Patents by Inventor Sudarshi Tanuja A Regismond
Sudarshi Tanuja A Regismond 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: 20170049140Abstract: The present invention relates to a composition in the form of an oil-in-water emulsion, preferably a mayonnaise-type emulsion, containing ground white or yellow mustard seed. This way the amount of oil in the emulsion can be reduced, while keeping the structure of full-fat mayo, without using large amounts of thickeners or water-structurants. Moreover the invention relates to the use of ground white or yellow mustard seed as an ingredient of the emulsion to reduce the concentration of oil in the emulsion.Type: ApplicationFiled: March 27, 2015Publication date: February 23, 2017Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Sudarshi Tanuja A Regismond, Aleksander Arie RESZKA
-
Publication number: 20170042207Abstract: The present invention relates to a composition in the form of an oil-in-water emulsion, preferably a mayonnaise-type emulsion, containing ground white or yellow mustard seed and enzyme modified egg yolk. This way the amount of oil in the emulsion can be reduced, while keeping the structure of full-fat mayo, without using large amounts of thickeners or water-structurants. Moreover the invention relates to the use of ground white or yellow mustard seed as an ingredient of the emulsion to reduce the concentration of oil in the emulsion.Type: ApplicationFiled: April 9, 2015Publication date: February 16, 2017Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Sudarshi Tanuja A REGISMOND, Aleksander Arie RESZKA
-
Patent number: 8945659Abstract: A method for preparing a fiber-in-water slurry containing insoluble fibers includes the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibers, (a2) freezing the slurry and (a3) grinding the frozen slurry. Insoluble fibers of tomatoes, peaches, pears, apples, plums, citrus, and combinations are used.Type: GrantFiled: March 9, 2010Date of Patent: February 3, 2015Assignee: Conopco, Inc.Inventors: Cristhian Paul Almeida Rivera, Jacob Nijsse, Sudarshi Tanuja A. Regismond
-
Patent number: 8425971Abstract: The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05% up to 10 wt. % of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilize acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.Type: GrantFiled: December 21, 2007Date of Patent: April 23, 2013Assignee: Conopco, Inc.Inventors: Marc Joaquin Antoine Anton, Valérie Anne Marie Beaumal, Jadwiga Malgorzata Bialek, Donald Joseph Hamm, Sudarshi Tanuja A Regismond, Helga Françoise Sirvente
-
Patent number: 8124164Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: GrantFiled: October 4, 2007Date of Patent: February 28, 2012Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown
-
Patent number: 8101225Abstract: An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.Type: GrantFiled: December 21, 2006Date of Patent: January 24, 2012Assignee: Conopco, Inc.Inventors: Jadwiga Malgorzata Bialek, Matthew Duncan Golding, Petrus Wilhelmus N de Groot, Sudarshi Tanuja A Regismond, Simeon Dobrev Stoyanov
-
Patent number: 8021706Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: GrantFiled: September 17, 2003Date of Patent: September 20, 2011Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown
-
Publication number: 20100233342Abstract: The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry. The present invention also provides a method for preparing an edible emulsion comprising oil, water and insoluble fibers, said method comprising the steps of (a) raising the temperature of the fiber-in-water slurry obtained in above step (a3) until said slurry is in the liquid state; (b) adding any further ingredients of the edible emulsion; and (c) homogenizing the thus-obtained mixture. It was found that by applying this method a low-oil edible emulsion can be prepared which emulsion has reduced insoluble fiber content but favorable texture and sensorial properties.Type: ApplicationFiled: March 9, 2010Publication date: September 16, 2010Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Cristhian Paul Almeida Rivera, Jacob Nijsse, Sudarshi Tanuja A. Regismond
-
Publication number: 20080254194Abstract: The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05% up to 10 wt. % of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilise acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.Type: ApplicationFiled: December 21, 2007Publication date: October 16, 2008Inventors: Marc Joaquin Antoine Anton, Valerie Anne Marie Beaumal, Jadwiga Malgorzata Bialek, Donald Joseph Hamm, Sudarshi Tanuja A. Regismond, Helga Francoise Sirvente
-
Publication number: 20040071835Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: ApplicationFiled: September 17, 2003Publication date: April 15, 2004Applicant: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown