Patents by Inventor Jean-Pierre Bisson
Jean-Pierre Bisson 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: 20190037890Abstract: A process produces a water, juice, and/or milk-based ready-to-drink jellified product including at least two separate homogeneous gel masses, and adjacent separate gel masses have different gel strengths. The process includes the steps of, in order: separately preparing at least two liquefied gel compositions, each containing an aqueous and/or juicy and/or dairy base mixed with carrageenan and galactomannan; separately preheating each of the compositions; separately mixing each of the liquefied gel compositions; separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions; and sequentially dosing each of the liquefied gel compositions into a container.Type: ApplicationFiled: October 10, 2018Publication date: February 7, 2019Inventors: Jean-Pierre Bisson, Jean-Marc Delort, Anne Marcout
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Patent number: 10111450Abstract: The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.Type: GrantFiled: October 25, 2010Date of Patent: October 30, 2018Assignee: Nestec S.A.Inventors: Jean-Pierre Bisson, Jean-Marc Delort, Anne Marcout
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Publication number: 20130129894Abstract: The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths.Type: ApplicationFiled: October 25, 2010Publication date: May 23, 2013Applicant: NESTEC S.A.Inventors: Jean-Pierre Bisson, Jean-Marc Delort, Anne Marcout
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Publication number: 20120276270Abstract: The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.Type: ApplicationFiled: October 25, 2010Publication date: November 1, 2012Applicant: NESTEC S.A.Inventors: Jean-Pierre Bisson, Jean-Marc Delort, Anne Marcout
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Publication number: 20110151095Abstract: The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of:—a fermented or non-fermented milk-based product, and/or—a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof. Said invention further relates to a process for preparing such a composite food product.Type: ApplicationFiled: August 13, 2009Publication date: June 23, 2011Applicant: NESTEC S.A.Inventors: Denis Abraham, Jean-Pierre Bisson, Jean Moreau, Jean-Emmanuel Serre
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Patent number: 7914840Abstract: A process for preparing a texturizing powder by creating a mixture of egg and milk protein components, pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria, and drying the pasteurized mixture to form a powder that retains the functional and organoleptic properties of the egg when reconstituted in an aqueous medium is provided. A texturizing powder and edible compositions including the powder are also described.Type: GrantFiled: May 19, 2006Date of Patent: March 29, 2011Assignee: Nestec S.A.Inventors: Jean-Pierre Bisson, Denis Abraham
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Publication number: 20080279987Abstract: Casein based puffed products, their preparation and their use in food products. These casein based puffed product include a matrix made of extruded and expanded casein salt and additional nutritional elements which are dispersed throughout the matrix mass. They can be used for providing or delivering additional nutritional elements within the food products, for example as inclusions in food products such as dry food products like cereal flakes or bars, chocolate or confectionery, or wet food products such as ice-creams, milk based desserts or chilled dairy products like yogurts, curds or fresh cheese. A process for their preparation and food products comprising the casein based puffed product are also disclosed.Type: ApplicationFiled: May 11, 2006Publication date: November 13, 2008Applicant: Nestec S.A.Inventors: Jean-Pierre Bisson, Sophie Carli, Benjamin Chanet
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Publication number: 20060210690Abstract: A process for preparing a texturizing powder by creating a mixture of egg and milk protein components, pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria, and drying the pasteurized mixture to form a powder that retains the functional and organoleptic properties of the egg when reconstituted in an aqueous medium is provided. A texturizing powder and edible compositions including the powder are also described.Type: ApplicationFiled: May 19, 2006Publication date: September 21, 2006Inventors: Jean-Pierre Bisson, Denis Abraham
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Publication number: 20040213885Abstract: An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved while ensuring the absence of salmonella by using only natural components.Type: ApplicationFiled: May 25, 2004Publication date: October 28, 2004Inventors: Jean-Pierre Bisson, Denis Abraham
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Publication number: 20030152688Abstract: An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved while ensuring the absence of salmonella by using only natural components.Type: ApplicationFiled: January 21, 2003Publication date: August 14, 2003Inventors: Jean-Pierre Bisson, Denis Abraham
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Patent number: 5714182Abstract: A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese.Type: GrantFiled: July 19, 1995Date of Patent: February 3, 1998Assignee: Nestec S.A.Inventors: Jean-Pierre Bisson, Giovanni Prella
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Patent number: 5232723Abstract: The texture of meat is improved by incorporating a marinade containing denatured whey proteins into raw meat, said whey proteins being present in an amount of from 0.5% to 2.5% by weight based on the weight of the raw meat.Type: GrantFiled: May 18, 1992Date of Patent: August 3, 1993Assignee: Nestec S.A.Inventors: Jean-Pierre Bisson, Emmanuel Miege, Gilles Poillot
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Patent number: 4744993Abstract: A rennet casein-based puffed product is prepared by coagulating casein with rennet and adjusting the pH to from 5.1 to 5.7, drying it under controlled conditions, extruding it at a dry matter content of from 81% to 85% by weight and subjecting it to subatmospheric pressure. The product may be consumed as such, may be organoleptically modified, or may serve as a texturing, flavoring, or decorative agent in the preparation of culinary and confectionery-chocolate products.Type: GrantFiled: May 12, 1986Date of Patent: May 17, 1988Assignee: Nestec S.A.Inventors: Jean-Pierre Bisson, Michel Bussiere, Gaston Fournet, Pierre Jacquenod
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Patent number: 4154864Abstract: A vegetable extract in the form of grains which dissolve instantaneously in water and which have a porous, continuous structure, a smooth surface and an apparent density of from 50 to 300 g/l.A process for the production of a vegetable extract as described above, which comprises extruding a vegetable extract in powder or paste form into a chamber where a subatmospheric pressure prevails, and cutting the extruded product into fragments.Type: GrantFiled: March 30, 1978Date of Patent: May 15, 1979Assignee: Societe d'Assistance Technique Pour Produits Nestle S.A.Inventors: Pierre Risler, Jean Gireau, Pierre Rose, Jean-Pierre Bisson
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Patent number: 4060645Abstract: A dehydrated food product in the form of grains which dissolve instantly in water and which have a porous, continuous structure, a smooth surface and an apparent density of from 30 to 600 g/l the product is prepared by which comprises extruding a thermoplastic starting material in powder or paste form into a chamber where a sub-atmospheric pressure prevails, and cutting the extruded product into fragments.Type: GrantFiled: November 24, 1975Date of Patent: November 29, 1977Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Pierre Risler, Jean Gireau, Pierre Rose, Jean-Pierre Bisson