Patents by Inventor Hindrik Huizinga

Hindrik Huizinga 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: 9661864
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Grant
    Filed: December 29, 2014
    Date of Patent: May 30, 2017
    Assignee: Unilever BCS US, Inc.
    Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
  • Patent number: 9125425
    Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.
    Type: Grant
    Filed: September 1, 2011
    Date of Patent: September 8, 2015
    Assignee: Conopco, Inc.
    Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
  • Publication number: 20150118384
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Application
    Filed: December 29, 2014
    Publication date: April 30, 2015
    Applicant: CONOPCO INC., D/B/A UNILEVER
    Inventors: Sandra Petronella BARENDSE, Eckhard Floter, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
  • Patent number: 8927045
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Grant
    Filed: March 30, 2012
    Date of Patent: January 6, 2015
    Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
  • Publication number: 20130171310
    Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.
    Type: Application
    Filed: September 1, 2011
    Publication date: July 4, 2013
    Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
  • Patent number: 8431370
    Abstract: Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process.
    Type: Grant
    Filed: December 22, 2004
    Date of Patent: April 30, 2013
    Assignee: Conopco, Inc.
    Inventors: Hilda Batsheva ten Brink, Eckhard Flöter, Corrine Frances Lawrence, Hindrik Huizinga, Mattheus Adrianus Zuiderwijk
  • Publication number: 20120263860
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Application
    Filed: March 30, 2012
    Publication date: October 18, 2012
    Applicant: CONOPCO INC., D/B/A UNILEVER
    Inventors: Sandra Petronella BARENDSE, Eckhard FLÖTER, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
  • Patent number: 8147895
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Grant
    Filed: January 25, 2006
    Date of Patent: April 3, 2012
    Assignee: Conopco, Inc.
    Inventors: Sandra Petronella Barendse, Eckhard Flöter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
  • Publication number: 20110311707
    Abstract: The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing an aqueous phase; c. forming the edible fat continuous food product by mixing the aqueous phase and the fat mixture; d. packing of the food product; wherein the fat powder comprises structuring fat; the amount of fat powder in the fat mixture based on total amount of fat mixture is 8 to 25 wt % the fat mixture prior to mixing is kept at a temperature of 0 to 12 degrees Celsius; the fat mixture is kept in motion prior to mixing; and the temperature of the aqueous phase at the time of mixing the aqueous phase and the fat mixture is such that the temperature of the mixture of the aqueous phase and the fat mixture is equal to or below 25 degrees Celsius.
    Type: Application
    Filed: December 1, 2009
    Publication date: December 22, 2011
    Inventors: Albert Jan Bezemer, Hindrik Huizinga, Kees Frederik Van Malssen
  • Publication number: 20110293812
    Abstract: The invention relates to process for the preparation of an edible fat continuous spread comprising an aqueous phase and up to 45 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing a gel forming aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase has a specific viscosity and gel strength.
    Type: Application
    Filed: December 1, 2009
    Publication date: December 1, 2011
    Inventors: Marie Nicole Dobenesque, Robert Stanley Farr, Carolina Herrera Abellan, Hindrik Huizinga, Remco Johannes Koppert
  • Patent number: 7998521
    Abstract: Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.
    Type: Grant
    Filed: August 11, 2006
    Date of Patent: August 16, 2011
    Assignee: Conopco, Inc.
    Inventors: Hindrik Huizinga, Cornelis Laurentius Sassen
  • Patent number: 7781007
    Abstract: The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.
    Type: Grant
    Filed: November 17, 2004
    Date of Patent: August 24, 2010
    Assignee: Conopco, Inc.
    Inventors: Rob Beltman, Henricus Arnoldus Hendrickx, Hindrik Huizinga, Gerrit Leendert van der Schee, Johannes Jacobus Warendorff
  • Publication number: 20100112170
    Abstract: Edible emulsion comprising a tasty ingredient with an undesired flavour, 0.1 to 1 wt % polyglycerol polyricinoleate and 15 to 85 wt % fat, wherein the tasty ingredient is present in an amount that gives the undesired flavour in the emulsion without the polyglycerol polyricinoleate.
    Type: Application
    Filed: November 8, 2007
    Publication date: May 6, 2010
    Inventors: Sandra Petronella Barendse, Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga
  • Publication number: 20090263559
    Abstract: Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, • wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; • and wherein the amount of H2Xmixed triglycerides is at least 10 wt %, H2Xmixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids.
    Type: Application
    Filed: August 21, 2006
    Publication date: October 22, 2009
    Inventors: Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Cornelis Sassen
  • Publication number: 20090246839
    Abstract: Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process.
    Type: Application
    Filed: December 22, 2004
    Publication date: October 1, 2009
    Inventors: Hilda Batsheva Ten Brink, Eckhard Floter, Corrine Frances Lawrence, Hindrik Huizinga, Mattheus Adrianus Zuiderwijk
  • Publication number: 20090246348
    Abstract: Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.
    Type: Application
    Filed: August 11, 2006
    Publication date: October 1, 2009
    Inventors: Hindrik Huizinga, Cornelis Laurentius Sassen
  • Publication number: 20090136645
    Abstract: Granule comprising lipid powder particles having a microporous structure and comprising sterol.
    Type: Application
    Filed: January 25, 2006
    Publication date: May 28, 2009
    Inventors: Chiara Garbolino, Hindrik Huizinga
  • Publication number: 20090110801
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Application
    Filed: January 25, 2006
    Publication date: April 30, 2009
    Applicant: UNILEVER R & D VLAARDINGEN B. V.
    Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
  • Publication number: 20080305221
    Abstract: The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.
    Type: Application
    Filed: November 17, 2004
    Publication date: December 11, 2008
    Inventors: Rob Beltman, Henricus Arnoldus Hendrickx, Hindrik Huizinga, Gerrit Leendert van der Schee, Johannes Jacobus Warendorff
  • Publication number: 20080268130
    Abstract: The invention relates to an edible fat continuous spread comprising from 5 to 85 wt % fat and from 0.1 to 20 wt % plant sterol wherein the plant sterol is present in the form of elongated crystals. The invention further relates to a process for the preparation of an edible fat continuous spread comprising plant sterol, said process comprising the mixing of a first mixture comprising triglyceride oil and plant sterol present in the form of elongated crystals with a second mixture comprising one selected from the group consisting of fat phase, water phase and mixtures thereof, to provide a third mixture.
    Type: Application
    Filed: April 10, 2008
    Publication date: October 30, 2008
    Inventors: Johannes Robert Bons, Robertus Martinus M. Diks, Chiara Garbolino, Hindrik Huizinga, Mattheus Adrianus Zuiderwijk