Patents by Inventor Gilles Poillot

Gilles Poillot 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 cooking a mass of scrambled eggs
    Patent number: 5427816
    Abstract: Scrambled eggs are prepared by cooking a mass of a homogeneous mixture of eggs, water and starch in an enclosure by introducing steam under pressure into the mass from within the mass and by heating a wall of the enclosure. The steam may be introduced into the mass from holes in a coil immersed in the mass.
    Type: Grant
    Filed: July 23, 1993
    Date of Patent: June 27, 1995
    Assignee: Nestec S.A.
    Inventors: Ginette Harlaux, Gilles Poillot
  • Process for improving the texture of meat with whey proteins
    Patent number: 5232723
    Abstract: The texture of meat is improved by incorporating a marinade containing denatured whey proteins into raw meat, said whey proteins being present in an amount of from 0.5% to 2.5% by weight based on the weight of the raw meat.
    Type: Grant
    Filed: May 18, 1992
    Date of Patent: August 3, 1993
    Assignee: Nestec S.A.
    Inventors: Jean-Pierre Bisson, Emmanuel Miege, Gilles Poillot