Patents by Inventor Olivier Schafer
Olivier Schafer 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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Publication number: 20240124796Abstract: The invention relates to a method of preparing an oil body solution, said method comprising the steps of a) Preparing a suspension of seed material and non-seed plant material; b) adjusting the pH of the suspension to between 6.5 to 10; c) mechanically disrupting the suspension to form a slurry; d) diluting the slurry with buffer, wherein said buffer has a pH between 6.5 to 10; and e) filtering the slurry to form an oil body solution.Type: ApplicationFiled: February 25, 2022Publication date: April 18, 2024Inventors: JWANRO HUSSON, LAURENT SAGALOWICZ, OLIVIER SCHAFER, FABIOLA DIONISI, MARTIN ERWIN LESER, LILIAN BARRO
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Publication number: 20240122199Abstract: The invention relates to a method of preparing an oil body cream, said method comprising the steps of a) Preparing a suspension of i) a seed material; and ii) a non-seed plant material or seed extract material; b) adjusting the pH of the suspension to between 6.5 to 10; c) mechanically disrupting the suspension to form a slurry; d) diluting the slurry with buffer, wherein said buffer has a pH between 6.5 to 10; e) filtering the slurry to form an oil body solution; f) adjusting the pH to between 1.5 to 4, preferably to pH 2.7; g) separating the upper oil body cream layer, and h) optionally freeze drying the oil body cream to form an oil body powder.Type: ApplicationFiled: February 25, 2022Publication date: April 18, 2024Inventors: LAURENT SAGALOWICZ, OLIVIER SCHAFER, JWANRO HUSSON, LILIAN BARRO, FABIOLA DIONISI, MARIANNE STUDER
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Patent number: 11766049Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam 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 foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.Type: GrantFiled: August 5, 2020Date of Patent: September 26, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Zeynel Deniz Gunes, Olivier Schafer, Helen Chisholm, Helene Deyber, Cindy Pelloux, Bernard Paul Binks
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Patent number: 11576417Abstract: The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of ?15° C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.Type: GrantFiled: September 29, 2016Date of Patent: February 14, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Joydeep Ray, Olivier Schafer, Johann Buczkowski
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Publication number: 20210106038Abstract: A nutritional composition comprising soluble calcium, wherein 0.005 to 20 wt % of the lipids in said composition are polar lipids, wherein the polar lipids comprise one or more glycolipid.Type: ApplicationFiled: May 21, 2019Publication date: April 15, 2021Inventors: Timothy James Wooster, Axel Syrbe, Elyes Ben Sassi, Ludovic Penseyres, Olivier Schafer
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Publication number: 20210084922Abstract: A creamer composition wherein 0.1 to 15 wt % of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid.Type: ApplicationFiled: May 21, 2019Publication date: March 25, 2021Inventors: Timothy James Wooster, Axel Syrbe, Elyes Ben Sassi, Ludovic Penseyres, Olivier Schafer
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Publication number: 20200359645Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam 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 foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.Type: ApplicationFiled: August 5, 2020Publication date: November 19, 2020Inventors: Zeynel Deniz Gunes, Olivier Schafer, Helen Chisholm, Helene Deyber, Cindy Pelloux, Bernard Paul Binks
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Publication number: 20200315208Abstract: The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35-75 wt. % of non-interesterified fat, preferably 40-65 wt. % of non-interesterified fat which comprises a fat blend of medium soft fat and liquid oil, and 25-65 wt. % of non-fat solids, preferably 35-60 wt. % of non-fat solids, wherein, the coating composition comprises, less than 35 wt. % of saturated fatty acid, preferably less than 30 wt. % of saturated fatty acids 15-50 wt. %, preferably 18-30% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein the medium soft fat has above 40%, preferably between 50-70%, of solid fat content at 20° C., and medium soft fat has 54-60% of saturated fatty acid, and wherein the fat blend in the coating crystallizes in a first and second crystallization step at a temperature below ?15° C. and displays a solid fat content of 30-50% within 2 min.Type: ApplicationFiled: June 1, 2017Publication date: October 8, 2020Inventors: Joydeep Ray, Olivier Schafer, Laurence Sandoz, Shantha Nalur Chandrasekaran, Christel Webering
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Patent number: 10765125Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.Type: GrantFiled: March 22, 2016Date of Patent: September 8, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Zeynel Deniz Gunes, Olivier Schafer, Helen Chisholm, Helene Deyber, Cindy Pelloux, Bernard Paul Binks
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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: 20180271115Abstract: The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt % of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt % of non-fat solids, wherein, the coating composition comprises, less than 25 wt % of saturated fatty acid, 10-60 wt %, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.Type: ApplicationFiled: September 29, 2016Publication date: September 27, 2018Inventors: Joydeep Ray, Olivier Schafer, Johann Buczkowski
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Publication number: 20180263274Abstract: The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of ?15° C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.Type: ApplicationFiled: September 29, 2016Publication date: September 20, 2018Inventors: Joydeep Ray, Olivier Schafer, Johann Buczkowski
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Publication number: 20180070598Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.Type: ApplicationFiled: March 22, 2016Publication date: March 15, 2018Inventors: Zeynel Deniz Gunes, Olivier Schafer, Helen Chisholm, Helene Deyber, Cindy Pelloux, Bernard 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: 20080241335Abstract: The present invention covers a low-fat confectionery product comprising at most 20% fat phase, at least 60% aqueous phase, cocoa particles, and a structuring agent, the product being a water in oil emulsion. The invention further relates to processes of manufacture of said low fat confectionery product.Type: ApplicationFiled: August 31, 2006Publication date: October 2, 2008Applicant: NESTEC S.A.Inventors: Brigitte Rey, Patricia Rossi-Vauthey, Philippe Rousset, Olivier Schafer
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Publication number: 20060073256Abstract: Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid creamer is combined with the beverage, a portion of the creamer melts or disperses in less than about 20 seconds in the beverage to impart a creaming flavor and whitening color to the beverage with the remainder of the creamer forming a foam having a density that is less than that of the beverage so as to reside on top of the beverage as a visible foam layer, and methods of making foamed beverages therewith. The amount of foam generated in the beverage is dependent on the overrun of the foaming liquid creamer.Type: ApplicationFiled: June 14, 2005Publication date: April 6, 2006Inventors: Frederic Destaillats, Jean-Baptiste Bezelgues, Pierre-Alain Golay, Olivier Schafer, Martin Beaulieu