Lipton, Division of Conopco, Inc.

Good Humor-breyers Ice Cream, Division of Conopco, Inc.

Unilever Home and Personal Care Usa, Division of Conopco, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Cranfield Aerospace Ltd

Ian Timothy Norton

Malcolm G Jones

Charles R Brown

Mark Emmett Malone

Jennifer Elizabeth Homan

Michael Paul Aronson

Adrian Matthew Daniel

Jeffrey Underdown

Peter Fairley

Jason Richard Williams

Edward George Pelan

Timothy John Foster

Andrea Williams

Ingrid Anne Appelqvist

Robert James Chatfield

Jadwiga Malgorzata Bialek

Charles Rupert Brown

Phil Abbott

Ingrid Anne Appleqvist

Alex Aldred

William James Frith

Stephen Charles Daniels

Bettina Wolf

Leif Orjan Lundin

Graham Campion

Robin Sutton

A G-cueing simulator for a ground vehicle which includes a plurality of actuators which are operable to provide GO cues to a user in a simulated environment.

G-cueing simulator for high-performance vehicles, in particular F1 cars

Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. The compositions impart a creamy impression to the final product.

Fibre containing composition

Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one exhibited when orchid derived products are added.

Frozen aerated confection

Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 w. % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed and controlled following the gradual break down of the particles, thereby imparting the taste and mouthfeel of a full-fat emulsion.

Low-fat food emulsions having controlled flavor release and processes therefor

Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Frozen low-fat food emulsions

Firm food products that are suitable for cold use as a spreadable product and for hot use as a frying medium, can be obtained if the products comprise 20 to 80 wt % fat, whereby the fat is present as a clumped fat network. A hydrophilic emulsifier is also present. These products do not show severe spattering when used as a frying medium and are preferably high temperature ambient stable (at temperatures greater than or equal to 25&deg; C.).

Food product

An aqueous detergent composition, which is in the form of a thickened, mobile fluid, comprising foaming detergent and a polymer or polymer mixture which is capable of forming a reversible gel, which polymer or mixture is present in the composition as a multiplicity of individual gel particles.

Detergent compositions

A pourable, edible, low- or zero-fat emulsion comprising a continuous non-gelled aqueous phase and a dispersed phase of gel particles, wherein the gel particles occupy from 20 to 70% of the volume of the aqueous phase and the gel particles comprise hard particles of biopolymer gel and/or soft particles of biopolymer gel.

Pourable edible aqueous-continuous emulsions

Growing community of inventors

Sharnbrook, United Kingdom

Ian Timothy Norton