Patents by Inventor Irene Erica Smit-Kingma
Irene Erica Smit-Kingma 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: 20240138434Abstract: The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.Type: ApplicationFiled: December 29, 2023Publication date: May 2, 2024Inventors: Georg Christian DOL, Ronald Peter POTMAN, Irene Erica SMIT-KINGMA
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Publication number: 20240130388Abstract: The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.Type: ApplicationFiled: December 29, 2023Publication date: April 25, 2024Inventors: Georg Christian DOL, Ronald Peter Potman, Irene Erica Smit-Kingma
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Publication number: 20240090524Abstract: The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.Type: ApplicationFiled: January 26, 2022Publication date: March 21, 2024Inventors: Georg Christian DOL, Ronald Peter POTMAN, Irene Erica SMIT-KINGMA
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Publication number: 20230345958Abstract: The invention pertains to a process for the preparation of a fat comprising enzymatic transesterification of an oil with a fatty acid mixture having more than 80 wt. % fatty acids of the H type to provide a triglyceride mixture containing more than 60% saturated fatty acids and with a high degree of saturation on the 2-position and a triglyceride mixture obtained thereby.Type: ApplicationFiled: August 20, 2021Publication date: November 2, 2023Inventors: Georg Christian DOL, Ronald Peter POTMAN, Irene Erica SMIT-KINGMA, Marc Jules A. KELLENS
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Patent number: 11647763Abstract: The invention relates to a process to manufacture a water-in-oil emulsion, comprising ?10 to 85 wt. % of liquid oil; ?0.5 to 50 wt. % of fat powder comprising hardstock fat; ?10 to 85 wt. % of a water-phase; ?0.005 to 5 wt. % of lecithin; and ?0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4.Type: GrantFiled: November 15, 2013Date of Patent: May 16, 2023Assignee: UPFIELD EUROPE B.V.Inventors: Abraham Leenhouts, Irene Erica Smit-Kingma, Farley Ferdinand Tio
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Patent number: 11350644Abstract: Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt.Type: GrantFiled: April 22, 2013Date of Patent: June 7, 2022Assignee: UPFIELD EUROPE B.V.Inventors: Rudi den Adel, Georg Christian Dol, Ronald Peter Potman, Irene Erica Smit-Kingma
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Patent number: 9888700Abstract: Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronized fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing.Type: GrantFiled: September 24, 2013Date of Patent: February 13, 2018Assignee: Unilever BCS US, Inc.Inventors: Cornelis Johannes Kroon, Ronald Peter Potman, Irene Erica Smit-Kingma
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Publication number: 20160213018Abstract: Process for manufacturing edible fat continuous emulsions comprising 25 to 60 wt. % of fat, and which emulsion can be made without the usual mono- and/or diglyceride emulsifier. The process involves structuring the oil phase and stabilizing the emulsion by a combination of fat powder comprising hardstock and hardstock blended with the oil of the emulsion in liquid form.Type: ApplicationFiled: September 30, 2014Publication date: July 28, 2016Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Rudi DEN ADEL, Georg Christian DOL, Kai GREBENKÄMPER, Abraham LEENHOUTS, Ronald Peter POTMAN, Irene Erica SMIT-KINGMA, Farley Ferdinand TIO
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Publication number: 20150320068Abstract: The invention relates to a process to manufacture a water-in-oil emulsion, comprising •10 to 85 wt. % of liquid oil; •0.5 to 50 wt. % of fat powder comprising hardstock fat; •10 to 85 wt. % of a water-phase; •0.005 to 5 wt. % of lecithin; and •0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4.Type: ApplicationFiled: November 15, 2013Publication date: November 12, 2015Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Abraham LEENHOUTS, Irene Erica SMIT-KINGMA, Farley Ferdinand TIO
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Publication number: 20150296826Abstract: Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronised fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing.Type: ApplicationFiled: September 24, 2013Publication date: October 22, 2015Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Cornelis Johannes KROON, Ronald Peter POTMAN, Irene Erica SMIT-KINGMA
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Patent number: 9125425Abstract: 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: GrantFiled: September 1, 2011Date of Patent: September 8, 2015Assignee: Conopco, Inc.Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
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Patent number: 9119405Abstract: The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: •60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides •15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ?-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavor development as a result of oxidation of these ?3-fatty acids is minimized due to the presence of sterol esters.Type: GrantFiled: November 28, 2011Date of Patent: September 1, 2015Assignee: Conopco, Inc.Inventors: Irene Erica Smit-Kingma, Robert Marinus Verseput
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Publication number: 20150140197Abstract: Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt.Type: ApplicationFiled: April 22, 2013Publication date: May 21, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Rudi den Adel, Georg Christian Dol, Ronald Peter Potman, Irene Erica Smit-Kingma
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Publication number: 20130323395Abstract: The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase comprising: —60 to 85 wt % of a combined amount liquid of liquid oil and structuring fat, —15 to 40 wt % of plant sterol esters, said method comprising the steps of: —preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, —bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and —combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals.Type: ApplicationFiled: November 30, 2011Publication date: December 5, 2013Inventors: Johannes Robert Bons, Eckhard Flöter, Anne Marieke Meijer, Irene Erica Smit-Kingma
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Publication number: 20130266704Abstract: The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: 60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides 15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ?-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavour development as a result of oxidation of these ?3-fatty acids is minimized due to the presence of sterol esters.Type: ApplicationFiled: November 28, 2011Publication date: October 10, 2013Inventors: Irene Erica Smit-Kingma, Robert Marinus Verseput
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Publication number: 20130171310Abstract: 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: ApplicationFiled: September 1, 2011Publication date: July 4, 2013Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
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Publication number: 20130122179Abstract: The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer. The invention further relates to a process for the preparation of such a spread, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion.Type: ApplicationFiled: April 18, 2011Publication date: May 16, 2013Inventors: Robert Beltman, Henk Husken, Renate Gemma Jacobine Maria Jacobs, Irene Erica Smit-Kingma, Krassimir Petkov Velikov
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Publication number: 20040119972Abstract: A method for identifying a textile parameter from a soiled textile article.Type: ApplicationFiled: December 11, 2003Publication date: June 24, 2004Applicant: Unilever Home & Personal Care USA, Division of Conopco, Inc.Inventors: Irene Erica Smit-Kingma, Ewoud Van Velzen, Marinus Maria Warmoeskerken