Patents by Inventor Parag Acharya
Parag Acharya 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: 11602155Abstract: A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.Type: GrantFiled: April 20, 2021Date of Patent: March 14, 2023Assignee: Conopco Inc.Inventors: Parag Acharya, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Franciscus Johannes Henricus Maria Jansen
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Publication number: 20210337845Abstract: The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.Type: ApplicationFiled: November 5, 2019Publication date: November 4, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Salomon Leendert Abrahamse, Parag Acharya, Amir Maximiliaan Batenburg, Jochen Blume, Lars Grohmann, Matthias Hille, Jens Koch, Volkmar Koppe, Christopher Sabater-Luentzel, Michel Vander Stappen
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Publication number: 20210337846Abstract: The invention relates to a method of producing an onion flavour composition, said method comprising: providing onion component selected from fresh onion, dehydrated onion and combinations thereof; providing onion juice concentrate having a dry matter content of 40-95 wt. %; mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix; subjecting the onion mix to a heat treatment at a temperature of more than 100° C. for at least 5 minutes; and drying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment. This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.Type: ApplicationFiled: November 5, 2019Publication date: November 4, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Salomon Leendert Abrahamse, Parag Acharya, Amir Maximiliaan Batenburg, Jochen Blume, Lars Grohmann, Matthias Hille, Jens Koch, Volkmar Koppe, Christopher Sabater-Luentzel, Michel Vander Stappen
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Publication number: 20210235715Abstract: A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.Type: ApplicationFiled: April 20, 2021Publication date: August 5, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Parag Acharya, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Franciscus Johannes Henricus Maria Jansen
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Patent number: 11019830Abstract: The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.Type: GrantFiled: June 7, 2016Date of Patent: June 1, 2021Assignee: Conopco Inc.Inventors: Parag Acharya, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Franciscus Johannes H M Jansen
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Patent number: 10188130Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.Type: GrantFiled: April 24, 2018Date of Patent: January 29, 2019Assignee: CONOPCO, INC.Inventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker
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Publication number: 20190000104Abstract: The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.Type: ApplicationFiled: June 7, 2016Publication date: January 3, 2019Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Parag Acharya, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Franciscus Johannes H M Jansen
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Publication number: 20180235266Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.Type: ApplicationFiled: April 24, 2018Publication date: August 23, 2018Inventors: Parag ACHARYA, Sara Isabel DA FONSECA SELGAS MARTINS VAN DER MAATEN, Robert VREEKER
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Patent number: 9949501Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.Type: GrantFiled: May 30, 2013Date of Patent: April 24, 2018Assignee: CONOPCO, INC.Inventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker
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Publication number: 20150181914Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.Type: ApplicationFiled: May 30, 2013Publication date: July 2, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker