Patents by Inventor Bernard Boursier
Bernard Boursier 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).
-
Patent number: 11337440Abstract: A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.Type: GrantFiled: September 23, 2013Date of Patent: May 24, 2022Assignees: ROQUETTE FRERES, INGREDIA, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENTInventors: Bernard Boursier, Emmanuelle Moretti, Guillaume Ribadeau-Dumas, Saliha Belaid, Alain Riaublanc, Jacques Gueguen, Anne Lepoudere, Jean-Jacques Snappe, Isabelle Colin
-
Patent number: 9131710Abstract: The present invention relates to a vegetal milk, in the form of a granulated powder or of a solution, produced from vegetable raw materials and capable of replacing milk of animal origin, and more particularly cow's milk, and also the uses thereof as novel products intended for human foodstuffs. The present invention also relates to a process for preparing such vegetable milk.Type: GrantFiled: February 25, 2010Date of Patent: September 15, 2015Assignee: ROQUETTE FRERESInventors: Bernard Boursier, Bruno Gehin
-
Publication number: 20150237885Abstract: A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.Type: ApplicationFiled: September 23, 2013Publication date: August 27, 2015Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Emmanuelle Moretti, Guillaume Ribadeau-Dumas, Saliha Belaid, Alain Riaublanc, Jacques Gueguen, Anne Lepoudere, Jean-Jacques Snappe, Isabelle Colin
-
Publication number: 20140370178Abstract: The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the products including, in particular, bakery products. The invention likewise relates to totally gluten-free cooking and/or bread products produced using the composition.Type: ApplicationFiled: January 31, 2013Publication date: December 18, 2014Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Patrick Leroux
-
Patent number: 8883243Abstract: A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.Type: GrantFiled: July 9, 2008Date of Patent: November 11, 2014Assignee: Roquette FreresInventor: Bernard Boursier
-
Patent number: 8728560Abstract: The invention relates to granulated pea protein composition characterized in that the protein content expressed in terms of a dry substance ranges from 70 to 95% by dry weight, preferably from 70 to 90% by dry weight, more preferably from 80 to 85% by dry weight, a mean diameter ranges from 150 to 300 ?m, a compressibility value determined by the HOSOKAWA method ranges from 5 to 15%, preferably from 8 to 13% and a tamped density determined by the HOSOKAWA method ranges from 0.450 and 0.650 g/ml, preferably from 0.550 and 0.650 g/ml. The method for producing said granulated pea protein composition, the use thereof in the form of a raw material for producing textured pea proteins and the thus obtainable textured pea proteins are also disclosed.Type: GrantFiled: July 25, 2006Date of Patent: May 20, 2014Assignee: Roquette FreresInventors: Bernard Boursier, Marie Delebarre, José Lis, Philippe Marquilly
-
Publication number: 20120015078Abstract: The present invention relates to a vegetal milk, in the form of a granulated powder or of a solution, produced from vegetable raw materials and capable of replacing milk of animal origin, and more particularly cow's milk, and also the uses thereof as novel products intended for human foodstuffs. The present invention also relates to a process for preparing such vegetable milk.Type: ApplicationFiled: February 25, 2010Publication date: January 19, 2012Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Bruno Gehin
-
Publication number: 20110311599Abstract: The present invention concerns a granulated powder containing at least one vegetable protein and at least one vegetable fiber, characterized in that it has a laser volume mean diameter D4,3 of between 10 ?m and 500 ?m, preferably between 50 ?m and 350 ?m, and even more preferably between 70 ?m and 250 ?m, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns a process for manufacturing this granulated powder as well as its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.Type: ApplicationFiled: February 25, 2010Publication date: December 22, 2011Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Damien Passe
-
Publication number: 20110305740Abstract: The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 ?m and 500 ?m, preferably between 50 ?m and 350 ?m, and even more preferably between 70 ?m and 250 ?m, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns process for manufacturing this granulated powder its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.Type: ApplicationFiled: February 25, 2010Publication date: December 15, 2011Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Damien Passe
-
Publication number: 20100215825Abstract: A baked product rich in flour-containing fibres includes from 6 to 20% by weight a mixture of at least one type of starch and an improving agent selected from a group consisting of branched maltodextrins, polydextrins and a polydextrose, wherein the percentages are expressed by weight with respect to a final product.Type: ApplicationFiled: January 27, 2006Publication date: August 26, 2010Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Patrick Leroux
-
Publication number: 20100196542Abstract: A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.Type: ApplicationFiled: July 9, 2008Publication date: August 5, 2010Applicant: ROQUETTE FRERESInventor: Bernard Boursier
-
