Patents by Inventor Katharina Bulling

Katharina Bulling 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).

  • High melting point chicken fat
    Patent number: 11246324
    Abstract: The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).
    Type: Grant
    Filed: October 20, 2017
    Date of Patent: February 15, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Jimmy Perdana, Prabhjot Kaur, Katharina Bulling, Michele Marazzato, Youngbin Kim, Christian Kjolby, Laurent Sagalowicz
  • HARD BOUILLON TABLET
    Publication number: 20190254321
    Abstract: The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet characterized that a beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat); and wherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0.
    Type: Application
    Filed: June 23, 2017
    Publication date: August 22, 2019
    Inventors: Katharina Bulling, Jimmy Perdana, Laurent Sagalowicz, Christian Kjolby, Michele Marazzato, Alejandro Lopez, Bertrand Schmitt
  • HARD BOUILLON TABLET
    Publication number: 20190239546
    Abstract: The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet wherein a chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat); and wherein the chicken fat comprises the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat) is used.
    Type: Application
    Filed: October 20, 2017
    Publication date: August 8, 2019
    Inventors: Jimmy Perdana, Youngbin Kim, Katharina Bulling, Michele Marazzato, Laurent Sagalowicz, Christian Kjolby
  • POWDERED BEEF FAT
    Publication number: 20190166893
    Abstract: The invention relates to a powdered beef fat and the manufacturing process for the production of a powdered beef fat. In particularly the invention relates to a powdered beef fat and to a process for the production of a powdered beef fat wherein the beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat) comprising at least 23.5 wt % (based on weight of total fat) of C18:0.
    Type: Application
    Filed: August 2, 2017
    Publication date: June 6, 2019
    Inventors: Jimmy Perdana, Katharina Bulling, Michele Marazzato, Gregory Trappo, Christian Kjolby, Laurent Sagalowicz