Patents by Inventor Jean-Baptiste Bezelgues
Jean-Baptiste Bezelgues 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: 20200367521Abstract: The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.Type: ApplicationFiled: November 27, 2018Publication date: November 26, 2020Inventors: Jean-Baptiste Bezelgues, Winnie Octavia, Richard Nelson, Xiaoping Fu, Jun-Tse Ray Fu, Alexander A. Sher
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Patent number: 9980500Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.Type: GrantFiled: March 27, 2014Date of Patent: May 29, 2018Assignee: Nestec S.A.Inventors: Virginie Kapchie, Jean-Baptiste Bezelgues, Christian Milo, Martin Erwin Leser, Alexander A. Sher
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LIQUID CREAMER COMPOSITION COMPRISING OLEOSOMES AS REPLACEMENT FOR OIL AND METHOD OF MAKING THE SAME
Publication number: 20160015049Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition comprising protein, oleosomes and optionally oil. The invention also relates to a beverage composition comprising the liquid creamer composition, and a method of making it.Type: ApplicationFiled: March 27, 2014Publication date: January 21, 2016Inventors: Virginie KAPCHIE, Jean-Baptiste BEZELGUES, Christian MILO, Martin Erwin LESER, Alexander A. Sher -
Publication number: 20150320065Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer comprising: between about 0.1% and 10% oil; between about 0.1% and about 35% sugar; and a hydrocolloid stabilizing system comprising kappa carrageenan and iota carrageenan having kappa carrageenan:iota carrageenan weight ratio of between about 1:2.5 and about 1:33.Type: ApplicationFiled: December 19, 2012Publication date: November 12, 2015Inventors: Jean-Baptiste Bezelgues, Yichi Xu, Martin Erwin Leser, Alexander A. Sher, Veneta Alahverdzhieva, Jun-Tse Ray Fu
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Patent number: 8778438Abstract: The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.Type: GrantFiled: August 17, 2007Date of Patent: July 15, 2014Assignee: Nestec S.A.Inventors: Martins Leser, Jean-Baptiste Bezelgues, Eric Kolodziejczyk, Martin Michel
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Publication number: 20140120209Abstract: The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage products, e.g. coffee and tea creamers, and has good stability without the use of synthetic emulsifiers.Type: ApplicationFiled: June 19, 2012Publication date: May 1, 2014Applicant: NESTEC S.AInventors: Jean-Baptiste Bezelgues, Pu-Sheng Cheng, Juan Sanz-Valero
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Publication number: 20140044854Abstract: Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a sugar, a fat, a protein having a globular protein denaturation degree between about 75% and about 98%, and a viscosity ranging between about 10 cP and about 70 cP when measured at a temperature of 4° C. and a shear rate of 75 s?1.Type: ApplicationFiled: April 30, 2012Publication date: February 13, 2014Applicant: NESTEC S.A.Inventors: Jean-Baptiste Bezelgues, J. Antonio Gutierrez, Martin Erwin Leser
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Publication number: 20140044855Abstract: Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer including a hydrocolloid, an insoluble divalent salt, a protein, an emulsifier, and an oil. The creamer does not need to include titanium dioxide to provide a whitening effect. The creamer can be a fat-free, liquid creamer including water ranging from about 50% to about 90% by weight.Type: ApplicationFiled: April 20, 2012Publication date: February 13, 2014Applicant: NESTEC S.A.Inventors: Alexander A. Sher, Jean-Baptiste Bezelgues
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Oil containing one or more long-chain polyunsaturated fatty acids phospholipids derived from biomass
Patent number: 8609875Abstract: The present invention relates to a method to extract long-chain polyunsaturated fatty acids from sources using emulsifiers dispersed in oil as carrier and to the oils obtainable from such a method. It also relates to the use of emulsifier in oil for improving the extraction of long-chain polyunsaturated fatty acids in the form of phospholipids and, in a further aspect, to an oil composition comprising long-chain polyunsaturated fatty acids in an amount up to 4% and phospholipids in an amount up to 15% and at least one emulsifier.Type: GrantFiled: July 22, 2009Date of Patent: December 17, 2013Assignee: Netsec S.A.Inventors: Jean-Baptiste Bezelgues, Junkuan Wang, Raymond Bertholet, Pierre Ducret -
Publication number: 20130259973Abstract: The present invention relates to ready-to-drink beverages comprising a flavor component, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, a sucrose content below 5% by weight of the beverage, and wherein the beverage has a viscosity in the range 1-300 mPa·s.Type: ApplicationFiled: December 7, 2011Publication date: October 3, 2013Applicant: NESTEC S.A.Inventors: Monica Valdez, Jean-Baptiste Bezelgues, Pu-Sheng Cheng, Olivier Roger, Alastair Ross, Christelle Schaffer-Lequart, Anne-Sophie Wavreille
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Publication number: 20120295009Abstract: Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration of saturated fatty acids that is no more than 80% by weight of the total oil blend and a concentration of trans fatty acids that is no more than 1% by weight of the total oil blend. The oil blend may include, for example, coconut oil, palm oil, palm oil fractions and high oleic sunflower oil, alone or in combinations thereof. The oil blends may be used in liquid creamers and result in oxidative and emulsion stability for the required shelf life of the liquid creamers.Type: ApplicationFiled: November 22, 2010Publication date: November 22, 2012Applicant: NESTEC S.A.Inventors: Guillermo Napolitano, Linda J. Erickson, Antonio J. Gutierrez, Alexander A. Sher, Jean-Baptiste Bezelgues
