Patents by Inventor Jérôme Barra
Jérôme Barra 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).
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Publication number: 20180363074Abstract: Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2?,2?-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.Type: ApplicationFiled: August 6, 2018Publication date: December 20, 2018Applicant: FIRMENICH SAInventors: Christopher M. Gregson, Matthew P. Sillick, Jérôme Barra, Angela Di Pietro
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Publication number: 20150342235Abstract: Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2?,2?-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.Type: ApplicationFiled: December 16, 2013Publication date: December 3, 2015Applicant: Firmenich SAInventors: Christopher M. GREGSON, Matthew P. SILLICK, Jérôme BARRA, Angela DI PIETRO
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Patent number: 9056055Abstract: The subject of the present invention is a flavored therapeutic composition containing a clay as the active principle, and characterized in that the clay is a dioctahedral smectite and the flavor is encapsulated.Type: GrantFiled: February 12, 2014Date of Patent: June 16, 2015Assignees: IPSEN PHARMA S.A.S., FIRMENICH S.A.Inventors: Jérôme Barra, Denis Le Hazif
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Publication number: 20140377354Abstract: The subject of the present invention is a flavoured therapeutic composition containing a clay as the active principle, and characterized in that the clay is a dioctahedral smectite and the flavour is encapsulated.Type: ApplicationFiled: February 12, 2014Publication date: December 25, 2014Applicants: FIRMENICH S.A., IPSEN PHARMA S.A.S.Inventors: Jérôme BARRA, Denis LE HAZIF
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Publication number: 20140099400Abstract: The present invention relates to the field of encapsulation. More particularly, it relates to a new process for encapsulating an active ingredient in or on an edible composition.Type: ApplicationFiled: December 5, 2011Publication date: April 10, 2014Applicant: FIRMENICH SAInventors: Jérôme Barra, Grégory Dardelle, Maurus Marty, Nathalie Vivien Castoni, Marion Wick, Dana Zampieri
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Publication number: 20130310452Abstract: The present invention relates to the use of flavouring ingredients and compositions as antifungal agents. The invention also relates to a method for preserving food products and beverages comprising adding said flavouring ingredients or compositions to the food product or beverage.Type: ApplicationFiled: January 9, 2012Publication date: November 21, 2013Applicant: FIRMENICH SAInventors: Jérôme Barra, Evangelia Komitopoulou, Myriam Troccaz, Nathalie Vivien Castioni
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Patent number: 8329238Abstract: Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes.Type: GrantFiled: September 20, 2006Date of Patent: December 11, 2012Assignee: Firmenich SAInventors: Claude Vanrietvelde, Anh Le, Jérôme Barra
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Publication number: 20120064219Abstract: An extruded particle for use in a foodstuff, such as chewing gum, the extruded particle including a carrier matrix of ethyl cellulose and a hydrophobic plasticizer, and a sweetening component having a clogP of from -0.5 to 1.0 dispersed throughout the matrix. The extruded particle prolongs or sustains the perception of a flavor during chewing or consumption of the foodstuff.Type: ApplicationFiled: June 8, 2010Publication date: March 15, 2012Applicant: Firmenich SAInventors: Jérôme Barra, Pierre-Etienne Bouquerand, Dana Zampieri
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Publication number: 20100159013Abstract: The subject of the present invention is a flavored therapeutic composition containing a clay as well as active principle, and characterized in that the clay is a dioctahedral smectite and the flavor is encapsulated.Type: ApplicationFiled: August 12, 2008Publication date: June 24, 2010Inventors: Jerome Barra, Denis Le Hazie
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Publication number: 20090324515Abstract: A flavouring composition for use in an oral care product, confectionary product or beverage. The composition includes an antimicrobial key and optionally at least one flavouring ingredient of current use, wherein the antimicrobial key comprises 3,4-dimethylphenol together with one or more antimicrobial flavour ingredients each having a minimum inhibitory concentration of 1000 parts per million or less, against two or more strains selected from Fusobacterium Nucleatum, Fusobacterium sp., Porphyromonas Gingivalis, Prevotella Intermedia, Klebsiella Pneumoniae, Veillonella Alcalescens, Bacteroides Melaninogenicus/forsythus, Selenomonas Sputagena, Porphyromonas Endodontalis, Prevotella Melaninogenica and Streptococcus Mutans.Type: ApplicationFiled: November 29, 2007Publication date: December 31, 2009Inventors: Jérôme Barra, Markus Seyfried, Hidemi Tashiro, Myriam Troccaz, Sabine Beccucci
