Patents by Inventor Christophe Joseph

Christophe Joseph 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: 11152894
    Abstract: Methods for operating amplifiers and related devices. In some embodiments, a method for amplifying a signal can include partially amplifying a signal with a common amplification stage. The method can further include providing a bias signal to a selected one of a plurality of dedicated amplification stages each coupled to the common amplification stage and including an output node, such that the selected dedicated amplification stage further amplifies the partially amplified signal and provides the further amplified signal at the respective output node.
    Type: Grant
    Filed: June 4, 2019
    Date of Patent: October 19, 2021
    Assignee: Skyworks Solutions, Inc.
    Inventors: Christophe M. Joly, Xiaodong Xu, Eric Joseph Lai
  • Patent number: 11089791
    Abstract: The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix.
    Type: Grant
    Filed: December 18, 2017
    Date of Patent: August 17, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Axel Syrbe, Markus Kreuss, Madansinh Nathusinh Vaghela, Eric Stanislas Kolodziejczyk
  • Publication number: 20210186061
    Abstract: The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfactant, wherein the porous particles have a closed porosity of between 10 and 80%. A further aspect of the invention is a process for manufacturing a beverage powder.
    Type: Application
    Filed: June 6, 2018
    Publication date: June 24, 2021
    Inventors: Marina Dupas-Langlet, Anne-Juliette Dedisse, Cecile Gehin-Delval, Markus Kreuss, Vincent Daniel Maurice Meunier, Celie Puech-Rulliere, Christophe Joseph Etienne Schmitt, Madansinh Nathusinh Vaghela
  • Publication number: 20210177000
    Abstract: The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C.
    Type: Application
    Filed: December 4, 2018
    Publication date: June 17, 2021
    Inventors: Christophe Joseph Etienne Schmitt, Maxime Saffon, Johann Buczkowski, Luca Amagliani, Oscar Francisco Castellani, Elyes Ben Sassi
  • Publication number: 20200323238
    Abstract: A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include an animal protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including an animal protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the animal protein when the fat or the fat analogue and the material exit the die.
    Type: Application
    Filed: April 8, 2020
    Publication date: October 15, 2020
    Applicants: Université de Montpellier, Institut National de la Recherche Agronomique
    Inventors: Patrick Pibarot, Christophe Joseph Etienne Schmitt, Christian Sanchez, Marie-Héléne Morel
  • Patent number: 10721941
    Abstract: Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.
    Type: Grant
    Filed: July 3, 2015
    Date of Patent: July 28, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Rafael Berrocal, Maria Magdalena Dotzauer, Jurg Schlaginhaufen, Christophe Joseph Etienne Schmitt, Lucile Waksman, Alexandra Weingand-Ziade, Peter Zeltner
  • Publication number: 20200178563
    Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.
    Type: Application
    Filed: June 1, 2018
    Publication date: June 11, 2020
    Inventors: Christophe Joseph Etienne Schmitt, Giulia Marchesini, Sandra Catharina Wilde, Eric Stanislas Kolodziejczyk, Coline Philip
  • Publication number: 20200037632
    Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.
    Type: Application
    Filed: December 18, 2017
    Publication date: February 6, 2020
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Axel Syrbe, Michael Dennis Sharp, Madansinh Nathusinh Vaghela, Rajiv lndravadan Dave, Markus Kreuss, Eric Stanislas Kolodziejczyk
  • Publication number: 20190373907
    Abstract: The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix.
    Type: Application
    Filed: December 18, 2017
    Publication date: December 12, 2019
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Axel Syrbe, Markus Kreuss, Madansinh Nathusinh Vaghela, Eric Stanislas Kolodziejczyk
  • Patent number: 10349666
    Abstract: The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.
    Type: Grant
    Filed: July 22, 2011
    Date of Patent: July 16, 2019
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali, Paola Olmos
  • Patent number: 10292405
    Abstract: The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
    Type: Grant
    Filed: July 22, 2011
    Date of Patent: May 21, 2019
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
  • Patent number: 10251913
    Abstract: The present invention relates to a composition comprising polysaccharides and whey protein micelles for use in the treatment or prevention of a disorder linked to an increase in plasma postprandial insulin in a subject. The invention relates also to the non-therapeutic use of a composition comprising polysaccharides and whey protein micelles to decrease plasma postprandial insulin concentration. A further aspect of the invention is a process for forming polysaccharide-whey protein micelle complexes.
