Patents by Inventor Laurent FORNY
Laurent FORNY 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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Patent number: 11957146Abstract: The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a process of making the amorphous particles and a fat based confectionery product containing them; and the use of the amorphous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: GrantFiled: December 6, 2019Date of Patent: April 16, 2024Assignee: Societe des Produits Nestle S.A.Inventors: Julien Doebelin Esquitino, Laurent Forny, Benjamin Jean Didier Le Reverend, Vincent Daniel Maurice Meunier
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Patent number: 11730175Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: GrantFiled: May 13, 2022Date of Patent: August 22, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux, Andrew Steven Whitehouse, Laurent Forny
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Publication number: 20230050276Abstract: The present invention relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein the hydrophobic powder and crystalline powder are present in a mass ratio of between 75:25 and 99:1; the hydrophobic powder has a D50 particle size of between 50 to 500 ?m; the crystalline powder has a D50 particle size of between 1 to 10 ?m, and wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.Type: ApplicationFiled: February 18, 2021Publication date: February 16, 2023Inventors: DIAMANTO ANGELOPOULOU, LAURENT FORNY, VINCENT DANIEL MAURICE MEUNIER, STEFAN PALZER, AGBA SALMAN
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Publication number: 20220264904Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: ApplicationFiled: May 13, 2022Publication date: August 25, 2022Inventors: Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux, Andrew Steven Whitehouse, Laurent Forny
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Patent number: 11412769Abstract: The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: GrantFiled: June 6, 2018Date of Patent: August 16, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Marina Dupas-Langlet, Laurent Forny, Julien Philippe Nicolas Mahieux, Vincent Daniel Maurice Meunier
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Patent number: 11357240Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: GrantFiled: November 30, 2016Date of Patent: June 14, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux, Andrew Steven Whitehouse, Laurent Forny
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Patent number: 11252975Abstract: The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.Type: GrantFiled: September 24, 2018Date of Patent: February 22, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Julien Philippe Nicolas Mahieux, Stefan Palzer, Gerhard Niederreiter, Laurent Forny, Federico Mora, Bruno Edgar Chavez Montes, Laure Poquet, Heiko Oertling
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Publication number: 20220022512Abstract: The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a process of making the amorphous particles and a fat based confectionery product containing them; and the use of the amorphous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: ApplicationFiled: December 6, 2019Publication date: January 27, 2022Inventors: Julien Doebelin Esquitino, Laurent Forny, Benjamin Jean Didier Le Reverend, Vincent Daniel Maurice Meunier
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Patent number: 11213043Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: GrantFiled: November 30, 2016Date of Patent: January 4, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Rodolfo De Acutis, Andrew Steven Whitehouse, Laurent Forny, Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux
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Publication number: 20210204579Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: ApplicationFiled: November 30, 2016Publication date: July 8, 2021Inventors: Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas, Andrew Steven, Laurent Forny
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Publication number: 20210076723Abstract: The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: ApplicationFiled: June 6, 2018Publication date: March 18, 2021Inventors: Marina Dupas-Langlet, Laurent Forny, Julien Philippe Nicolas Mahieux, Vincent Daniel Maurice Meunier
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Publication number: 20210030045Abstract: The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.Type: ApplicationFiled: May 7, 2019Publication date: February 4, 2021Inventors: Sanyasi Gaddipati, Jimmy Perdana, Erik Kurt Larrea Anaya, Ulrich Bobe, Volker Schroeder, Linda brutsch, Laurent Forny, Vincent Daniel Maurice Meunier, Maike Neumann
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Publication number: 20200323253Abstract: The present invention relates to the field of powders, particularly food powders, and to the avoidance of caking in such powders by using compositions comprising dehydrated or partially dehydrated disodium inosine monophosphate salts.Type: ApplicationFiled: March 16, 2017Publication date: October 15, 2020Inventors: Laurent Forny, Yun Ting Sherrilyn Ng, Helge Ulmer
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Publication number: 20200275675Abstract: The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.Type: ApplicationFiled: September 24, 2018Publication date: September 3, 2020Inventors: Julien Philippe Nicolas Mahieux, Stefan Palzer, Gerhard Niederreiter, Laurent Forny, Federico Mora, Bruno Edgar Chavez Montes, Laure Roquet, Heiko Qertiing
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Publication number: 20180343885Abstract: The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: ApplicationFiled: November 30, 2016Publication date: December 6, 2018Inventors: Rodolfo DE ACUTIS, Andrew Steven WHITEHOUSE, Laurent FORNY, Vincent Daniel Maurice MEUNIER, Marina DUPAS-LANGLET, Julien Philippe Nicolas MAHIEUX
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Patent number: 10136666Abstract: The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavor precursors, and heating the reaction mixture to form aroma compounds. The deep eutectic solvent is a liquid based on a combination of at least two compounds solid at 25° C. and comprises water and/or glycerol in an amount insufficient to dissolve all the compounds solid at 25° C. individually, or in an amount such that all the compounds solid at 25° C. are simultaneously saturated at 25° C. The flavor precursors may comprise the compounds solid at 25° C. on which the deep eutectic solvent is based. A further aspect of the invention is a food product comprising the flavor composition obtainable by the process of the invention.Type: GrantFiled: September 23, 2014Date of Patent: November 27, 2018Assignee: Nestec S.A.Inventors: Heiko Oertling, Florian Viton, Candice Marie Menozzi, Laurent Forny, Walter Matthey-Doret
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Patent number: 9968112Abstract: An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.Type: GrantFiled: August 4, 2015Date of Patent: May 15, 2018Assignee: Nestec S.A.Inventors: Laurent Forny, Lennart Fries, Vincent Meunier, Gerhard Niederreiter, Stefan Palzer, Christoph Reh
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Publication number: 20170238561Abstract: The present invention relates to a bakery product comprising a salty tastant. In particular the invention relates to a bakery product having a powder applied to at least one surface, the powder particles comprising a starch-based material and a salty tastant. A further aspect of the invention is a process for manufacturing a bakery product.Type: ApplicationFiled: October 12, 2015Publication date: August 24, 2017Applicant: NESTEC S.A.Inventors: Laurent Forny, Jian Li, Mary Strothcamp, Marina Dupas-Langlet, Anjna Devi
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Publication number: 20170231235Abstract: The present invention relates to a bakery product. In particular the invention relates to a bakery product comprising dough and a filling or topping wherein the bakery product has an exposed dough surface having a coating comprising sodium chloride. A further aspect of the invention is a process for manufacturing a bakery product.Type: ApplicationFiled: October 12, 2015Publication date: August 17, 2017Applicant: NESTEC S.A.Inventors: Laurent Forny, Jian Li, Cedric Dubois, Marina Dupas-Langlet, Lionel Jublot
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Publication number: 20170223979Abstract: An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.Type: ApplicationFiled: August 4, 2015Publication date: August 10, 2017Inventors: Laurent FORNY, Lennart FRIES, Vincent MEUNIER, Gerhard NIEDERREITER, Stefan PALZER, Christoph REH