Patents by Inventor Rob Beltman

Rob Beltman 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).

  • Cooking fat product with improved spattering behaviour
    Patent number: 7914839
    Abstract: Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
    Type: Grant
    Filed: November 17, 2004
    Date of Patent: March 29, 2011
    Assignee: Conopco, Inc.
    Inventors: Rob Beltman, Robertus van der Brugghen, Georg Christian Dol, Sonja Fritsche
  • Water-in-oil emulsion with improved spattering behaviour
    Patent number: 7781007
    Abstract: The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.
    Type: Grant
    Filed: November 17, 2004
    Date of Patent: August 24, 2010
    Assignee: Conopco, Inc.
    Inventors: Rob Beltman, Henricus Arnoldus Hendrickx, Hindrik Huizinga, Gerrit Leendert van der Schee, Johannes Jacobus Warendorff
  • Water-in-Oil Emulsion With Improved Spattering Behaviour
    Publication number: 20080305221
    Abstract: The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.
    Type: Application
    Filed: November 17, 2004
    Publication date: December 11, 2008
    Inventors: Rob Beltman, Henricus Arnoldus Hendrickx, Hindrik Huizinga, Gerrit Leendert van der Schee, Johannes Jacobus Warendorff
  • Cooking Fat Product With Improved Spattering Behaviour
    Publication number: 20080305237
    Abstract: Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
    Type: Application
    Filed: November 17, 2004
    Publication date: December 11, 2008
    Inventors: Rob Beltman, Robertus van der Brugghen, Georg Christian Dol, Sonja Fritsche