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Publication number: 20090208604Abstract: The present invention relates to food ingredients, or entire food products, that contain fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or as coatings or fillings for conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.Type: ApplicationFiled: April 19, 2006Publication date: August 20, 2009Inventors: Jerôme Barra, Anh Le, Catherine F. Maurel, Michael Chiaverini, Jonathan F. Gordon, Valéry Normand
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Publication number: 20080000614Abstract: The present invention relates to a flavor and skin sensation composition providing a hot or warming sensation upon consumption or application, respectively. The composition comprises a hot, warming component, a cooling component and a bitter component. In an embodiment, the composition further comprises an acid component. The composition provides a clean hot taste free of oily or earthy off-notes. Consumers prefer the composition over hot, warming compositions comprising essentially natural extracts.Type: ApplicationFiled: September 11, 2007Publication date: January 3, 2008Inventors: Catherine MAUREL, Anh LE, Jerome BARRA, Christian STARKENMANN
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Publication number: 20070269553Abstract: The present invention relates to a method for preparing a flavored food product, and to a method for reducing loss of flavors in a flavored product due to heat treatments. Loss of flavors by evaporation at high temperatures could be prevented by applying coating solutions in which water and encapsulated flavors have been mixed at 0.5% to 30 wt. % of capsules based on micro-organisms, a matrix component and encapsulated flavors. The coating solution was applied in high temperature coating processes or processes including heat treatment following the coating step and resulted in surprising retention of flavors in the coated food product.Type: ApplicationFiled: August 2, 2007Publication date: November 22, 2007Inventors: Anh Le, Jerome Barra, Catherine Maurel, Jonathan Gordon, Michael Chiaverini, Valery Normand
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Publication number: 20070014888Abstract: Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes.Type: ApplicationFiled: September 20, 2006Publication date: January 18, 2007Inventors: Claude Vanrietvelde, Anh Le, Jerome Barra
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Publication number: 20060249167Abstract: The present invention relates to the use of 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one, in the form of any one of its isomers or of a mixture thereof, as a perfuming or flavoring ingredient. The present invention also relates to the perfuming or flavoring compositions or articles containing the compounds. Compositions comprising 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one and at least one further compound having or imparting minty, fruity, and/or trigeminal organoleptic properties are also part of the present invention.Type: ApplicationFiled: March 30, 2006Publication date: November 9, 2006Inventors: Wolfgang Giersch, Claude Vanrietvelde, Anh Le, Jerome Barra, Hidemi Tashiro
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Publication number: 20050196487Abstract: The present invention relates to a gum base composition for the preparation of a chewing gum. The gum base composition includes a gum material, a silicate derivative and a polyol and is in the form of a fine and homogeneous powder which is therefore directly compressible. A process for the preparation of such a powder is also disclosed.Type: ApplicationFiled: April 19, 2005Publication date: September 8, 2005Inventors: Jérôme Barra, Anh Le, Serge Noizat
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Publication number: 20050152932Abstract: The invention relates to an encapsulation system for a hydrophobic flavor or perfume ingredient or composition, capable of releasing said substance, usually crystalline at ambient temperature and pressure, in a non-crystalline form.Type: ApplicationFiled: November 30, 2004Publication date: July 14, 2005Inventors: Valery Normand, Ennio Cantergiani, Pierre-Etienne Bouquerand, Jerome Barra, Daniel Benczedi