Patents by Inventor Maylis Quessette

Maylis Quessette 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).

  • Stable frozen aerated products manufactured by low-temperature extrusion technology
    Patent number: 9591866
    Abstract: The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabilizer system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention.
    Type: Grant
    Filed: November 25, 2009
    Date of Patent: March 14, 2017
    Assignee: Nestec S.A.
    Inventors: Steffen Dose, Maylis Quessette, Wilhelm Karl Silberzahn
  • Natural stabiliser system for frozen dessert
    Patent number: 8956680
    Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
    Type: Grant
    Filed: July 3, 2008
    Date of Patent: February 17, 2015
    Assignee: Nestec S.A.
    Inventors: Maylis Quessette, Karl Wilhelm Silberzahn
  • STABLE FROZEN AERATED PRODUCTS MANUFACTURED BY LOW-TEMPERATURE EXTRUSION TECHNOLOGY
    Publication number: 20110244104
    Abstract: The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabiliser system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention.
    Type: Application
    Filed: November 25, 2009
    Publication date: October 6, 2011
    Applicant: NESTEC S.A.
    Inventors: Steffen Dose, Maylis Quessette, Wilhelm Karl Silberzahn
  • NATURAL STABILISER SYSTEM FOR FROZEN DESSERT
    Publication number: 20100203202
    Abstract: The present invention relates to stabiliser systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibres from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabiliser system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
    Type: Application
    Filed: July 3, 2008
    Publication date: August 12, 2010
    Applicant: NESTEC S.A.
    Inventors: Maylis Quessette, Karl Wilhelm Silberzahn