Patents by Inventor Philippe Teissier

Philippe Teissier 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).

  • Publication number: 20190157721
    Abstract: A lithium bis(fluorosulfonyl)imide salt, wherein, after dissolving in water to form an aqueous solution, the aqueous solution has a pH of between 4 and 8, in particular at a temperature of 25° C., and the uses thereof in Li-ion batteries. Also, a lithium bis(fluorosulfonyl)imide salt, including a content of H+ ions of between 0.08 ppb and 0.80 ppm, between 0.08 ppb and 0.63 ppm or between 0.25 ppb and 2.53 ppb.
    Type: Application
    Filed: January 22, 2019
    Publication date: May 23, 2019
    Applicant: Arkema France
    Inventors: Grégory Schmidt, Rémy Teissier, Philippe Bonnet
  • Publication number: 20170334589
    Abstract: The present invention relates to a method for filling a container with a dairy product having a viscosity comprised between 1400 and 3800 mPa·s comprising the steps of: (a) filling the container with the dairy product by means of a dispenser equipped with a nozzle comprising at least one opening, at a flow rate by surface of the nozzle opening(s) between 0.5 and 1.2 kg/(h×mm2) and at a temperature comprised between 4 and 30° C., and (b) if the temperature of the dairy product in step (a) is above 10° C., cooling the dairy product in the container to a temperature comprised between 2 and 10° C.
    Type: Application
    Filed: December 11, 2014
    Publication date: November 23, 2017
    Applicants: COMPAGNIE GERVAIS DANONE, DANONE S.A.
    Inventors: Philippe TEISSIER, Paola FLABBI, Manuel DOMINGUEZ MORENO
  • Patent number: 9119415
    Abstract: The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular of at least 35 days.
    Type: Grant
    Filed: December 6, 2012
    Date of Patent: September 1, 2015
    Assignee: COMPAGNIE GERVAIS DANONE
    Inventors: Luc Terragno, Francois Debru, Philippe Teissier, Stephane Herve, Jean-Luc Blachon
  • Patent number: 8945641
    Abstract: The invention relates to the use of acacia gum (or gum Arabic) possibly in combination with sulphur-containing amino acids, for improving the growth and survival of bifidobacteria which are part of the manufacture of fermented food products, in particular, of fermented milk products.
    Type: Grant
    Filed: October 1, 2007
    Date of Patent: February 3, 2015
    Assignee: Compagnie Gervais Danone
    Inventors: Luc Terragno, François Debru, Stéphane Herve, Philippe Teissier
  • Publication number: 20130011517
    Abstract: The present invention concerns a dried fermented dairy product containing living bifidobacteria at a minimal concentration of about 8·107 cfu/g, preferably for at least 3 months at room temperature. The invention also relates to a method for preparing same, and to uses of such a product in the food industry.
    Type: Application
    Filed: March 11, 2011
    Publication date: January 10, 2013
    Inventors: Philippe Teissier, Pascal Regulier, Lukas Straka, Gerardus Coenen, Carla Buijsse, Yves Credoz
  • Publication number: 20100272854
    Abstract: The invention relates to the use of acacia gum (or gum arabic) possibly in combination with sulphur-containing amino acids, for improving the growth and survival of bifidobacteria which are part of the manufacture of fermented food products, in particular of fermented milk products.
    Type: Application
    Filed: October 1, 2007
    Publication date: October 28, 2010
    Inventors: Luc Terragno, Francois Debru, Stéphane Herve, Philippe Teissier
  • Publication number: 20080175952
    Abstract: The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular of at least 35 days.
    Type: Application
    Filed: January 14, 2008
    Publication date: July 24, 2008
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Luc TERRAGNO, Francois DEBRU, Philippe TEISSIER, Stephane HERVE, Jean-Luc BLACHON
  • Publication number: 20080038406
    Abstract: A method for making a liquid concentrate of food-grade acclimated and viable bacteria, preferably but not exclusively lactic acid bacteria.
    Type: Application
    Filed: February 28, 2005
    Publication date: February 14, 2008
    Inventors: Luc Terragno, Guillaume Catonnet, Pascal Regulier, Christophe Daval, Philippe Teissier, Jean-Yves Barbeau
  • Publication number: 20080026102
    Abstract: The invention relates to a liquid concentrate of bacteria that are adapted and fit for alimentary use. In a preferred but not limited manner, the bacteria produced are lactic bacteria.
    Type: Application
    Filed: February 28, 2005
    Publication date: January 31, 2008
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Luc Terragno, Guillaume Catonnet, Pascal Regulier, Christophe Daval, Philippe Teissier, Jean-Yves Barbeau
  • Publication number: 20070098847
    Abstract: The invention relates to a liquid and aqueous food product containing dehydrated lactic bacteria granules and coated with a vegetable fat material.
    Type: Application
    Filed: December 20, 2004
    Publication date: May 3, 2007
    Inventor: Philippe Teissier