Patents by Inventor Ute Bindrich

Ute Bindrich 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).

  • Water-miscible preparation of a lipophilic compound
    Patent number: 11785965
    Abstract: The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.
    Type: Grant
    Filed: August 13, 2018
    Date of Patent: October 17, 2023
    Assignee: DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V
    Inventor: Ute Bindrich
  • Water-miscible preparation of a lipophilic compound
    Publication number: 20200178564
    Abstract: The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.
    Type: Application
    Filed: August 13, 2018
    Publication date: June 11, 2020
    Inventor: Ute Bindrich
  • Process for the production of sugar-free Ice Cream
    Publication number: 20180368438
    Abstract: The invention relates to a process for producing ice-cream which is free from sugar, especially contains less than 1 wt.-%, preferably less than 0.5 wt.-% sugar, which especially comprises glucose, sucrose, fructose, lactose and maltose. Further, the invention relates to ice-cream produced by the process.
    Type: Application
    Filed: June 21, 2018
    Publication date: December 27, 2018
    Inventors: Ute Bindrich, Josef Frieling
  • TEMPERATURE-RESISTANT FORMULATION CONTAINING NATURAL COLORING AGENT FOR FOOD
    Publication number: 20170231256
    Abstract: The invention relates to a temperature stable formulation having a water soluble natural coloring agent, which formulation is a water-in-oil emulsion, in which the coloring agent is contained in the aqueous phase and is stable at an increased temperature, e.g. at at least 72° C. The coloring agent can be thermally instable at the pH of the food, into which the formulation was mixed.
    Type: Application
    Filed: July 17, 2015
    Publication date: August 17, 2017
    Inventors: Ute Bindrich, Dieter Albers
  • PROCESS FOR PRODUCING POULTRY SAUSAGE
    Publication number: 20170099864
    Abstract: The invention relates to a process for producing a firm poultry fat product and a process for producing poultry sausage solely based on poultry, and without additional bacon from pork or vegetable fat resp. The poultry fat product obtainable by the process may be produced solely on the basis of poultry skin which is comminuted and heated. The strength of the poultry fat product is sufficient at room temperature.
    Type: Application
    Filed: October 9, 2015
    Publication date: April 13, 2017
    Inventor: Ute Bindrich