Patents by Inventor Leo Frans Vermaas

Leo Frans Vermaas 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).

  • Fat emulsions
    Patent number: 6277430
    Abstract: Novel fat-continous emulsion, containing a blend with emulsifying properties is obtained by the blending of: 0-90% of a partial glyceride (=A); 0-80% of a phospholipid (=B); 0.01-99.98% of a long chain alcohol having >20 C-atoms in the alcohol chain, while the amount of (A)+(B)≧0.02% and incorporating this blend in a fat-continuous emulsion.
    Type: Grant
    Filed: January 27, 2000
    Date of Patent: August 21, 2001
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Frederick William Cain, Anne Hailes, Leo Frans Vermaas, Olga Cornelia Zwemmer
  • Fat blend for margarine and W/O spreads
    Patent number: 6231914
    Abstract: A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at least 80% saturated fatty acids of a chain length of 16 C-atoms or more, and fractionating the interesterified product to obtain an olein fraction having a solid fat content of N10=54-85 N20=32-70 N30=4-30 N35=<18 A fat blend obtainable by this process, a margarine fat containing such fatblends and a fatproduct, in particular a margarine or W/O spread containing this margarine fat, or this fatblend.
    Type: Grant
    Filed: May 9, 2000
    Date of Patent: May 15, 2001
    Assignee: Van den Bergh Foods Co., division of Conopco, Inc.
    Inventors: Hindrik Huizinga, Marcelle Van Den Kommer, Cornelis Laurentius Sassen, Leo Frans Vermaas
  • Process for making a margarine hardstock fat blend
    Patent number: 6156370
    Abstract: A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Also provided is a process for preparing such hardstock without the use of chemical modification or solvent or Lanza fractionation. As byproduct of this process an olein fraction can be obtained suitable for use in cooking or baking fats or W/O emulsion spreads.
    Type: Grant
    Filed: November 30, 1998
    Date of Patent: December 5, 2000
    Assignee: Van den Bergh Foods, Co., division of Conopco, Inc.
    Inventors: Hindrik Huizinga, Cornelis Laurentius Sassen, Leo Frans Vermaas, Paul Schur
  • Fat blend for margarine and W/O spreads
    Patent number: 6106885
    Abstract: A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at least 80% saturated fatty acids of a chain length of 16 C-atoms or more, and fractionating the interesterified product to obtain an olein fraction having a solid fat content of ##EQU1## A fat blend obtainable by this process, a margarine fat containing such fatblends and a fatproduct, in particular a margarine or W/O spread containing this margarine fat, or this fatblend.
    Type: Grant
    Filed: November 7, 1997
    Date of Patent: August 22, 2000
    Assignee: Van Den Bergh Foods Co., divison of Conopco, Inc.
    Inventors: Hindrik Huizinga, Marcelle van den Kommer, Cornelis Laurentius Sassen, Leo Frans Vermaas
  • Process for making a margarine hardstock
    Patent number: 5858445
    Abstract: A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Also provided is a process for preparing such hardstock without the use of chemical modification or solvent or Lanza fractionation. As byproduct of this process an olein fraction can be obtained suitable for use in cooking or baking fats or W/O emulsion spreads.
    Type: Grant
    Filed: December 18, 1995
    Date of Patent: January 12, 1999
    Assignee: Van den Bergh Foods Company, Division of Conopco, Inc.
    Inventors: Hindrik Huizinga, Cornelis Laurentius Sassen, Leo Frans Vermaas, Paul Schur