Patents by Inventor Celine Boulat

Celine Boulat 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).

  • Semi-fluid food product comprising beta-glucan fibres
    Patent number: 8987229
    Abstract: The present invention relates to a semi-fluid thermized aqueous solution comprising ?-glucan fibers and a sufficient amount of at least one viscosity depressant chosen from the group composed of maltodextrins having a maximum DE of 18, at least partially hydrolyzed guar gum, inulin and fructooligosaccharides. Another subject of the invention is a process for preparing such a thermized aqueous solution comprising a step of slowly cooling a thermized dispersion comprising water, at least one viscosity depressant and ?-glucan fibers, under shear. The invention lastly relates to the use of such a thermized aqueous solution in a food product.
    Type: Grant
    Filed: February 19, 2008
    Date of Patent: March 24, 2015
    Assignee: Compagnie Cervais Danone
    Inventors: Céline Boulat, Olivier Noble, Laurent Schmitt, Fabien Vauloup
  • Two Phase Beverage Comprising Encapsulated Fruit Pulp
    Publication number: 20100119662
    Abstract: The present invention relates to a two phase beverage comprising an aqueous phase and encapsulated fruit pulp.
    Type: Application
    Filed: December 8, 2007
    Publication date: May 13, 2010
    Applicant: COGNIS IP MANAGEMENT GMBH
    Inventors: Peter Horlacher, Bernd Jenzer, Katja Beck, Celine Boulat, Catherine Gerard, Baya Hannoucene, Laurent Schmitt
  • SEMI-FLUID FOOD PRODUCT COMPRISING BETA-GLUCAN FIBRES
    Publication number: 20100056471
    Abstract: The present invention relates to a semi-fluid thermised aqueous solution comprising ?-glucan fibres and a sufficient amount of at least one viscosity depressant chosen from the group composed of maltodextrins having a maximum DE of 18, at least partially hydrolysed guar gum, inulin and fructooligosaccharides. Another subject of the invention is a process for preparing such a thermised aqueous solution comprising a step of slowly cooling a thermised dispersion comprising water, at least one viscosity depressant and ?-glucan fibres, under shear. The invention lastly relates to the use of such a thermised aqueous solution in a food product.
    Type: Application
    Filed: February 19, 2008
    Publication date: March 4, 2010
    Inventors: Céline Boulat, Olivier Noble, Laurent Schmitt, Fabien Vauloup