Patents by Inventor Iain J. Campbell

Iain J. Campbell 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).

  • Low-SAFA cream alternatives
    Patent number: 5472727
    Abstract: Whippable, water-continuous fat emulsions comprising 10-40% of a fat mixture with a composition obtained by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans (=fat A), a high in PUFA (=fat B), while the N.sub.5 of the fat mixture ranges from 20 to 40 and the N.sub.35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.
    Type: Grant
    Filed: February 3, 1994
    Date of Patent: December 5, 1995
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Iain J. Campbell, Malcolm G. Jones, Anne C. Peilow, Paul T. Quinlan
  • Spoonable soured low-fat non-dairy creams
    Patent number: 5372825
    Abstract: Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.
    Type: Grant
    Filed: October 28, 1992
    Date of Patent: December 13, 1994
    Assignee: Van den Bergh Foods, Company, Division of Conopco, Inc.
    Inventors: Iain J. Campbell, Pascale Fournier, Wayne G. Morley, Ian T. Norton
  • Water-continuous emulsions based on polysaccharides
    Patent number: 5338561
    Abstract: The invention concerns water-continuous emulsions having a fat content of 1-60 wt. %, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m.The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress.The emulsions can be used in non-dairy creams, in dressings and mayonnaises.
    Type: Grant
    Filed: February 25, 1993
    Date of Patent: August 16, 1994
    Assignee: Van Den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Iain J. Campbell, Wayne G. Morley, Ian T. Norton
  • Whippable, non-dairy cream based on liquid oil (II)
    Patent number: 5290581
    Abstract: The invention concerns whippable non-dairy creams (NDC's) that contain 15-60% of fat, wherein the fat consists mainly of a liquid oil. The NDC's further contain 0.005-3.0 wt.% of a food-acceptable inorganic salt, preferably CaCl.sub.2.
    Type: Grant
    Filed: April 17, 1992
    Date of Patent: March 1, 1994
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Iain J. Campbell, Alexander Lips, Wayne G. Morley
  • Non-dairy creams and process of making
    Patent number: 5135768
    Abstract: The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C.sup.2 (B=milk component, C=emulsifier) in these NDC's is high the viscosity of these NDC's is still less than 150 mPa s. Also a process is disclosed for the preparation of these NDC's, in which a specific order of processing steps is essential.
    Type: Grant
    Filed: January 14, 1991
    Date of Patent: August 4, 1992
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Iain J. Campbell, Wayne G. Morley
  • Reduced fat spread and a process for the production thereof
    Patent number: 4540593
    Abstract: A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.
    Type: Grant
    Filed: July 7, 1983
    Date of Patent: September 10, 1985
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, Iain J. Campbell