Patents by Inventor Janos Bodor
Janos Bodor 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: 20090258133Abstract: A mayonnaise product is provided that has a continuous aqueous phase and a dispersed oil phase. The product comprises 25-87 wt % of oil and contains, expressed on the non-oil content of the product, a combined amount of soy protein and whey protein of 0.5-15 wt %. The weight ratio soy protein:whey protein is between 10:1 and 1:4 and the product is free of egg protein. The product has several advantages over conventional egg based mayonnaise. It has improved structural and sensoric properties compared with mayonnaise products based on other egg replacer formulations. The product can be made by preparing an aqueous dispersion that includes soy protein and whey protein, preparing an oil-in-water emulsion that has an oil content of at least 25 wt % by including oil in the aqueous dispersion, and including acid in the oil-in-water emulsion.Type: ApplicationFiled: October 23, 2006Publication date: October 15, 2009Inventors: Janos Bodor, Arjan Merijn Petten
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Patent number: 7455866Abstract: A method for preserving vegetables comprising the steps: subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling, immersing the heat-treated vegetables in a preserving liquid, storing the vegetables in the preserving liquid until use, characterized in that the preserving liquid is an aqueous solution containing a preservative agent, a antioxidant, 0.1-4.0 wt. % of salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.Type: GrantFiled: January 29, 2003Date of Patent: November 25, 2008Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.Inventors: Janos Bodor, Hubertus Cornelis Van Gastel
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Patent number: 7442400Abstract: An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %. The cholesterol content is less than 0.5 wt %. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%.Type: GrantFiled: February 9, 2005Date of Patent: October 28, 2008Assignee: Conopco, Inc.Inventor: Janos Bodor
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Publication number: 20080118610Abstract: A method is provided to prepare a food product with a favorable nutritional composition that is easy to prepare and can suitably be used in for example fast food outlets. Cooked patties are stored in packaging at a temperature below 10° C. The cooked patties have a moisture content of 70-90 wt % and a fat content of 1-15 wt %. They comprise gelled protein and vegetable particles, and they comprise protein and carbohydrate in a weight ratio of at least 1.5:1. In the method a patty is separated from the packaging and taken from the storage and is subsequently subjected to a dry heat treatment to raise the temperature of the interior of the patty to above 40° C. Also provided is a pack containing frozen semi-finished food product suitable for use in the present method. The pack comprises cooked patties with a moisture content of 70-90 wt % and a fat content of 1-15 wt %, which comprise gelled protein and vegetable particles, which comprise protein and carbohydrate in a weight ratio of at least 1.Type: ApplicationFiled: October 3, 2005Publication date: May 22, 2008Inventors: Janos Bodor, Arjan Petten
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Publication number: 20050233045Abstract: The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or hydrolysed between pH 2 and 4, and wherein the composition has a gastric viscosity at 0.1 s?1 and 37° C. of at least 20 Pa.s and further wherein the gastric viscosity is greater than the viscosity of the composition. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans and may be used for the prevention and/or treatment of being overweight or obese. The edible composition may be a food composition intended for use in a weight loss or weight control plan such as a meal replacer food product.Type: ApplicationFiled: September 2, 2004Publication date: October 20, 2005Inventors: Deborah Aldred, Ivo Van Amerongen, Janos Bodor, David Mela, Phillippa Rayment
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Publication number: 20050181113Abstract: An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate and 0.5-15 wt % carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %. The cholesterol content is less than 0.5 wt %. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. Bakery product prepared with the egg replacer composition may include amongst other things flour and, expressed on dry matter, 1-25 wt % of the egg replacer composition. A method is provided for making bakery product by preparing a dough that is free of egg yolk and of egg yolk powder and that comprises flour and, expressed on dry matter, 1-25 wt % of the egg replacer composition, and baking the dough in an oven.Type: ApplicationFiled: February 9, 2005Publication date: August 18, 2005Inventor: Janos Bodor
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Publication number: 20050170059Abstract: The present invention provides edible compositions comprising a source of non-solubilised divalent metal ions and from 0.1 to 6% wt of an alginate having an L-guluronic acid content of at least 60% of the total uronic acid units in the alginate. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans. The edible compositions may be a food compositions intended for use in a weight loss or weight control plan such as a meal replacer food product.Type: ApplicationFiled: September 2, 2004Publication date: August 4, 2005Inventors: Deborah Aldred, Ivo Van Amerongen, Janos Bodor, David Mela, Phillippa Rayment
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Publication number: 20050084592Abstract: The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or hydrolysed between pH 2 and 4, and wherein the composition has a gel strength at 37° C. and pH 2 of at least 10 KPa. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans.Type: ApplicationFiled: September 2, 2004Publication date: April 21, 2005Inventors: Deborah Aldred, Ivo Van Amerongen, Janos Bodor, David Mela, Phillippa Rayment
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Patent number: 6878394Abstract: An egg replacer concentrate is provided that has a low cholesterol content. It includes 40-85% protein, 10-50% vegetable oil and 0.5-15% carbohydrate. The cholesterol content is less than 0.5%. The protein includes soy protein, milk protein and optionally egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. The concentrate is dispersed in water, and optionally egg whites, to provide a liquid egg replacer. The liquid egg replacer includes egg white protein and has a moisture content of 75-84%. It contains 16-28% of the egg replacer concentrate, 45-82% water and optionally egg white.Type: GrantFiled: December 17, 2003Date of Patent: April 12, 2005Assignee: Conopco, Inc.Inventors: Janos Bodor, Ivo Antonius Van Amerongen, Gerardus Antonius Matthijssen
