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).

  • Patent number: 9980500
    Abstract: 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: Grant
    Filed: March 27, 2014
    Date of Patent: May 29, 2018
    Assignee: Nestec S.A.
    Inventors: Virginie Kapchie, Jean-Baptiste Bezelgues, Christian Milo, Martin Erwin Leser, Alexander A. Sher
  • Publication number: 20160214762
    Abstract: 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: Application
    Filed: September 10, 2014
    Publication date: July 28, 2016
    Inventors: Carol Borland, Christian Milo, Stefan Palzer
  • Publication number: 20160015049
    Abstract: 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: Application
    Filed: March 27, 2014
    Publication date: January 21, 2016
    Inventors: Virginie KAPCHIE, Jean-Baptiste BEZELGUES, Christian MILO, Martin Erwin LESER, Alexander A. Sher
  • Publication number: 20130251854
    Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.
    Type: Application
    Filed: May 17, 2013
    Publication date: September 26, 2013
    Applicant: NESTEC S.A.
    Inventors: Christian Milo, Francois Vandon, Ching-Jung Kuo, Aneela Kamal
  • Patent number: 8455019
    Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.
    Type: Grant
    Filed: April 15, 2010
    Date of Patent: June 4, 2013
    Assignee: Nestec S.A.
    Inventors: Christian Milo, Francois Vandon, Ching-Jung Kuo, Aneola Kamal
  • Publication number: 20130129899
    Abstract: 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: Application
    Filed: August 4, 2011
    Publication date: May 23, 2013
    Applicant: 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
  • Publication number: 20130129900
    Abstract: 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: Application
    Filed: August 4, 2011
    Publication date: May 23, 2013
    Applicant: 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
  • Patent number: 8349382
    Abstract: 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: Grant
    Filed: September 10, 2009
    Date of Patent: January 8, 2013
    Assignee: 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
  • Publication number: 20120040027
    Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.
    Type: Application
    Filed: April 15, 2010
    Publication date: February 16, 2012
    Applicant: NESTEC S.A.
    Inventors: Christian Milo, Francois Vandon, Ching-Jung Kuo, Aneela Kamal
  • Publication number: 20100040733
    Abstract: 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: Application
    Filed: September 12, 2007
    Publication date: February 18, 2010
    Applicant: NESTEC S.A.
    Inventors: Imre Blank, Christian Milo, Josef Kerler, Christoph Mueller, Thomas Hofmann
  • Publication number: 20100003386
    Abstract: 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: Application
    Filed: September 10, 2009
    Publication date: January 7, 2010
    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
  • Patent number: 7597922
    Abstract: 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: Grant
    Filed: October 28, 2004
    Date of Patent: October 6, 2009
    Assignee: 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
  • Publication number: 20070128326
    Abstract: 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: Application
    Filed: August 26, 2004
    Publication date: June 7, 2007
    Applicant: Nestec S.A.
    Inventors: Christian Milo, Philippe Duboc
  • Patent number: 7060315
    Abstract: 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: Grant
    Filed: September 11, 2003
    Date of Patent: June 13, 2006
    Assignee: Nestec S.A.
    Inventors: Ying Zheng, Anthony Klueppel, Pu-Sheng Cheng, Christian Milo, Rachid Rahmani
  • Patent number: 7056546
    Abstract: 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: Grant
    Filed: September 26, 2003
    Date of Patent: June 6, 2006
    Assignee: Nestec S.A.
    Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu
  • Patent number: 7056545
    Abstract: 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: Grant
    Filed: September 11, 2003
    Date of Patent: June 6, 2006
    Assignee: Nestec S.A.
    Inventors: Ying Zheng, Pu-Sheng Cheng, Christian Milo
  • Publication number: 20060003069
    Abstract: 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: Application
    Filed: September 26, 2003
    Publication date: January 5, 2006
    Applicant: Nestec S.A.
    Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu
  • Patent number: 6960362
    Abstract: Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme.
    Type: Grant
    Filed: September 11, 2003
    Date of Patent: November 1, 2005
    Assignee: Nestec S.A.
    Inventors: Ying Zheng, Pu-Sheng Cheng, Christian Milo
  • Publication number: 20050178793
    Abstract: 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: Application
    Filed: October 28, 2004
    Publication date: August 18, 2005
    Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall Chrisman, Shannon Gavie, Walter Landry, Brian McDonough, Randall Morrison, Anthony Klueppel, Christian Milo
  • Publication number: 20040137136
    Abstract: 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: Application
    Filed: September 26, 2003
    Publication date: July 15, 2004
    Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu