Patents by Inventor Luca Amagliani

Luca Amagliani 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).

  • FOAMING INGREDIENT
    Publication number: 20230371553
    Abstract: The present invention relates to a porous soluble foaming ingredient containing entrapped gas. Further aspects of the invention are a beverage powder comprising a porous foaming ingredient, a method for preparing a porous soluble foaming ingredient and the use of a porous soluble foaming ingredient to prepare a foaming beverage.
    Type: Application
    Filed: October 11, 2021
    Publication date: November 23, 2023
    Inventors: MARINA DUPAS-LANGLET, VINCENT DANIEL MAURICE MEUNIER, LINDA BRUTSCH, CHRISTOPHE JOSEPH ETIENNE SCHMITT, LUCA AMAGLIANI
  • Plant-protein based texturized oil-in-water emulsions
    Patent number: 11653663
    Abstract: The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C.
    Type: Grant
    Filed: December 4, 2018
    Date of Patent: May 23, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Maxime Saffon, Johann Buczkowski, Luca Amagliani, Oscar Francisco Castellani, Elyes Ben Sassi
  • FOOD OR BEVERAGE PRODUCT WITH AGGLOMERATED PEA PROTEIN
    Publication number: 20220053793
    Abstract: The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprising agglomerated pea proteins.
    Type: Application
    Filed: November 20, 2019
    Publication date: February 24, 2022
    Inventors: Christophe Joseph Etienne Schmitt, Luca Amagliani, Tessa Marianne van de Langerjt
  • PLANT-PROTEIN BASED TEXTURIZED OIL-IN-WATER EMULSIONS
    Publication number: 20210177000
    Abstract: The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C.
    Type: Application
    Filed: December 4, 2018
    Publication date: June 17, 2021
    Inventors: Christophe Joseph Etienne Schmitt, Maxime Saffon, Johann Buczkowski, Luca Amagliani, Oscar Francisco Castellani, Elyes Ben Sassi