Patents Assigned to Raffinerie Tirlemontoise S.A.
  • Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition
    Patent number: 7084131
    Abstract: A method for preparing a polydispersed saccharide composition in which a fructan-containing material is dissolved in water prior to partial enzymatic treatment of the fructans.
    Type: Grant
    Filed: December 12, 2002
    Date of Patent: August 1, 2006
    Assignee: Raffinerie Tirlemontoise S.A.
    Inventors: Leen De Leenheer, Karl Booten
  • Stabilized food composition
    Patent number: 6521276
    Abstract: A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.
    Type: Grant
    Filed: January 11, 1996
    Date of Patent: February 18, 2003
    Assignee: Raffinerie Tirlemontoise S.A.
    Inventor: Anne Frippiat
  • Prevention of mammary carcinogenesis and breast cancer treatment
    Patent number: 5721345
    Abstract: The invention relates to the use of inulin, oligofructose or their derivatives as functional ingredients in functional food, functional feed, OTC and pharmaceutical composition to prevent mammary carcinogenesis or treat breast cancer.
    Type: Grant
    Filed: July 23, 1996
    Date of Patent: February 24, 1998
    Assignee: Raffinerie Tirlemontoise, S.A.
    Inventors: Marcel Roberfroid, Nathalie Delzenne, Paul Coussement, Jan Van Loo
  • Method for separating a polydispersed saccharide composition, resulting products and use thereof in food compositions
    Patent number: 5660872
    Abstract: A method for chromatographically separating a polydispersed saccharide composition, wherein said composition is fed into a chromatography column in a metastable state. A low molecular weight saccharide-free polydispersed saccharide composition and its use in foodstuffs or preparations for producing same, are also disclosed.
    Type: Grant
    Filed: September 21, 1995
    Date of Patent: August 26, 1997
    Assignee: Raffinerie Tirlemontoise, S.A.
    Inventors: Jan Van Loo, Karl Booten, Georges Smits
  • Branched fructo-oligosaccharides, method for obtaining them and use of products containing them
    Patent number: 5659028
    Abstract: Branched fructo-oligosaccharides consisting of a chain which comprises mainly fructose units and has a preferred chain length of 2 to 15 units, on which are fixed one or more side chains mainly composed of fructose units. The length of the side chain, which may be straight or branched, is of 1 to 10 units. A composition consisting of one or more of the above mentioned branched fructo-oligosaccharides and, particularly, mixtures comprising, apart from the branched fructo-oligosaccharides, other ingredients such as proteins, lipids or fatty acids, carbohydrates, fibers and other additives, are also described.
    Type: Grant
    Filed: January 18, 1995
    Date of Patent: August 19, 1997
    Assignee: Raffinerie Tirlemontoise S.A.
    Inventors: Paul Coussement, Leen De Leenheer, Georges Smits
  • Agglomerated composition, process for producing it and food products containing the said composition
    Patent number: 5656317
    Abstract: The invention relates to an agglomerated composition comprising at least one fructan exhibiting instant colloidal dispersion.The invention also relates to a process for preparing the agglomerated composition, to a process for preparing a composition having a creamy structure using the said agglomerated composition, and to the creamy-structured composition thus obtained and the food products comprising the said compositions.
    Type: Grant
    Filed: December 4, 1995
    Date of Patent: August 12, 1997
    Assignee: Raffinerie Tirlemontoise S.A.
    Inventors: Georges Smits, Luc Daenekindt, Karl Booten
  • Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
    Patent number: 5527556
    Abstract: Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in foodstuffs such as ice cream, salad dressings, chocolate preparations, meat products, breads and pastries, fillings, sandwich spreads, jam, dairy products, sauces, etc. The foods containing these compositions are also described.
    Type: Grant
    Filed: June 6, 1994
    Date of Patent: June 18, 1996
    Assignee: Raffinerie Tirlemontoise S.A.
    Inventors: Anne Frippiat, George S. Smits