Patents by Inventor Ben Alexandre

Ben Alexandre has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • SWEETENER COMPOSITION
    Publication number: 20230309594
    Abstract: The present invention relates to a sweetener composition and a process for preparing a sweetener composition. In particular, the present invention relates to a sweetener composition comprising a crystalline carbohydrate and a bulking agent for replacing all or part of the sugar in a food product and preparing said sweetener composition. The present invention also relates to a process for reducing the hygroscopicity of resistant dextrin.
    Type: Application
    Filed: March 9, 2021
    Publication date: October 5, 2023
    Applicant: CARGILL, INCORPORATED
    Inventors: Ben ALEXANDRE, Abdelfattah BENSOUISSI, Nick VAES
  • Citrus pulp fiber systems and gel-based dessert systems
    Patent number: 11058135
    Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.
    Type: Grant
    Filed: May 23, 2016
    Date of Patent: July 13, 2021
    Assignee: Cargill, Incorporated
    Inventors: Ben Alexandre, Catharina Hillagonda Homsma, Linsen Liu, Brian Surratt, Joël René Pierre Wallecan
  • CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS
    Publication number: 20160302459
    Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.
    Type: Application
    Filed: May 23, 2016
    Publication date: October 20, 2016
    Applicant: CARGILL, INCORPORATED
    Inventors: Ben ALEXANDRE, Catharina Hillagonda HOMSMA, Linsen LIU, Brian SURRATT, Joël Rene Pierre WALLECAN
  • REDUCED CALORIE AND SUGAR-FREE COATING FOR FOOD PRODUCTS COMPRISING ERYTHRITOL AND A BULKING AGENT
    Publication number: 20130040018
    Abstract: The present invention relates to a coated food composition comprising a food product and a coating, wherein the coating comprises a mixture of erythritol and at least one bulking agent, wherein the erythritol comprises between 20% to 90% by weight of the coating, and wherein the bulking agent comprises between 10% to 80% by weight of the coating, and a method for preparing such a coated food composition.
    Type: Application
    Filed: May 2, 2011
    Publication date: February 14, 2013
    Applicant: Cargill, Incorporated
    Inventors: Ben Alexandre, Martine M.R. Van Havere, Ronny Leontina Marcel Vercauteren
  • CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS
    Publication number: 20110293814
    Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.
    Type: Application
    Filed: February 12, 2010
    Publication date: December 1, 2011
    Applicant: Cargill Incorporated
    Inventors: Ben Alexandre, Catharina Hillagonda Homsma, Linsen Liu, Brian Surratt, Joël René Pierre Wallecan