Rosemary A Golden

US Patent:

6544578, Apr 8, 2003

Filed:

Jun 29, 2001

Appl. No.:

09/896516

Inventors:

Bernard Charles Sekula - Lebanon Township NJ
Rosemary Antoinette Golden - Franklin Township NJ

Assignee:

Bestfoods - Englewood Cliffs NJ

International Classification:

A23D 9007

US Classification:

426605, 426611

Abstract:

A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.

US Patent:

7541056, Jun 2, 2009

Filed:

Jul 1, 2004

Appl. No.:

10/882920

Inventors:

Leonardo José Sanchez Aquino - Jersey City NJ, US
Anthony John Barraclough - Wellingborough, GB
Ian Christopher Chandler - Rushden, GB
Rosemary Antoinette Golden - Franklin Park NJ, US
Frederik Michiel Meeuse - The Hague, NL
Luis Eduardo Saucedo Pizarro - Metepec, MX
Bernard Charles Sekula - Glen Gardner NJ, US

Assignee:

Unilever Bestfoods, North America, division of Conopco, Inc. - Englewood Cliffs NJ

International Classification:

A23L 1/064

US Classification:

426615, 426321, 426335, 426519, 426520, 426521

Abstract:

High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20. 0 ppm of extracellular terminal unsaturated ester.

US Patent:

20070237864, Oct 11, 2007

Filed:

Apr 7, 2006

Appl. No.:

11/399764

Inventors:

Matthew McCarthy - Carmel NY, US
Rosemary Golden - Franklin Park NJ, US
Julie Zaniewski - Sandy Hook CT, US

International Classification:

B65D 81/32

US Classification:

426115000

Abstract:

A salad dressing product in an easy to use spray bottle based on a non-aerosol mechanical pump is described. The spray bottle delivers a consistent amount of product in every spray, preferably amounting to an easily measurable about one Calorie per spray. Advantageously, less product may be applied to deliver the same organoleptic experience, and preferably, about one-quarter to about one-half the amount of conventional product is applied to the salad.

US Patent:

20070237878, Oct 11, 2007

Filed:

Apr 7, 2006

Appl. No.:

11/399763

Inventors:

Rosemary Golden - Franklin Park NJ, US
Pallav Shah - Clifton NJ, US

International Classification:

A23D 9/00

US Classification:

426601000

Abstract:

A food product including a liquid edible vegetable oil containing composition and dispensing article is provided. The article includes a reservoir for receiving a liquid composition and an operating unit for dispensing the vegetable oil containing composition as a spray. The operating unit is in fluid communication with and positioned above the reservoir fitting by way of a suitable seal over an open end of the reservoir. The unit includes a button positioned concentrically above a shroud, and a mechanical liquid pump mechanism. The pump includes a body having an upper end and a lower end, having inner walls. The upper end is surrounded by a collar. A piston, movable within the body, is seated within collar and is movable therein. The piston is provided at its bottom end with a piston base and a gasket positioned between them. The piston base is positioned at its lower end adjacent a spring system. The spring system functions to return the piston of the liquid pump to an un-activated position. A liner device is inserted to concentrically surround the body at the bottom of the piston so as to restrict liquid composition flow through the vents and between the piston and the collar. Substantially no liquid drip is achieved with the mechanical pump mechanism in combination with the vegetable oil composition of the product.

US Patent:

20090022874, Jan 22, 2009

Filed:

Jul 18, 2007

Appl. No.:

11/779665

Inventors:

Leonardo Jose Sanchez AQUINO - Jersey City NJ, US
Rosemary Antoinette GOLDEN - Franklin Park NJ, US

Assignee:

CONOPCO, INC., d/b/a UNILEVER - Englewood Cliffs NJ

International Classification:

A23L 1/24
A23L 1/0532

US Classification:

426602

Abstract:

A creamy opaque pourable and/or sprayable salad dressing containing a gum system having substantially no solids. The gum system includes carrageenan, xanthan gum and propylene glycol alginate. No creaming is observed with a salad dressing composition having an oil content of 10% or more, a water content of about 40% to about 75%, and a gum content of less than about 1%.

US Patent:

59356316, Aug 10, 1999

Filed:

Dec 20, 1995

Appl. No.:

8/575373

Inventors:

Rosemary A. Golden - Milltown NJ
Bernard C. Sekula - Glen Gardner NJ

Assignee:

CPC International, Inc. - Englewood Cliffs NJ
Arco Chemical Technology, Inc. - Greenville DE

International Classification:

A23L 100

US Classification:

426438

Abstract:

Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92. degree. F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit a unique cooling sensation when placed in the mouth.

US Patent:

60399988, Mar 21, 2000

Filed:

Mar 4, 1999

Appl. No.:

9/262221

Inventors:

Bernard Charles Sekula - Lebanon Township NJ
Rosemary Antoinette Golden - New York City NY

Assignee:

Bestfoods - Englewood Cliffs NJ

International Classification:

A23D 9007

US Classification:

426605

Abstract:

A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin.