Patents by Inventor Jimmy Perdana

Jimmy Perdana 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).

  • A PROCESS FOR PREPARING A DEHYDRATED MEAT-ANALOGUE
    Publication number: 20230172228
    Abstract: The invention generally relates to a process for preparing a dehydrated meat-analogue. More specifically the invention relates to a process for preparing a dehydrated meat-analogue with a fibrous appearance and good rehydration properties.
    Type: Application
    Filed: May 3, 2021
    Publication date: June 8, 2023
    Inventors: JIMMY PERDANA, OLIVER NUSSLI, VOLKER SCHROEDER, REINHOLD WILLY BETZ, BERND BUECKER, JEAN-MARC BOISSON
  • A PROCESS FOR PRODUCING OF A BOUILLON TABLET
    Publication number: 20230086169
    Abstract: The invention relates to a process for producing of a bouillon tablet comprising the step of adding a carbohydrate solution to a dry composition comprising crystalline ingredient, pieces of plant material and optionally amorphous ingredient, wherein the carbohydrate solution has a Brix value between 72 to 87°.
    Type: Application
    Filed: January 26, 2021
    Publication date: March 23, 2023
    Inventors: REINHOLD WILLY BETZ, JIMMY PERDANA, KEVIN KURZ, GREGORY TRAPPO
  • BOUILLON TABLET
    Publication number: 20230091180
    Abstract: The invention relates to a bouillon tablet comprising that at least 45 wt % of all ingredients have a median particle diameter Dv50 above 0.6 mm.
    Type: Application
    Filed: January 26, 2021
    Publication date: March 23, 2023
    Inventors: JIMMY PERDANA, REINHOLD WILLY BETZ, KEVIN KURZ, GREGORY TRAPPO
  • Process for the production of a bouillon powder, a bouillon powder and its use
    Patent number: 11540541
    Abstract: The invention relates to a manufacturing process for the production of a bouillon powder. In particularly the invention relates to a process for the production of a bouillon powder comprising a lipid-fiber powder. The invention also relates to the product obtained and the use thereof for preparing a food product.
    Type: Grant
    Filed: October 22, 2018
    Date of Patent: January 3, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Annabel Bozon, Volker Schroeder
  • Process for making a bouillon tablet or bouillon cube
    Patent number: 11478004
    Abstract: The invention relates to a manufacturing process for the production of a bouillon tablet or bouillon cube. In particularly the invention relates to a process for the production of a bouillon tablet or bouillon cube wherein the hygroscopic amorphous ingredients are encapsulated with fat and wherein the encapsulated hygroscopic amorphous ingredients have a fat content of between 22 to 80%.
    Type: Grant
    Filed: June 21, 2018
    Date of Patent: October 25, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Ulrich Bobe, Annabel Bozon, Volker Kehlenbeck, Jimmy Perdana
  • Manufacturing process for the production of a lipid-fiber powder
    Patent number: 11432562
    Abstract: The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78 wt % of oil or fat (by weight of total lipid-fiber powder) and 22 to 60 wt % of a vegetable fiber (by weight of total lipid-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20° C. below 12 wt %.
    Type: Grant
    Filed: October 22, 2018
    Date of Patent: September 6, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Annabel Bozon, Volker Schroeder, Laurent Sagalowicz, Isabel Fernandez Farres
  • BOUILLON TABLET
    Publication number: 20220160006
    Abstract: The invention relates to a bouillon tablet comprising 20-70 wt % crystalline salt, up to 15 wt % crystalline sugar and 10-70 wt % pieces of plant material, wherein the crystalline salt has a median particle diameter Dv50 in the range of 0.7 to 3.5 mm, wherein the crystalline sugar has a median particle diameter Dv50 in the range of 0.5 to 3.5 mm and the pieces of plant material have a median particle diameter Dv50 in the range of 0.7 to 9.0 mm.
    Type: Application
    Filed: January 30, 2020
    Publication date: May 26, 2022
    Inventors: Weifeng Shi, Volker Schroeder, Jimmy Perdana, Erik Kurt Larrea Anaya, Gregory Trappo, Peter Hangater, Corinna Thomae-Worninger
  • High melting point chicken fat
    Patent number: 11246324
    Abstract: The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).
    Type: Grant
    Filed: October 20, 2017
    Date of Patent: February 15, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Jimmy Perdana, Prabhjot Kaur, Katharina Bulling, Michele Marazzato, Youngbin Kim, Christian Kjolby, Laurent Sagalowicz
  • MANUFACTURING PROCESS FOR THE PRODUCTION OF A POWDER FROM FAT AND FIBER
    Publication number: 20210084926
    Abstract: The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20° C. of at least 12.1 wt % (by weight of total fat).
