Patents by Inventor Elyes Ben Sassi

Elyes Ben Sassi 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).

  • Plant-protein based texturized oil-in-water emulsions
    Patent number: 11653663
    Abstract: The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C.
    Type: Grant
    Filed: December 4, 2018
    Date of Patent: May 23, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Maxime Saffon, Johann Buczkowski, Luca Amagliani, Oscar Francisco Castellani, Elyes Ben Sassi
  • PLANT-PROTEIN BASED TEXTURIZED OIL-IN-WATER EMULSIONS
    Publication number: 20210177000
    Abstract: The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C.
    Type: Application
    Filed: December 4, 2018
    Publication date: June 17, 2021
    Inventors: Christophe Joseph Etienne Schmitt, Maxime Saffon, Johann Buczkowski, Luca Amagliani, Oscar Francisco Castellani, Elyes Ben Sassi
  • NUTRITIONAL COMPOSITION
    Publication number: 20210106038
    Abstract: A nutritional composition comprising soluble calcium, wherein 0.005 to 20 wt % of the lipids in said composition are polar lipids, wherein the polar lipids comprise one or more glycolipid.
    Type: Application
    Filed: May 21, 2019
    Publication date: April 15, 2021
    Inventors: Timothy James Wooster, Axel Syrbe, Elyes Ben Sassi, Ludovic Penseyres, Olivier Schafer
  • CREAMER
    Publication number: 20210084922
    Abstract: A creamer composition wherein 0.1 to 15 wt % of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid.
    Type: Application
    Filed: May 21, 2019
    Publication date: March 25, 2021
    Inventors: Timothy James Wooster, Axel Syrbe, Elyes Ben Sassi, Ludovic Penseyres, Olivier Schafer