Patents by Inventor Christoph Reh
Christoph Reh 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).
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Publication number: 20240065280Abstract: There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.Type: ApplicationFiled: October 18, 2023Publication date: February 29, 2024Inventors: Martin Leser, Marianne Studer, Christopher James Pipe, Chrystel Loret, Christoph Reh, Lucile Waksman, Lennart Fries
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Patent number: 11425916Abstract: The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.Type: GrantFiled: February 3, 2017Date of Patent: August 30, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Lennart Fries, Christoph Reh, Lucile Waksman, Christopher James Pipe, Martin Leser, Chrystel Loret
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Patent number: 11412752Abstract: The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.Type: GrantFiled: June 19, 2017Date of Patent: August 16, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Fabiola Dionisi, Christoph Reh, Lennart Fries, Christian Kjolby, Patricia Rossi
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Patent number: 10743558Abstract: The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.Type: GrantFiled: February 19, 2014Date of Patent: August 18, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Matthieu Pouzot, Alessandro Gianfrancesco, Mathieu Murith, Gerhard Niederreiter, Christoph Reh
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Patent number: 10645958Abstract: The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.Type: GrantFiled: December 17, 2015Date of Patent: May 12, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Christoph Reh, Stefan Palzer, Lennart Fries, Martin Leser, Gerhard Niederreiter, Cecile Gehin-Delval
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Patent number: 10645957Abstract: The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.Type: GrantFiled: December 17, 2015Date of Patent: May 12, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Martin Leser, Christoph Reh, Stephan Palzer, Lennart Fries, Gerhand Niederreiter, Cecile Gehin-Delval, Christine Haider
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Publication number: 20190327998Abstract: The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.Type: ApplicationFiled: June 19, 2017Publication date: October 31, 2019Inventors: Fabiola Dionisi, Christoph Reh, Lennart Fries, Christian Kjolby, Patricia Rossi
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Publication number: 20190098922Abstract: The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.Type: ApplicationFiled: December 17, 2015Publication date: April 4, 2019Inventors: Christoph Reh, Matthieu Pouzot, Gerhard Niederreiter, Lennart Fries, Cecile Gehin-Delval, Martin Leser
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Publication number: 20190069572Abstract: The present invention relates to a method of producing a coffee extract wherein coffee beans are contacted with cellulase and xylanase.Type: ApplicationFiled: September 2, 2016Publication date: March 7, 2019Inventors: Christoph Reh, Stefan Palzer, Rachid Bel-Rhlid, Edwin Ananta
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Publication number: 20190037870Abstract: The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.Type: ApplicationFiled: February 3, 2017Publication date: February 7, 2019Inventors: Lennart Fries, Christoph Reh, Lucile Waksman, Christopher James Pipe, Martin Leser, Chrystel Loret
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Publication number: 20190029281Abstract: There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.Type: ApplicationFiled: February 3, 2017Publication date: January 31, 2019Applicant: Nestec S.A.Inventors: Martin LESER, Marianne STUDER, Christopher James PIPE, Chrystel LORET, Christoph REH, Lucile WAKSMAN, Manuel HEINE, Lennart FRIES
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Patent number: 9968112Abstract: An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.Type: GrantFiled: August 4, 2015Date of Patent: May 15, 2018Assignee: Nestec S.A.Inventors: Laurent Forny, Lennart Fries, Vincent Meunier, Gerhard Niederreiter, Stefan Palzer, Christoph Reh
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Publication number: 20180007935Abstract: The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.Type: ApplicationFiled: December 17, 2015Publication date: January 11, 2018Inventors: Christoph Reh, Stephan Palzer, Lennart Fries, Martin Leser, Gerhard Niederreter, Cecile Gehin-Delval
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Publication number: 20180000134Abstract: The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.Type: ApplicationFiled: December 17, 2015Publication date: January 4, 2018Inventors: Martin Leser, Christoph Reh, Stephan Palzer, Lennart Fries, Gerhand Niederreiter, Cecile Gehin-Delval, Christine Haider
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Publication number: 20170223979Abstract: An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.Type: ApplicationFiled: August 4, 2015Publication date: August 10, 2017Inventors: Laurent FORNY, Lennart FRIES, Vincent MEUNIER, Gerhard NIEDERREITER, Stefan PALZER, Christoph REH
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Publication number: 20150374006Abstract: The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.Type: ApplicationFiled: February 19, 2014Publication date: December 31, 2015Inventors: Matthieu POUZOT, Alessandro GIANFRANCESCO, Mathieu MURITH, Gerhard NIEDERREITER, Christoph REH
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Publication number: 20090317531Abstract: Described is a self-foaming, liquid culinary aid including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid culinary aid is combined with the food product, the culinary aid melts or disperses in less than about 20 seconds in the food product to impart a foaming texture to the food product.Type: ApplicationFiled: November 17, 2006Publication date: December 24, 2009Applicant: NESTEC S.A.Inventors: Christoph Reh, Jean-Baptiste Bezelgues, Martin Beaulieu