Patents by Inventor Jeroen De Paepe
Jeroen De Paepe 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: 20240108025Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.Type: ApplicationFiled: December 12, 2023Publication date: April 4, 2024Applicant: Cargill, IncorporatedInventors: Jeroen De Paepe, Fabien Declercq
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Patent number: 11896029Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.Type: GrantFiled: December 22, 2015Date of Patent: February 13, 2024Assignee: Cargill, IncorporatedInventors: Fabien Declercq, Jeroen De Paepe
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Patent number: 11871761Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: GrantFiled: February 3, 2023Date of Patent: January 16, 2024Assignee: Cargill, IncorporatedInventors: Jeroen De Paepe, Serpil Metin, Paul Raymond Smith, Sarah Veelaert
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Publication number: 20230180783Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/vv % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: ApplicationFiled: February 3, 2023Publication date: June 15, 2023Applicant: CARGILL, INCORPORATEDInventors: Jeroen DE PAEPE, Serpil METIN, Paul Raymond SMITH, Sarah VEELAERT
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Patent number: 11596160Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: GrantFiled: June 9, 2014Date of Patent: March 7, 2023Assignee: Cargill, IncorporatedInventors: Jeroen De Paepe, Serpil Metin, Paul Raymond Smith, Sarah Veelaert
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Publication number: 20190098912Abstract: The present invention relates to a bake stable composition, in particular a bake stable fat composition comprising from 30-60 wt % of sweetener, from 20-45 wt % of lipid, and from 1 to 20 wt % of caseinate. The bake stable composition is particularly suitable for use in bakery products and comprises 3% moisture or less. The invention further relates to a process for making the bake stable composition of the present invention. Further, the invention relates to the use of caseinate to increase the bake stability of a composition, in particularly of a fat filling composition.Type: ApplicationFiled: March 24, 2017Publication date: April 4, 2019Applicant: CARGILL, INCORPORATEDInventors: Jeroen DE PAEPE, Ellen HUIZENGA, Joost TER HAAR
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Publication number: 20190059414Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.Type: ApplicationFiled: October 26, 2016Publication date: February 28, 2019Applicant: CARGILL, INCORPORATEDInventors: Nathalie DE CLERCQ, Jeroen DE PAEPE, Ellen HUIZENGA
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Publication number: 20180310584Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviour. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.Type: ApplicationFiled: October 26, 2016Publication date: November 1, 2018Applicant: CARGILL, INCORPORATEDInventors: Nathalie DE CLERCQ, Jeroen DE PAEPE, Ellen HUIZENGA
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Publication number: 20170367372Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.Type: ApplicationFiled: December 22, 2015Publication date: December 28, 2017Applicant: Cargill IncorporatedInventors: Fabien Declercq, Jeroen DE PAEPE
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Publication number: 20160150802Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: ApplicationFiled: June 9, 2014Publication date: June 2, 2016Applicant: Cargill, IncorporatedInventors: Jeroen DE PAEPE, Serpil METIN, Paul Raymond SMITH, Sarah VEELAERT
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Publication number: 20130183428Abstract: The present invention relates chocolate products comprising a water-in-oil emulsion, characterised in that: the water-in-oil emulsion comprises an aqueous phase dispersed throughout a lipid phase in the form of droplets, said droplets being encapsulated by substantially crystalline shells; and in that the aqueous phase comprises a sweetener.Type: ApplicationFiled: September 30, 2011Publication date: July 18, 2013Applicant: Cargill, IncorporatedInventors: Fabien Declercq, Jeroen De Paepe, Paul Smith
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Publication number: 20120045556Abstract: A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient temperatures and is an effective anti-spattering composition for use in preparing food.Type: ApplicationFiled: April 20, 2010Publication date: February 23, 2012Applicant: CARGILL, INCORPORATEDInventors: Jeroen De Paepe, Marc Heirman