Patents by Inventor Paul Lechevalier

Paul Lechevalier 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).

  • Process for producing red or purple cocoa-derived material
    Patent number: 9107430
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Grant
    Filed: May 20, 2013
    Date of Patent: August 18, 2015
    Assignee: BARRY CALLEBAUT AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • COMPOSITION
    Publication number: 20130251858
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Application
    Filed: May 20, 2013
    Publication date: September 26, 2013
    Applicant: Barry Callebaut AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Process for making red or purple cocoa material
    Patent number: 8460739
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Grant
    Filed: June 25, 2009
    Date of Patent: June 11, 2013
    Assignee: Barry Callebaut AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Composition
    Publication number: 20100151087
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Application
    Filed: June 25, 2009
    Publication date: June 17, 2010
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt