Patents by Inventor Simone Walter

Simone Walter 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: 20210120240
    Abstract: A video encoder is configured to encode, by block based predictive encoding, pictures of a video into coding data, wherein the block based predictive encoding includes an intra-picture prediction. The video encoder is configured to use, for the intra-picture prediction, for encoding a prediction block of a picture, a plurality of nearest reference samples of the picture directly neighboring the prediction block and a plurality of extended reference samples, each extended reference sample of the plurality of extended reference samples separated from the prediction block at least by one nearest reference sample of the plurality of reference samples. The video encoder is further configured to sequentially determine an availability or unavailability of each of the plurality of nearest reference samples and to substitute a nearest reference sample being determined as unavailable by a substitution sample. The video encoder is configured to use the substitution sample for the intra-picture prediction.
    Type: Application
    Filed: December 28, 2020
    Publication date: April 22, 2021
    Inventors: Benjamin BROSS, Philipp MERKLE, Simone WALTER, Heiko SCHWARZ, Detlev MARPE, Thomas WIEGAND, Paul KEYDEL
  • Patent number: 9131713
    Abstract: In order to provide a product that is suitable as fat substitute in foods, which can be produced simply and inexpensively and is deemed safe from the nutritional physiology viewpoint and with which the typical texture of fat-containing foods can be simulated as favorably as possible, particles of collagen material are proposed which are substantially insoluble and swellable in water, wherein in swollen state the particles have an average diameter of less than approximately 150 ?m. A process for the production of this product is additionally proposed.
    Type: Grant
    Filed: January 27, 2011
    Date of Patent: September 15, 2015
    Assignee: GELITA AG
    Inventors: Eberhard Dick, Simone Walter
  • Publication number: 20140287123
    Abstract: The present invention relates to a sugar confectionary product on the basis of a gelatin gel, comprising approximately 1% to approximately 15% by weight of gelatin, and approximately 20% to approximately 85% by weight of at least one sugar and/or sugar substitute. In order to increase the melting point of the gelatin gel, it is proposed that the sugar confectionary product contains one or more polyphenols.
    Type: Application
    Filed: June 3, 2014
    Publication date: September 25, 2014
    Applicant: GELITA AG
    Inventors: Eberhard DICK, Simone WALTER
  • Publication number: 20110135699
    Abstract: In order to provide a product that is suitable as fat substitute in foods, which can be produced simply and inexpensively and is deemed safe from the nutritional physiology viewpoint and with which the typical texture of fat-containing foods can be simulated as favourably as possible, particles of collagen material are proposed which are substantially insoluble and swellable in water, wherein in swollen state the particles have an average diameter of less than approximately 150 ?m. A process for the production of this product is additionally proposed.
    Type: Application
    Filed: January 27, 2011
    Publication date: June 9, 2011
    Applicant: GELITA AG
    Inventors: Eberhard Dick, Simone Walter
  • Publication number: 20090285963
    Abstract: In order to provide a novel free-flowing gelatin composition, in particular for use as food precursor, which gelatin composition retains its flowability, in particular even at temperatures below 30° C., it is proposed that the free-flowing gelatin composition comprises an aqueous liquid, gelatin gel particles dispersed therein and/or dissolved gelatin hydrolysate and one or more sugar components, wherein the sum of the contents of gelatin, gelatin hydrolysate and sugar components(s) is selected such that the water activity (aw value) of the composition is less than or equal to 0.97.
    Type: Application
    Filed: July 30, 2009
    Publication date: November 19, 2009
    Applicant: GELITA AG
    Inventors: Eberhard Dick, Simone Walter