Patents by Inventor Stephane Debon

Stephane Debon 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).

  • REDUCED EMULSIFIER OR EMULSIFIER-FREE CHOCOLATE
    Publication number: 20230276822
    Abstract: A reduced emulsifier or emulsifier-free chocolate composition and a method of manufacturing a reduced emulsifier or emulsifier-free chocolate composition. The reduced emulsifier or emulsifier-free chocolate compositions have a maximum packing fraction greater than that of an equivalent, traditionally manufactured chocolate, whilst having substantially the same viscosity as the equivalent, traditionally manufactured chocolate, in order to provide a healthier alternative.
    Type: Application
    Filed: May 27, 2021
    Publication date: September 7, 2023
    Applicant: Cargill, Incorporated
    Inventors: Hela BESSAIES-BEY, Stephane DEBON, Fabien DECLERCQ, Janine DEOU, Nicolas ROUSSEL, Paul SMITH, Joel WALLECAN
  • REDUCED FAT CHOCOLATE
    Publication number: 20230232856
    Abstract: The present invention relates to a reduced fat chocolate composition and method of manufacturing a reduced fat chocolate composition. In particular, the present invention relates to a reduced fat chocolate composition having a maximum packing fraction greater than that of an equivalent, traditionally manufactured chocolate, whilst having substantially the same viscosity as the equivalent, traditionally manufactured chocolate, in order to provide a healthier, lower cost alternative.
    Type: Application
    Filed: May 27, 2021
    Publication date: July 27, 2023
    Applicant: Cargill, Incorporated
    Inventors: Hela BESSAIES-BEY, Stephane DEBON, Fabien DECLERCQ, Janine DEOU, Nicolas ROUSSEL, Paul SMITH
  • Generation of Starchy Products
    Publication number: 20070224324
    Abstract: The current invention relates to non-lumping granular cold water swellable starch that when dispersed in water at a temperature of at least 95° C. develops its full viscosity in less than 30 seconds (at a concentration above 3%) and a process for preparing them. These products can be used in food products, feed products, cosmetics, pharma products, agrochemicals, and industrial applications.
    Type: Application
    Filed: April 12, 2005
    Publication date: September 27, 2007
    Applicant: Cargill-Cerestar
    Inventors: Stephane Debon, Bernd Kettlitz, Jozef Coppin, Eric Philippe Delepine, Pierre Jean Kesteloot