Patents by Inventor Jeremy B. Carter

Jeremy B. Carter 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).

  • Thickened foodstuff having improved storage stability and process of making
    Patent number: 5538751
    Abstract: A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; with the amylose polymer containing component present as a dispersed phase.
    Type: Grant
    Filed: November 1, 1994
    Date of Patent: July 23, 1996
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Jeremy B. Carter, Joanne M. Brown, Rosalind C. Hodges, Ingrid A. Appelqvist, Charles R. Brown, Isan T. Norton
  • Emulsions
    Patent number: 5370896
    Abstract: A rich and creamy sauce or soup is provided with a reduced fat content by incorporating the fat droplets in two populations, i.e. droplets above 10 microns and droplets below 5 microns, with the emulsion being substantially free of fat droplets between 5 and 10 microns.
    Type: Grant
    Filed: August 19, 1993
    Date of Patent: December 6, 1994
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Jeremy B. Carter, Suzanne M. O'Brien