Van Der Hijden
Hendrikus Theodorus Van Der Hijden, Vlaardingen NL
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20090092706 | Food Product and Process for Preparing it - Starch containing food products having controlled energy release properties are provided, wherein at least 25% by weight of the starch is contained within intact plant cells. | 04-09-2009 |
Hendrikus Theodorus W.m. Van Der Hijden, At Vlaardingen NL
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20120128860 | PREPARATION OF VEGETABLE MATERIAL AND FOOD PRODUCTS - The present invention relates to a method for preparation of a vegetable material, wherein a living plant is treated with a cytokinin prior to harvest. The invention also relates to a method for preparation of food products, as well as food products comprising the vegetable material. The advantage of the method is that the vegetable material remains green longer during storage of the food product. | 05-24-2012 |
Hendrikus Theodorus W.m. Van Der Hijden, Vlaardingen NL
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20130064942 | PROCESS FOR PREPARING A HEAT PROCESSED BLEND FROM TWO OR MORE FRESH PLANT MATERIALS - The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass. The process of the present invention offers the advantage that content as well as oral bioavailability of lipophilic and hydrophilic vitamins contained in the blend of plant materials are maximised. | 03-14-2013 |
Hendrikus Theodorus W M Van Der Hijden, Vlaardingen NL
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20100092645 | SALAD DRESSING COMPOSITION - Salad dressing compositions comprising from 1 to 50% of an oil phase and from 50% to 99% of a an aqueous phase, said aqueous phase comprising from 0.1 to 0.6% by weight of acetic acid and a further acid having a pKa of less than 2.5, said composition having a pH between 2.5 and 4.5, provide improved longer term properties, such as colour, leaf integrity, volume and overall appearance of the salads. | 04-15-2010 |
20130059029 | EDIBLE PRODUCT AND USE OF SUCH PRODUCT FOR INCREASING THE BIOAVAILABILITY OF MICRONUTRIENTS COMPRISED IN VEGETABLES OR FRUIT - The present invention provides an edible product comprising 10-99 wt. % of an aqueous phase; 0.1-90 wt. % of an oil phase; 0-40 wt. % of solid or semi-solid particles; and active plant cell wall degrading enzyme. Another aspect of the invention relates to the use of the aforementioned edible product for increasing the bioavailability of one or more micronutrients that are comprised in the vegetable and/or fruit components of a salad, said use comprising combining the product and the salad. | 03-07-2013 |
Hendrikus Theodorus W M Van Der Hijden, Hoek Van Holland NL
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20150335054 | A TOMATO FIBRE COMPOSITION AND METHOD FOR THE PREPARATION THEREOF - One aspect of the invention relates to tomato fibre composition having a dry matter content of at least 1 wt. %, wherein at least 80 wt. % of said dry matter is water-insoluble, said fibre composition comprising, by weight of dry matter: 15-50% cellulose; 5-45% pectin; 0-10% of monosaccharides, said monosaccharides being selected from fructose, glucose and combinations thereof; and 0.003-1% lycopene; wherein the fibre composition contains less than 60% pectin by weight of cellulose. The tomato fibre composition of the present invention has excellent water structuring properties. Another aspect of the invention relates to a method of manufacturing a product selected from a foodstuff, a beverage and a nutritional formulation, said method comprising incorporating into said product the aforementioned tomato fibre composition. The invention further provides a process of manufacturing a tomato fibre composition. | 11-26-2015 |