Patents by Inventor Gerrit Anthon Rene HILHORST
Gerrit Anthon Rene HILHORST 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: 11944110Abstract: This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture loss with as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as ‘natural ingredients’. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.Type: GrantFiled: June 17, 2016Date of Patent: April 2, 2024Assignee: Purac Biochem B.V.Inventors: Gerrit Anthon Rene Hilhorst, Harmen Kroon, Jacobus Johannes Adriana Maria Verheezen
-
Publication number: 20230131383Abstract: The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.Type: ApplicationFiled: December 22, 2022Publication date: April 27, 2023Inventors: Saffiera KARLEEN, Johanna Gerarda Elisabeth WIJMAN, Saurabh KUMAR, Gerrit Anthon Rene HILHORST, Garrett Douglas MCCOY
-
Publication number: 20230132300Abstract: The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.Type: ApplicationFiled: December 22, 2022Publication date: April 27, 2023Inventors: Saffiera KARLEEN, Johanna Gerarda Elisabeth WIJMAN, Saurabh KUMAR, Gerrit Anthon Rene HILHORST, Garrett Douglas MCCOY
-
Patent number: 11477989Abstract: The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 ?m. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.Type: GrantFiled: May 6, 2020Date of Patent: October 25, 2022Assignee: PURAC BIOCHEM B.V.Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Heny Kusumawardani, Apostolos Papageorgiou, Kees Van Der Voort Maarschalk
-
Patent number: 11292997Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.Type: GrantFiled: March 23, 2015Date of Patent: April 5, 2022Assignee: Purac Biochem B.V.Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
-
Publication number: 20220095660Abstract: The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 75% w/w acid equivalent of a salt of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 10 and 75% w/w of plasma protein; and between 0.5 and 5% w/w acid equivalent of ascorbate; wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.Type: ApplicationFiled: December 1, 2021Publication date: March 31, 2022Inventors: Gerrit Anthon Rene HILHORST, Saffiera KARLEEN, Lonneke VAN DIJK, Liya YI, Stephan Hubertus Johannes Mathias DOBBELSTEIN
-
Publication number: 20220095661Abstract: The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.02 and 2% w/w acid equivalent of glutamate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.Type: ApplicationFiled: December 1, 2021Publication date: March 31, 2022Inventors: Gerrit Anthon Rene HILHORST, Saffiera KARLEEN, Lonneke VAN DIJK, Liya YI, Stephan Hubertus Johannes Mathias DOBBELSTEIN
-
Publication number: 20220087272Abstract: The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.05 and 5% w/w acid equivalent of nitrite; between 0.5 and 5% w/w acid equivalent of ascorbate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof; wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.Type: ApplicationFiled: December 1, 2021Publication date: March 24, 2022Inventors: Gerrit Anthon Rene HILHORST, Saffiera KARLEEN, Lonneke VAN DIJK, Liya YI, Saurabh KUMAR, Garrett Douglas MCCOY
-
Patent number: 11197494Abstract: The invention relates to a particulate product comprising at least 10 wt. % of the coated lactate particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt. % of calcium lactate component selected from calcium lactate hydrates, calcium lactate anhydrous and combinations thereof; comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of sodium lactate; containing sodium and calcium in a molar ratio of 2.1:1 to 5:1; and a particle size in the range of 120 to 1,200 ?m. The coated lactate particles in the particulate product are very stable, even though the sodium lactate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.Type: GrantFiled: April 3, 2020Date of Patent: December 14, 2021Assignee: PURAC BIOCHEM B.V.Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Heny Kusumawardani, Apostolos Papageorgiou, Kees Van Der Voort Maarschalk
-
Patent number: 11091729Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.Type: GrantFiled: August 7, 2018Date of Patent: August 17, 2021Assignee: PURAC BIOCHEM B.V.Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
-
Patent number: 11085013Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.Type: GrantFiled: August 7, 2018Date of Patent: August 10, 2021Assignee: PURAC BIOCHEM B.V.Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
-
Publication number: 20200260748Abstract: The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 ?m. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.Type: ApplicationFiled: May 6, 2020Publication date: August 20, 2020Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Heny Kusumawardani, Apostolos Papageorgiou, Kees Van Der Voort Maarschalk
-
Publication number: 20200229479Abstract: The invention relates to a particulate product comprising at least 10 wt. % of the coated lactate particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt. % of calcium lactate component selected from calcium lactate hydrates, calcium lactate anhydrous and combinations thereof; comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of sodium lactate; containing sodium and calcium in a molar ratio of 2.1:1 to 5:1; and a particle size in the range of 120 to 1,200 ?m. The coated lactate particles in the particulate product are very stable, even though the sodium lactate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.Type: ApplicationFiled: April 3, 2020Publication date: July 23, 2020Inventors: Lambertus Henricus Elisabeth ROOZEN, Gerrit Anthon Rene HILHORST, Heny Kusumawardani, Apostolos PAPAGEORGIOU, Kees VAN DER VOORT MAARSCHALK
-
Publication number: 20190297906Abstract: The invention relates to a concentrated liquid meat treatment composition comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid; and a nitrite source in the form of a cultured vegetable extract. The meat treatment composition exhibits excellent shelf stability in that the nitrite content of the composition remains constant for a prolonged period of time.Type: ApplicationFiled: June 5, 2019Publication date: October 3, 2019Applicant: Purac Biochem B.V.Inventors: Gerrit Anthon Rene HILHORST, Jacobus Johannes Adriana Maria Verheezen, Pritawardani Parita, Saurabh Kumar
-
Publication number: 20180346857Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.Type: ApplicationFiled: August 7, 2018Publication date: December 6, 2018Applicant: PURAC BIOCHEM B.V.Inventors: Lambertus Henricus Elisabeth ROOZEN, Gerrit Anthon Rene HILHORST, Anja NEUBAUER
-
Publication number: 20180346856Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.Type: ApplicationFiled: August 7, 2018Publication date: December 6, 2018Applicant: PURAC BIOCHEM B.V.Inventors: Lambertus Henricus Elisabeth ROOZEN, Gerrit Anthon Rene HILHORST, Anja NEUBAUER
-
Publication number: 20180153197Abstract: This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture losswith as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as ‘natural ingredients’. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.Type: ApplicationFiled: June 17, 2016Publication date: June 7, 2018Applicant: Purac Biochem B.V.Inventors: Gerrit Anthon Rene HILHORST, Harmen KROON, Jacobus Johannes Adriana Maria VERHEEZEN
-
Publication number: 20170107468Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.Type: ApplicationFiled: March 23, 2015Publication date: April 20, 2017Applicant: Purac Biochem B.V.Inventors: Lambertus Henricus Elisabeth ROOZEN, Gerrit Anthon Rene HILHORST, Anja NEUBAUER