Patents by Inventor Wouter Wilhelmus Johannes Theodorus Jansen

Wouter Wilhelmus Johannes Theodorus Jansen 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).

  • Structured protein compositions
    Patent number: 11477998
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Grant
    Filed: June 26, 2020
    Date of Patent: October 25, 2022
    Assignee: OJAH B.V.
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS
    Publication number: 20200329736
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Application
    Filed: June 26, 2020
    Publication date: October 22, 2020
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • Method of making structured protein compositions
    Patent number: 10716319
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Grant
    Filed: May 10, 2012
    Date of Patent: July 21, 2020
    Assignee: Ojah B.V.
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS
    Publication number: 20140127363
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Application
    Filed: May 10, 2012
    Publication date: May 8, 2014
    Applicant: Ojah B.V.
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen