Patents by Inventor Denis Paquet

Denis Paquet 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).

  • PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT
    Publication number: 20150320061
    Abstract: The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.
    Type: Application
    Filed: January 25, 2013
    Publication date: November 12, 2015
    Inventors: Françoise Warin, Paola Flabbi, François Corret, Almuden Bilbao, Denis Paquet, Pascal Crepel, Laurent Marchal
  • Novel method for the production of fermented milk products
    Publication number: 20050095317
    Abstract: The invention relates to a novel method for producing fermented milk products, according to which at least one casein of the milk, i.e. at least the kappa casein, is proteolyzed by means of a coagulating enzyme of the milk, e.g. chymosin, and the product is stirred after fermenting. The inventive method is particularly suitable for the production of fermented milk products such as yogurt and fermented types of milk, wherein said products are provided with an improved texture, especially an improved viscosity, without causing syneresis.
    Type: Application
    Filed: January 17, 2003
    Publication date: May 5, 2005
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Claire Queguiner, Nathalie De Greeftrial, Fanny Grugier, Denis Paquet
  • Novel method for the production of fermented dairy products by means of enzymes having a bacterial origin
    Publication number: 20050095316
    Abstract: The invention relates to a novel method for producing fermented milk products, according to which at least one casein of the milk, i.e. at least the kappa casein, is hydrolyzed by means of a coagulating enzyme of the milk, which has a bacterial origin, and the product is stirred after fermenting. The inventive method is particularly suitable for producing fermented milk products such as yogurt and fermented types of milk, wherein said products are provided with an improved texture, especially an improved proved viscosity, without causing syneresis or generating a bad taste.
    Type: Application
    Filed: January 17, 2003
    Publication date: May 5, 2005
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Nathalie De Greeftrial, Claire Queguiner, Fanny Grugier, Denis Paquet
  • Low acidity fermented dairy products flavored with warm flavors
    Patent number: 6821543
    Abstract: The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80° D, the pH from 4.5 to 5.5, flavored with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.
    Type: Grant
    Filed: September 7, 2001
    Date of Patent: November 23, 2004
    Assignee: Compagnie Gervais Danone
    Inventors: Denis Paquet, Jean-Pierre Caron, Jacques De Villeroche, David Lam, Paul Skrochowski, Stéphane Doat, Nathalie Trial, Blas Tarodo De La Fuente, Jean-Louis Cuq
  • Process for the production of foam products similar to egg white from milk serum
    Patent number: 4226893
    Abstract: An egg white substitute is prepared by a process involving the acidification of milk serum at a pH of 2 to 6, heating between 45.degree. and 80.degree. C. for five to twenty minutes, then sudden cooling to a temperature comprised between 15.degree. C. and 25.degree. C. and subsequent alkalinization to a pH comprised between 7 and 9.
    Type: Grant
    Filed: August 24, 1978
    Date of Patent: October 7, 1980
    Assignee: Agence Nationale de Valorisation de la Recherche (ANVAR)
    Inventors: Denis Paquet, Kaing S. Thou, Charles Alais