Patents by Inventor Mathias C. Zohoungbogbo

Mathias C. Zohoungbogbo 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).

  • Dietetic food composition and dietetic method using such composition
    Patent number: 6569483
    Abstract: Food composition in the form of a flour comprising at least 50% of protein, less than 15% of carbohydrates and 35 to 50% of plant fibers; preferably the carbohydrate content is less than 10%, advantageously less than 5%; this composition may be used as a substitute for wheat flour in the preparation of foods such as pasta, bread, bread sticks, bakery products and pastries and constitutes the basis of a method for improving the appearance of a person by achieving a loss of weight which is beneficial from the aesthetic point of view.
    Type: Grant
    Filed: October 18, 2001
    Date of Patent: May 27, 2003
    Inventor: Mathias C. Zohoungbogbo
  • Dietetic food composition and dietetic method using such composition
    Publication number: 20020122862
    Abstract: Food composition in the form of a flour comprising at least 50% of protein, less than 15% of carbohydrates and 35 to 50% of plant fibers; preferably the carbohydrate content is less than 10%, advantageously less than 5%; this composition may be used as a substitute for wheat flour in the preparation of foods such as pasta, bread, bread sticks, bakery products and pastries and constitutes the basis of a method for improving the appearance of a person by achieving a loss of weight which is beneficial from the aesthetic point of view.
    Type: Application
    Filed: October 18, 2001
    Publication date: September 5, 2002
    Inventor: Mathias C. Zohoungbogbo
  • Dietetic food composition and dietetic method using such composition
    Publication number: 20020098175
    Abstract: Food composition in the form of a flour comprising at least 50% of protein, less than 15% of carbohydrates and 35 to 50% of plant fibers; preferably the carbohydrate content is less than 10%, advantageously less than 5%; this composition may be used as a substitute for wheat flour in the preparation of foods such as pasta, bread, bread sticks, bakery products and pastries and constitutes the basis of a method for improving the appearance of a person by achieving a loss of weight which is beneficial from the aesthetic point of view.
    Type: Application
    Filed: October 18, 2001
    Publication date: July 25, 2002
    Inventor: Mathias C. Zohoungbogbo