Patents by Inventor Leandro Oliehoek

Leandro Oliehoek 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).

  • Tomato-derived thickening agent
    Patent number: 10477885
    Abstract: The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thickening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.
    Type: Grant
    Filed: October 12, 2015
    Date of Patent: November 19, 2019
    Assignee: Conopco Inc.
    Inventors: Sander Dubbleman, Nikolaos Mavroudis, Leandro Oliehoek
  • TOMATO PRODUCT AND PROCESS TO PREPARE THE SAME
    Publication number: 20160249659
    Abstract: The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.
    Type: Application
    Filed: May 4, 2016
    Publication date: September 1, 2016
    Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein
  • TOMATO-DERIVED THICKENING AGENT
    Publication number: 20160029671
    Abstract: The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thickening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.
    Type: Application
    Filed: October 12, 2015
    Publication date: February 4, 2016
    Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek
  • Umami active fraction and method to prepare the same
    Patent number: 8685481
    Abstract: The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.
    Type: Grant
    Filed: December 19, 2008
    Date of Patent: April 1, 2014
    Assignee: Conopco, Inc.
    Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein
  • TOMATO-DERIVED THICKENING AGENT
    Publication number: 20130108767
    Abstract: The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry N weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thick-ening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.
    Type: Application
    Filed: April 18, 2011
    Publication date: May 2, 2013
    Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek
  • TOMATO PRODUCT AND PROCESS TO PREPARE THE SAME
    Publication number: 20100272877
    Abstract: The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.
    Type: Application
    Filed: December 19, 2008
    Publication date: October 28, 2010
    Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein
  • UMAMI ACTIVE FRACTION AND METHOD TO PREPARE THE SAME
    Publication number: 20100272878
    Abstract: The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.
    Type: Application
    Filed: December 19, 2008
    Publication date: October 28, 2010
    Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein