Patents by Inventor Jacques Mazoyer

Jacques Mazoyer 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 the preparation of purified ?-(1,3)-D-glucans
    Patent number: 9951147
    Abstract: There is provided a process for the preparation of purified ?-(1,3)-D-glucans, comprising the steps of providing an aqueous ?-(1,3)-D-glucan initial solution having a pH of above 11.0, filtering the aqueous ?-(1,3)-D-glucan initial solution to obtain a ?-(1,3)-D-glucan containing filtrate, adjusting the pH of the ?-(1,3)-D-glucan containing filtrate with an acid to a pH of below 5.0 to obtain an acidic ?-(1,3)-D-glucan solution, and heating the acidic ?-(1,3)-D-glucan solution to a temperature in the range of 60 to 160° C.
    Type: Grant
    Filed: September 4, 2008
    Date of Patent: April 24, 2018
    Assignee: Cargill, Incorporated
    Inventors: Jacques Mazoyer, Jean-Pierre Lhonneur
  • PROCESS FOR THE PREPARATION OF PURIFIED Beta-(1,3)-D-GLUCANS
    Publication number: 20110003982
    Abstract: There is provided a process for the preparation of purified ?-(1,3)-D-glucans, comprising the steps of providing an aqueous ?-(1,3)-D-glucan initial solution having a pH of above 11.0, filtering the aqueous ?-(1,3)-D-glucan initial solution to obtain a ?-(1,3)-D-glucan containing filtrate, adjusting the pH of the ?-(1,3)-D-glucan containing filtrate with an acid to a pH of below 5.0 to obtain an acidic ?-(1,3)-D-glucan solution, and heating the acidic ?-(1,3)-D-glucan solution to a temperature in the range of 60 to 160° C.
    Type: Application
    Filed: September 4, 2008
    Publication date: January 6, 2011
    Applicant: CARGILL, INCORPORATED
    Inventors: Jacques Mazoyer, Jean-Pierre Lhonneur
  • Cyclodextrin Inclusion Complexes and Methods of Preparing Same
    Publication number: 20090227690
    Abstract: Cyclodextrin inclusion complexes and methods for preparing cyclodextrin inclusion complexes. In some embodiments, the method for preparing a cyclodextrin inclusion complex may include dry blending cyclodextrin and an emulsifier to form a dry blend, and combining a solvent and a guest with the dry blend to form a cyclodextrin inclusion complex. In some embodiments, the method for preparing a cyclodextrin inclusion complex may include combining cyclodextrin and an emulsifier to form a first mixture, combining the first mixture with a solvent to form a second mixture, and combining a guest with the second mixture to form a third mixture.
    Type: Application
    Filed: November 1, 2004
    Publication date: September 10, 2009
    Applicant: CARGILL, INCORPORATED
    Inventors: Kenneth J. Strassburger, Jacques Mazoyer
  • Use of depolymerized citrus fruit and apple pectins as emulsifiers and emulsion stabilizers
    Patent number: 5900268
    Abstract: The invention relates to the use of depolymerized apple and citrus fruit pectins as emulsifiers and emulsion stabilizers. The depolymerized pectins have a molecular weight of less than 80,000 daltons and a viscosity in 2% aqueous solution of less than 80 cps, measured at 25.degree. C. with a Brookfield viscometer.Application: emulsifier for food emulsions.
    Type: Grant
    Filed: March 12, 1997
    Date of Patent: May 4, 1999
    Assignee: SKW Biosystems
    Inventors: Jacques Mazoyer, Jacky Leroux, Gerard Bruneau