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| Number | Title | Issue Date |
| 8151588 | Apparatus and method for displaying and dispensing frozen edible products An apparatus for displaying and dispensing frozen edible products is provided, comprising a chill cabinet inside which is situated an insulated container equipped with passive cooling means, and which contains one or more frozen edible products. A method for display... | 04/10/2012 |
| 8147895 | Process for the preparation of a spreadable dispersion Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil cont... | 04/03/2012 |
| 8124152 | Fat granules Granule comprising lipid powder particles having a microporous structure. ... | 02/28/2012 |
| 8025913 | Process for the preparation of an edible dispersion comprising oil and structuring agent The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the a... | 09/27/2011 |
| 8003151 | Low fat frozen confectionery product A low fat frozen confectionery product is provided having 5 wt % or less fat which product comprises a combination of an ice structuring protein (ISP) and a polyol ester of a fatty acid. ... | 08/23/2011 |
| 7998521 | Non-hydrogenated hardstock fat Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids wit... | 08/16/2011 |
| 7985437 | Process and apparatus for stamping a pattern onto a coated frozen confection A process for stamping a pattern onto a coated frozen confection comprising the steps of: a) at least partially covering the frozen confection with a layer of coating; and b) bringing a stamping surface into contac... | 07/26/2011 |
| 7913867 | Lid, in particular for a disposable cup A lid for a cup which provides for use of a beverage bag unit comprising a beverage bag and a drawstring connected to the beverage bag, the lid comprising: a flange for attachment to a cup; and a body unit comprising a body section including an aperture through whic... | 03/29/2011 |
| D633395 | Container | 03/01/2011 |
| D633394 | Container with cover | 03/01/2011 |
| D632968 | Jar with cover | 02/22/2011 |
| D632967 | Jar | 02/22/2011 |
| 7803417 | Nut butter variegate and process for preparing In a first embodiment, the invention is directed to a process for making a variegated nut spread comprising (a) forming an enclosure from a film, b) pumping a nut spread into the enclosure; and (c) before, during, or after step (b), pumping in a separate stream of a... | 09/28/2010 |
| D622027 | Ice cream | 08/24/2010 |
| D622026 | Ice cream stick | 08/24/2010 |
| D615339 | Beverage preparation device | 05/11/2010 |
| D606276 | Ice cream stick | 12/22/2009 |
| D596949 | Bottle | 07/28/2009 |
| 7560249 | Method for the production of a heterologous protein by a fungus Production of heterologous protein by fungal cells is good when the feeding medium comprises a carbon source comprising 50 to 100 wt % of ethanol and an inducer. ... | 07/14/2009 |
| 7524524 | Triglyceride fat A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which—2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,—25 to 65 wt. %, preferably 25... | 04/28/2009 |
| 7524523 | Oil in water emulsion Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures of triglycerides are prefera... | 04/28/2009 |
| D586526 | Ice cream | 02/17/2009 |
| 7485083 | Tray A new, readily manufactured display tray having at least 5 sides, and preferably at least 8 sides, a blank therefor and processes for making and erecting the blank. The tray of the invention enjoys the sometime reported benefits of trays having numerous corners yet ... | 02/03/2009 |
| 7465468 | Frozen food product A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (p... | 12/16/2008 |
| 7435435 | Frozen ice confection The invention relates to a frozen ice confection comprising ice granules, wherein the confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides... | 10/14/2008 |
| D568170 | Bottle | 05/06/2008 |
| 7361741 | Antibody, or fragment thereof, capable of binding specifically to human pancreatic lipase An antibody, or fragment thereof, capable of binding specifically to one or more human dietary enzymes, said antibody or fragment thereof comprising a heavy chain variable domain derived from an immunoglobulin naturally devoid of light chains, or a functional equiva... | 04/22/2008 |
| 7344748 | Cream alternatives Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a thickener, in addition to water as continuous phase, which creams di... | 03/18/2008 |
| 7344743 | Frozen layered pasta product The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption. ... | 03/18/2008 |
| 7326431 | Fat-emulsions The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient temperature of more than 6 mon... | 02/05/2008 |
| D559681 | Dispenser | 01/15/2008 |
| D558583 | Container | 01/01/2008 |
| 7297516 | Recombinant peptide Use of a polypeptide or protein with amino acid sequence corresponding substantially to AFP-type III HPLC 12 as additive in a product for improvement of said product, said improvement residing in improved properties of modification of ice crystal growth processes in... | 11/20/2007 |
| D553326 | Ice confection | 10/23/2007 |
| D552326 | Ice confection | 10/09/2007 |
| D548607 | Bottle | 08/14/2007 |
| 7247335 | Triglyceride fat suitable for spread manufacture Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the fat contains at least 20 wt. % of HUU and 8–30 wt. % of SOO trigly... | 07/24/2007 |
| D546681 | Cup sleeve | 07/17/2007 |
| 7223435 | Triglyceride fat Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25–20 wt. % of a structuring triglyceride fat A with 0–19.75 wt. % of a tri... | 05/29/2007 |
| 7220442 | Nutrition bar and process of making components A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The... | 05/22/2007 |
