Patents by Inventor Robert Redgwell

Robert Redgwell 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).

  • COHESIVE LIQUID BOLUS COMPRISING BIOACTIVES
    Publication number: 20160129118
    Abstract: This invention relates to a cohesive thin liquid bolus comprising an aqueous solution of at least one food grade biopolymer and at least one bioactive compound, to the use of said cohesive thin liquid bolus for promoting safer swallowing of food boluses in dysphagic patients and to a method for preparing the bolus.
    Type: Application
    Filed: June 4, 2014
    Publication date: May 12, 2016
    Inventors: Robert Redgwell, Adam Burbidge, Jan Engmann, Simina Popa Nita, Jane Durga
  • Arabinogalactan Isolate From Coffee
    Publication number: 20070248731
    Abstract: The present invention refers to a process for extracting arabinogalactans from coffee comprising enzymatically hydrolysing whole or ground green or roasted coffee beans thereby obtaining an aqueous dispersion comprising partially hydrolysed coffee beans and arabinogalactans. Furthermore, the invention also encompasses products where the coffee derived arabinogalactans are used such as a glassy matix, pure soluble coffee and a beverage composition.
    Type: Application
    Filed: April 18, 2005
    Publication date: October 25, 2007
    Applicant: Nestec S.A.
    Inventors: Delphine Curti, Catherine Gretsch, David Labbe, Robert Redgwell, Johanna Schoonman, Johan Ubbink
  • Chocolate flavor manipulation
    Publication number: 20040191403
    Abstract: A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.
    Type: Application
    Filed: April 15, 2004
    Publication date: September 30, 2004
    Inventors: Carl Erik Hansen, Christopher Budwig, Sunil Kochhar, Marcel Alexandre Juillerat, Jean-Claude Spadone, Pierre Nicolas, Robert Redgwell, Euan Armstrong, Dietmar Sievert
  • Manipulation of chocolate flavor
    Publication number: 20040191389
    Abstract: A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.
    Type: Application
    Filed: April 7, 2004
    Publication date: September 30, 2004
    Inventors: Sunil Kochhar, Christopher Budwig, Carl Erik Hansen, Marcel Alexandre Juillerat, Jean-Claude Spadone, Pierre Nicolas, Robert Redgwell, Euan Armstrong, Dietmar Sievert