Patents by Inventor Sabrina Silva Paes

Sabrina Silva Paes 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).

  • Publication number: 20220202031
    Abstract: The present invention relates to an oil-in-water-emulsified food product comprising: water, acetic acid, organic acids other than acetic acids, amino acids, phenolic compounds, and vegetable oil comprising 35 to 95 wt % C18:1 and 1 to 50 wt % C18:2 fatty acids, based on the weight of the vegetable oil.
    Type: Application
    Filed: March 23, 2020
    Publication date: June 30, 2022
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Alessia Ermacora, Sabrina Silva Paes
  • Publication number: 20220142192
    Abstract: The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, comprising C18:1 and C18:2 fatty acids, in an amount, based on the weight of the vegetable oil, of: C18:1 from 35 to 95 wt %, C18:2 from 1 to 50 wt %, Water, extract of Morus alba.
    Type: Application
    Filed: March 30, 2020
    Publication date: May 12, 2022
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Christiaan Michaël Beindorff, Alessia Ermacora, Sabrina Silva Paes
  • Patent number: 11278037
    Abstract: The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.
    Type: Grant
    Filed: September 3, 2018
    Date of Patent: March 22, 2022
    Assignee: Conopco Inc.
    Inventors: Marieke Beute, Tjerk Bouman, Alessia Ermacora, Sabrina Silva Paes, Jurek Woller
  • Publication number: 20220000136
    Abstract: A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, and a process for preparing the same.
    Type: Application
    Filed: October 24, 2019
    Publication date: January 6, 2022
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Julius Wouter Johannes DE FOLTER, Petrus Wilhelmus N de GROOT, Sabrina SILVA PAES, Stephan Georg SCHUMM
  • Publication number: 20210401016
    Abstract: A food composition in the form of a water-in-oil-in water emulsion comprising water; an oil phase comprising vegetable oil and a water-in-oil emulsifier comprising fat crystals; oil-in-water emulsifier, not being egg yolk; egg yolk.
    Type: Application
    Filed: October 24, 2019
    Publication date: December 30, 2021
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Julius Wouter Johannes de Folter, Petrus Wilhelmus N de Groot, Sabrina Silva Paes, Stephan Georg Schumm
  • Publication number: 20210401015
    Abstract: A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier, and a process for preparing the same.
    Type: Application
    Filed: October 24, 2019
    Publication date: December 30, 2021
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Julius Wouter Johannes de Folter, Sabrina Silva Paes, Petrus Wilhelmus N de Groot, Stephan Georg Schumm
  • Publication number: 20210186072
    Abstract: A food composition in the form of an emulsion comprising a continuous water phase which comprises a water-in-oil emulsion which is emulsified in the continuous water phase, and oil droplets without an internal water phase emulsified in the continuous water phase, polyglycerol polyricinoleate, and an oil-in-water emulsifier.
    Type: Application
    Filed: May 15, 2019
    Publication date: June 24, 2021
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Gerrit NEIMAN, Sabrina SILVA PAES, Stephan Georg SCHUMM, Evelien Maria Mathilda VANDEVENNE
  • Publication number: 20210037868
    Abstract: The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, Water, 0.01 to 1.5 wt % of extract of Morus alba, acid, wherein the extract of Morus alba comprises more than 0.6 wt %, based on the dry weight of the extract, of total polyphenols.
    Type: Application
    Filed: January 22, 2019
    Publication date: February 11, 2021
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Alessia Ermacora, Sabrina Silva Paes, Petra Verhoef
  • Publication number: 20200268010
    Abstract: The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.
    Type: Application
    Filed: August 16, 2018
    Publication date: August 27, 2020
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Alessia Ermacora, Sabrina Silva Paes, Linda Johanna Alida van Adrichem
  • Publication number: 20200268009
    Abstract: The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.
    Type: Application
    Filed: September 3, 2018
    Publication date: August 27, 2020
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Marieke Beute, Tjerk Bouman, Alessia Ermacora, Sabrina Silva Paes, Jurek Woller
  • Publication number: 20180199603
    Abstract: The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of gellan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.
    Type: Application
    Filed: June 30, 2016
    Publication date: July 19, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Theodorus Berend Jan BLIJDENSTEIN, Michel MELLEMA, Marcelo Camilo de OLIVEIRA, Sabrina SILVA PAES
  • Publication number: 20180192678
    Abstract: A food concentrate substantially free from water is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.
