Patents by Inventor Michael Dobert HOYT

Michael Dobert HOYT 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).

  • Frozen confection and process of making
    Patent number: 11812764
    Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.
    Type: Grant
    Filed: February 9, 2021
    Date of Patent: November 14, 2023
    Assignee: Conopco, Inc.
    Inventors: Elizabeth Joan Topp, Susan Margaret Turan, David Carlton Lovano, Michael Dobert Hoyt
  • Frozen confection and process of making
    Patent number: 11596163
    Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.
    Type: Grant
    Filed: July 21, 2015
    Date of Patent: March 7, 2023
    Assignee: Conopco, Inc.
    Inventors: Elizabeth Joan Topp, Susan Margaret Turan, David Carlton Lovano, Michael Dobert Hoyt
  • FROZEN CONFECTION AND PROCESS OF MAKING
    Publication number: 20210235720
    Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen is aerated confection.
    Type: Application
    Filed: February 9, 2021
    Publication date: August 5, 2021
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Elizabeth Joan TOPP, Susan Margaret TURAN, David Carlton LOVANO, Michael Dobert HOYT
  • FROZEN CONFECTION AND PROCESS OF MAKING
    Publication number: 20170156366
    Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.
    Type: Application
    Filed: July 21, 2015
    Publication date: June 8, 2017
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Elizabeth Joan TOPP, Susan Margaret TURAN, David Carlton LOVANO, Michael Dobert HOYT