Patents by Inventor Nicholas David Hedges
Nicholas David Hedges 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).
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Publication number: 20230329307Abstract: Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.Type: ApplicationFiled: September 17, 2021Publication date: October 19, 2023Applicant: Cargill, IncorporatedInventors: Robert C. Alexandre, Abdelfattah Bensouissi, Nicholas David HEDGES, John Turner MITCHELL, Nick Vaes, Simon David Wantling
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Publication number: 20230329276Abstract: A composition comprising novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition, and, wherein the bulking agent is selected from the group consisting of exhausted cocoa powder, washed coffee powder, washed tea powder, cocoa-shell, wheat bran, corn bran, corn-cob fibre, rice bran, bamboo fibre, coconut fibre, potato fibre, apple fibre, and mixtures thereof; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection N composition comprising the coated bulking agent particles.Type: ApplicationFiled: September 17, 2021Publication date: October 19, 2023Applicant: Cargill, IncorporatedInventors: Abdelfattah Bensouissi, Audrey Caspar, Nicholas David Hedges, John Turner Mitchell, Nick Vaes
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Publication number: 20220142198Abstract: Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.Type: ApplicationFiled: March 6, 2020Publication date: May 12, 2022Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Audrey CASPAR, Nicholas David HEDGES, John Turner MITCHELL
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Publication number: 20180168186Abstract: The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, one or more emulsifiers, and a combination of water-insoluble cellulose-based fibres and one or more water-soluble hydrocolloids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the aerated composition of the invention. The liquid composition can be distributed at temperatures above 0° C., and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0° C.Type: ApplicationFiled: November 4, 2015Publication date: June 21, 2018Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Nicholas David HEDGES, David John JUDGE, Penelope Eileen KNIGHT, Loyd WIX
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Publication number: 20140170292Abstract: A chill, ambient or frozen aerated confection is disclosed whose microstructure is stable to temperature abuse for the frozen case or storage for the chill or ambient case. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization.Type: ApplicationFiled: February 18, 2014Publication date: June 19, 2014Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Andrew Richard COX, Nicholas David HEDGES, Damiano ROSSETTI, Penelope Eileen KNIGHT
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Publication number: 20140050836Abstract: A frozen aerated confection is disclosed that is stable to temperature abuse. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization.Type: ApplicationFiled: August 14, 2012Publication date: February 20, 2014Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: ANDREW RICHARD COX, NICHOLAS DAVID HEDGES, DAMIANO ROSSETTI, JAKOB BROBERG KRISTENSEN
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Publication number: 20130202539Abstract: The invention provides an oral care composition obtainable by: (i) preparing an oil-in-water emulsion by dispersing an oil phase into an aqueous continuous phase, the aqueous continuous phase comprising an oil-in-water emulsifier which is selected from one or more hydrophobins, so that emulsified particles of oil phase are formed which are emulsified with the one or more hydrophobins; and (ii) combining the emulsion so obtained with an oral care base formulation which is suitable for treating the surfaces of the oral cavity. Compositions of the invention demonstrate enhanced deposition of oil phase components onto oral cavity surfaces such as tooth enamel and tooth dentine, and in particular onto damaged surfaces such as scratched and demineralised enamel.Type: ApplicationFiled: July 21, 2011Publication date: August 8, 2013Inventors: Eleanor Margaret D'Agostino, Nicholas David Hedges, Asish Nandi, Jordan Todorov Petkov
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Patent number: 8354503Abstract: Process for extracting hydrophobin from a solution wherein carrageenan is added to the solution and the pH of the solution is brought below 3.5, and the ionic strength of the solution is below 0.5.Type: GrantFiled: December 11, 2009Date of Patent: January 15, 2013Assignee: Conopco, Inc.Inventor: Nicholas David Hedges
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Patent number: 8236332Abstract: The present invention relates to emulsifier system comprising food-grade gelled particles and the preparation of particle stabilised emulsions with this emulsifier. The emulsifier system can be used in any fields of applications, such as food products, home and personal care applications and pharmaceutical applications.Type: GrantFiled: September 23, 2008Date of Patent: August 7, 2012Assignee: Conopco Inc.Inventor: Nicholas David Hedges
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Patent number: 8187583Abstract: Improved oil-in-water emulsions are provided and a method for their manufacture. In particular, the emulsions comprise a means to control delivery of oil-soluble or water-soluble actives in a core comprising a liquid oil or gel oil continuous phase, which actives can be delivered with improved deposition to surfaces such as, in particular, the skin, gastro-intestinal tract and that defined by the oral cavity. The emulsions are also noted for their improved stability.Type: GrantFiled: January 27, 2010Date of Patent: May 29, 2012Assignee: Conopco, Inc.Inventors: Nicholas David Hedges, John Turner Mitchell, Gleb Yakubov
