Patents by Inventor Marcus Volkert

Marcus Volkert 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).

  • Publication number: 20240164417
    Abstract: The present invention relates to a novel beetroot composition with a specific red color shade as characterized by HPLC with a DAD detector. The color shade is stable over a pH range from 3 to 7. The novel beetroot composition can be used to color foodstuffs. The invention also relates to a process for preparing the beetroot composition comprising the steps of providing a beetroot starting composition with low moisture content and heating the composition to a temperature of 65 to 220° C.
    Type: Application
    Filed: March 1, 2022
    Publication date: May 23, 2024
    Applicant: GNT Group B.V.
    Inventors: Annja Maria Zillekens, Marcus Volkert
  • Patent number: 11559068
    Abstract: A concentrated orange carrot permeate, wherein a) the amount of fructose is 2.5 to 30.0 wt. % on a dry matter basis, b) the amount of glucose is 3.0 to 20.0 wt. % on a dry matter basis, c) the amount of sucrose is 0.5 to 60.0 wt. % on a dry matter basis, and d) the dry matter is 55 to 85 wt. %, wherein the amounts of fructose and glucose are determined according to ASU L 31.00-12, wherein the amount of sucrose is determined according to ASU L 31.00-13, and wherein the dry matter is determined according to ASU L 26.11.03-1a. A caramelized concentrated orange carrot permeate, a mix of the concentrated orange carrot permeate and the caramelized concentrated orange carrot permeate, to the use of said products in food applications and to food products containing concentrated orange carrot permeate and/or caramelized concentrated orange carrot permeate.
    Type: Grant
    Filed: November 8, 2017
    Date of Patent: January 24, 2023
    Assignee: GNT GROUP B.V.
    Inventors: Marcus Volkert, Anke Kiesslich, Hendrik Hoeck
  • Patent number: 11517032
    Abstract: A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.
    Type: Grant
    Filed: November 19, 2019
    Date of Patent: December 6, 2022
    Assignee: GNT GROUP B.V.
    Inventors: Jane Lee Macdonald, Elena Leeb, Marcus Volkert
  • Publication number: 20220039440
    Abstract: A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.
    Type: Application
    Filed: November 19, 2019
    Publication date: February 10, 2022
    Inventors: Jane Lee MACDONALD, Elena LEEB, Marcus VOLKERT
  • Publication number: 20220015398
    Abstract: Utilizing a sulfated polysaccharide to stabilize a foodstuff containing phycocyanin from Spirulina extract. Compositions and foodstuffs containing phycocyanin from Spirulina extract and a sulfated polysaccharide. The foodstuffs can be syrups, jams, jellies, beverages, confectionary, fruit preparations, condiments and sauces. In particular, the invention uses sulfated polysaccharides from macroalgae such as fucoidan.
    Type: Application
    Filed: July 16, 2021
    Publication date: January 20, 2022
    Inventors: Elena Leeb, Marcus Volkert, Jane Lee MacDonald
  • Patent number: 11096405
    Abstract: A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between ?2.5 and +1.0, and a b*-value ranging between 21.5 and 30.
    Type: Grant
    Filed: April 5, 2019
    Date of Patent: August 24, 2021
    Assignee: GNT GROUP B.V.
    Inventors: Marcus Volkert, Anke Kiesslich, Hendrik Hoeck
  • Publication number: 20210084941
    Abstract: A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between ?2.5 and +1.0, and a b*-value ranging between 21.5 and 30.
    Type: Application
    Filed: April 5, 2019
    Publication date: March 25, 2021
    Inventors: Marcus VOLKERT, Anke KIESSLICH, Hendrik HOECK
  • Publication number: 20190289881
    Abstract: A concentrated orange carrot permeate, wherein a) the amount of fructose is 2.5 to 30.0 wt. % on a dry matter basis, b) the amount of glucose is 3.0 to 20.0 wt. % on a dry matter basis, c) the amount of sucrose is 0.5 to 60.0 wt. % on a dry matter basis, and d) the dry matter is 55 to 85 wt. %, wherein the amounts of fructose and glucose are determined according to ASU L 31.00-12, wherein the amount of sucrose is determined according to ASU L 31.00-13, and wherein the dry matter is determined according to ASU L 26.11.03-1a. A caramelized concentrated orange carrot permeate, a mix of the concentrated orange carrot permeate and the caramelized concentrated orange carrot permeate, to the use of said products in food applications and to food products containing concentrated orange carrot permeate and/or caramelized concentrated orange carrot permeate.
    Type: Application
    Filed: November 8, 2017
    Publication date: September 26, 2019
    Inventors: Marcus VOLKERT, Anke KIESSLICH, Hendrik HOECK
  • Patent number: 8182853
    Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.
    Type: Grant
    Filed: May 9, 2007
    Date of Patent: May 22, 2012
    Assignee: Nestec S.A.
    Inventors: Max Puaud, Hans-Juergen Erich Wille, Dietrich Knorr, Marcus Volkert
  • Publication number: 20090202701
    Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.
    Type: Application
    Filed: May 9, 2007
    Publication date: August 13, 2009
    Inventors: Max Puaud, Hans-Juergen Erich Wille, Dietrich Knorr, Marcus Volkert