Patents by Inventor Nikolaos Mavroudis
Nikolaos Mavroudis 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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Patent number: 10477885Abstract: The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thickening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.Type: GrantFiled: October 12, 2015Date of Patent: November 19, 2019Assignee: Conopco Inc.Inventors: Sander Dubbleman, Nikolaos Mavroudis, Leandro Oliehoek
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Patent number: 10188132Abstract: The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: •contains at least 0.3 wt % of glutamate; •contains at least 500 ppm of K+; •contains less than 300 ppm of Ca2+; •contains less than 700 ppm of Mg2+; •contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca2+]+[Mg2+])/[K+] does not exceed 5:100, each of said cation concentrations being expressed in ppm.Type: GrantFiled: November 29, 2016Date of Patent: January 29, 2019Assignee: Conopco Inc.Inventors: Nikolaos Mavroudis, Marco Giuseppe Mazzotti
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Publication number: 20180110247Abstract: The invention relates to a tomato isolate comprising 0-90 wt. % water and 10-100 wt. % dry matter. The isolate comprises glutamate, aspartate and sucrose; wherein the weight ratio glutamate:citrate exceeds 2 and wherein glutamate, 5?-AMP, aspartate and pyroglutamate together represent at least 15 wt. % of the dry matter contained in the tomato isolate.Type: ApplicationFiled: December 21, 2017Publication date: April 26, 2018Applicant: Conopco Inc., d/b/a UNILEVERInventors: Nikolaos Mavroudis, Marco Giuseppe Mazzotti, Michael Jacobus Suijker
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Patent number: 9867390Abstract: The invention provides an efficient method for producing a high quality umami-active tomato fraction, said process comprising the steps of: a. providing a tomato serum; b. separating the tomato serum into two or more portions, including a lycopene-depleted portion and a lycopene-enriched portion; c. concentrating the lycopene-depleted portion to at least 10° Brix; d. chromatographically fractionating the concentrated lycopene-depleted portion into two or more fractions, including a crude umami fraction with a weight ratio glutamate:monosaccharide of X and a monosaccharide fraction with a weight ratio glutamate:monosaccharide of Y, wherein the ratio X:Y exceeds 20; e. optionally, concentrating the crude umami fraction; f. chromatographically fractionating the crude umami fraction into two or more fractions, including a clean umami fraction with a weight ratio glutamate:citrate of K and a citrate fraction with a weight ratio glutamate:citrate of L, wherein the ratio K:L exceeds 10.Type: GrantFiled: December 4, 2012Date of Patent: January 16, 2018Assignee: Conopco Inc.Inventors: Nikolaos Mavroudis, Marco Giuseppe Mazzotti, Michael Jacobus Suijker
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Publication number: 20170071244Abstract: The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: •contains at least 0.3 wt % of glutamate; •contains at least 500 ppm of K+; •contains less than 300 ppm of Ca2+; •contains less than 700 ppm of Mg2+; •contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca2+]+[Mg2+])/[K+] does not exceed 5:100, each of said cation concentrations being expressed in ppm.Type: ApplicationFiled: November 29, 2016Publication date: March 16, 2017Inventors: Nikolaos Mavroudis, Marco Giuseppe Mazzotti
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Publication number: 20160249659Abstract: The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.Type: ApplicationFiled: May 4, 2016Publication date: September 1, 2016Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein
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Publication number: 20160029671Abstract: The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thickening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.Type: ApplicationFiled: October 12, 2015Publication date: February 4, 2016Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek
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Publication number: 20150125581Abstract: The invention provides an efficient method for producing a high quality umami-active tomato fraction, said process comprising the steps of: a. providing a tomato serum; b. separating the tomato serum into two or more portions, including a lycopene-depleted portion and a lycopene-enriched portion; c. concentrating the lycopene-depleted portion to at least 10° Brix; d. chromatographically fractionating the concentrated lycopene-depleted portion into two or more fractions, including a crude umami fraction with a weight ratio glutamate:monosaccharide of X and a monosaccharide fraction with a weight ratio glutamate:monosaccharide of Y, wherein the ratio X:Y exceeds 20; e. optionally, concentrating the crude umami fraction; f. chromatographically fractionating the crude umami fraction into two or more fractions, including a clean umami fraction with a weight ratio glutamate:citrate of K and a citrate fraction with a weight ratio glutamate:citrate of L, wherein the ratio K:L exceeds 10.Type: ApplicationFiled: December 4, 2012Publication date: May 7, 2015Applicant: Conopco, Inc. d/b/a UNILEVERInventors: Nikolaos Mavroudis, Marco Giuseppe Mazzotti, Michael Jacobus Suijker
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Patent number: 8685481Abstract: The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.Type: GrantFiled: December 19, 2008Date of Patent: April 1, 2014Assignee: Conopco, Inc.Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein
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Publication number: 20130259987Abstract: The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: •contains at least 0.3 wt % of glutamate; •contains at least 500 ppm of K+; •contains less than 300 ppm of Ca2+; •contains less than 700 ppm of Mg •contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca2+]+[Mg2+])/[K?] does not exceed 5:100, each of said cation concentrations being expressed in ppm.Type: ApplicationFiled: November 10, 2011Publication date: October 3, 2013Inventors: Nikolaos Mavroudis, Marco Giuseppe Mazzotti
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Publication number: 20130108767Abstract: The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry N weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thick-ening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.Type: ApplicationFiled: April 18, 2011Publication date: May 2, 2013Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek
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Publication number: 20110305816Abstract: The present invention relates to a novel method for preparing an umami active fraction for enhancing umami taste.Type: ApplicationFiled: November 30, 2009Publication date: December 15, 2011Inventors: Sander Dubbelman, Nikolaos Mavroudis, Peter Ravestein
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Publication number: 20100272878Abstract: The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.Type: ApplicationFiled: December 19, 2008Publication date: October 28, 2010Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein
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Publication number: 20100272877Abstract: The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.Type: ApplicationFiled: December 19, 2008Publication date: October 28, 2010Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein
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Publication number: 20090317536Abstract: The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste.Type: ApplicationFiled: September 5, 2007Publication date: December 24, 2009Inventors: Alphonsus Henricus L. Cambeen, Sander Dubbelman, Nikolaos Mavroudis
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Publication number: 20090092706Abstract: Starch containing food products having controlled energy release properties are provided, wherein at least 25% by weight of the starch is contained within intact plant cells.Type: ApplicationFiled: June 13, 2006Publication date: April 9, 2009Inventors: Hendrikus Theodorus van der Hijden, Nikolaos Mavroudis, Henricus Petrus Peters
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Publication number: 20080254189Abstract: The invention concerns a process for provising a tea extract which is rich in naturally occuring theanine. The process involves a cold water extraction followed by a specific nanofiltration step. Also claimed are the cold water extracts.Type: ApplicationFiled: September 21, 2005Publication date: October 16, 2008Inventor: Nikolaos Mavroudis