    Type: Application
    Filed: June 21, 2016
    Publication date: July 12, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Stephan Georg SCHUMM, Sabrina SILVA PAES
  • Publication number: 20180153200
    Abstract: A food concentrate in the form of a paste is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.
    Type: Application
    Filed: June 21, 2016
    Publication date: June 7, 2018
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Vishmai Chapara, Stephan George SCHUMM, Sabrina SILVA PAES
  • Patent number: 9622503
    Abstract: A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.
    Type: Grant
    Filed: December 16, 2011
    Date of Patent: April 18, 2017
    Assignee: Conopco Inc.
    Inventors: Alois Konrad Popp, Sabrina Silva Paes, Robert Vreeker
  • Publication number: 20150359248
    Abstract: The present invention relates to a concentrate food composition and the use said food composition for preparing a bouillon, soup, sauce, gravy or seasoned dish. The dissolution or dispersion of the known high-salt food concentrates in water or through a dish may often take several minutes, while a rapid dissolution and dispersion through the dish is of high importance. Therefore, there is a need for a food concentrate that allows high dilution rates while maintaining the taste impact and which food concentrate dissolves relatively rapid in hot water or a hot dish. It has been found that a food concentrate in the form of a gel having a pH lower than 3.5, comprising water, sodium salt and a gelling pectin, dissolves quickly in hot water or a hot dish.
    Type: Application
    Filed: June 20, 2013
    Publication date: December 17, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Sabrina SILVA PAES, Stephan Georg SCHUMM
  • Publication number: 20150289545
    Abstract: Food concentrate in the form of a semi-solid gel comprising: • Water • From 10 wt % to 40 wt % of sodium salt and potassium salt taken together, based on the weight of the total water content of the food concentrate, calculated as (weight of sodium salt+weight of potassium salt)/(weight of sodium salt+weight of potassium salt+weight of total water content))*100 (in %). • iota-carrageenan, wherein the iota-carrageenan is dissolved in the water, wherein the ratio (Na+ cations/(Na+ cations+K+ cations))*100 (in %) is from 40 to 90 wt %. Furthermore a corresponding production process and the use of the food concentrate for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish.
    Type: Application
    Filed: October 24, 2013
    Publication date: October 15, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Michel Mellema, Stephan Georg Schumm, Sabrina Silva Paes
  • Publication number: 20150189902
    Abstract: The present invention relates to a concentrate food composition comprising water, salt and pectin for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a gel at room temperature and which is shape-stable at high-salt levels, while the increase in viscosity upon cooling of the diluted concentrate food composition is very low. It has been found that a concentrate food composition in the form of a stable gel can be obtained when the concentrate comprises water, sodium salt comminuted plant material, pectin and calcium salt, wherein part of said pectin is bound to said comminuted plant material, and part of said pectin is not bound to said comminuted plant material (free pectin) and said free pectin and said bound pectin are present in a ratio of from 0.2 to 200.
    Type: Application
    Filed: June 11, 2013
    Publication date: July 9, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Sabrina Silva Paes, Elisabeth Cornelia Maria Bouwens, Michel Mellema
  • Publication number: 20150181921
    Abstract: The present invention relates to a savoury food concentrate in the form of a gel. For use of said savoury food concentrate for preparing a soup, a sauce, a gravy or a seasoned dish. It is an object to provide a savoury concentrate which provides a high viscosity upon dilution in hot water, such as desired when preparing a viscous sauce, a gravy, or a thickened soup. It is found that a packaged food concentrate in the form of a gel, comprising water, sodium salt, gelling pectin, Calcium salt and non-gelatinised starch has the desired properties.
    Type: Application
    Filed: June 11, 2013
    Publication date: July 2, 2015
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Marion Esclarmonde Perrine, Winfried Sailer, Sabrina Silva Paes
  • Patent number: 8883241
    Abstract: The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 ?m; wherein the emulsion has an elastic modulus G? at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt.
    Type: Grant
    Filed: December 6, 2011
    Date of Patent: November 11, 2014
    Assignee: Conopco, Inc.
    Inventors: Jadwiga Malgorzata Bialek, Jacob Nijsse, Sabrina Silva Paes, Robert Vreeker
  • Publication number: 20130309385
    Abstract: A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt % to 15 wt % of NaCl, water, an effective amount of gelling agent, from 5 wt % to 60 wt % of a liquid polyol, non-gelatinised starch.
    Type: Application
    Filed: December 15, 2011
    Publication date: November 21, 2013
    Inventors: Marion Esclarmonde Perrine, Alois Konrad Popp, Winfried Sailer, Sabrina Silva Paes