| COMPAGNIE GERVAIS DANONE Patent applications |
| Patent application number | Title | Published |
|---|
| 20120058540 | Probiotic Enriched and Low Organic Acid Food Products - This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 10 | 03-08-2012 |
| 20110305679 | Blood-Cholesterol-Lowering Strain of Lactobacillus Delbrueckii - The invention relates to a novel strain of | 12-15-2011 |
| 20110262409 | COMPOSITION COMPRISING A COMBINATION OF AN ELDER EXTRACT AND A STRAIN OF L. PARACASEI, L. CASEI, L. BULGARICUS OR S. THERMOPHILUS - The invention relates to a composition comprising a combination of an elder extract ( | 10-27-2011 |
| 20110244075 | METHOD FOR PREPARING A DAIRY PRODUCT - A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T | 10-06-2011 |
| 20110212223 | MUTANTS OF LACTOBACILLUS CASEI DEFECTIVE IN CARBON CATABOLISM REGULATION - The invention relates to the use of mutants of | 09-01-2011 |
| 20110192847 | Food Packing with a Closing Lid - Packaging comprising a container with an upper opening ( | 08-11-2011 |
| 20110129451 | METHOD FOR DECREASING BORBORYGMI BY ADMINISTERING A BIFIDOBACTERIUM BACTERIA - The present invention relates to a method for decreasing borboiygmi in a subject by administering a probiotic, preferably a bacteria of the | 06-02-2011 |
| 20110104274 | NOVEL COMPOSITION AND USES THEREOF, IN PARTICULAR COSMETIC USES, FOR TREATING SKIN DEHYDRATION - The present invention relates to the use of a combination comprising gamma-linolenic acid and at least one green tea polyphenol, in which the ratio of the gamma-linolenic acid to the green tea polyphenol ranges from approximately 1 to approximately 10, for increasing the in vitro and ex vivo differentiation of keratinocytes. | 05-05-2011 |
| 20110030846 | DISTRIBUTION AND DOSING DEVICE FOR A POWDERY FOOD PRODUCT - Distribution device for a powdery food product comprising a stand ( | 02-10-2011 |
| 20110006066 | LOCKING DEVICE FOR RECLOSABLE PACKAGE - Package including a receptacle ( | 01-13-2011 |
| 20100308065 | PACKAGE FOR FOOD PRODUCT TAKEN OUT WITH A MEASURING DEVICE - A package for a food product sampled using a metering device, including a receptacle ( | 12-09-2010 |
| 20100303763 | METHOD FOR DECREASING ABDOMINAL GIRTH BY ADMINISTERING A BIFIDOBACTERIUM BACTERIA - A method for decreasing abdominal girth in a subject by administering a probiotic, preferably a bacteria of the | 12-02-2010 |
| 20100264156 | Food Packaging with Lid and Closure System for Packaging - Packaging ( | 10-21-2010 |
| 20100151082 | METHOD FOR PREPARING A FROZEN DESSERT FROM A FROZEN COMPOSITION - A method for preparing a frozen dessert includes the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, the additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing the frozen composition with added liquid and/or powder in a texturizing device with grinding elements and optionally aeration elements; and (c) texturing the frozen composition with added liquid and/or powder in the texturing device. | 06-17-2010 |
| 20100136182 | FAT FILLING OR CHOCOLATE SUBSTITUTE FOR CEREAL-BASED BAKERY PRODUCTS - The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% butterfat and between 3 and 40% raw starch. | 06-03-2010 |
| 20100129334 | Use of Lactobacillus casei for Increasing the Protection Provided by the Influenza Vaccine - The invention relates to the use of | 05-27-2010 |
| 20100074877 | COMPOSITION FOR IMPROVING SKIN QUALITY AND A PROCESS FOR PREPARING THE SAME - The present invention relates to a composition including, as active substance, a mixture of at least one polyunsaturated fatty acid, different from polyunsaturated fatty acid derived from milk, polyphenols, milk proteins and lactic bacteria, and the composition having a water content of at least 50% by weight; and wherein the polyunsaturated fatty acid presents an increased bioavailability compared with the one of the polyunsaturated fatty acid alone. | 03-25-2010 |
| 20100072148 | PRODUCT DISPLAY DEVICE - A device for presenting products presenting at least two pots united by a connection region situated in their upper portions. The device includes a tray having a bottom and at least one separator wall against which the bottom face of at least one connection region comes to bear, the two above-mentioned pots being situated on either side of the separator wall | 03-25-2010 |
| 20100047396 | METHOD FOR OBTAINING VARIANTS OF LACTIC ACID BACTERIA USABLE FOR PRODUCING VITAMIN K2 AND APPLICATION TO THE PREPARATION OF FOOD PRODUCTS - The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained. | 02-25-2010 |
| 20100047390 | FERMENTED PRODUCTS CONTAINING DIETARY FIBERS AND METHODS FOR PREPARING THE SAME - gum, in particular from | 02-25-2010 |
| 20100047385 | CULTURE METHOD FAVORISING THE PRODUCTION OF K2 VITAMIN BY LACTIC BACTERIA AND APPLICATIONS THEREOF IN THE PREPARATION OF FOOD PRODUCTS - The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained. | 02-25-2010 |
| 20090324776 | CYSTEINE GRANULES AND USE THEREOF AS BIFIDOBACTERIUM ANIMALIS LACTIS GROWTH STIMULANTS - The present application relates to an inoculum that is particularly suitable for the direct inoculation of at least one strain of | 12-31-2009 |
| 20090304864 | POWDER OF FERMENTED MILK OR OF YOGURT WITH A HIGH DENSITY OF LACTIC FERMENTS - The present application relates to a fermented milk or yoghurt powder which contains very high contents of | 12-10-2009 |
| 20090169680 | PROCESS FOR THE MANUFACTURE OF A FROZEN DESSERT AND FROZEN DESSERT THUS OBTAINED - A process for the manufacture of a frozen dessert, includes the successive steps of: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the frozen composition to a core temperature ranging from −15 to −25° C. or from −15 to −300° C., (c) placing the frozen composition in a device equipped with grinding elements and optionally with aerating elements, which device does not include extrusion members, and (d) texturing the frozen composition with the aid of the grinding and optionally aerating elements. It also relates to the frozen dessert thus obtained. | 07-02-2009 |
| 20090088391 | Strains of Lactobacillus Helveticus which do not Ferment Lactose - The invention relates to novel strains of | 04-02-2009 |
| 20090011087 | Process for the Manufacture of a Frozen Dessert and Frozen Dessert Thus Obtained - A process is provided for the manufacture of a frozen dessert, comprising the successive steps consisting in: freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented or nonfermented milk, the said composition not comprising both yoghurt and a fruit puree and/or juice, in order to obtain a frozen composition; optionally bringing the said frozen composition to a core temperature ranging from −15 to −25° C. or from −15 to −300 C, placing the said frozen composition in a device equipped with grinding means and optionally aerating means, and texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained. | 01-08-2009 |
| 20080299253 | Frozen Composition Based On Yoghurt And Fruit - A frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fruit equivalent, from 51 to 70% by weight of yoghurt, and optionally one or more added sugars and/or other ingredients. A process for the manufacture of this composition, its use for the manufacture of a frozen dessert, and a process for the manufacture of the dessert, by grinding and optionally aerating the composition are also disclosed. | 12-04-2008 |
| 20080248056 | Immunomodulatory Product Obtained from a Bifidobacterium Culture and Compositions Containing the Same - The invention relates to an immunomodulatory product obtained from a | 10-09-2008 |