Publication number: 20080226811Abstract: The invention relates to granulated pea protein composition characterised in that the protein content expressed in terms of a dry substance ranges from 70 to 95% by dry weight, preferably from 70 to 90% by dry weight, more preferably from 80 to 85% by dry weight, a mean diameter ranges from 150 to 300 ?m, a compressibility value determined by the HOSOKAWA method ranges from 5 to 15%, preferably from 8 to 13% and a tamped density determined by the HOSOKAWA method ranges from 0.450 and 0.650 g/ml, preferably from 0.550 and 0.650 g/ml. The method for producing said granulated pea protein composition, the use thereof in the form of a raw material for producing textured pea proteins and the thus obtainable textured pea proteins are also disclosed.Type: ApplicationFiled: July 25, 2006Publication date: September 18, 2008Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Marie Delebarre, Jose Lis, Philippe Marquilly
-
Publication number: 20070166446Abstract: The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15% water, an improving agent and, optionally, a leavening agent; kneading this dough; optionally permitting the dough to rise, and; baking the dough in order to obtain the baked product. The invention is characterized in that the dough to be baked comprises, with regard to the weight of the dough, 3 to 15% by weight of an improving agent selected from the group consisting of maltodextrins, pyrodextrins, polydextrose and oligosaccharides alone or mixed with one another, and 0.005 to 1% by weight of a reducing agent selected from the group consisting of cysteine, glutathione, deactivated dry yeast, bisulfite and proteases.Type: ApplicationFiled: February 9, 2005Publication date: July 19, 2007Applicant: ROQUETTE FRERESInventor: Bernard Boursier
-
Patent number: 7138154Abstract: The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the food with an effective quantity, in terms of the reduction of the calorific value, of branched maltodextrins having between 15 and 35% of 1?6 glucoside linkages, a reducing sugar content less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol.Type: GrantFiled: March 29, 2002Date of Patent: November 21, 2006Assignee: Roquette FreresInventors: Raymond Brendel, Bernard Boursier, Patrick Leroux
-
Patent number: 6737090Abstract: The invention concerns a carbon-containing additive for food fermenting agents characterized in that it comprises branched maltodextrins having between 15 and 35% of 1→6 glucosidic bonds, a reducing sugars content less than 20%, a polymolecularity index less than 5 and a number average molecular mass Mn equal to at most 4,500 g/mole. It also concerns fermented food compositions containing the said additive as well as the process for preparing these fermented food compositions.Type: GrantFiled: October 23, 2001Date of Patent: May 18, 2004Assignee: Roquette FreresInventors: Elsa Ostermann, Bernard Pora, Bernard Boursier, Sophie Defretin
-
Publication number: 20020192344Abstract: The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the food with an effective quantity, in terms of the reduction of the calorific value, of branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol.Type: ApplicationFiled: March 29, 2002Publication date: December 19, 2002Inventors: Raymond Brendel, Bernard Boursier, Patrick Leroux
-
Publication number: 20020136798Abstract: The invention concerns a carbon-containing additive for food fermenting agents characterized in that it comprises branched maltodextrins having between 15 and 35% of 1→6 glucosidic bonds, a reducing sugars content less than 20%, a polymolecularity index less than 5 and a number average molecular mass Mn equal to at most 4,500 g/mole.Type: ApplicationFiled: October 23, 2001Publication date: September 26, 2002Inventors: Elsa Ostermann, Bernard Pora, Bernard Boursier, Sophie Defretin
-
Publication number: 20020108505Abstract: The invention concerns a process for preparing food fermenting agents comprising a fermentation of lactic bacteria in a culture medium comprising at least one fermentation activator saccharide selected from the group consisting of the maltodextrins, the branched maltodextrins, the soluble starches and the oligosaccharides, on their own or in a mixture. Its subject is also a process for preserving food fermenting agents which uses at least one fermentation activator saccharide selected from the group consisting of the maltodextrins, the branched maltodextrins, the soluble starches and the oligosaccharides, on their own or in a mixture.Type: ApplicationFiled: October 24, 2001Publication date: August 15, 2002Inventors: Elsa Ostermann, Bernard Pora, Bernard Boursier, Sophie Defretin, Daniel Wils
-
Patent number: 4840797Abstract: Confectionery or pharmaceutical product with the sugarless coating obtained by hard coating, this coating being essentially crystalline and comprising at least 90% by weight of maltitol.Type: GrantFiled: April 21, 1986Date of Patent: June 20, 1989Assignee: Roquette FreresInventor: Bernard Boursier
-
Patent number: 4497846Abstract: Sugarless hard candy comprising, on the one hand, as sugarless boiled sugar, a hydrogenated starch hydrolysate prepared from a starch hydrolysate having a D.E. of 42 to 60, on the other hand, a quantity of gum arabic between 1% and 8% by weight with respect to the finished product, preferably between 2% and 6% by weight, and/or an amount of CMC between 0.2 and 2% by weight with respect to the finished product, preferably between 0.3 and 1.2%.Type: GrantFiled: April 28, 1983Date of Patent: February 5, 1985Assignee: Roquette FreresInventors: Bernard Boursier, Guy Bussiere, Francis Devos, Michel Hughette