Patents by Inventor Corinne Appolonia-Nouzille
Corinne Appolonia-Nouzille 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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Patent number: 11553722Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: GrantFiled: January 20, 2021Date of Patent: January 17, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Publication number: 20210212336Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: ApplicationFiled: January 20, 2021Publication date: July 15, 2021Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Patent number: 10925295Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: GrantFiled: March 22, 2016Date of Patent: February 23, 2021Assignee: Societe des Produits Nestle S.A.Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Patent number: 10383352Abstract: The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.Type: GrantFiled: March 22, 2016Date of Patent: August 20, 2019Assignee: Societe des Produits Nestle S.A.Inventors: Cecile Gehin-Delval, Helen Chisholm, Zeynel Deniz Gunes, Helene Deyber, Cindy Pelloux, Olivier Schafer, Corinne Appolonia Nouzille, Mathieu Julien Destribats
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Publication number: 20180064127Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: ApplicationFiled: March 22, 2016Publication date: March 8, 2018Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Barnard Paul Binks
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Publication number: 20180049456Abstract: The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.Type: ApplicationFiled: March 22, 2016Publication date: February 22, 2018Inventors: Cecile Gehin-Delval, Helen Chisholm, Zeynel Deniz Gunes, helene Deyber, Cindy Pelloux, Olivier Schafer, Corinne Appolonia Nouzille, Mathieu Julien Destribats
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Publication number: 20140377433Abstract: The present invention relates to a use of an emulsion comprising an antimicrobial essential oil, acacia gum and water for improving the antimicrobial effect of the essential oil in an aqueous composition, particularly in a food or beverage composition. Further, the invention relates to a process to improve the antimicrobial effect of an essential oil, and aqueous compositions comprising an emulsion of an antimicrobial essential oil, acacia gum and water.Type: ApplicationFiled: September 9, 2014Publication date: December 25, 2014Inventors: Cecile Gehin-Delval, Corinne Appolonia Nouzille, Seow Leng Ng
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Patent number: 8859018Abstract: The present invention relates to a use of an emulsion comprising an antimicrobial essential oil, acacia gum and water for improving the antimicrobial effect of the essential oil in an aqueous composition, particularly in a food or beverage composition. Further, the invention relates to a process to improve the antimicrobial effect of an essential oil, and aqueous compositions comprising an emulsion of an antimicrobial essential oil, acacia gum and water.Type: GrantFiled: November 24, 2011Date of Patent: October 14, 2014Assignee: Nestec S.A.Inventors: Cecile Gehin-Delval, Corinne Appolonia Nouzille, Seow Leng Ng
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Publication number: 20130259959Abstract: The present invention relates to a use of an emulsion comprising an antimicrobial essential oil, acacia gum and water for improving the antimicrobial effect of the essential oil in an aqueous composition, particularly in a food or beverage composition. Further, the invention relates to a process to improve the antimicrobial effect of an essential oil, and aqueous compositions comprising an emulsion of an antimicrobial essential oil, acacia gum and water.Type: ApplicationFiled: November 24, 2011Publication date: October 3, 2013Applicant: NESTEC S.A.Inventors: Cecile Gehin-Delval, Corinne Appolonia Nouzille, Seow Leng Ng
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Patent number: 8388985Abstract: The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA), which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase contains a Lipophilic Additive (LPA) which forms self-assembly structures inside the emulsion oil droplets. The aqueous phase contains a hydrophilic emulsifier and the lipidic and aqueous phases are mixed without using classical high shearing devices or homogenisers.Type: GrantFiled: March 16, 2012Date of Patent: March 5, 2013Assignee: Nestec S.A.Inventors: Martin Leser, Laurent Sagalowicz, Martin Michel, Philippe Frossard, Corinne Appolonia-Nouzille
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Publication number: 20120177708Abstract: The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA), which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase contains a Lipophilic Additive (LPA) which forms self-assembly structures inside the emulsion oil droplets. The aqueous phase contains a hydrophilic emulsifier and the lipidic and aqueous phases are mixed without using classical high shearing devices or homogenisers.Type: ApplicationFiled: March 16, 2012Publication date: July 12, 2012Applicant: Nestec S.A.Inventors: Martin Leser, Laurent Sagalowicz, Martin Michel, Philippe Frossard, Corinne Appolonia-Nouzille
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Publication number: 20080311211Abstract: The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA), which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase contains a Lipophilic Additive (LPA) which forms self-assembly structures inside the emulsion oil droplets. The aqueous phase contains a hydrophilic emulsifier and the lipidic and aqueous phases are mixed without using classical high shearing devices or homogenisers.Type: ApplicationFiled: November 22, 2006Publication date: December 18, 2008Applicant: NESTEC S.A.Inventors: Martin Leser, Laurent Sagalowicz, Martin Michel, Philippe Frossard, Corinne Appolonia-Nouzille