Patents by Inventor Isaac Heertje

Isaac Heertje 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).

  • Use of mesomorphic phases in food products
    Patent number: 6368652
    Abstract: Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: April 9, 2002
    Assignee: Van den Bergh Foods Co., division of Conopco, Inc.
    Inventors: Isaäc Heertje, Henricus Arnoldus Hendrickx, Albertje Johanna Knoops, Elias Cornelis Royers, Hessel Turksma
  • Use of mesomorphic phases in food products
    Patent number: 6368653
    Abstract: Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: April 9, 2002
    Assignee: Van den BerghFoods Co., division of Conopco, Inc.
    Inventors: Isaac Heertje, Hendricus Amoldus Comelis Hendrickx, Albertje Johanna Knoops, Elias Comelis Royers, Hessel Turksma, Leendert Hendrik Wesdorp
  • Preparation of heat-treated mesomorphic phases in food products
    Patent number: 5939128
    Abstract: A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of:(a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the surfactant and below the lamellar-cubic transition temperature of the surfactant-water mixture;(b) heating the premix at a temperature above the lamellar-cubic transition temperature of the surfactant-water mixture;(c) holding the premix between the Krafft temperature of the surfactant and the lamellar-cubic transition temperature of the surfactant-water mixture, especially with applying high shear, for a sufficient time to allow the mixture to reach a continuous lamellar phase; and(d) cooling the premix to below the Krafft temperature of the surfactants.As an alternative to the shear treatment, the premix can be held at a temperature below the Krafft temperature of the surfactant for at least 0.1 second between steps (b) and (c).
    Type: Grant
    Filed: July 14, 1997
    Date of Patent: August 17, 1999
    Assignee: Van den Bergh Foods Co., division of Conopco, Inc.
    Inventors: Franciscus Antonius Kleinherenbrink, Willibrord Cornelis Van Der Meijs, Rob Sikking, Isaac Heertje
  • Low fat spreads and dressings
    Patent number: 5652011
    Abstract: A spread or dressing comprising a mesomorphic phase, said product comprising from 0 to 20 wt % of fat, 0.1 to 30 wt % of biopolymers and 0.1 to 30 wt % of edible surfactants.
    Type: Grant
    Filed: June 18, 1996
    Date of Patent: July 29, 1997
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Isaac Heertje, Hendricus Arnoldus Cornelis Hendrickx, Albertje Johanna Knoops, Elias Cornelis Royers, Hessel Turksma, Leendert Hendrik Wesdorp