Patents by Inventor Cristophe Joseph Etienne Schmitt

Cristophe Joseph Etienne Schmitt 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).

  • Frozen confectionery products
    Patent number: 10477880
    Abstract: A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used 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: January 6, 2016
    Date of Patent: November 19, 2019
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Cristophe Joseph Etienne Schmitt, Joumana Saikali
  • EMULSIONS STABILIZED BY PARTICLES OF AN EDIBLE INORGANIC SALT
    Publication number: 20160316806
    Abstract: The present invention relates to emulsions. In particular, it relates to an emulsion comprising at least one aqueous phase and at least one lipid phase wherein the emulsion is stabilized by particles of an edible inorganic salt having a solubility in water of less than 1 g per 100 ml at 20° C. and wherein the particles have between 0.5 and 20 wt. % fatty acids coated or adsorbed onto their surface. Further aspects of the invention are a composition comprising the emulsion and a method of manufacturing a double emulsion.
    Type: Application
    Filed: December 3, 2014
    Publication date: November 3, 2016
    Inventors: Cecile Gehin-Delval, Cristophe Joseph Etienne Schmitt, Bernard Paul Binks, Mathieu Julien Destribats
  • FROZEN CONFECTIONERY PRODUCTS
    Publication number: 20160135479
    Abstract: A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used 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: Application
    Filed: January 6, 2016
    Publication date: May 19, 2016
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Cristophe Joseph Etienne Schmitt, Joumana Saikali