    Type: Grant
    Filed: November 9, 2015
    Date of Patent: April 9, 2019
    Assignee: Nestec S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Etienne Pouteau, Simina Florentina Popa Nita, Laurence Donato-Capel, Lionel Jean Rene Bovetto
  • Patent number: 10219526
    Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
    Type: Grant
    Filed: October 10, 2014
    Date of Patent: March 5, 2019
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
  • Publication number: 20180344772
    Abstract: The present invention relates to a composition comprising polysaccharides and whey protein micelles for use in the treatment or prevention of a disorder linked to an increase in plasma postprandial insulin in a subject. The invention relates also to the non-therapeutic use of a composition comprising polysaccharides and whey protein micelles to decrease plasma postprandial insulin concentration. A further aspect of the invention is a process for forming polysaccharide-whey protein micelle complexes.
    Type: Application
    Filed: November 9, 2015
    Publication date: December 6, 2018
    Inventors: Christophe Joseph Etienne Schmitt, Etienne Pouteau, Simina Florentina Popa Nita, Laurence Donato-Capel, Lionel Jean Rene Bovetto
  • Patent number: 9994518
    Abstract: Disclosed are compounds of Formula (IVA), or a salt thereof, and pharmaceutical formulations (pharmaceutical compositions) comprising those compounds, or a salt thereof: Formula (IVA), wherein “RIa”, “RIb”, “RIc”, “RId”, “RIe”, are defined herein above, which compounds are believed suitable for use in positive modulation of the alpha 7 nicotinic acetylcholine receptor (?7 nAChR) receptors, for example, those found in the cerebral cortex and the hippocampus. Such compounds and pharmaceutical formulations are believed to be useful in treatment or management of neurodegenerative diseases, for example, Alzheimer's disease (AD), schizophrenia, and Parkinson's disease (PD), or movement disorders arising from use of certain medications used in the treatment or management of Parkinson's disease.
    Type: Grant
    Filed: June 11, 2015
    Date of Patent: June 12, 2018
    Assignee: MERCK SHARP & DOHME CORP.
    Inventors: Kenneth Leavitt, Brendan Crowley, Ian M. Bell, Andrew Harvey, Thomas Avery, Dharam Paul, Justin Ripper, Belinda Huff, Rajinder Singh, Laurent Schaeffer, Christophe Joseph, Christophe Morice, Bruno Giethlen, Patrick Bazzini, Aurelie Fromeyer
  • Patent number: 9936726
    Abstract: A food-grade encapsulate which comprises gelled proteins associated with a micronutrient, preferably a dietary mineral, as well as a process for producing the encapsulates are disclosed, with low micronutrient leakage during storage.
    Type: Grant
    Filed: July 13, 2012
    Date of Patent: April 10, 2018
    Assignee: Nextec S.A.
    Inventors: Ana Luiza Braga, Eric Kolodziejczyk, Christophe Joseph Etienne Schmitt
  • Publication number: 20170367363
    Abstract: The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 ?m as measured by laser diffraction. The invention also relates to a process for preparing a milk concentrate comprising the steps of providing a liquid milk concentrate, adjusting pH to 5.7-6.4, heat treating for 3-300 s at 80-150° C. and cooling to <70° C. Also, the use of the milk concentrate for producing a ready-to-drink beverage, culinary sauces and concentrated milk concentrates is described.
    Type: Application
    Filed: December 21, 2015
    Publication date: December 28, 2017
    Inventors: Markus Kreuss, Nicole Rohrer, Christophe Joseph Etienne Schmitt, Eric Kolodziejczyk, Madansinh Nathusinh Vaghela
  • Patent number: 9826756
    Abstract: Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.
    Type: Grant
    Filed: August 4, 2016
    Date of Patent: November 28, 2017
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali, Paola Olmos
  • Patent number: 9790173
    Abstract: The present invention relates to chemical compounds of formula (I), with the substituents as described in the specification, useful in the positive modulation of the alpha 7 nicotinic acetylcholine receptor (?7 nAChR). The invention also relates to the use of these compounds in the treatment or prevention of a broad range of diseases in which the positive modulation of ?7 nAChR is advantageous, including neurodegenerative and neuropsychiatric diseases and also neuropathic pain and inflammatory diseases.
    Type: Grant
    Filed: February 17, 2017
    Date of Patent: October 17, 2017
    Assignee: Merck Sharp & Dohme Corp.
    Inventors: Andrew Harvey, Thomas Avery, Dharam Paul, Justin Ripper, Belinda Huff, Rajinder Singh, Laurent Schaeffer, Christophe Joseph, Christophe Morice, Bruno Giethlen
  • Publication number: 20170202251
    Abstract: The present invention relates to whey protein aggregates, in particular to a process for forming whey protein aggregates. The present invention also pertains to compositions comprising whey protein aggregates obtainable by the process and the use of these compositions as a foaming agent or emulsifier.
    Type: Application
    Filed: July 8, 2015
    Publication date: July 20, 2017
    Applicant: NESTEC S.A.
    Inventors: Michael John Callanan, Christophe Joseph Etienne Schmitt, Martin Michel, Malte Pas, Lurnce Donato-Capel