    Type: Application
    Filed: January 21, 2019
    Publication date: March 25, 2021
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Volker Schroeder, Isabel Fernandez Farres, Zeynel Deniz Gunes
  • PROCESS FOR PREPARING A BOUILLON TABLET
    Publication number: 20210030042
    Abstract: The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch mass and mixing said co-processed salt-starch mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result 5 in a dry mass and pressing the dry mass into a tablet.
    Type: Application
    Filed: April 1, 2019
    Publication date: February 4, 2021
    Inventors: Ulrich Bobe, Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Volker Schroeder
  • PROCESS FOR PREPARING A BOUILLON TABLET
    Publication number: 20210030041
    Abstract: The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.
    Type: Application
    Filed: April 1, 2019
    Publication date: February 4, 2021
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Volker Schroeder, Ulrich Bobe, Volker Kehlenbeck, Annabel Bozon
  • PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY
    Publication number: 20210030045
    Abstract: The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.
    Type: Application
    Filed: May 7, 2019
    Publication date: February 4, 2021
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Erik Kurt Larrea Anaya, Ulrich Bobe, Volker Schroeder, Linda brutsch, Laurent Forny, Vincent Daniel Maurice Meunier, Maike Neumann
  • PROCESS FOR PREPARING A BOUILLON TABLET
    Publication number: 20210022380
    Abstract: The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-fiber mass and mixing said co-processed salt-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.
    Type: Application
    Filed: April 1, 2019
    Publication date: January 28, 2021
    Inventors: Ulrich Bobe, Volker Schroeder, Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Volker Kehlenbeck, Annabel Bozon
  • PROCESS FOR PREPARING A BOUILLON TABLET
    Publication number: 20210022379
    Abstract: The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-bran mass and mixing said co-processed salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.
    Type: Application
    Filed: April 1, 2019
    Publication date: January 28, 2021
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Ulrich Bobe, Volker Schroeder, Volker Kehlenbeck, Annabel Bozon
  • PROCESS FOR THE PRODUCTION OF A BOUILLON TABLET, BOUILLON TABLET AND ITS USE
    Publication number: 20200337355
    Abstract: The invention relates to a manufacturing process for the production of a bouillon tablet. In particularly the invention relates to a process for the production of a bouillon tablet comprising a lipid-fiber powder, The invention also relates to the tablet itself and the use thereof for preparing a food product.
    Type: Application
    Filed: October 22, 2018
    Publication date: October 29, 2020
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Annabel Bozon, Volker Schroeder, Laurent Sagalowicz
  • MANUFACTURING PROCESS FOR THE PRODUCTION OF A LIPID-FIBER POWDER
    Publication number: 20200337329
    Abstract: The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78 wt % of oil or fat (by weight of total lipid-fiber powder) and 22 to 60 wt % of a vegetable fiber (by weight of total lipid-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20° C. below 12 wt %.
    Type: Application
    Filed: October 22, 2018
    Publication date: October 29, 2020
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Annabel Bozon, Volker Schroeder, Laurent Sagalowicz, Isabel Fernandez Farres
  • PROCESS FOR THE PRODUCTION OF A BOUILLON POWDER, A BOUILLON POWDER AND ITS USE
    Publication number: 20200337346
    Abstract: The invention relates to a manufacturing process for the production of a bouillon powder. In particularly the invention relates to a process for the production of a bouillon powder comprising a lipid-fiber powder. The invention also relates to the product obtained and the use thereof for preparing a food product.
    Type: Application
    Filed: October 22, 2018
    Publication date: October 29, 2020
    Inventors: Sanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Annabel Bozon, Volker Schroeder
  • SEASONING PRODUCT
    Publication number: 20200221747
    Abstract: The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of animal fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.
    Type: Application
    Filed: July 26, 2018
    Publication date: July 16, 2020
    Inventors: Youngbin Kim, Jimmy Perdana
  • HIGH MELTING POINT CHICKEN FAT
    Publication number: 20200128841
    Abstract: The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).
    Type: Application
    Filed: October 20, 2017
    Publication date: April 30, 2020
    Inventor: Jimmy Perdana
  • HARD BOUILLON TABLET
    Publication number: 20190254321
    Abstract: The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet characterized that a beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat); and wherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0.
    Type: Application
    Filed: June 23, 2017
    Publication date: August 22, 2019
    Inventors: Katharina Bulling, Jimmy Perdana, Laurent Sagalowicz, Christian Kjolby, Michele Marazzato, Alejandro Lopez, Bertrand Schmitt