Patents by Inventor Mathieu Julien Destribats
Mathieu Julien Destribats 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: 11632967Abstract: The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.Type: GrantFiled: June 6, 2018Date of Patent: April 25, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Mathieu Julien Destribats, Julien Philippe Nicolas Mahieux, Joydeep Ray
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Patent number: 11553722Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: GrantFiled: January 20, 2021Date of Patent: January 17, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Patent number: 11324230Abstract: The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.Type: GrantFiled: June 6, 2018Date of Patent: May 10, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Reinhard Behringer, Mathieu Julien Destribats, Cedric Dubois, Marina Dupas-Langlet, Vincent Daniel Maurice Meunier, Joydeep Ray, Andrew Steven Whitehouse
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Publication number: 20210212336Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: ApplicationFiled: January 20, 2021Publication date: July 15, 2021Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Patent number: 10925295Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: GrantFiled: March 22, 2016Date of Patent: February 23, 2021Assignee: Societe des Produits Nestle S.A.Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Bernard Paul Binks
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Publication number: 20200196623Abstract: The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.Type: ApplicationFiled: June 6, 2018Publication date: June 25, 2020Inventors: Mathieu Julien Destribats, Julien Philippe Nicolas Mahieux, Joydeep Roy
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Patent number: 10383352Abstract: The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.Type: GrantFiled: March 22, 2016Date of Patent: August 20, 2019Assignee: Societe des Produits Nestle S.A.Inventors: Cecile Gehin-Delval, Helen Chisholm, Zeynel Deniz Gunes, Helene Deyber, Cindy Pelloux, Olivier Schafer, Corinne Appolonia Nouzille, Mathieu Julien Destribats
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Publication number: 20190200625Abstract: The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein a lipid foam is laminated between layers of dough. The invention also provides a laminated pastry having a reduced level of saturated fatty acids.Type: ApplicationFiled: August 23, 2017Publication date: July 4, 2019Inventors: Cecile Gehin-Delval, Helen Chisholm, Wookyung Chung, Helene Deyber, Mathieu Julien Destribats, Zeynel Deniz Gunes, Cindy Pelloux
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Publication number: 20180064127Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.Type: ApplicationFiled: March 22, 2016Publication date: March 8, 2018Inventors: Helen Chisholm, Zeynel Deniz Gunes, Cecile Gehin-Delval, Corinne Appolonia Nouzille, Emma Garvey, Mathieu Julien Destribats, Shantha Nalur Chandrasekaran, Joselio Batista Vieira, Jamey German, Barnard Paul Binks
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Publication number: 20180049456Abstract: The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.Type: ApplicationFiled: March 22, 2016Publication date: February 22, 2018Inventors: Cecile Gehin-Delval, Helen Chisholm, Zeynel Deniz Gunes, helene Deyber, Cindy Pelloux, Olivier Schafer, Corinne Appolonia Nouzille, Mathieu Julien Destribats
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Publication number: 20160316806Abstract: The present invention relates to emulsions. In particular, it relates to an emulsion comprising at least one aqueous phase and at least one lipid phase wherein the emulsion is stabilized by particles of an edible inorganic salt having a solubility in water of less than 1 g per 100 ml at 20° C. and wherein the particles have between 0.5 and 20 wt. % fatty acids coated or adsorbed onto their surface. Further aspects of the invention are a composition comprising the emulsion and a method of manufacturing a double emulsion.Type: ApplicationFiled: December 3, 2014Publication date: November 3, 2016Inventors: Cecile Gehin-Delval, Cristophe Joseph Etienne Schmitt, Bernard Paul Binks, Mathieu Julien Destribats
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Publication number: 20150320868Abstract: The present invention relates to emulsions. In particular, it relates to an emulsion comprising whey protein micelles, water and dispersed oil droplets wherein the emulsion is stabilized by the whey protein micelles. The oil droplets may have an average diameter between 40 and 1000 ?m. Further aspects of the invention are a composition comprising the emulsion and a composition obtainable by drying the emulsion.Type: ApplicationFiled: December 12, 2013Publication date: November 12, 2015Inventors: Cecile Gehin-Delval, Christophe Joseph Etienne Schmitt, Bernard Paul Brinks, Mathieu Julien Destribats