Patents by Inventor Catherine Barbier

Catherine Barbier 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).

  • Savoury concentrates with a flowable texture based on two starches
    Patent number: 10939695
    Abstract: The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups.
    Type: Grant
    Filed: September 16, 2016
    Date of Patent: March 9, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Elena Sharma, Sanyasi Gaddipati, Fritz Wilhelm Nueckel, Paulina Gorecka, Catherine Barbier, Lara Harttung
  • SAVOURY CONCENTRATES WITH A FLOWABLE TEXTURE BASED ON TWO STARCHES
    Publication number: 20180249748
    Abstract: The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups.
    Type: Application
    Filed: September 16, 2016
    Publication date: September 6, 2018
    Applicant: NESTEC S.A.
    Inventors: Elena Sharma, Sanyasi Gaddipati, Fritz Wilhelm Neuckel, Paulina Gorecka, Catherine Barbier, Lara Harttung
  • ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS
    Publication number: 20140328976
    Abstract: A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate.
    Type: Application
    Filed: November 30, 2012
    Publication date: November 6, 2014
    Inventors: Tuong Huynh-Ba, Stephanie Devaud Goumoens, Walter Matthey- Doret, Francoise Saucy, Florian Viton, Catherine Barbier