Patents by Inventor Jacques MEURISSE

Jacques MEURISSE 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).

  • ORANGE JUICE PRODUCTS WITH REDUCED ACIDITY AND TOTAL SUGAR CONTENT, AND A PROCESS FOR PRODUCING SAME
    Publication number: 20230320386
    Abstract: It is disclosed orange juice products with reduced acidity, a deacidification system and a process for deacidifying orange juices comprising eluting the orange juice to be deacidified on a weak anion exchange resin to lead to a deacidified orange juice after elution; wherein the orange juice to be deacidified has an initial pH (pHi) and is eluted on said resin at a rate (BV/h) such that the deacidified orange juice has a pH (pHd) meeting the criteria: [pHi+(0.1-1)]<pHd<[pKa ascorbic acid+(0.1-0.5)].
    Type: Application
    Filed: August 31, 2021
    Publication date: October 12, 2023
    Inventors: Eric Reynaud, Jacques Meurisse, Stanislas Baudouin
  • WATER DRINK COMPRISING A FRUIT FLAVOR AND A PROCESS FOR PREPARING SAID WATER DRINK
    Publication number: 20230157327
    Abstract: The disclosure generally relates to a an aromatic water having fruit flavors without artificial or added aromas from fruit juices comprising produced by a process comprising providing a fruit juice, performing a nanofiltration of said fruit juice or adjusted fruit juice through a nanofiltration membrane, and recovering the permeate water from the nanofiltration to obtain the aromatic water drink, wherein the permeate water has a reduced Brix degree by at least 50% compared to the fruit juice.
    Type: Application
    Filed: April 26, 2021
    Publication date: May 25, 2023
    Inventors: Eric Reynaud, Jacques Meurisse
  • Deacidified cranberry juice and process for preparing same
    Patent number: 11160296
    Abstract: The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on a bed or a weak anion exchange resin at a rate (BV/h) such that the deacidified cranberry juice leaving the elution has a pH=pKa1 (malic acid)<pH<pKa (benzoic acid). The invention also relates to a food composition that comprises this deacidified fruit juice.
    Type: Grant
    Filed: September 19, 2017
    Date of Patent: November 2, 2021
    Assignee: WEST INVEST S.A.
    Inventors: Eric Reynaud, Charles Duval, Stanislas Baudouin, Jacques Meurisse
  • DEACIDIFIED CRANBERRY JUICE AND PROCESS FOR PREPARING SAME
    Publication number: 20190216112
    Abstract: The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on a bed or a weak anion exchange resin at a rate (BV/h) such that the deacidified cranberry juice leaving the elution has a pH=pKa1 (malic acid)<pH<pKa (benzoic acid). The invention also relates to a food composition that comprises this deacidified fruit juice.
    Type: Application
    Filed: September 19, 2017
    Publication date: July 18, 2019
    Applicant: West Invest S.A.
    Inventors: Eric REYNAUD, Charles DUVAL, Stanislas BAUDOUIN, Jacques MEURISSE