Patents by Inventor Christophe Blecker

Christophe Blecker 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).

  • Milk ingredient enriched in polar lipids and uses thereof
    Patent number: 9700061
    Abstract: A milk ingredient is enriched in polar lipids, in particular in phospholipids and in sphingolipids, in which the percentage of phospholipids is greater than 10% by weight, relative to the weight of solids of the ingredient, and a method obtains the same starting from pasteurized cream and is used in food and/or pharmaceutical products.
    Type: Grant
    Filed: July 13, 2007
    Date of Patent: July 11, 2017
    Assignee: S.A. CORMAN
    Inventors: Daniel Dalemans, Christophe Blecker, Pascal Bodson, Sabine Danthine, Claude Deroanne, Michel Paquot
  • Emulsion whippable at room-temperature
    Patent number: 9648895
    Abstract: The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
    Type: Grant
    Filed: February 13, 2012
    Date of Patent: May 16, 2017
    Assignee: Puratos N.V.
    Inventors: Anne Dombree, Yves Kegelaers, Prudent Placide Anihouvi, Sabine Danthine, Christophe Blecker
  • EMULSION WHIPPABLE AT ROOM-TEMPERATURE
    Publication number: 20130316064
    Abstract: The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
    Type: Application
    Filed: February 13, 2012
    Publication date: November 28, 2013
    Applicant: PURATOS N.V
    Inventors: Anne Dombree, Yves Kegelaers, Prudent Placide Anihouvi, Sabine Danthine, Christophe Blecker
  • PROCESS FOR THE PRODUCTION OF A COMPOSITION, THE COMPOSITION AND THE USE THEREOF AS FOOD ADDITIVE
    Publication number: 20120035127
    Abstract: The present invention relates to a process for the production of a functional food additive, such as a prebiotic composition, comprising the steps of.
    Type: Application
    Filed: January 19, 2010
    Publication date: February 9, 2012
    Applicant: Universite de Liege Gembloux Agro-Bio Tech
    Inventors: Dorothée Goffin, Michel Paquot, Christophe Blecker, Christelle Robert
  • MILK INGREDIENT ENRICHED IN POLAR LIPIDS AND USES THEREOF
    Publication number: 20100068293
    Abstract: A milk ingredient is enriched in polar lipids, in particular in phospholipids and in sphingolipids, in which the percentage of phospholipids is greater than 10% by weight, relative to the weight of solids of the ingredient, and a method obtains the same starting from pasteurized cream and is used in food and/or pharmaceutical products.
    Type: Application
    Filed: July 13, 2007
    Publication date: March 18, 2010
    Inventors: Daniel Dalemans, Christophe Blecker, Pascal Bodson, Sabine Danthine, Claude Deroanne, Michel Paquot