Patents by Inventor Anne-Dominique Quipourt-Isnard

Anne-Dominique Quipourt-Isnard 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).

  • ENHANCED BREAD-MAKING YEASTS
    Publication number: 20190241863
    Abstract: The present invention relates to bread-making yeast strains, also known as baker's yeasts. In particular, the present invention relates to the yeast strain deposited on May 19, 2016, with the CNCM under No. I-5088. This strain is particularly advantageous for use in a bread-making process, particularly a bread-making process of “indirect” type, also known as “Sponge and Dough”.
    Type: Application
    Filed: July 19, 2017
    Publication date: August 8, 2019
    Applicant: LESAFFRE ET COMPAGNIE
    Inventors: Jean-Charles BARTOLUCCI, Evelyne FONCHY-PENOT, Jennifer IMBERT-PODGORSKI, Florence KAPRAL, Georges PARASIE, Anne-Dominique QUIPOURT-ISNARD, Valérie TRIONE
  • Breadmaking yeast strains which are effective on non-sweetened or slightly sweetened doughs
    Patent number: 10015972
    Abstract: The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of the strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.
    Type: Grant
    Filed: December 8, 2014
    Date of Patent: July 10, 2018
    Assignee: LESAFFRE ET COMPAGNIE
    Inventors: Jean-Charles Bartolucci, Evelyne Fonchy-Penot, Ilknur Lagoutte Yalcin, Georges Parasie, Dominique Petroff, Anne-Dominique Quipourt-Isnard, Valérie Trione
  • NOVEL BREADMAKING YEAST STRAINS WHICH ARE EFFECTIVE ON NON-SWEETENED OR SLIGHTLY SWEETENED DOUGHS
    Publication number: 20160316771
    Abstract: The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.
    Type: Application
    Filed: December 8, 2014
    Publication date: November 3, 2016
    Applicant: LESAFFRE ET COMPAGNIE
    Inventors: Jean-Charles BARTOLUCCI, Evelyne FONCHY-PENOT, Ilknur LAGOUTTE YALCIN, Georges PARASIE, Dominique PETROFF, Anne-Dominique QUIPOURT-ISNARD, Vaélrie TRIONE
  • Use of a carbonaceous substitute for the production of yeast
    Patent number: 8790908
    Abstract: The present invention relates to novel strains of Saccharomyces that can be produced on a carbonaceous substrate which makes it possible to completely and/or partially replace the use of sugar, and to the use thereof for the production of yeast, in particular on the industrial scale. The invention also relates to a method for producing yeast of the Saccharomyces genus on a carbonaceous substrate which makes it possible to completely or partially replace the use of sugar.
    Type: Grant
    Filed: March 13, 2009
    Date of Patent: July 29, 2014
    Assignee: Lesaffre et Compagnie
    Inventors: Jean-Luc Fuentes, Georges Rene Marcel Parasie, Emmanuel Poilpre, Anne-Dominique Quipourt-Isnard, Gilles Georges Albert Stien
  • Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
    Publication number: 20070122524
    Abstract: The invention relates to bread yeast strains that are effective in dough with a high sugar concentration, optionally in the presence of fungus inhibitors, to fresh or dry bread yeast obtained from said strains, and to those thereof in bread-making.
    Type: Application
    Filed: January 28, 2005
    Publication date: May 31, 2007
    Inventors: Didier Colavizza, Annie Loiez, Jean-Charles Bartolucci, Anne-Dominique Quipourt-Isnard