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).
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Patent number: 11910804Abstract: An objective of the disclosure 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: GrantFiled: February 10, 2022Date of Patent: February 27, 2024Assignee: Conopco Inc.Inventors: Marieke Beute, Tjerk Bouman, Alessia Ermacora, Sabrina Silva Paes, Jurek Woller
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Publication number: 20220272996Abstract: An objective of the disclosure 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: ApplicationFiled: February 10, 2022Publication date: September 1, 2022Applicant: Conopco Inc., d/b/a UNILEVERInventors: Marieke Beute, Tjerk Bouman, Alessia Ermacora, Sabrina Silva Paes, Jurek Woller
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Publication number: 20220202031Abstract: 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: ApplicationFiled: March 23, 2020Publication date: June 30, 2022Applicant: Conopco Inc., d/b/a UNILEVERInventors: Alessia Ermacora, Sabrina Silva Paes
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Publication number: 20220142192Abstract: 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: ApplicationFiled: March 30, 2020Publication date: May 12, 2022Applicant: Conopco Inc., d/b/a UNILEVERInventors: Christiaan Michaël Beindorff, Alessia Ermacora, Sabrina Silva Paes
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Patent number: 11278037Abstract: 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: GrantFiled: September 3, 2018Date of Patent: March 22, 2022Assignee: Conopco Inc.Inventors: Marieke Beute, Tjerk Bouman, Alessia Ermacora, Sabrina Silva Paes, Jurek Woller
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Publication number: 20220000136Abstract: 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: ApplicationFiled: October 24, 2019Publication date: January 6, 2022Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Julius Wouter Johannes DE FOLTER, Petrus Wilhelmus N de GROOT, Sabrina SILVA PAES, Stephan Georg SCHUMM
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Publication number: 20210401016Abstract: 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: ApplicationFiled: October 24, 2019Publication date: December 30, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Julius Wouter Johannes de Folter, Petrus Wilhelmus N de Groot, Sabrina Silva Paes, Stephan Georg Schumm
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Publication number: 20210401015Abstract: 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: ApplicationFiled: October 24, 2019Publication date: December 30, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Julius Wouter Johannes de Folter, Sabrina Silva Paes, Petrus Wilhelmus N de Groot, Stephan Georg Schumm
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Publication number: 20210186072Abstract: 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: ApplicationFiled: May 15, 2019Publication date: June 24, 2021Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Gerrit NEIMAN, Sabrina SILVA PAES, Stephan Georg SCHUMM, Evelien Maria Mathilda VANDEVENNE
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Publication number: 20210037868Abstract: 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: ApplicationFiled: January 22, 2019Publication date: February 11, 2021Applicant: Conopco Inc., d/b/a UNILEVERInventors: Alessia Ermacora, Sabrina Silva Paes, Petra Verhoef
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Publication number: 20200268010Abstract: 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: ApplicationFiled: August 16, 2018Publication date: August 27, 2020Applicant: Conopco Inc., d/b/a UNILEVERInventors: Alessia Ermacora, Sabrina Silva Paes, Linda Johanna Alida van Adrichem
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Publication number: 20200268009Abstract: 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: ApplicationFiled: September 3, 2018Publication date: August 27, 2020Applicant: Conopco Inc., d/b/a UNILEVERInventors: Marieke Beute, Tjerk Bouman, Alessia Ermacora, Sabrina Silva Paes, Jurek Woller
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Publication number: 20180199603Abstract: 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: ApplicationFiled: June 30, 2016Publication date: July 19, 2018Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Theodorus Berend Jan BLIJDENSTEIN, Michel MELLEMA, Marcelo Camilo de OLIVEIRA, Sabrina SILVA PAES
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Publication number: 20180192678Abstract: 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: ApplicationFiled: June 21, 2016Publication date: July 12, 2018Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Stephan Georg SCHUMM, Sabrina SILVA PAES
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Publication number: 20180153200Abstract: 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: ApplicationFiled: June 21, 2016Publication date: June 7, 2018Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Vishmai Chapara, Stephan George SCHUMM, Sabrina SILVA PAES
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Patent number: 9622503Abstract: 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: GrantFiled: December 16, 2011Date of Patent: April 18, 2017Assignee: Conopco Inc.Inventors: Alois Konrad Popp, Sabrina Silva Paes, Robert Vreeker
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Publication number: 20150359248Abstract: 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: ApplicationFiled: June 20, 2013Publication date: December 17, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Sabrina SILVA PAES, Stephan Georg SCHUMM
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Publication number: 20150289545Abstract: 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: ApplicationFiled: October 24, 2013Publication date: October 15, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Michel Mellema, Stephan Georg Schumm, Sabrina Silva Paes
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Publication number: 20150189902Abstract: 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: ApplicationFiled: June 11, 2013Publication date: July 9, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Sabrina Silva Paes, Elisabeth Cornelia Maria Bouwens, Michel Mellema
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Publication number: 20150181921Abstract: 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: ApplicationFiled: June 11, 2013Publication date: July 2, 2015Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Marion Esclarmonde Perrine, Winfried Sailer, Sabrina Silva Paes