)/(saturated fatty acid residues having 16 carbon atoms) in the total S content of the triglycerides is less than 0.2, and the triglycerides contain less than 3% of arachidic and behenic acid residues based on the total fatty acid residue content of the triglycerides, and wherein the saturated fatty acid residue content of the triglycerides is less than 45% by weight of the total fatty acid residues in the triglycerides.Type: ApplicationFiled: June 13, 2006Publication date: December 13, 2007Inventors: Anthony George Herzing, Gerald Patrick McNeill, Harold Kazier
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Publication number: 20040202770Abstract: The invention concerns with micronised fat continuous particles comprising fat and non fat ingredients, wherein particles have a mean weight diameter (MWD) of 700 to 4000 microns, while the particles have a particle size distribution so more than 75 wt % of the particles have a particle size that is inside the range (MWD+0.4×MWD) to (MWD−0.4×MWD); products comprising a fat phase, wherein these particles are present, a process to prepare these micronised fat particles and the of these particles in food products to achieve benefits, such as bioavailability, stability, oral melt, hardness, texture, homogeneity ease of dosing.Type: ApplicationFiled: May 17, 2004Publication date: October 14, 2004Inventors: Frederick William Cain, Anthony George Herzing, Gerald Patrick McNeill
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Patent number: 6773733Abstract: Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component is selected from the group consisting of oleanoic acid, ursolic acid, folic acid, policosanol, phytosterols, or derivatives or salts thereof are novel and can be used to improve the oral properties and/or the homogeneity of the organic, solid, active component in a food product.Type: GrantFiled: March 26, 2001Date of Patent: August 10, 2004Assignee: Loders Croklaan USA LLCInventors: Frederick William Cain, Gerald Patrick McNeill, Tom Tongue
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Patent number: 6692762Abstract: Compositions comprising glycerides containing conjugated linoleic acid moieties. These glycerides are prepared by an enzymatic conversion process which is selective to provide specific isomers, advantageously the cis9, trans11 and trans10, cis12 linoleic acid isomers or vice versa. The compositions may be blended with complementary fats and may be used in foods, food supplements and pharmaceutical compositions.Type: GrantFiled: February 9, 2000Date of Patent: February 17, 2004Assignee: Loders Croklaan B.V.Inventors: Frederick William Cain, Stephen Raymond Moore, Gerald Patrick McNeill, Olga Cornelia Zwemmer
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Patent number: 6673383Abstract: A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system comprising one or more active components in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.Type: GrantFiled: March 26, 2001Date of Patent: January 6, 2004Assignee: Unilever Patent Holdings BVInventors: Frederick William Cain, Gerald Patrick McNeill, Tom Tongue
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Patent number: 6534663Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acid moieties L1 and L2 can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or tri-glycerides, phospholipids, alkyl esters or wax-esters containing at least 5 weight % of these conjugated polyunsaturated fatty acids, to an enzymatic conversion using an enzyme that can discriminate between L1 and L2, so that the original weight ratio of L1/L2=XA in the starting material is increased to XB wherein XB≧than 1.1 XA.Type: GrantFiled: November 16, 2000Date of Patent: March 18, 2003Assignee: Loders Croklaan B.V.Inventors: Frederick William Cain, Stephen Raymond Moore, Gerald Patrick McNeill, Olga Cornelia Zwemmer
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Patent number: 6534110Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L1) and (L2) can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or triglycerides, phospholipids, alkylesters or wax-esters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L1) and (L2), so that original ratio L1/L2=XA in starting material is increased to XB, wherein XB≧1.1 XA.Type: GrantFiled: June 27, 2002Date of Patent: March 18, 2003Assignee: Loders Croklaan B. V.Inventors: Frederick William Cain, Stephen Raymond Moore, Gerald Patrick McNeill, Olga Cornelia Zwemmer
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Publication number: 20030021877Abstract: The invention concerns with micronized fat continuous particles comprising fat and non fat ingredients, wherein the particles have a mean weight diameter (MWD) of 700 to 4000 microns, while the particles have a particle size distribution so that more than 75 wt % of the particles have a particle size that is inside the range (MWD+0.4×MWD) to (MWD−0.4×MWD); food products comprising a fat phase, wherein these particles are present, a process to prepare these micronized fat particles and the use of these particles in food products to achieve benefits, such as bio availability, stability, oral melt, hardness, texture, homogeneity and ease of dosing.Type: ApplicationFiled: June 13, 2001Publication date: January 30, 2003Inventors: Frederick William Cain, Tony Herzing, Gerald Patrick McNeill
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Publication number: 20030013164Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L I) and (I 2) can be obtained by subjecting an organic material, selected from free fatty acids, mono di or triglycerides, phospholipids, alkylesters or waxesters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L 1) and (L 2), so that original ratio L 1/L 2≠X A in starting material is increased to X B, whrein X B≧1.1 X A.Type: ApplicationFiled: February 9, 2000Publication date: January 16, 2003Inventors: Frederick William Cain, Stephen Raymond Moore, Gerald Patrick Mcneill, Olga Cornelia Zwemmer
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Publication number: 20020192353Abstract: Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component is selected from the group consisting of oleanoic acid, ursolic acid, folic acid, policosanol, phytosterols, or derivatives or salts thereof are novel and can be used to improve the oral properties and/or the homogeneity of the organic, solid, active component in a food product.Type: ApplicationFiled: March 26, 2001Publication date: December 19, 2002Inventors: Frederick William Cain, Gerald Patrick McNeill, Thomas M. Tongue
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Publication number: 20020176923Abstract: The invention concerns with an edible anhydrous fat-based fat system which comprisesType: ApplicationFiled: March 26, 2001Publication date: November 28, 2002Inventors: Frederick William Cain, Gerald Patrick McNeill, Thomas M. Tongue
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Publication number: 20020172746Abstract: Our novel invention concerns with a method for improving the oral properties and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product of a structured particulate system comprising one or more active component(s) in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.Type: ApplicationFiled: March 26, 2001Publication date: November 21, 2002Inventors: Frederick William Cain, Gerald Patrick McNeill, Thomas M. Tongue
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Publication number: 20020081366Abstract: Triglycerides, that have at least two long chain polyunsaturated fatty acids L1 and L2, from which at least one is present for more than 20 wt %, while the weight ratio L1:L2 is at least 2 and which triglycerides also contain at least 2 wt % of saturated fatty acids with 2-12 and/or 20-24 C-atoms, but not more than 10 wt % of saturated fatty acids with 16-18 C-atoms, while at least 5 wt % of the saturated C2-C12 or C20- C24 fatty acid residues is bonded on a triglyceride molecule, wherein at least L1 and/or L2 is present, display a number of advantageous properties (e.g. higher oxidative stability, healthier, lower caloric, structuring properties, digestibility).Type: ApplicationFiled: December 3, 2001Publication date: June 27, 2002Inventors: Frederick William Cain, Gerald Patrick McNeill, Stephen Raymond Moore