Patents by Inventor Céline LESUR

Céline LESUR 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 PRODUCING A SOLID INGREDIENT, SOLID INGREDIENT WHICH CAN BE OBTAINED BY IMPLEMENTING SAID PRODUCTION METHOD, AND USES OF SAID INGREDIENT
    Publication number: 20230397621
    Abstract: The present invention relates to a method for producing a solid food ingredient, comprising the steps: i) providing a liquid dairy composition comprising at least 50 wt % caseins relative to its total dry mass, and comprising at most 20 wt % fat(s) relative to its total dry mass; ii) adding at least one transglutaminase to the composition of step i), at a dose less than or equal to 3 units per gram of total nitrogenous matter (TNM); iii) at least partially cross-linking the caseins of the liquid composition comprising said at least one transglutaminase; iv) inactivating said at least one transglutaminase; v) transforming the liquid composition obtained after step iv) into a solid ingredient.
    Type: Application
    Filed: October 25, 2021
    Publication date: December 14, 2023
    Applicant: INGREDIA
    Inventors: Céline LESUR, Audrey ROMELARD, Nassima BELKESSAM, Jean-Jacques SNAPPE, Franck LAGARDE
  • Method for producing a cheese and cheese produced
    Patent number: 10765124
    Abstract: The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%.
    Type: Grant
    Filed: May 21, 2014
    Date of Patent: September 8, 2020
    Assignee: INGREDIA
    Inventors: Céline Lesur, Franck David, Jean Jacques Snappe
  • METHOD FOR PRODUCING A CHEESE AND CHEESE PRODUCED
    Publication number: 20160100600
    Abstract: The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%.
    Type: Application
    Filed: May 21, 2014
    Publication date: April 14, 2016
    Inventors: Céline LESUR, Franck DAVID, Jean Jacques SNAPPE