Patents by Inventor Helen Chisholm
Helen Chisholm 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: 20240049762Abstract: A liquid thickener composition useful for subjects suffering from a dehydration, mastication and/or deglutination disease, disorder or condition, a container comprising the liquid thickener composition, a system comprising the container and a dispenser, a thickened liquid composition comprising the liquid thickener composition, a method for producing the liquid thickener composition and the thickened liquid composition are provided.Type: ApplicationFiled: December 20, 2021Publication date: February 15, 2024Inventors: MICHAEL REUBEN JEDWAB, NANCY STEVENSON, HELEN CHISHOLM, ZEYNEL DENIZ GUNES, ADAM BURBIDGE
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Patent number: 11766049Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.Type: GrantFiled: August 5, 2020Date of Patent: September 26, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Zeynel Deniz Gunes, Olivier Schafer, Helen Chisholm, Helene Deyber, Cindy Pelloux, Bernard Paul Binks
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Publication number: 20230240321Abstract: The present invention relates to a chocolate product composition comprising at least 1.0 wt% based on the weight of the chocolate product of a composition comprising a mixture of a cereal and legume, wherein said cereal comprises greater than 20.0 wt % soluble dry matter based on the total weight of dry matter in the cereal and the legume comprises greater than 50 wt% soluble dry matter based on the total weight of dry matter in the legume.Type: ApplicationFiled: June 18, 2021Publication date: August 3, 2023Inventors: LAURENT SAGALOWICZ, MARIANNE STUDER, PATRICIA ROSSI VAUTHEY, ELODIE AUDREY SOUSSAN, LAURENCE SANDOZ, CYRIL MOCCAND, KLARA HAAS, EVELIEN DE WEERT, HELEN CHISHOLM, JANA CHRISTINA KAMMERHOFER, TERESA KURTZ
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Patent number: 11553722Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: GrantFiled: January 20, 2021Date of Patent: January 17, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Publication number: 20210212336Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: ApplicationFiled: January 20, 2021Publication date: July 15, 2021Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Patent number: 10925295Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: GrantFiled: March 22, 2016Date of Patent: February 23, 2021Assignee: Societe des Produits Nestle S.A.Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Publication number: 20200359645Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.Type: ApplicationFiled: August 5, 2020Publication date: November 19, 2020Inventors: Zeynel Deniz Gunes, Olivier Schafer, Helen Chisholm, Helene Deyber, Cindy Pelloux, Bernard Paul Binks
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Patent number: 10765125Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.Type: GrantFiled: March 22, 2016Date of Patent: September 8, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Zeynel Deniz Gunes, Olivier Schafer, Helen Chisholm, Helene Deyber, Cindy Pelloux, Bernard Paul Binks
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Patent number: 10383352Abstract: The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.Type: GrantFiled: March 22, 2016Date of Patent: August 20, 2019Assignee: Societe des Produits Nestle S.A.Inventors: Cecile Gehin-Delval, Helen Chisholm, Zeynel Deniz Gunes, Helene Deyber, Cindy Pelloux, Olivier Schafer, Corinne Appolonia Nouzille, Mathieu Julien Destribats
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Publication number: 20190200625Abstract: The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein a lipid foam is laminated between layers of dough. The invention also provides a laminated pastry having a reduced level of saturated fatty acids.Type: ApplicationFiled: August 23, 2017Publication date: July 4, 2019Inventors: Cecile Gehin-Delval, Helen Chisholm, Wookyung Chung, Helene Deyber, Mathieu Julien Destribats, Zeynel Deniz Gunes, Cindy Pelloux
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Publication number: 20180070598Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.Type: ApplicationFiled: March 22, 2016Publication date: March 15, 2018Inventors: Zeynel Deniz Gunes, Olivier Schafer, Helen Chisholm, Helene Deyber, Cindy Pelloux, Bernard Paul Binks
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Publication number: 20180064127Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: ApplicationFiled: March 22, 2016Publication date: March 8, 2018Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Barnard Paul Binks
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Publication number: 20180049456Abstract: The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.Type: ApplicationFiled: March 22, 2016Publication date: February 22, 2018Inventors: Cecile Gehin-Delval, Helen Chisholm, Zeynel Deniz Gunes, helene Deyber, Cindy Pelloux, Olivier Schafer, Corinne Appolonia Nouzille, Mathieu Julien Destribats
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Publication number: 20150164092Abstract: The invention relates to a filling composition comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsulated in an outer shell of cross-linked proteinaceous material, and a mixture of sugars and/or sugar substitutes. The invention also relates to processes for preparation of the filling composition and its use in composite products.Type: ApplicationFiled: July 3, 2013Publication date: June 18, 2015Inventors: Helen Chisholm, Anwesha Sarkar, Sylvie Anthonioz, Judith Arfsten
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Publication number: 20140322391Abstract: The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core.Type: ApplicationFiled: December 5, 2012Publication date: October 30, 2014Inventors: Tim Oliver Althaus, Stefan Palzer, Gerhard Niederreiter, Helen Chisholm, Nicolas Bovet
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Publication number: 20130052308Abstract: The present invention relates to aerated chocolate-based coatings for frozen confectioneries. In particular, it relates to a composite frozen confection fully coated with a chocolate-based composition having a density comprised between 0.13 and 1.29 g/cm3.Type: ApplicationFiled: April 15, 2011Publication date: February 28, 2013Applicant: NESTEC S.A.Inventors: Stefan Palzer, Werner Bauer, Helen Chisholm, Gerhard Niederreiter, Nicolas Bovet