Patents by Inventor Joël René Pierre Wallecan
Joël René Pierre Wallecan 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: 20240052559Abstract: A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s?1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: ApplicationFiled: October 27, 2023Publication date: February 15, 2024Inventors: Todd Walter GUSEK, Jacques André Christian MAZOYER, David Hiram REEDER, Joel Rene Pierre WALLECAN
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Publication number: 20240041085Abstract: The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt % of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.Type: ApplicationFiled: October 6, 2023Publication date: February 8, 2024Inventors: Jacques André MAZOYER, Joel Rene Pierre WALLECAN
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Patent number: 11834776Abstract: A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: GrantFiled: February 6, 2018Date of Patent: December 5, 2023Assignee: Cargill, IncorporatedInventors: Todd Walter Gusek, Jacques Andre Christian Mazoyer, David Hiram Reeder, Joel Rene Pierre Wallecan
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Patent number: 11812775Abstract: The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt % of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.Type: GrantFiled: July 29, 2016Date of Patent: November 14, 2023Assignee: Cargill, IncorporatedInventors: Jacques Andre Christian Mazoyer, Joel Rene Pierre Wallecan
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Patent number: 11659849Abstract: The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.Type: GrantFiled: March 10, 2016Date of Patent: May 30, 2023Assignee: Cargill, IncorporatedInventors: Paul Raymond Smith, Joël René Pierre Wallecan
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Patent number: 11623967Abstract: A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w% citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: GrantFiled: January 29, 2018Date of Patent: April 11, 2023Assignee: Cargill, IncorporatedInventors: Todd Walter Gusek, Jacques Andre Christian Mazoyer, David Hiram Reeder, Joel Rene Pierre Wallecan
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Patent number: 11589600Abstract: A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: GrantFiled: January 29, 2018Date of Patent: February 28, 2023Assignee: Cargill, IncorporatedInventors: Todd Walter Gusek, Jacques André Christian Mazoyer, David Hiram Reeder, Joël René Pierre Wallecan
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Patent number: 11058135Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.Type: GrantFiled: May 23, 2016Date of Patent: July 13, 2021Assignee: Cargill, IncorporatedInventors: Ben Alexandre, Catharina Hillagonda Homsma, Linsen Liu, Brian Surratt, Joël René Pierre Wallecan
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Publication number: 20190159494Abstract: The present invention relates to an aqueous dispersion containing plant-derived fibers, wherein said fibers are characterized by a close packing concentration (c*) of at most 3.80 wt %, wherein said aqueous dispersion has an ionic strength of at least 0.01 M.Type: ApplicationFiled: July 7, 2017Publication date: May 30, 2019Applicant: CARGILL, INCORPORATEDInventors: Stéphane Jules Jérôme DEBON, Joël René Pierre WALLECAN
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Publication number: 20180213836Abstract: The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt % of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.Type: ApplicationFiled: July 29, 2016Publication date: August 2, 2018Applicant: Cargill, IncorporatedInventors: Jacques Andre Christian MAZOYER, Joel Rene Pierre WALLECAN
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Publication number: 20180155869Abstract: A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: ApplicationFiled: February 6, 2018Publication date: June 7, 2018Applicant: Cargill, IncorporatedInventors: Todd Walter Gusek, Jacques Andre Christian Mazoyer, David Hiram Reeder, Joel Rene Pierre Wallecan
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Publication number: 20180153199Abstract: A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt %/ anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: ApplicationFiled: January 29, 2018Publication date: June 7, 2018Applicant: CARGILL, INCORPORATEDInventors: Todd Walter GUSEK, Jacques André Christian MAZOYER, David Hiram REEDER, Joël René Pierre WALLECAN
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Publication number: 20180155454Abstract: A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w% citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: ApplicationFiled: January 29, 2018Publication date: June 7, 2018Applicant: Cargill, IncorporatedInventors: Todd Walter GUSEK, Jacques Andre Christian MAZOYER, David Hiram REEDER, Joel Rene Pierre WALLECAN
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Publication number: 20180103654Abstract: The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.Type: ApplicationFiled: March 10, 2016Publication date: April 19, 2018Applicant: Cargill, IncorporatedInventors: Paul Raymond SMITH, Joël René Pierre WALLECAN
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Publication number: 20160302459Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.Type: ApplicationFiled: May 23, 2016Publication date: October 20, 2016Applicant: CARGILL, INCORPORATEDInventors: Ben ALEXANDRE, Catharina Hillagonda HOMSMA, Linsen LIU, Brian SURRATT, Joël Rene Pierre WALLECAN
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Publication number: 20150374015Abstract: The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches.Type: ApplicationFiled: July 20, 2015Publication date: December 31, 2015Inventors: Marc Charles Florent BERCKMANS, Stephane Jules Jerome Debon, Alexander Marie Ghislain Verbiest, Joel Rene Pierre Wallecan
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Patent number: 9187573Abstract: The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinized starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches.Type: GrantFiled: July 24, 2008Date of Patent: November 17, 2015Assignee: Cargill, IncorporatedInventors: Marc Charles Florent Berckmans, Stephane Jules Jerome Debon, Alexander Marie Ghislain Verbiest, Joel Rene Pierre Wallecan
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Publication number: 20140356463Abstract: A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: ApplicationFiled: January 17, 2013Publication date: December 4, 2014Applicant: Cargill, IncorporatedInventors: Todd Walter Gusek, Jacques André Christian Mazoyer, David Hiram Reeder, Joël René Pierre Wallecan
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Publication number: 20140287090Abstract: A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25?C to 250° C., a method of making it and use thereof.Type: ApplicationFiled: June 3, 2014Publication date: September 25, 2014Applicant: Cargill, IncorporatedInventors: Michel AUBANEL, Catharina Hillagonda Homsma, Claude ROBERT, Sarah VEELAERT, Joël René Pierre WALLECAN
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Patent number: 8563069Abstract: There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the dry blend system is capable of replacing the solids content in a finished food product.Type: GrantFiled: December 11, 2008Date of Patent: October 22, 2013Assignee: Cargill, IncorporatedInventors: Catharina Hillagonda Homsma, Jennifer Kenney, Brian Surratt, Jozef Guido Roza Vanhemelrijck, Patrick Veillard, Joël Rene Pierre Wallecan