Patents by Inventor Gila Seewi

Gila Seewi 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).

  • SAVOURY COMPOSITION
    Publication number: 20220022504
    Abstract: The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.
    Type: Application
    Filed: December 13, 2019
    Publication date: January 27, 2022
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Luigi Carola, Tanja Grudke-Katschus, Anja Kunkel, Gila Seewi, Regine Weimar
  • Packaged liquid edible composition comprising carotenoids
    Publication number: 20090123399
    Abstract: A packaged liquid edible composition comprising a blend of at least two species of fruit and/or vegetables in liquified, puree, pulp, concentrate, extract or juice form, wherein said composition is packaged in a container in an amount of a specific volume and having a specific consistency, and wherein said composition comprises carotenoids.
    Type: Application
    Filed: November 12, 2008
    Publication date: May 14, 2009
    Inventors: Marnix P van Amerongen, Gail Jenkins, Julia Sarah Rogers, Gila Seewi
  • Melting body
    Publication number: 20020168450
    Abstract: The invention relates to a melting body for introducing organoletical
    Type: Application
    Filed: November 28, 2001
    Publication date: November 14, 2002
    Inventors: Jaime Drudis, Richard Kellermann, Kristine Obenland, Johannes Schupp, Gila Seewi, Rainer Wiesbecker
  • Product and process of making a room temperature storage stable dough
    Patent number: 5178893
    Abstract: A ready-to-bake dough which is storage stable at room temperature comprises flour, edible fat, texturizer and a controlled amount, particularly 8-20% by weight, of water. When the dough is prepared, the flour and fat are pretreated by forming an essentially homogeneous premix. The premix is further processed by adding water and heating, or by heating under pressure with or without the addition of water. The dough can be used to make bread, cookies, biscuits, pastries and the like.
    Type: Grant
    Filed: January 13, 1992
    Date of Patent: January 12, 1993
    Assignee: CPC International Inc.
    Inventors: Gila Seewi, Johannes Schupp, Irmtraud Wildfeuer, Hans Bohrmann
  • Process for producing a base product for thickened sauces and soups which disperses in hot water without forming lumps
    Patent number: 4568551
    Abstract: A process for the preparation of dehydrated base products for thickened soups and sauces which disperse readily in hot water and form thick, creamy, lump-free products. The product is prepared by combining a starchy material with an edible fat into a homogeneous mixture. Water is added to the mixture which may also contain milk proteins. The mixture is then subjected to heat treatment, cooled and grated. Optionally the homogeneous mixture is heated under elevated pressure.
    Type: Grant
    Filed: November 21, 1983
    Date of Patent: February 4, 1986
    Assignee: CPC International Inc.
    Inventors: Gila Seewi, Gerhard Schneider, Dieter Maier, Hans Bohrmann, Guenther Mueller