Patents by Inventor Nelly Hermina van Nieuwenhuijzen

Nelly Hermina van Nieuwenhuijzen 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).

  • Non-astringent protein products
    Patent number: 8821956
    Abstract: The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.
    Type: Grant
    Filed: November 12, 2010
    Date of Patent: September 2, 2014
    Assignee: Cooperatie Avebe U.A.
    Inventors: Marco Luigi Federico Giuseppin, Nelly Hermina van Nieuwenhuijzen, Teartse Tim Lambers, Robin Eric Jacobus Spelbrink
  • NON-ASTRINGENT PROTEIN PRODUCTS
    Publication number: 20120244272
    Abstract: The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.
    Type: Application
    Filed: November 12, 2010
    Publication date: September 27, 2012
    Inventors: Marco Luigi Federico Giuseppin, Nelly Hermina van Nieuwenhuijzen, Teartse Tim Lambers, Robin Eric Jacobus Spelbrink
  • CONDIMENT
    Publication number: 20120035263
    Abstract: The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention further relates to a method for preparing a condiment according to any of the preceding claims, comprising preparing an aqueous phase comprising the protein protease inhibitor isolate and thereafter dispersing the oil or fat phase in the aqueous phase or dispersing the aqueous phase in the oil or fat phase.
    Type: Application
    Filed: February 24, 2010
    Publication date: February 9, 2012
    Inventors: Marco Luigi Federico Giuseppin, Nelly Hermina van Nieuwenhuijzen, Robert Hans Tromp