Patents by Inventor Emmanuelle APPER

Emmanuelle APPER 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: 20240245740
    Abstract: A composition for use in modulating immune responses in a subject in need thereof. The composition of the invention includes a fructo-oligosaccharide composition, and an extract of parietal saccharides and an extract of parietal saccharides from at least one Cyberlindnera species and at least one Saccharomyces species including mannans, mannan-oligosaccharides, beta 1,3 glucans, chitin, beta 1,6 glucans, or mixtures thereof, the weight ratio of fructo-oligosaccharide composition to the extract of parietal saccharides being at least 2. Also, the composition as such as well as its use in feed and food and nutraceutical applications.
    Type: Application
    Filed: May 25, 2022
    Publication date: July 25, 2024
    Applicants: BEGHIN MEIJI, DANSTAR FERMENT AG
    Inventors: Cindy LE BOURGOT, Emmanuelle APPER, Myriam HESTA, Wendy WAMBACQ
  • Publication number: 20230069477
    Abstract: The present invention relates to a composition for growing the population of microorganisms in a gut of monogastric animals, and methods for growing the same. The present invention also relates to a method for enhancing an average daily gain of monogastric animals.
    Type: Application
    Filed: November 29, 2019
    Publication date: March 2, 2023
    Inventors: Emmanuelle APPER, Mathieu CASTEX, Caroline ACHARD
  • Publication number: 20190075820
    Abstract: The invention concerns an extended shelf-life proteinaceous meat analogue wherein said meat analogue comprises optionally at least one inclusion included in a matrix which comprises animal and vegetable proteins among which at least wheat gluten and a plasticizer. The invention is further about a method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of (i) mixing animal and vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces optionally with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.
    Type: Application
    Filed: March 8, 2017
    Publication date: March 14, 2019
    Inventors: Andreas REDL, Aurelien FENEUIL, Emmanuell APPER, Frédérique RESPONDEK, Xinxin LIU