Patents by Inventor Bernard Pora

Bernard Pora 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).

  • METHOD FOR THE PREPARATION AND EXTRACTION OF SQUALENE FROM MICROALGAE
    Publication number: 20140088201
    Abstract: The invention relates to a method for the production of squalene from microalgae belonging to the family of Thraustochytriales sp., preferably at concentrations of between 2 and 12 g per 100 g of dry biomass. The method is characterised in that it comprises steps consisting in: culturing microalgae belonging to the family of Thraustochytriales sp. at a temperature of between 25 and 35° C., preferably between 28 and 32° C., and more preferably of the order of 30° C.; and adding between 1 and 1000 ?g of vitamin B12 per litre of culture medium to said culture medium.
    Type: Application
    Filed: May 18, 2012
    Publication date: March 27, 2014
    Applicant: ROQUETTE FRERES
    Inventors: Bernard Pora, Yun Qian, Bernard Caulier, Serge Comini, Philippe Looten, Laurent Segueilha
  • Carbon-containing additive for foodstuff fermentations and food compositions containing it
    Patent number: 6737090
    Abstract: 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: Grant
    Filed: October 23, 2001
    Date of Patent: May 18, 2004
    Assignee: Roquette Freres
    Inventors: Elsa Ostermann, Bernard Pora, Bernard Boursier, Sophie Defretin
  • Carbon-containing additive for foodstuff fermentations and food compositions containing it
    Publication number: 20020136798
    Abstract: 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: Application
    Filed: October 23, 2001
    Publication date: September 26, 2002
    Inventors: Elsa Ostermann, Bernard Pora, Bernard Boursier, Sophie Defretin
  • Production process for foodstuff fermenting agents
    Publication number: 20020108505
    Abstract: 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: Application
    Filed: October 24, 2001
    Publication date: August 15, 2002
    Inventors: Elsa Ostermann, Bernard Pora, Bernard Boursier, Sophie Defretin, Daniel Wils