Patents by Inventor Gertjan Heijman
Gertjan Heijman 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: 11968996Abstract: Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added prior or after incubation to the soluble coffee particles. The disclosure of the present technology also pertains to a process for the preparation of an instant coffee product comprising aromatized soluble coffee particles. Thereby an odor-acceptable edible oil is subjected to aroma transfer from roast coffee beans, either before or after being applied on soluble coffee particles. The aroma transfer being conducted for an incubation time of at least one day, and the amount of the aromatized oil in the instant coffee is 0.8 wt. % to 4.5 wt. %.Type: GrantFiled: December 21, 2017Date of Patent: April 30, 2024Assignee: Koninklijke Douwe Egberts B.V.Inventors: Gertjan Heijman, Petrus Maria Theresia de Kok, Alexander Oosterveld
-
Patent number: 11785961Abstract: The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.Type: GrantFiled: May 14, 2021Date of Patent: October 17, 2023Assignee: Koninklijke Douwe Egberts B.V.Inventors: Gertjan Heijman, Wilhelmus Johannes de Bruin, Maarten Juriaan Verhoeven
-
Publication number: 20230023081Abstract: A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.Type: ApplicationFiled: December 18, 2020Publication date: January 26, 2023Inventors: Gertjan Heijman, Rebecca van der Westen Skogvold, Ian Brown, Ellen Roos
-
Publication number: 20220378061Abstract: The invention provides a method of treating a beverage ingredient extract comprising the steps of: a. filtering a beverage ingredient extract to obtain a beverage ingredient extract retentate and a beverage ingredient extract permeate; b. raising the pH of said beverage ingredient extract retentate to provide a treated beverage ingredient extract retentate; and c. combining said treated beverage ingredient extract retentate with said beverage ingredient extract permeate to generate a recombined ingredient extract.Type: ApplicationFiled: December 18, 2020Publication date: December 1, 2022Inventors: Gertjan Heijman, Rebecca Van Der Westen Skogvold, Thomas Frank Hofmann, Oliver Frank, Michael Josef Gigl
-
Publication number: 20210392914Abstract: The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.Type: ApplicationFiled: May 14, 2021Publication date: December 23, 2021Inventors: Gertjan Heijman, Wilhelmus Johannes de Bruin, Maarten Juriaan Verhoeven
-
Publication number: 20190191733Abstract: Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.Type: ApplicationFiled: March 1, 2019Publication date: June 27, 2019Applicant: Koninklijke Douwe Egberts B.V.Inventors: Petrus Maria Theresia DE KOK, Alexander OOSTERVELD, Gertjan HEIJMAN
-
Patent number: 10258059Abstract: Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.Type: GrantFiled: June 22, 2016Date of Patent: April 16, 2019Assignee: Koninklijke Douwe Egberts B.V.Inventors: Petrus Maria Theresia De Kok, Alexander Oosterveld, Gertjan Heijman
-
Publication number: 20180213812Abstract: The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.Type: ApplicationFiled: March 29, 2018Publication date: August 2, 2018Applicant: Koninklijke Douwe Egberts B.V.Inventors: Gertjan Heijman, Harke Jan Bosma
-
Publication number: 20180177206Abstract: Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added prior or after incubation to the soluble coffee particles. The disclosure of the present technology also pertains to a process for the preparation of an instant coffee product comprising aromatized soluble coffee particles. Thereby an odor-acceptable edible oil is subjected to aroma transfer from roast coffee beans, either before or after being applied on soluble coffee particles. The aroma transfer being conducted for an incubation time of at least one day, and the amount of the aromatized oil in the instant coffee is 0.8 wt. % to 4.5 wt. %.Type: ApplicationFiled: December 21, 2017Publication date: June 28, 2018Applicant: Koninklijke Douwe Egberts B.V.Inventors: Gertjan Heijman, Petrus Maria Theresia de Kok, Alexander Oosterveld
-
Patent number: 9930901Abstract: The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.Type: GrantFiled: August 4, 2015Date of Patent: April 3, 2018Assignee: Koninklijke Douwe Egberts B.V.Inventors: Gertjan Heijman, Harke Jan Bosma
-
Publication number: 20160302437Abstract: Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.Type: ApplicationFiled: June 22, 2016Publication date: October 20, 2016Applicant: Koninklijke Douwe Egberts B.V.Inventors: Petrus Maria Theresia DE KOK, Alexander OOSTERVELD, Gertjan HEIJMAN
-
Publication number: 20160029655Abstract: The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.Type: ApplicationFiled: August 4, 2015Publication date: February 4, 2016Inventors: Gertjan Heijman, Harke Jan Bosma
-
Publication number: 20150327567Abstract: The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.Type: ApplicationFiled: July 22, 2015Publication date: November 19, 2015Inventors: Gertjan Heijman, Wilhelmus Johannes de Bruin, Maarten Juriaan Verhoeven
-
Patent number: 9113643Abstract: The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.Type: GrantFiled: January 31, 2014Date of Patent: August 25, 2015Assignee: Koninklijke Douwe Egberts B.V.Inventors: Gertjan Heijman, Wilhelmus Johannes de Bruin, Maarten Juriaan Verhoeven
-
Publication number: 20140147562Abstract: The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.Type: ApplicationFiled: January 31, 2014Publication date: May 29, 2014Applicant: Koninklijke Douwe Egberts B.V.Inventors: Gertjan Heijman, Wilhelmus Johannes de Bruin, Maarten Juriaan Verhoeven