Patents by Inventor Pierre-Yves Fosseux

Pierre-Yves Fosseux 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).

  • FROZEN CONFECTIONERY HAVING HIGH PROTEIN AND LOW FAT CONTENT
    Publication number: 20110183041
    Abstract: The present invention relates to frozen confectionery product having a protein content of at least 6 wt %, a fat content of at most 8 wt %, an overrun of at least 50% and comprising emulsifiers in an amount of 0.35 to 0.45 wt %. It also relates to the use of emulsifiers in an amount of at least 0.3% for stabilising such frozen confectionery and to a method of improving the stability of frozen confectionery by adding emulsifiers in an amount of 0.35 to 0.45 wt % during preparation of said frozen confectionery.
    Type: Application
    Filed: April 23, 2009
    Publication date: July 28, 2011
    Applicant: NESTEC S.A.
    Inventors: Alina Maria Barniol, Pierre-Yves Fosseux, Maud Lallemand, Myriam Schlegel
  • Preparation of gelled food products
    Patent number: 4720390
    Abstract: To prepare thermally gelled emulsions without having to add thickeners or to add calcium, an aqueous medium containing gellable whey proteins is homogenized with a lipidic medium under intensive conditions, after which the emulsion is heat-treated.The process may be used for preparing, for example, egg custards, omelettes, pancakes, quiches, sausages, jellies, desserts and spreadable creams having excellent organoleptic properties.
    Type: Grant
    Filed: March 5, 1986
    Date of Patent: January 19, 1988
    Assignee: Nestec S.A.
    Inventors: Robert Bachler, Pierre-Yves Fosseux, Rolf Jost
  • Whey protein recovery
    Patent number: 4265924
    Abstract: The present invention relates to a process for recovering proteins from lactoserum. This process comprises subjecting a lactoserum to a heat treatment to denature the proteins present in it and then separating the denatured proteins from the other non-fat constituents of the lactoserum by ultrafiltration. Alternatively, the ultrafiltered lactoserum, i.e. the retentate, is subjected to a complementary heat treatment for denaturing the proteins.The proteins thus recovered may be used in dietetic or infant nutrition and in cheese making.
    Type: Grant
    Filed: May 7, 1979
    Date of Patent: May 5, 1981
    Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.
    Inventors: Marcel Buhler, Mats Olofsson, Pierre-Yves Fosseux