Patents by Inventor Michel Mellema

Michel Mellema 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: 20220046949
    Abstract: The present invention relates to an edible composition comprising at least 5 wt. % of a structured aqueous phase containing at least 5 wt. % of a combination of denatured patatin and legume seed globulin. The invention further relates to a method of preparing such an edible composition by combining an aqueous liquid with undenatured patatin and undenatured legume seed globulin, followed by heating to a temperature of at least 55° C.
    Type: Application
    Filed: January 31, 2020
    Publication date: February 17, 2022
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Michel Mellema, Remco Johannes Koppert, Leonardus Marcus Flendrig
  • Publication number: 20200178585
    Abstract: The invention relates to a process of preparing a savoury concentrate, such as a bouillon cube or a seasoning, which comprises a mulberry fruit material. These savoury concentrates are particularly suitable for use as a cooking aid in the preparation of starch rich food comprising at least 60% of starch by weight of dry matter. The invention further relates to a savoury concentrate and to a method of preparing starch rich food comprising at least 60% of starch by weight of dry matter.
    Type: Application
    Filed: June 15, 2017
    Publication date: June 11, 2020
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Michel MELLEMA, Jacobus Wiebren SEUEN-TEN-HOORN, Petra VERHOEF
  • Publication number: 20200029591
    Abstract: The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt. % of water and 5-50 wt. % protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01-2 wt. % xanthan gum; ii. 0.01-2 wt. % galactomannan; iii. at least 80 wt. % water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition. The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.
    Type: Application
    Filed: March 8, 2018
    Publication date: January 30, 2020
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Michel Mellema, Robert Jan Hamer
  • Publication number: 20190364940
    Abstract: The invention relates to a savoury concentrate comprising the following components: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1-9 wt. % of psyllium seed husk gum; d) 0-25 wt. % of glutamate component selected from glutamic acid, edible glutamate salts and combinations thereof; e) 0-25 w.% starch component selected from native starch, pregelatinised starch, maltodextrin, modified starch and combinations thereof; f) 0-20 wt. % of sugar selected from monosaccharides, disaccharides and combinations thereof; g) 0-45 wt. % of vegetable matter selected from vegetables, herbs, spices and combinations thereof; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate.
    Type: Application
    Filed: January 9, 2018
    Publication date: December 5, 2019
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Hyun-Jung KIM, Michel MELLEMA, Marcelo Camilo DE OLIVEIRA, Kerstin Michaela WOLF
  • Publication number: 20190124965
    Abstract: The invention relates to an oil-continuous savoury concentrate comprising: •24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20° C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); •8-50 wt. % of water by weight of the total concentrate; •0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; •0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; •0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces.
    Type: Application
    Filed: April 20, 2017
    Publication date: May 2, 2019
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Remco Johannes Koppert, Marc LEMMERS, Michel MELLEMA
  • Publication number: 20180343905
    Abstract: The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt. % water; b) 10-70 wt. % oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt. % of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC])/([PI]+[LPI])<5; wherein water and oil together represent at least 40 wt.
    Type: Application
    Filed: November 25, 2016
    Publication date: December 6, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Florian KEIM, Hyun-Jung KIM, Marc LEMMERS, Michel MELLEMA, Winfried SAILER
  • Publication number: 20180206546
    Abstract: The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1.5-10 wt. % of heteropolysaccharide gum selected from galactomannan, glucomannan and combinations thereof; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.
    Type: Application
    Filed: June 30, 2016
    Publication date: July 26, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Marc LEMMERS, Michel MELLEMA, Marcelo Camilo de OLIVEIRA
  • Publication number: 20180199601
    Abstract: The invention relates to a savoury concentrate containing: a) 2-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of xanthan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves appearance and texture of the final product.
    Type: Application
    Filed: June 30, 2016
    Publication date: July 19, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Alper Gençaslan, Michel MELLEMA, Marcelo Camilo OLIVEIRA, Maria del Rocio SASIAN ALVARADO, Gisele VIDAL
  • Publication number: 20180199602
    Abstract: The in invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1.8-12 wt. % of carboxymethyl cellulose; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the fmal product.
