Patents by Inventor Christian Milo
Christian Milo 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).
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Publication number: 20230329270Abstract: Coffee compositions that are derived from medium- and high-yield extracts while also having improved taste and aroma. Processes for producing such coffee compositions are also disclosed.Type: ApplicationFiled: April 13, 2023Publication date: October 19, 2023Inventors: Christian Milo, Luigi Poisson, Yipin Zhou, Valerie Martin Jeanine Leloup, Shinichiro Morimoto
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Publication number: 20230329272Abstract: Process for producing coffee compositions that are derived from medium-and high-yield extracts while also having improved taste and aroma. Coffee compositions produced from such processes are also disclosed.Type: ApplicationFiled: April 13, 2023Publication date: October 19, 2023Inventors: Christian Milo, Luigi Poisson, Yipin Zhou, Valerie Martine Jeanine Leloup, Shinichiro Morimoto
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Publication number: 20220232847Abstract: The present invention relates to a coffee composition with improved aroma and a method of producing a coffee composition wherein two different types of coffee beans are roasted separately.Type: ApplicationFiled: April 1, 2020Publication date: July 28, 2022Inventors: Kevan Arthur Elsby, Christian Milo, Sean Mackay Murphy, Luigi Poisson, Tomas Davidek, Stefan Spreng
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Patent number: 9980500Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.Type: GrantFiled: March 27, 2014Date of Patent: May 29, 2018Assignee: Nestec S.A.Inventors: Virginie Kapchie, Jean-Baptiste Bezelgues, Christian Milo, Martin Erwin Leser, Alexander A. Sher
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Publication number: 20160214762Abstract: Methods and apparatuses for releasing an aroma from a beverage container to enforce or compliment the aroma of the beverage inside the container are disclosed herein. In a general embodiment, a beverage container (2) includes a pull tab (8) and a substance (20) applied to the pull tab. The substance includes a micro-encapsulated aroma. The micro encapsulated aroma can be released by applying a frictional force to the portion of the pull tab with the substance applied.Type: ApplicationFiled: September 10, 2014Publication date: July 28, 2016Inventors: Carol Borland, Christian Milo, Stefan Palzer
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LIQUID CREAMER COMPOSITION COMPRISING OLEOSOMES AS REPLACEMENT FOR OIL AND METHOD OF MAKING THE SAME
Publication number: 20160015049Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition comprising protein, oleosomes and optionally oil. The invention also relates to a beverage composition comprising the liquid creamer composition, and a method of making it.Type: ApplicationFiled: March 27, 2014Publication date: January 21, 2016Inventors: Virginie KAPCHIE, Jean-Baptiste BEZELGUES, Christian MILO, Martin Erwin LESER, Alexander A. Sher -
Publication number: 20130251854Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.Type: ApplicationFiled: May 17, 2013Publication date: September 26, 2013Applicant: NESTEC S.A.Inventors: Christian Milo, Francois Vandon, Ching-Jung Kuo, Aneela Kamal
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Patent number: 8455019Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.Type: GrantFiled: April 15, 2010Date of Patent: June 4, 2013Assignee: Nestec S.A.Inventors: Christian Milo, Francois Vandon, Ching-Jung Kuo, Aneola Kamal
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Publication number: 20130129900Abstract: The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention.Type: ApplicationFiled: August 4, 2011Publication date: May 23, 2013Applicant: NESTEC S.A.Inventors: Sandhya Sridhar, Stephen Mark, Christian Milo, Alexander A. Sher, Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
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Publication number: 20130129899Abstract: The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present invention.Type: ApplicationFiled: August 4, 2011Publication date: May 23, 2013Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Sandhya Sridhar, Stephen Mark, Christian Milo, Alexander A. Sher
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Patent number: 8349382Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.Type: GrantFiled: September 10, 2009Date of Patent: January 8, 2013Assignee: Nestec S.A.Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Joyce Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
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Publication number: 20120040027Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.Type: ApplicationFiled: April 15, 2010Publication date: February 16, 2012Applicant: NESTEC S.A.Inventors: Christian Milo, Francois Vandon, Ching-Jung Kuo, Aneela Kamal
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Publication number: 20100040733Abstract: The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.Type: ApplicationFiled: September 12, 2007Publication date: February 18, 2010Applicant: NESTEC S.A.Inventors: Imre Blank, Christian Milo, Josef Kerler, Christoph Mueller, Thomas Hofmann
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Publication number: 20100003386Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.Type: ApplicationFiled: September 10, 2009Publication date: January 7, 2010Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
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Patent number: 7597922Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.Type: GrantFiled: October 28, 2004Date of Patent: October 6, 2009Assignee: Nestec S.A.Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
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Publication number: 20070128326Abstract: The invention relates to a coffee beverage base being substantially non-alcoholic and comprising a fermented coffee component comprising coffee aroma, which fermented coffee component, has a modulated coffee aroma with fruity and/or floral notes due to the fermentation of the coffee aroma. Further the invention relates to a ready-to-drink coffee beverage which when prepared for consumption form a beer like beverage with a foam. The invention also relates to a process for making such products.Type: ApplicationFiled: August 26, 2004Publication date: June 7, 2007Applicant: Nestec S.A.Inventors: Christian Milo, Philippe Duboc
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Patent number: 7060315Abstract: The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.Type: GrantFiled: September 11, 2003Date of Patent: June 13, 2006Assignee: Nestec S.A.Inventors: Ying Zheng, Anthony Klueppel, Pu-Sheng Cheng, Christian Milo, Rachid Rahmani
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Patent number: 7056546Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.Type: GrantFiled: September 26, 2003Date of Patent: June 6, 2006Assignee: Nestec S.A.Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu
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Patent number: 7056545Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.Type: GrantFiled: September 11, 2003Date of Patent: June 6, 2006Assignee: Nestec S.A.Inventors: Ying Zheng, Pu-Sheng Cheng, Christian Milo
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Publication number: 20060003069Abstract: A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.Type: ApplicationFiled: September 26, 2003Publication date: January 5, 2006Applicant: Nestec S.A.Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu