Patents by Inventor Damien Passé

Damien Passé 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).

  • MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF
    Publication number: 20240415131
    Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.
    Type: Application
    Filed: August 27, 2024
    Publication date: December 19, 2024
    Inventors: Marilyne Guillemant, Philippe Lefevre, José Lis, Damien Passé, Samuel Patinier
  • MICROALGAL FLOUR
    Publication number: 20190297928
    Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
    Type: Application
    Filed: February 28, 2019
    Publication date: October 3, 2019
    Inventors: Leslie M. Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
  • MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF
    Publication number: 20190289860
    Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.
    Type: Application
    Filed: April 4, 2019
    Publication date: September 26, 2019
    Inventors: Marilyne Guillemant, Philippe Lefevre, José Lis, Damien Passé, Samuel Patinier
  • Microalgal flour
    Patent number: 10264809
    Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
    Type: Grant
    Filed: January 28, 2014
    Date of Patent: April 23, 2019
    Assignee: CORBION BIOTECH, INC.
    Inventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
  • Microalgal flour
    Patent number: 10098371
    Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: October 16, 2018
    Assignee: SOLAZYME ROQUETTE NUTRITIONALS, LLC
    Inventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
  • METHOD FOR THERMAL PERMEABILIZATION OF A MICROALGAE BIOMASS
    Publication number: 20180223245
    Abstract: Described are methods for thermal permeabilization of the biomass of microalgae of the Chlorella genus. The methods are useful in recovering the soluble fractions, including polypeptides and saccharide, of the microalgae.
    Type: Application
    Filed: April 2, 2018
    Publication date: August 9, 2018
    Inventors: Damien Passé, Samuel Patinier, Marilyne Guillemant
  • MICROALGAL FLOUR
    Publication number: 20140234479
    Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
    Type: Application
    Filed: January 28, 2014
    Publication date: August 21, 2014
    Inventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
  • MICROALGAL FLOUR
    Publication number: 20140212570
    Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
    Type: Application
    Filed: March 15, 2013
    Publication date: July 31, 2014
    Inventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon