Patents by Inventor Dérick Rousseau

Dérick Rousseau 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).

  • Publication number: 20240225043
    Abstract: The present disclosure provides a process for producing “cookable”, fibrous meat analogs employing directional freezing. The process includes subjecting an ingestible hydrocolloid to directional freezing for inducing formation of elongated ice crystals in which the elongated ice crystals are aligned in a given direction in the directionally frozen hydrocolloid. Following this, elongated ice crystals are removed and are replaced by proteins and any other additives such as supplements which are located in the aligned channels originally containing the aligned ice crystals. Once the desired amount of protein loading is achieved, the protein-loaded hydrocolloid is subjected to conditions suitable to induce gelling of some of proteins to form protein gels in the aligned elongated channels.
    Type: Application
    Filed: May 20, 2022
    Publication date: July 11, 2024
    Inventors: Christopher BRYSON, Christopher Mark GREGSON, Dérick ROUSSEAU, Auke DE VRIES, Raphael DE HENAU
  • Publication number: 20220369666
    Abstract: The present disclosure provides a process for producing “cookable”, fibrous meat analogs employing directional freezing. The process includes subjecting an ingestible hydrocolloid to directional freezing for inducing formation of elongated ice crystals in which the elongated ice crystals are aligned in a given direction in the directionally frozen hydrocolloid. Following this, elongated ice crystals are removed and are replaced by proteins and any other additives such as supplements which are located in the aligned channels originally containing the aligned ice crystals. Once the desired amount of protein loading is achieved, the protein-loaded hydrocolloid is subjected to conditions suitable to induce gelling of some of proteins to form protein gels in the aligned elongated channels.
    Type: Application
    Filed: February 8, 2022
    Publication date: November 24, 2022
    Inventors: CHRISTOPHER BRYSON, DERICK ROUSSEAU, AUKE DE VRIES, CHRISTOPHER MARK GREGSON, RAPHAEL DE HENAU
  • Patent number: 11241024
    Abstract: The present disclosure provides a process for producing “cookable”, fibrous meat analogues employing directional freezing. The process includes subjecting an ingestible polysaccharide containing hydrogel of selected size and shape to directional freezing for inducing formation of elongated ice crystals with said elongated ice crystals aligned in a given direction in the ingestible hydrogel to form a textured hydrogel containing ice crystals. Following this the textured hydrogel is immersed in a solution containing an ingestible soluble protein at a preselected temperature so that as the ice crystals melt, the ingestible heat gelling protein diffuses into the texture hydrogel replacing the ice crystals. The textured hydrogel is immersed in the solution containing the ingestible heat gelling protein for a selected period of time required to give a desired amount of protein loading.
    Type: Grant
    Filed: May 21, 2021
    Date of Patent: February 8, 2022
    Assignee: NEW SCHOOL FOODS INC.
    Inventors: Christopher Bryson, Dérick Rousseau, Auke De Vries, Christopher Mark Gregson