Aaron Beth Butterworth

US Patent:

20130122176, May 16, 2013

Filed:

Jul 22, 2011

Appl. No.:

13/813603

Inventors:

Madhavi Ummadi - Bakersfield CA, US
Madansinh Nathusinh Vaghela - Bakersfield CA, US
Aaron Beth Butterworth - Bakersfield CA, US
Nirav Chandrakant Pandya - Bakersfield CA, US
Bridgett Lynn McCune - Bakersfield CA, US
Christophe Joseph Etienne Schmitt - Servion, CH
Joumana Saikali - Paris, FR

Assignee:

NESTEC S.A. - Vevey

International Classification:

A23G 9/40

US Classification:

426565, 426522, 426474

Abstract:

The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

US Patent:

20130129896, May 23, 2013

Filed:

Jul 22, 2011

Appl. No.:

13/813784

Inventors:

Madhavi Ummadi - Bakersfield CA, US
Madansinh Nathusinh Vaghela - Bakersfield CA, US
Aaron Beth Butterworth - Bakersfield CA, US
Nirav Chandrakant Pandya - Bakersfield CA, US
Bridgett Lynn McCune - Bakersfield CA, US
Christophe Joseph Etienne Schmitt - Servion, CH
Joumana Saikali - Paris, FR

Assignee:

NESTEC S.A. - Vevey

International Classification:

A23G 9/38

US Classification:

426565, 426519, 426516

Abstract:

The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90 C. and 140 C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

US Patent:

20130129899, May 23, 2013

Filed:

Aug 4, 2011

Appl. No.:

13/813883

Inventors:

Madhavi Ummadi - Bakersfield CA, US
Madansinh Nathusinh Vaghela - Bakersfield CA, US
Aaron Beth Butterworth - Bakersfield CA, US
Nirav Chandrakant Pandya - Bakersfield CA, US
Bridgett Lynn McCune - Bakersfield CA, US
Christophe Joseph Etienne Schmitt - Servion, CH
Sandhya Sridhar - Dublin OH, US
Stephen Mark - Dublin OH, US
Christian Milo - Savigny, CH
Alexander A. Sher - Dublin OH, US

Assignee:

NESTEC S.A. - Vevey

International Classification:

A23L 2/66

US Classification:

426580, 426590, 426399

Abstract:

The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

US Patent:

20130129900, May 23, 2013

Filed:

Aug 4, 2011

Appl. No.:

13/813879

Inventors:

Sandhya Sridhar - Dublin OH, US
Stephen Mark - Dublin OH, US
Christian Milo - Savigny, CH
Alexander A. Sher - Dublin OH, US
Madhavi Ummadi - Bakersfield CA, US
Madansinh Nathusinh Vaghela - Bakersfield CA, US
Aaron Beth Butterworth - Bakersfield CA, US
Nirav Chandrakant Pandya - Bakersfield CA, US
Bridgett Lynn McCune - Bakersfield CA, US
Christophe Joseph Etienne Schmitt - Servion, CH

Assignee:

NESTEC S.A. - Vevey

International Classification:

A23L 2/66

US Classification:

426590, 426399

Abstract:

The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention.

US Patent:

20130136842, May 30, 2013

Filed:

Jul 22, 2011

Appl. No.:

13/813795

Inventors:

Madhavi Ummadi - Bakersfield CA, US
Madansinh Nathusinh Vaghela - Bakersfield CA, US
Aaron Beth Butterworth - Bakersfield CA, US
Nirav Chandrakant Pandya - Bakersfield CA, US
Bridgett Lynn McCune - Bakersfield CA, US
Christophe Joseph Etienne Schmitt - Servion, CH
Joumana Saikali - Paris, FR

Assignee:

NESTEC S.A. - Vevey

International Classification:

A23G 9/40

US Classification:

426565, 426657, 426392

Abstract:

The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.

US Patent:

20110311703, Dec 22, 2011

Filed:

Feb 11, 2010

Appl. No.:

13/148360

Inventors:

Madhavi Ummadi - Bakersfield CA, US
Madansinh Vaghela - Bakersfield CA, US
Aaron Beth Butterworth - Bakersfield CA, US
Nirav Chandrakant Pandya - Bakersfield CA, US
Bridgett Lynn McCune - Bakersfield CA, US
Christophe Joseph Etienne Schmitt - Servion, CH

Assignee:

NESTEC S.A. - Vevey

International Classification:

A23G 9/38
A23G 9/20

US Classification:

426565, 426656

Abstract:

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

US Patent:

20160338378, Nov 24, 2016

Filed:

Aug 4, 2016

Appl. No.:

15/228730

Inventors:

- Vevey, CH
Madansinh Nathusinh Vaghela - Bakersfield CA, US
Aaron Beth Butterworth - Bakersfield CA, US
Nirav Chandrakant Pandya - Bakersfield CA, US
Bridgett Lynn McCune - Bakersfield CA, US
Christophe Joseph Etienne Schmitt - Servion, CH
Joumana Saikali - Paris, FR
Paola Olmos - Meriel, FR

International Classification:

A23G 9/40
A23G 9/38

Abstract:

Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.

US Patent:

20160135479, May 19, 2016

Filed:

Jan 6, 2016

Appl. No.:

14/989063

Inventors:

- Vevey, CH
Madansinh Nathusinh Vaghela - Bakersfield CA, US
Aaron Beth Butterworth - Bakersfield CA, US
Nirav Chandrakant Pandya - Bakersfield CA, US
Bridgett Lynn McCune - Bakersfield CA, US
Cristophe Joseph Etienne Schmitt - Servion, CH
Joumana Saikali - Paris, FR

International Classification:

A23G 9/40
A23G 9/38

Abstract:

A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.