    Type: Application
    Filed: June 30, 2016
    Publication date: July 19, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Theodorus Berend Jan Blijdenstein, Michel MELLEMA, Marcelo Camilo OLIVEIRA, Martha ORTEGA GALINDO
  • Publication number: 20180199604
    Abstract: The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.2-4.8 wt. % of xanthan gum; d) 0.2-4.8 wt. % polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof; e) 0-25 wt. % of glutamate component; f) 0-25 w. % starch component; g) 0-20 wt. % of sugar; h) 0-45 wt. % of vegetable matter; wherein the components a) to f) together constitute at least 55 wt. % of the savoury concentrate; and wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.6-5 wt. %. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.
    Type: Application
    Filed: June 30, 2016
    Publication date: July 19, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Alper GENCASLAN, Michel MELLEMA, Marcelo OLIVEIRA
  • Publication number: 20180199603
    Abstract: The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of gellan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.
    Type: Application
    Filed: June 30, 2016
    Publication date: July 19, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Theodorus Berend Jan BLIJDENSTEIN, Michel MELLEMA, Marcelo Camilo de OLIVEIRA, Sabrina SILVA PAES
  • Publication number: 20160262431
    Abstract: A food product comprising: starch, from 15 to 50 wt % of fat, wherein the total amount of salt, monosodium glutamate and sugar taken together is less than 5 wt %, wherein the product is in the form of a paste and wherein the product has a density of between 0.6 and 1.0 kg/1 at 20° C.
    Type: Application
    Filed: October 1, 2014
    Publication date: September 15, 2016
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Ron Kai Jürgen EWALD, Mariama LAMRANI ÉP VERMEIDEN, Michel MELLEMA, Winfried RUPP
  • Publication number: 20150289545
    Abstract: Food concentrate in the form of a semi-solid gel comprising: • Water • From 10 wt % to 40 wt % of sodium salt and potassium salt taken together, based on the weight of the total water content of the food concentrate, calculated as (weight of sodium salt+weight of potassium salt)/(weight of sodium salt+weight of potassium salt+weight of total water content))*100 (in %). • iota-carrageenan, wherein the iota-carrageenan is dissolved in the water, wherein the ratio (Na+ cations/(Na+ cations+K+ cations))*100 (in %) is from 40 to 90 wt %. Furthermore a corresponding production process and the use of the food concentrate for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish.
    Type: Application
    Filed: October 24, 2013
    Publication date: October 15, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Michel Mellema, Stephan Georg Schumm, Sabrina Silva Paes
  • Publication number: 20150189902
    Abstract: The present invention relates to a concentrate food composition comprising water, salt and pectin for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a gel at room temperature and which is shape-stable at high-salt levels, while the increase in viscosity upon cooling of the diluted concentrate food composition is very low. It has been found that a concentrate food composition in the form of a stable gel can be obtained when the concentrate comprises water, sodium salt comminuted plant material, pectin and calcium salt, wherein part of said pectin is bound to said comminuted plant material, and part of said pectin is not bound to said comminuted plant material (free pectin) and said free pectin and said bound pectin are present in a ratio of from 0.2 to 200.
    Type: Application
    Filed: June 11, 2013
    Publication date: July 9, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Sabrina Silva Paes, Elisabeth Cornelia Maria Bouwens, Michel Mellema
  • Publication number: 20130273204
    Abstract: The present invention relates to a method of preparing a fermented soy-based product, said method comprising: a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein; b. pasteurizing or sterilizing the aqueous liquid; c. inoculating the pasteurized or sterilised liquid with a lactic acid bacterium containing starter culture; d. fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 15-48° C. for 0.5-24 hours to obtain a fermented product; wherein phytase is incorporated in the aqueous liquid followed by pasteurization of said aqueous liquid in step b. or wherein phytase is added to the pasteurized or sterilized liquid no later than 10 minutes before termination of fermentation step d, said phytase being incorporated in the pasteurized or sterilized liquid in an amount of not more than 11 FTU per gram of soy protein; and wherein fermentation step d. is terminated by pasteurization, cooling or pH-adjustment.