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Patent number: 6849281Abstract: A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises a fermented soy ingredient.Type: GrantFiled: February 8, 2002Date of Patent: February 1, 2005Assignee: Unilever Bestfoods, North America, a division of Conopco, Inc.Inventors: Janos Bodor, Gijsbertus Johannes Van Oorschot, Mario Jorge Santos Da Silvo, Eelko Gerben Ter Schure, Elke A. Trautwein
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Publication number: 20040166230Abstract: An egg replacer concentrate is provided that has a low cholesterol content. It includes 40-85% protein, 10-50% vegetable oil and 0.5-15% carbohydrate. The cholesterol content is less than 0.5%. The protein includes soy protein, milk protein and optionally egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. The concentrate is dispersed in water, and optionally egg whites, to provide a liquid egg replacer. The liquid egg replacer includes egg white protein and has a moisture content of 75-84%. It contains 16-28% of the egg replacer concentrate, 45-82% water and optionally egg white.Type: ApplicationFiled: December 17, 2003Publication date: August 26, 2004Applicant: Unilever Home & Personal Care USA, Division of Conopco, Inc.Inventors: Janos Bodor, Ivo Antonius Van Amerongen, Gerardus Antonius Matthijssen
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Publication number: 20030148009Abstract: A method for preserving vegetables comprising the steps:Type: ApplicationFiled: January 29, 2003Publication date: August 7, 2003Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventors: Janos Bodor, Hubertus Cornelis Van Gastel
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Publication number: 20030104004Abstract: A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises a fermented soy ingredient.Type: ApplicationFiled: February 8, 2002Publication date: June 5, 2003Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventors: Janos Bodor, Gijsbertus Johannes Van Oorschot, Mario Jorge Santos Da Silvo, Eelko Gerben Ter Schure, Elke A. Trautwein
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Publication number: 20030017239Abstract: The invention relates to an edible composition, preferably an edible emulsion, which comprise high amounts, e.g. at least 15 mg/kg of one or more coloured carotenoids, but is not coloured in a manner as expected when using such high amounts of carotenoids, as defined by the composition having a yellowness factor of less than 4000 g/kg, and a yellowness index in the range of 1 to 90.Type: ApplicationFiled: November 20, 2001Publication date: January 23, 2003Applicant: Lipton, Division of Conopco, Inc.Inventors: Janos Bodor, Michael Gude, Edward G. Pelan, Adrianus Visser
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Patent number: 6468578Abstract: Butterlike spread not containing a substantial amount of butter fat which is prepared starting from a concentrated vegetable fat cream. The surface average, size (D3.2) of the fat droplets of the cream being 3-7 &mgr;m ensures stability of the supercooled cream, so that it enters with a substantially liquid fat phase the inversion unit, whereafter the major part of the fat crystallizes after the emulsion has left the inversion unit and preferably under quiescent conditions. The cream is processed in a spread production line which comprises a device for making a O/W-emulsion with the necessary small fat droplets, a pasteurizer, a tubular heat exchanger and, as sole working, a cavity transfer mixer, which brings about the inversion.Type: GrantFiled: November 20, 2000Date of Patent: October 22, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Janos Bodor, Michael Erdl, Klaus Mayer, Karel Vermaat
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Publication number: 20010010830Abstract: Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.Type: ApplicationFiled: March 1, 2001Publication date: August 2, 2001Applicant: Pennant Foods CompanyInventors: Jacobus Eendenburg van, Petra Weisenborn, Gerrit Leendert Schee van der, Willem Voorbach, Janos Bodor
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Patent number: 6248388Abstract: Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.Type: GrantFiled: June 14, 1996Date of Patent: June 19, 2001Assignee: Pennant Foods CompanyInventors: Jacobus van Eendenburg, Petra Weisenborn, Gerrit Leendert van der Schee, Willem Voorbach, Janos Bodor
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Patent number: 6217917Abstract: Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a combination thereof is acid coagulated in the presence of a suitable culture, wherein the culture comprises an exopolysaccharide producing lactic acid bacterium capable of reducing the graininess of the heat treated dairy spread.Type: GrantFiled: October 13, 1998Date of Patent: April 17, 2001Assignee: Lipton, a division of ConopcoInventors: Janos Bodor, Jan Kuiper, Adrianus Marinus Ledeboer, Marinus Theodorus Pleijsier, Jan Cornelis De Smit, Yvon Maria Ijsseldijk, Robert Vreeker
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Patent number: 6113969Abstract: A water continuous, acidified dairy base product is provided having a dry matter content of 19-40% that contains 7-18% fat and 7-18% protein, the protein contains casein and whey protein and contains at least 50% casein, the protein that is undissolved being 80-100%, that has a pH of 5.9-6.5, a firmness as indicated by the Stevens value at 10.degree. C. of at least 40 g and a particle size D3.2 as measured by laser diffraction of at most 15 micron. The product can be used for similar purposes as creme fraiche but it contains more protein and less fat and calories. A process for preparing the product is provided as well.Type: GrantFiled: February 3, 1999Date of Patent: September 5, 2000Assignee: Unilever Patent Holdings BVInventors: Janos Bodor, Axel de With
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Patent number: 5895685Abstract: The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.Type: GrantFiled: April 11, 1997Date of Patent: April 20, 1999Assignee: Lipton, Division of Conopco, Inc.Inventors: Janos Bodor, Mettina Maria G. Koning, Jacqueline Adrienne Lanting-Marijs, Angela Magnus