Patents by Inventor Ingrid Anne Appelqvist

Ingrid Anne Appelqvist 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).

  • Thickening agent and process for thickening
    Patent number: 7655268
    Abstract: The invention relates to a process for thickening a product by adding a mixture of PME-deactivated and non-PME deactivated vegetables or fruits to the product, as well as to a product and a thickening agent comprising that mixture and their preparation.
    Type: Grant
    Filed: August 28, 2003
    Date of Patent: February 2, 2010
    Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.
    Inventors: Ingrid Anne Appelqvist, Jadwiga Malgorzata Bialek, Caroline Anne Watson
  • Frozen low-fat food emulsions
    Patent number: 6607775
    Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.
    Type: Grant
    Filed: July 26, 1999
    Date of Patent: August 19, 2003
    Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.
    Inventors: Alex Aldred, Ingrid Anne Appelqvist, Charles Rupert Brown, Jennifer Elizabeth Homan, Malcolm Glyn Jones, Mark Emmett Malone, Ian Timothy Norton, Jeffrey Underdown
  • FROZEN LOW-FAT FOOD EMULSIONS
    Publication number: 20030099751
    Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.
    Type: Application
    Filed: July 26, 1999
    Publication date: May 29, 2003
    Inventors: ALEX ALDRED, INGRID ANNE APPELQVIST, CHARLES RUPERT BROWN, JENNIFER ELIZABETH HOMAN, MALCOLM GLYN JONES, MARK EMMETT MALONE, IAN TIMOTHY NORTON, JEFFREY UNDERDOWN