Patents by Inventor Rosemary Antoinette Golden

Rosemary Antoinette Golden 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).

  • High fiber and ready-to-serve, ambient stable fruit-based composition
    Patent number: 7541056
    Abstract: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.
    Type: Grant
    Filed: July 1, 2004
    Date of Patent: June 2, 2009
    Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.
    Inventors: Leonardo José Sanchez Aquino, Anthony John Barraclough, Ian Christopher Chandler, Rosemary Antoinette Golden, Frederik Michiel Meeuse, Luis Eduardo Saucedo Pizarro, Bernard Charles Sekula
  • CREAMY OPAQUE POURABLE SALAD DRESSING
    Publication number: 20090022874
    Abstract: A creamy opaque pourable and/or sprayable salad dressing containing a gum system having substantially no solids. The gum system includes carrageenan, xanthan gum and propylene glycol alginate. No creaming is observed with a salad dressing composition having an oil content of 10% or more, a water content of about 40% to about 75%, and a gum content of less than about 1%.
    Type: Application
    Filed: July 18, 2007
    Publication date: January 22, 2009
    Applicant: CONOPCO, INC., d/b/a UNILEVER
    Inventors: Leonardo Jose Sanchez AQUINO, Rosemary Antoinette GOLDEN
  • Freezable low-calorie spoonable dressings and method for their production
    Patent number: 6544578
    Abstract: A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.
    Type: Grant
    Filed: June 29, 2001
    Date of Patent: April 8, 2003
    Assignee: Bestfoods
    Inventors: Bernard Charles Sekula, Rosemary Antoinette Golden
  • Freezable low-calorie spoonable dressings and method for their production
    Publication number: 20010046549
    Abstract: A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.
    Type: Application
    Filed: June 29, 2001
    Publication date: November 29, 2001
    Inventors: Bernard Charles Sekula, Rosemary Antoinette Golden
  • Freezable low-calorie spoonable dressing and method for their production
    Patent number: 6039998
    Abstract: A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin.
    Type: Grant
    Filed: March 4, 1999
    Date of Patent: March 21, 2000
    Assignee: Bestfoods
    Inventors: Bernard Charles Sekula, Rosemary Antoinette Golden