Patents by Inventor Christina Vafeiadi
Christina Vafeiadi 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).
-
Publication number: 20240099326Abstract: The present invention provides a new composition obtainable from a plant in the theobroma genus and the use of that composition as an ingredient in a chocolate product.Type: ApplicationFiled: October 15, 2020Publication date: March 28, 2024Inventors: MADIAN OTHMAN ABU-HARDAN, YVETTE FLEURY REY, CHRISTINA VAFEIADI, JOSELIO BATISTA VIEIRA
-
Patent number: 11812755Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.Type: GrantFiled: May 16, 2017Date of Patent: November 14, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Clementine Tastet, Cassandra Mokdad, Christof Gysler, Carl Erik Hansen
-
Publication number: 20230329260Abstract: The invention relates in general to a method of making a plant based liquid, said method comprising dispersing triglyceride in a plant protein mixture; forming an emulsion; applying a thermal treatment to the emulsion; and applying a shear treatment to the thermal treated emulsion to form a plant based liquid.Type: ApplicationFiled: September 10, 2021Publication date: October 19, 2023Inventors: TIMOTHY JAMES WOOSTER, MARINA BORTOLIN, LUDOVIC PENSEYRES, PIERRE-ALAIN RICHON, CHRISTINA VAFEIADI
-
Patent number: 11785967Abstract: A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1.Type: GrantFiled: April 21, 2016Date of Patent: October 17, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Christina Vafeiadi, Simon Johansson, Juan Sanz-Valero, Pu-Sheng Cheng, Charlotte Gancel, Sean Christopher Austin, Gilles Bourdin
-
Patent number: 11696596Abstract: The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.Type: GrantFiled: December 19, 2018Date of Patent: July 11, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Isabel Fernandez Farres, Zeynel Deniz Gunes, Christina Vafeiadi, Lionel Jean Rene Bovetto, Anna Mosior
-
Publication number: 20230010414Abstract: The present invention relates to a digestible carbohydrate composition comprising at least 65% (w/w) glucose-based saccharides on a dry basis, wherein said saccharides have a reducing end and D-glucose monomers linked with alternating ?1-6 and ?1-3 glycosidic linkages, wherein a maltose unit is present at the reducing end; and 0.1 to 30% (w/w) of fructose equivalents on a dry basis; wherein said glucose-based saccharides have an average degree of polymerization greater than 12.Type: ApplicationFiled: January 8, 2021Publication date: January 12, 2023Inventors: CHRISTINA VAFEIADI, LISA MARCELA LAMOTHE, ANDREAS RYTZ, CHRISTIAN DARIMONT-NICOLAU, CELIA FRANCEY, JACLYN LEREA-ANTES, GERHARD UFHEIL, JULIE ANN SWANSON, DELPHINE GISELE CURTI
-
Patent number: 11484036Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.Type: GrantFiled: May 16, 2017Date of Patent: November 1, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Cassandra Mokdad, Clementine Tastet, Christof Gysler, Carl Erik Hansen
-
Publication number: 20220312791Abstract: The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.Type: ApplicationFiled: April 29, 2020Publication date: October 6, 2022Inventors: Marina Dupas-Langlet, Yvette Fleury Rey, Vincent Daniel Maurice Meunier, Christina Vafeiadi
-
Publication number: 20220039417Abstract: The present invention relates to a vegan food composition comprising at least 30 wt % legume and at least 20 wt % non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least 5 wt % dietary fiber provided by the legume and at least 22 wt % protein provided by any one or more of said legume, non-legume seed, and non-legume nuts, and wherein the D90 particle size of said composition is less than 400 microns.Type: ApplicationFiled: December 17, 2019Publication date: February 10, 2022Inventors: Fabiola Dionisi, Cyril Moccand, Joydeep Ray, Patricia Rossi Vauthey, Laurent Sagalowicz, Jean-Luc Sauvageat, Marianne Studer, Christina Vafeiadi
-
Patent number: 11149258Abstract: The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched ?-glucan. Further aspects of the invention are a branched ?-glucan comprising linear segments of (?1?4) linked D-glucose units interspersed with (?1?6) glucosidic linkages and having (?1?4,6) branching points; a food composition; and the use of an ?-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.Type: GrantFiled: March 13, 2018Date of Patent: October 19, 2021Assignee: Societe des Produits Nestle S.A.Inventors: Joana Gangoiti Munecas, Sander Sebastiaan Van Leeuwen, Tjaard Pijning, Lubbert Dijkhuizen, Christina Vafeiadi, Stephane Duboux