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Publication number: 20100240608Abstract: The present invention relates to an oil-in-water emulsion comprising a gelled particle emulsifier derived from naturally occurring food-grade polymers, the emulsion preferably being in the form of a food product or a home care product or a personal care product or a pharmaceutical product. Emulsifiers are limited in their use as they can cause allergic reactions in some people. There is thus a constant need for alternative emulsifiers. The goal of the present invention is to provide a stable emulsion which can be used in a wide number of applications. Thus an oil-in-water emulsion comprising 0.001-50%, preferably 0.001-30%, more preferably 0.001-10% w/w oil and 0.001 to less than 0.5%, preferably 0.001-0.4%, more preferably 0.01-0.Type: ApplicationFiled: March 18, 2010Publication date: September 23, 2010Applicant: CONOPCO, INC., D/B/A UNILEVERInventor: Nicholas David Hedges
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Publication number: 20100197810Abstract: Improved oil-in-water emulsions are provided and a method for their manufacture. In particular, the emulsions comprise a means to control delivery of oil-soluble or water-soluble actives in a core comprising a liquid oil or gel oil continuous phase, which actives can be delivered with improved deposition to surfaces such as, in particular, the skin, gastro-intestinal tract and that defined by the oral cavity. The emulsions are also noted for their improved stability.Type: ApplicationFiled: January 27, 2010Publication date: August 5, 2010Applicant: CONOPCO, INC., d/b/a UNILEVERInventors: Nicholas David Hedges, John Turner Mitchell, Gleb Yakubov
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Publication number: 20100151525Abstract: Process for extracting hydrophobin from a solution wherein carrageenan is added to the solution and the pH of the solution is brought below 3.5, and the ionic strength of the solution is below 0.5.Type: ApplicationFiled: December 11, 2009Publication date: June 17, 2010Applicant: CONOPCO, INC., D/B/A UNILEVERInventor: Nicholas David Hedges
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Publication number: 20100112139Abstract: Gelled particles having a largest dimension of more than 0.1 ?m which are coated with hydrophobin are provided. Aerated and aeratable compositions comprising the particles are also provided.Type: ApplicationFiled: March 24, 2009Publication date: May 6, 2010Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Elodie Aumaitre, Donald Bernard Farrer, Nicholas David Hedges, Anne-Marie Williamson, Bettina Wolf
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Publication number: 20090087464Abstract: The present invention relates to emulsifier system comprising food-grade gelled particles and the preparation of particle stabilised emulsions with this emulsifier. The emulsifier system can be used in any fields of applications, such as food products, home and personal care applications and pharmaceutical applications.Type: ApplicationFiled: September 23, 2008Publication date: April 2, 2009Inventor: Nicholas David Hedges
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Patent number: 6153245Abstract: A process for shaping a fish product comprises the steps of: a) placing a portion of frozen fish at a temperature of less than or equal to -5.degree. C., which portion comprises myotomes (2,4), in a device for shaping; and b) applying pressure to the shaping device to shape the fish; wherein the process causes substantially no intra-myotome deformation of the fish.Type: GrantFiled: June 9, 1998Date of Patent: November 28, 2000Assignee: Gorton's Division of Conopco, Inc.Inventors: Nicholas David Hedges, Robert Hurling
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Patent number: 6007864Abstract: A process for obtaining a frozen fish product comprises: treating frozen or non-frozen fish, which comprises molecules of myosin and molecules of actin, each molecule of myosin having a head region (6) and a tail region (8), such that the conformation of the head region of the molecule of myosin changes irreversibly and the conformation of the molecule of actin does not change completely and irreversibly; and storing the fish under freezing conditions. Suitable treatments for affecting the conformational change include application of pressure. The treated fish product has an increased resistance to frozen deterioration of texture.Type: GrantFiled: January 29, 1998Date of Patent: December 28, 1999Assignee: Gorton's Division of Conopco, Inc.Inventors: Rachel Mary Goodband, Nicholas David Hedges, Peter Wilding
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Patent number: 5738897Abstract: Suspensions of hydrated gelled biopolymer particles obtainable by hydrating dry biopolymer particles at a temperature below T.sub.gel. Such suspensions may be used in food products such as edible spreads and ice creams or in personal care products such as skin creams and moisturizers, to impart a fatty-like character to the product.Type: GrantFiled: May 1, 1996Date of Patent: April 14, 1998Assignee: Quest International B.V.Inventors: Michael John Gidley, Nicholas David Hedges
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Patent number: RE44812Abstract: Process for extracting hydrophobin from a solution wherein carrageenan is added to the solution and the pH of the solution is brought below 3.5, and the ionic strength of the solution is below 0.5.Type: GrantFiled: July 30, 2013Date of Patent: March 18, 2014Assignee: Conopco, Inc.Inventor: Nicholas David Hedges