Patents by Inventor Laurence Roussel

Laurence Roussel 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).

  • FABRICATED FISH CHUNKS
    Publication number: 20130295236
    Abstract: The invention provides fabricated fish chunks having the appearance and texture of real fish comprising from about 75 to about 95% of one or more functional proteins and from about 5 to about 25% other comestible ingredients, wherein the functional proteins comprise from about 40 to about 95% surimi and from about 0 to about 55% of one or more non-surimi functional proteins. The fabricated fish chunks have a soft smooth laminar appearance and flaky texture similar to real fish.
    Type: Application
    Filed: October 21, 2011
    Publication date: November 7, 2013
    Applicant: Nestec SA
    Inventors: Bradley Johnson, Claude Lecouteux, Laurence Roussel, Michael John Saylock, Zulin Shi
  • Food product with a fibrous texture obtained from whey proteins
    Patent number: 6565900
    Abstract: Food product obtained by extrusion baking of a mixture of dairy or cheese origin with a fibrous structure characterized in that the fibers form a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 &mgr;m to 0.1 mm, with the dry matter of the product at least partially originating from whey.
    Type: Grant
    Filed: June 20, 2002
    Date of Patent: May 20, 2003
    Assignee: Bongrain S.A.
    Inventors: Laurence Roussel, Florence Buret, Yves Lechat
  • Food product with a fibrous texture obtained from whey proteins
    Publication number: 20030003194
    Abstract: Food product obtained by extrusion baking of a mixture of dairy or cheese origin with a fibrous structure characterized in that the fibers form a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 &mgr;m to 0.1 mm, with the dry matter of the product at least partially originating from whey.
    Type: Application
    Filed: June 20, 2002
    Publication date: January 2, 2003
    Inventors: Laurence Roussel, Florence Buret, Yves Lechat
  • Food product with a fibrous texture obtained from whey proteins
    Patent number: 6468579
    Abstract: Food product 17 obtained by extrusion baking of a mixture of dairy or cheese origin with a fibrous structure characterised in that the fibres form a network of macroscopic fibres whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibres with diameters in the order of 1 &mgr;m to 0.1 mm, with the dry matter of the product at least partially originating from whey.
    Type: Grant
    Filed: June 9, 2000
    Date of Patent: October 22, 2002
    Assignee: Bongrain S.A.
    Inventors: Laurence Roussel, Florence Buret, Yves Lechat