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Publication number: 20110313039Abstract: The present invention relates generally to compounds such as alkylglycerol and alkoxyglycerol for use in increasing the endogenous level of plasmalogens in a mammal. In particular, these compounds are used for increasing the endogenous plasmalogen level to a level greater than the level in healthy mammals. According to the present invention such compounds are also for use in the prevention or treatment of diseases caused or affected by a decreased endogenous level of plasmalogens. A method for the manufacture of a dietary precursor for the use of the present invention is also part of the present disclosure.Type: ApplicationFiled: February 24, 2010Publication date: December 22, 2011Applicant: NESTEC S.A.Inventors: Frederic Destaillats, Jean-Baptiste Bezelgues, Fabiola Dionisi, Cristina Cruz-Hernandez, Isabelle Masserey-Elmelegy
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Publication number: 20110275600Abstract: The invention provides methods for increasing endogenous plasmalogen levels in an animal by administering to the animal an endogenous plasmalogen level increasing amount of one or more long chain polyunsaturated fatty acids (LCPUFAs).Type: ApplicationFiled: December 30, 2009Publication date: November 10, 2011Inventors: Frederic Destaillats, Jean-Baptiste Bezelgues, Fabiola Dionisi, Cristina Cruz-Hernandez
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OIL CONTAINING ONE OR MORE LONG-CHAIN POLYUNSATURATED FATTY ACIDS PHOSPHOLIPIDS DERIVED FROM BIOMASS
Publication number: 20110201683Abstract: The present invention relates to a method to extract long-chain polyunsaturated fatty acids from sources using emulsifiers dispersed in oil as carrier and to the oils obtainable from such a method. It also relates to the use of emulsifier in oil for improving the extraction of long-chain polyunsaturated fatty acids in the form of phospholipids and, in a further aspect, to an oil composition comprising long-chain polyunsaturated fatty acids in an amount up to 4% and phospholipids in an amount up to 15% and at least one emulsifier.Type: ApplicationFiled: July 22, 2009Publication date: August 18, 2011Applicant: Nestec S.A.Inventors: Jean-Baptiste Bezelgues, Junkuan Wang, Raymond Bertholet, Pierre Ducret -
Publication number: 20110028434Abstract: The present invention relates in general to maternal food compositions. In particular, the present invention relates to maternal food compositions comprising LC-PUFA and their uses. Embodiments of the present invention relate to maternal food compositions comprising a source of lipids, wherein the source of lipids includes at least one LC-PUFA in the form selected from the group consisting of phospholipids (PL), phosphotidylcholine (PC), phosphatidylethanolamine (PE), N-Acylphosphatidylethanolamine (NAPE), phosphatidylinositol (Pl), phosphatidylserine (PS) or their lyso derivatives and their uses in brain development and eye development of neonates.Type: ApplicationFiled: March 30, 2009Publication date: February 3, 2011Applicant: NESTEC S.A.Inventors: Frederic Destaillats, Jean-Baptiste Bezelgues, Fabiola Dionisi, Cristina Cruz-Hernandez
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Publication number: 20100310746Abstract: The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.Type: ApplicationFiled: August 17, 2007Publication date: December 9, 2010Applicant: NESTEC S.A.Inventors: Martin Leser, Jean-Baptiste Bezelgues, Eric Kolodziejczyk, Martin Michel
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Publication number: 20090317531Abstract: Described is a self-foaming, liquid culinary aid including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid culinary aid is combined with the food product, the culinary aid melts or disperses in less than about 20 seconds in the food product to impart a foaming texture to the food product.Type: ApplicationFiled: November 17, 2006Publication date: December 24, 2009Applicant: NESTEC S.A.Inventors: Christoph Reh, Jean-Baptiste Bezelgues, Martin Beaulieu
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Patent number: 7537138Abstract: Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by generating foam with the desired texture, stability and bubble size distribution comprises use of a low viscous liquid(s) to generate a primary foam, which is then stabilized by mixing it with liquid(s) of higher viscosity. To create high quality foam, different dosing protocols including two approaches such as delivery of foaming liquid concentrates at different concentration, or getting different concentration by varying water dosing times and/or flow rates were used. Positive results were found for the dispensing systems using milk and other liquid concentrates at specific dispensing conditions (flow rates and times).Type: GrantFiled: June 20, 2005Date of Patent: May 26, 2009Assignee: Nestec S.A.Inventors: Rafaella Saggin, Martin Leser, Jean-Baptiste Bezelgues, Simon Livings, Alexander A. Sher
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Publication number: 20060283884Abstract: Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by generating foam with the desired texture, stability and bubble size distribution comprises use of a low viscous liquid(s) to generate a primary foam, which is then stabilized by mixing it with liquid(s) of higher viscosity. To create high quality foam, different dosing protocols including two approaches such as delivery of foaming liquid concentrates at different concentration, or getting different concentration by varying water dosing times and/or flow rates were used. Positive results were found for the dispensing systems using milk and other liquid concentrates at specific dispensing conditions (flow rates and times).Type: ApplicationFiled: June 20, 2005Publication date: December 21, 2006Inventors: Raffaella Saggin, Martin Leser, Jean-Baptiste Bezelgues, Simon Livings, Alexander Sher
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Publication number: 20060073256Abstract: Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid creamer is combined with the beverage, a portion of the creamer melts or disperses in less than about 20 seconds in the beverage to impart a creaming flavor and whitening color to the beverage with the remainder of the creamer forming a foam having a density that is less than that of the beverage so as to reside on top of the beverage as a visible foam layer, and methods of making foamed beverages therewith. The amount of foam generated in the beverage is dependent on the overrun of the foaming liquid creamer.Type: ApplicationFiled: June 14, 2005Publication date: April 6, 2006Inventors: Frederic Destaillats, Jean-Baptiste Bezelgues, Pierre-Alain Golay, Olivier Schafer, Martin Beaulieu