Patents by Inventor Stephane HERVE

Stephane HERVE 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).

  • Patent number: 9474300
    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than 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 a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
    Type: Grant
    Filed: March 9, 2012
    Date of Patent: October 25, 2016
    Assignee: COMPAGNIE GERVAIS DANONE
    Inventors: Luc Terragno, Francois Debru, Phillippe Tessier, Stephane Herve, Jean-Michel Faurie
  • 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: 20120171162
    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than 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 a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
    Type: Application
    Filed: March 9, 2012
    Publication date: July 5, 2012
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Luc TERRAGNO, Francois DEBRU, Phillippe TESSIER, Stéphane HERVE, Jean-Michel FAURIE
  • Patent number: 8158172
    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than 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 a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
    Type: Grant
    Filed: January 14, 2008
    Date of Patent: April 17, 2012
    Assignee: Compagnie Gervais Danone
    Inventors: Luc Terragno, François Debru, Philippe Tessier, Stéphane Herve, Jean-Michel Faurie
  • 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: 20080181986
    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than 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 a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
    Type: Application
    Filed: January 14, 2008
    Publication date: July 31, 2008
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Luc TERRAGNO, Francois DEBRU, Philippe TESSIER, Stephane HERVE, Jean-Michel FAURIE
  • 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