Patents by Inventor Philippe Troplin

Philippe Troplin 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).

  • Process for producing red or purple cocoa-derived material
    Patent number: 9107430
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Grant
    Filed: May 20, 2013
    Date of Patent: August 18, 2015
    Assignee: BARRY CALLEBAUT AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • COMPOSITION
    Publication number: 20130251858
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Application
    Filed: May 20, 2013
    Publication date: September 26, 2013
    Applicant: Barry Callebaut AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Process for making red or purple cocoa material
    Patent number: 8460739
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Grant
    Filed: June 25, 2009
    Date of Patent: June 11, 2013
    Assignee: Barry Callebaut AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Concentrate of an instant chocolate drink and uses for same
    Patent number: 8440244
    Abstract: The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method includes a step involving inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffee. The invention also relates to the concentrate which is used to prepare the chocolate drink and to the capsules containing said concentrate.
    Type: Grant
    Filed: June 21, 2004
    Date of Patent: May 14, 2013
    Assignee: Barry Callebaut AG
    Inventors: Philippe Troplin, Dirk De Clercq, Guy Raybaud, Jean-Paul LeCoupeau
  • Use of cocoa polyphenols for treating a prostate hyperplasia, a specific cocoa extract and applications
    Patent number: 8435576
    Abstract: The invention relates to the use of cacao polyphenols for preventing or curing a prostate hyperplasia, to a cacao polyphenol extract which also comprises, in particular lipids and/or xanthines, and to the applications of said extract in food and pharmaceutical products for treating a prostate cancer, cognitive disorders, oxidative stress and cholesterol.
    Type: Grant
    Filed: January 30, 2006
    Date of Patent: May 7, 2013
    Assignee: Barry Callebaut AG
    Inventors: Philippe Troplin, Herwig Bernaert
  • PROCESS AND PRODUCT
    Publication number: 20110229624
    Abstract: A process for producing an inclusion comprising extruding a mixture of at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake. An inclusion obtainable by this process. An extruded inclusion comprising at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake.
    Type: Application
    Filed: August 25, 2009
    Publication date: September 22, 2011
    Inventors: Philippe Troplin, Christophe Leclerc
  • Composition
    Publication number: 20100151087
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Application
    Filed: June 25, 2009
    Publication date: June 17, 2010
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Use of cacao polyphenols for treating a prostate hyperplasia, a specific cacao extract and applications
    Publication number: 20090023803
    Abstract: The invention relates to the use of cacao polyphenols for preventing or curing a prostate hyperplasia, to a cacao polyphenol extract which also comprises, in particular lipids and/or xanthines, and to the applications of said extract in food and pharmaceutical products for treating a prostate cancer, cognitive disorders, oxidative stress and cholesterol.
    Type: Application
    Filed: January 30, 2006
    Publication date: January 22, 2009
    Applicant: Barry Callebaut AG
    Inventors: Philippe Troplin, Herwig Bernaert
  • Chocolate drink prepared using an espresso-type machine, and means of producing same
    Publication number: 20070042101
    Abstract: The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method comprises a step consisting in inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffee. The invention also relates to the concentrate which is used to prepare the chocolate drink and to the capsules containing said concentrate.
    Type: Application
    Filed: June 21, 2004
    Publication date: February 22, 2007
    Applicant: Barry Callebaut AG
    Inventors: Philippe Troplin, Dirk De Clercq, Guy Raybaud, Jean-Paul LeCoupeau