Patents by Inventor Willem Voorbach

Willem Voorbach 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).

  • Edible laminated dough containing cheese and cheese proteins and edible lamination dispersions therefor
    Publication number: 20010010830
    Abstract: Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.
    Type: Application
    Filed: March 1, 2001
    Publication date: August 2, 2001
    Applicant: Pennant Foods Company
    Inventors: Jacobus Eendenburg van, Petra Weisenborn, Gerrit Leendert Schee van der, Willem Voorbach, Janos Bodor
  • Edible laminated dough and edible lamination dispersion therefor
    Patent number: 6248388
    Abstract: Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.
    Type: Grant
    Filed: June 14, 1996
    Date of Patent: June 19, 2001
    Assignee: Pennant Foods Company
    Inventors: Jacobus van Eendenburg, Petra Weisenborn, Gerrit Leendert van der Schee, Willem Voorbach, Janos Bodor