Patents by Inventor Paul De Pauw

Paul De Pauw 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).

  • Encapsulated fillings
    Patent number: 11832620
    Abstract: The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.
    Type: Grant
    Filed: December 2, 2016
    Date of Patent: December 5, 2023
    Assignee: PURATOS NV
    Inventors: Paul De Pauw, Jo Libens, Heidi Theunissen
  • ENCAPSULATED FILLINGS
    Publication number: 20180317503
    Abstract: The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.
    Type: Application
    Filed: December 2, 2016
    Publication date: November 8, 2018
    Inventors: Paul DE PAUW, Jo LIBENS, Heidi THEUNISSEN
  • Sourdough compositions and methods for their preparation
    Patent number: 10085457
    Abstract: The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves or fractions thereof and fermented with the combination of strains of acetic acid bacteria and yeast in order to provide the new flavors.
    Type: Grant
    Filed: August 10, 2012
    Date of Patent: October 2, 2018
    Assignee: PURATOS NV
    Inventor: Paul De Pauw
  • DOUGH OR BATTER COMPRISING FUNCTIONALIZED GRAINS
    Publication number: 20160037784
    Abstract: The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration of functional ingredients allowing reduction of the total amount of said functional ingredients in said dough or batter product.
    Type: Application
    Filed: April 11, 2014
    Publication date: February 11, 2016
    Inventors: Paul De Pauw, Filip Arnaut
  • NOVEL SOURDOUGH COMPOSITIONS AND METHODS FOR THEIR PREPARATION
    Publication number: 20140199435
    Abstract: The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves or fractions thereof and fermented with the combination of strains of acetic acid bacteria and yeast in order to provide the new flavors.
    Type: Application
    Filed: August 10, 2012
    Publication date: July 17, 2014
    Applicant: PURATOS NV
    Inventor: Paul De Pauw
  • COMPOSITION FOR THE RELEASE AND PROTECTION OF INSTANT ACTIVE DRY YEASTS
    Publication number: 20110135789
    Abstract: The present invention provides a composition for preserving the stability, the fermentative activity and for favouring the release of instant active dry yeasts. A composition of the invention can be in liquid, pasta-like or powdered form. The invention concerns also the method for preparing said composition and its different applications.
    Type: Application
    Filed: August 21, 2008
    Publication date: June 9, 2011
    Applicant: PURATOS N.V.
    Inventors: Paul De Pauw, Thami El Mejdoub, Philippe Thonart