-
Publication number: 20210204584Abstract: The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.Type: ApplicationFiled: December 19, 2018Publication date: July 8, 2021Inventors: Isabel Fernandez Farres, Zeynel Deniz Gunes, Christina Vafeiadi, Lionel Jean Rene Bovetto, Anna Mosior
-
Patent number: 10808271Abstract: The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing an ?-glucan containing (?1?3) linked D-glucose units. The invention also provides a branched ?-glucan comprising alternating (?1?4) and (?1?3) glucosidic linkages and having (?1?3,4) branching points, a food composition, and the use of an ?-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material. Further aspects of the invention are a bacteria, an enzyme and an expression vector.Type: GrantFiled: May 31, 2017Date of Patent: October 20, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Lubbert Dijkhuizen, Joana Gangoiti Munecas, Sander Sebastiaan Van Leeuwen, Christina Vafeiadi, Stephane Duboux
-
Publication number: 20200123510Abstract: The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched ?-glucan. Further aspects of the invention are a branched ?-glucan comprising linear segments of (?1?4) linked D-glucose units interspersed with (?1?6) glucosidic linkages and having (?1?4,6) branching points; a food composition; and the use of an ?-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.Type: ApplicationFiled: March 13, 2018Publication date: April 23, 2020Inventors: Joana Gangoiti Munecas, Sander Sebastiaan Van Leeuwen, Tjaard Pijning, Lubbert Dijkhuizen, Christina Vafeiadi, Stephane Duboux
-
Patent number: 10626428Abstract: The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched ?-glucan. Further aspects of the invention are a branched ?-glucan comprising alternating ?(1?4) and ?(1?6) glucosidic linkages and having ?(1?4,6) branching points, a food composition, and the use of an ?-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.Type: GrantFiled: September 12, 2016Date of Patent: April 21, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Joana Gangoiti Munecas, Sander Sebastiaan Van Leeuwen, Lubbert Dijkhuizen, Christina Vafeiadi, Lisa Lamothe
-
Publication number: 20190289861Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.Type: ApplicationFiled: May 16, 2017Publication date: September 26, 2019Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Cassandra Mokdad, Clementine Tastet, Christof Gysler, Carl Erik Hansen
-
Publication number: 20190281874Abstract: The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides in the form of individual compounds, or as mixtures thereof, or in the form of ingredients comprising the individual compounds or mixtures thereof, or as enzymatic or fermented preparations containing the individual compounds or mixtures thereof.Type: ApplicationFiled: December 14, 2017Publication date: September 19, 2019Inventors: Tomas Davidek, Ondrej Novotny, Christina Vafeiadi
-
Publication number: 20190281839Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.Type: ApplicationFiled: May 16, 2017Publication date: September 19, 2019Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Clementine Tastet, Cassandra Mokdad, Christof Gysler, Carl Erik Hansen
-
Publication number: 20190166890Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis.Type: ApplicationFiled: July 14, 2017Publication date: June 6, 2019Inventors: Maria-Luiza Mateus, Lukas Hartmann, Jose Daniel Perrin, Jordi Ramos Carnasa, Christina Vafeiadi
-
Publication number: 20190119712Abstract: The present invention relates to the field of poly-and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched ?-glucan. Further aspects of the invention are a branched ?-glucancomprising alternating ?(1?4) and ?(1?6) glucosidic linkages and having ?(1?4,6) branching points, a food composition, and the use of an ?-glucano-transferase enzyme for reducing the digestible carbohydrates of a starch containing food material.Type: ApplicationFiled: September 12, 2016Publication date: April 25, 2019Inventors: Joana Gangoiti Munecas, Sander Sebastiaan Van Leeuwen, Lubbert Dijkhuizen, Christina Vafeiadi, Lisa Lamothe
-
Publication number: 20180146699Abstract: A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1.Type: ApplicationFiled: April 21, 2016Publication date: May 31, 2018Inventors: Christina Vafeiadi, Simon Johansson, Juan Sanz-Valero, Pu-Sheng Cheng, Charlotte Gancel, Sean Christopher Austin, Gilles Bourdin