Patents by Inventor Timothea Miriam Murphy

Timothea Miriam Murphy 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).

  • Hydroalcoholic fat emulsion and emulsifier for use therein
    Patent number: 8034394
    Abstract: A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which has at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.
    Type: Grant
    Filed: November 30, 2007
    Date of Patent: October 11, 2011
    Inventors: Michael Laurence Murphy, Timothea Miriam Murphy, Lorcan Michael Murphy
  • A Hydroalcoholic Fat Emulsion and Emulsifier for Use therein
    Publication number: 20100189873
    Abstract: A hydroalcoholic fat emulsion comprising at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is disclosed. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion comprises at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which comprises at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.
    Type: Application
    Filed: November 30, 2007
    Publication date: July 29, 2010
    Inventors: Michael Laurence Murphy, Timothea Miriam Murphy, Lorcan Michael Murphy
  • Cream
    Patent number: 6613400
    Abstract: A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration sufficient to form a fluid gel which is subsequently sheared. This enables the cream to float on beverages, whilst maintaining its inherent stability and remaining immiscible with other liquids whether hot or cold. Usually the gelling agent has a concentration between 0.05 and 2% by weight.
    Type: Grant
    Filed: August 18, 2000
    Date of Patent: September 2, 2003
    Inventors: Michael Laurence Murphy, Timothea Miriam Murphy