Patents by Inventor Karen Margaret Watts

Karen Margaret Watts 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).

  • AERATED BAKED PRODUCTS
    Publication number: 20110081446
    Abstract: An aerated wafer comprising hydrophobin is provided. A process for producing the product is also provided.
    Type: Application
    Filed: May 27, 2010
    Publication date: April 7, 2011
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Deborah Lynne Aldred, Karen Margaret Watts, Loyd Wix
  • BAKED PRODUCTS
    Publication number: 20100303987
    Abstract: A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10% egg and/or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form the cookie or cake is provided. The use of a hydrophobin for maintaining softness in a cookie or cake comprising flour having a gluten content of less than 12 wt % is also provided.
    Type: Application
    Filed: May 27, 2010
    Publication date: December 2, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Karen Margaret Watts, Loyd Wix
  • Aerated compositions
    Publication number: 20080175972
    Abstract: An aerated composition having an overrun of at least 10% and comprising water and an emulsified fat phase wherein at least 50% of the fat is liquid at 5° C. is provided, characterized in that the composition comprises hydrophobin. An aeratable composition is also provided.
    Type: Application
    Filed: January 30, 2007
    Publication date: July 24, 2008
    Inventors: Andrew Richard Cox, Andrew Baxter Russell, Karen Margaret Watts
  • Confectionery Product
    Publication number: 20080020099
    Abstract: A dry confectionery premix is provided for the preparation of an aerated confectionery product which premix comprises: (i) a carbon dioxide generating composition comprising an acid and a carbonate; and (ii) a stabiliser; such that when the premix is mixed with water to give a final solids content of at least about 20 wt %, an aerated confectionery product is formed, in the absence of mechanical aeration, having an overrun of at least about 30% and a pH of greater than about 5.4.
    Type: Application
    Filed: December 6, 2004
    Publication date: January 24, 2008
    Inventors: Neil Richard Birkett, Andrew Richard Cox, Robert Daniel Keenan, Karen Margaret Watts