    Type: Application
    Filed: October 8, 2012
    Publication date: October 17, 2013
    Inventors: Christoph Hendrik Beckmann, Michel Mellema, Cornelis van Vliet, Franciscus Johannes H M Jansen
  • Patent number: 8383185
    Abstract: Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16.
    Type: Grant
    Filed: November 10, 2004
    Date of Patent: February 26, 2013
    Assignee: Conopco, Inc.
    Inventors: Robertus Martinus M Diks, Ian Stewart Galloway, Michel Mellema, Helena Kristina Persson
  • Publication number: 20100196535
    Abstract: The present invention relates to a method of preparing a fermented soy-based product, said method comprising: a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein; b. pasteurizing or sterilizing the aqueous liquid; c. inoculating the pasteurised or sterilised liquid with a lactic acid bacterium containing starter culture; d. fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 15-48° C. for 0.5-24 hours to obtain a fermented product; wherein phytase is incorporated in the aqueous liquid followed by pasteurization of said aqueous liquid in step b. or wherein phytase is added to the pasteurized or sterilized liquid no later than 10 minutes before termination of fermentation step d, said phytase being incorporated in the pasteurized or sterilized liquid in an amount of not more than 11 FTU per gram of soy protein; and wherein fermentation step d. is terminated by pasteurization, cooling or pH-adjustment.
    Type: Application
    Filed: January 25, 2010
    Publication date: August 5, 2010
    Applicant: CONOPCO, INC., d/b/a UNILEVER
    Inventors: Christoph Hendrik Beckmann, Michel Mellema, Cornelis van Vliet, Franciscus Johannes H. M. Jansen
  • Publication number: 20090252852
    Abstract: The invention relates to an aqueous drink product having a pH in the range of from 5.3 to 8.0 and comprising 1-6 wt. % soy protein, from 0-10 wt. % fat, from 0.25-1.75 wt. % saturated monoglyceride emulsifier and from 0.01-2.5 wt. % of water-insoluble edible inorganic salts. The products have a an improved level of lack of sedimentation and/or precipitation.
    Type: Application
    Filed: October 25, 2006
    Publication date: October 8, 2009
    Inventors: Michel Mellema, Farley Ferdinand Tio
  • Publication number: 20090081351
    Abstract: A method of producing an edible aqueous liquid composition that has been supplemented with at least 2 mmole calcium per litre, a soy drink that can be obtained by the present method and a reconstitutable powder that can be reconstituted to yield such a soy drink are also provided.
    Type: Application
    Filed: April 24, 2008
    Publication date: March 26, 2009
    Inventors: Michel Mellema, Enrique Omar Salces
  • Publication number: 20080268102
    Abstract: One aspect of the invention relates to a method for producing an edible aqueous liquid composition that has been supplemented with a first mineral selected from the group of metals consisting of calcium, magnesium, potassium, zinc, copper, iron, manganese and a second mineral, different from the first mineral, that is selected from the same group of metals. Another aspect of the present inventions relates to a reconstitutable powder containing: 0.01-3 mmole of the first mineral per gram of powder; 0.02-4 mmole of the second mineral per gram of powder; 0.02-8 mmole of acid per gram of powder, said acid being selected from the group consisting of citric acid, tartaric acid, malic acid, phosphoric acid and combinations thereof; 0.02-0.99 g of soy protein per gram of powder; and less than 10 wt. % of water.
    Type: Application
    Filed: April 24, 2008
    Publication date: October 30, 2008
    Inventors: Michel Mellema, Andries Moret, Farley Ferdinand Tio, Martinus Bernardus Johannus van der Vlugt