Patents by Inventor Stephan Palzer

Stephan Palzer 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).

  • Oil filler compositions and uses thereof
    Patent number: 10645957
    Abstract: 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: Grant
    Filed: December 17, 2015
    Date of Patent: May 12, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Martin Leser, Christoph Reh, Stephan Palzer, Lennart Fries, Gerhand Niederreiter, Cecile Gehin-Delval, Christine Haider
  • PLANT SEED BASED COMPOSITIONS AND USES THEREOF
    Publication number: 20180007935
    Abstract: 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: Application
    Filed: December 17, 2015
    Publication date: January 11, 2018
    Inventors: Christoph Reh, Stephan Palzer, Lennart Fries, Martin Leser, Gerhard Niederreter, Cecile Gehin-Delval
  • OIL FILLER COMPOSITIONS AND USES THEREOF
    Publication number: 20180000134
    Abstract: 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: Application
    Filed: December 17, 2015
    Publication date: January 4, 2018
    Inventors: Martin Leser, Christoph Reh, Stephan Palzer, Lennart Fries, Gerhand Niederreiter, Cecile Gehin-Delval, Christine Haider
  • COFFEE COMPOSITIONS AND USES THEREOF
    Publication number: 20170367366
    Abstract: The present invention relates to processes for providing coffee compositions with enhanced coffee aromas. In addition the invention relates to the use of such coffee compositions for making capsules for beverage dispensers.
    Type: Application
    Filed: December 17, 2015
    Publication date: December 28, 2017
    Inventors: Matthieu Pouzot, Gerhard Niederreiter, Mathieu Murith, Stephan Palzer, Fabrice Desbois, Luigi Poisson, Christine Haider, lennart Fries
  • Natural taste enhancing savoury base and a process for its preparation
    Patent number: 8790728
    Abstract: A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.
    Type: Grant
    Filed: March 23, 2010
    Date of Patent: July 29, 2014
    Assignee: Nestec S.A.
    Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab
  • NATURAL TASTE ENHANCING SAVOURY BASE AND A PROCESS FOR ITS PREPARATION
    Publication number: 20120315354
    Abstract: The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis and wherein said base is not purified.
    Type: Application
    Filed: March 23, 2010
    Publication date: December 13, 2012
    Applicant: NESTEC S.A.
    Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab