Patents by Inventor Sarah Veelaert
Sarah Veelaert 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: 11871761Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: GrantFiled: February 3, 2023Date of Patent: January 16, 2024Assignee: Cargill, IncorporatedInventors: Jeroen De Paepe, Serpil Metin, Paul Raymond Smith, Sarah Veelaert
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Publication number: 20230180783Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/vv % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: ApplicationFiled: February 3, 2023Publication date: June 15, 2023Applicant: CARGILL, INCORPORATEDInventors: Jeroen DE PAEPE, Serpil METIN, Paul Raymond SMITH, Sarah VEELAERT
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Patent number: 11596160Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: GrantFiled: June 9, 2014Date of Patent: March 7, 2023Assignee: Cargill, IncorporatedInventors: Jeroen De Paepe, Serpil Metin, Paul Raymond Smith, Sarah Veelaert
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Publication number: 20160150802Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: ApplicationFiled: June 9, 2014Publication date: June 2, 2016Applicant: Cargill, IncorporatedInventors: Jeroen DE PAEPE, Serpil METIN, Paul Raymond SMITH, Sarah VEELAERT
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Publication number: 20150064329Abstract: The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.Type: ApplicationFiled: April 1, 2013Publication date: March 5, 2015Applicant: CARGILL, INCORPORATEDInventors: Serpil Metin, Paul Raymond Smith, Sarah Veelaert, Patrick Moran, Daniele Marie-Antoinette Karleskind
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Publication number: 20140287090Abstract: A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25?C to 250° C., a method of making it and use thereof.Type: ApplicationFiled: June 3, 2014Publication date: September 25, 2014Applicant: Cargill, IncorporatedInventors: Michel AUBANEL, Catharina Hillagonda Homsma, Claude ROBERT, Sarah VEELAERT, Joël René Pierre WALLECAN
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Publication number: 20140017381Abstract: The present invention provides a acid-loaded starch material comprising a solid carrier material consisting of a solid carrier material being pregelatinised starch selected from the group consisting of pregelatinised, non-granular starch material, pregelatinised granular starch, partially gelatinised starch, puffed starch and mixtures of two or more thereof, and wherein the water-soluble liquid acidic component is absorbed into and/or onto said solid carrier material. There is also provided the use in various applications such as food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products and the like. In addition, the present invention provides a process for preparing said powdered acid-loaded starch material.Type: ApplicationFiled: March 6, 2012Publication date: January 16, 2014Applicant: Cargill, IncorporatedInventor: Sarah Veelaert
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Patent number: 8349342Abstract: The present invention concerns a puffed popcorn starch containing powder having a loose bulk density of less than 120 g/L and a particle size smaller than 1 mm, a non-aqueous liquid-loaded starch material comprising said powder and a process for preparing these. In addition the present invention relates to the use of said powder as a solid carrier material for non-aqueous liquid or gaseous components and the use of said non-aqueous liquid-loaded starch material in food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products.Type: GrantFiled: October 9, 2009Date of Patent: January 8, 2013Assignee: Cargill, IncorporatedInventors: Henricus Wilhelmus Jozef Lobee, Hilde Van Grinderbeek, Sarah Veelaert
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Publication number: 20120114788Abstract: A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend, a portion of which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25?C to 250° C., a method of making it, and use thereof.Type: ApplicationFiled: July 1, 2010Publication date: May 10, 2012Applicant: Cargill, IncorporatedInventors: Michel Aubanel, Catharina Hillagonda Homsma, Claude Robert, Sarah Veelaert, Joël René Pierre Wallecan
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Publication number: 20110212149Abstract: The present invention concerns a puffed popcorn starch containing powder having a loose bulk density of less than 120 g/L and a particle size smaller than 1 mm, a non-aqueous liquid-loaded starch material comprising said powder and a process for preparing these. In addition the present invention relates to the use of said powder as a solid carrier material for non-aqueous liquid or gaseous components and the use of said non-aqueous liquid-loaded starch material in food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products.Type: ApplicationFiled: October 9, 2009Publication date: September 1, 2011Applicant: Cargill, IncorporatedInventors: Henricus Wilhelmus Jozef Lobee, Hilde Van Grinderbeek, Sarah Veelaert
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Publication number: 20100330369Abstract: The present invention provides a liquid-loaded starch material comprising a solid carrier material consisting of pregelatinized, non-granular starch material which consists of flake-shaped starch particles, wherein the size distribution of the starch particles is such that at least 50% by weight of the starch particles have a particle size of between 100 and 375 ?m, and wherein the BET specific surface area is less than or equal to 0.5 m2/g and one or more liquid components. There is also provided the use in food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products. In addition, the present invention provides a process for preparing said powdered liquid-loaded starch material.Type: ApplicationFiled: February 18, 2009Publication date: December 30, 2010Applicant: Cargill IncorporatedInventor: Sarah Veelaert
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Publication number: 20070039612Abstract: The current invention relates to a process for preparing stabilized starches. The process comprises a treatment with a reagent which is converting organoleptic impurities and/or precursors of organolepic impurities into hydrolyzed and/or oxidatively-degraded organoleptic impurities and/or precursors of organoleptic impurities, followed by a bleaching step. The product has improved viscosity stability and/or improved setting properties and can be applied in food, feed, pharma, and cosmetic products.Type: ApplicationFiled: September 14, 2004Publication date: February 22, 2007Inventors: Sarah Veelaert, Jozef Vanhemelrijck, Dirk Fonteyn, Roger Veesaert, Elizabeth Walhout
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Patent number: 6710175Abstract: According to the present disclosure, starch/polymer combinations are provided. The preferred starch/polymer combinations are usable as paper additives, in the wet end of a papermaking process. Typical and preferred starch/polymer combinations of this type, result from combining a starch, having a polymer reactive carbonyl functionality, with a polymer, having a carbonyl reactive functionality, under conditions that allow for covalent interaction between the two. Typically usable components comprise oxidized starch and polymer having reactive primary or reactive secondary amine groups. Also provided are methods of preparing such combinations, methods of use, preferred papers including such combinations, and, analytical techniques usable in preparation of such combinations.Type: GrantFiled: August 31, 2001Date of Patent: March 23, 2004Inventors: Kevin Ray Anderson, Anton Esser, Lawrence Edward Fosdick, Ki-Oh Hwang, Norbert Mahr, John Thomas McDonald, Jr., Dogan Sahin Sivasligil, Andreas Stange, Sarah Veelaert, Martin Wendker
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Publication number: 20030150573Abstract: According to the present disclosure, starch/polymer combinations are provided. The preferred starch/polymer combinations are usable as paper additives, in the wet end of a papermaking process. Typical and preferred starch/polymer combinations of this type, result from combining a starch, having a polymer reactive carbonyl functionality, with a polymer, having a carbonyl reactive functionality, under conditions that allow for covalent interaction between the two. Typically usable components comprise oxidized starch and polymer having reactive primary or reactive secondary amine groups. Also provided are methods of preparing such combinations, methods of use, preferred papers including such combinations, and, analytical techniques usable in preparation of such combinations.Type: ApplicationFiled: August 31, 2001Publication date: August 14, 2003Inventors: Kevin Ray Anderson, Anton Esser, Lawrence Edward Fosdick, Ki-Oh Hwang, Norbert Mahr, John Thomas McDonald, Dogan Sahin Sivasligil, Andreas Stange, Sarah Veelaert, Martin Wendker
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Patent number: 5747658Abstract: The invention provides a method for the oxidation of carbohydrates with periodate in an aqueous medium, with which method a less than equivalent amount of periodate is used and the periodate is regenerated during the reaction in a separate reaction chamber. The periodate is preferably regenerated electrochemically. The oxidation leads to dialdehyde carbohydrates in which advantageously 30-85% of the available diol groups are oxidized to dialdehyde groups.Type: GrantFiled: June 13, 1996Date of Patent: May 5, 1998Assignee: Instituut Voor Agrotechnologisch Onderzoek (ATO-DLO)Inventors: Sarah Veelaert, Dirk De Wit, Huibert Tournois