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Debon
Mari Debon, Wyomissing, PA US
| Patent application number | Description | Published |
|---|---|---|
| 20080206421 | Food Processing Apparatus - An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained, drained or dried, with minimal, if any, spillage or mess. | 08-28-2008 |
Renaud Debon, Muenchen DE
| Patent application number | Description | Published |
|---|---|---|
| 20090273674 | Method of Producing a Total Image of the Environment Surrounding a Motor Vehicle - A method of producing a total image of the surrounding environment of a motor vehicle uses an image sensor device connected with the motor vehicle, which supplies image data in a first acquisition range of the vehicle environment. At least a first image part of the total image is based on image data of the image sensor device from the first acquisition range. In addition to the image sensor device, a distance sensor device connected with the motor vehicle is used which supplies distance data in a second acquisition range of the vehicle environment, the second acquisition range covering an additional range of the vehicle environment which is not covered by the first acquisition range. At least a second image part of the total image, which is at least partially situated outside the first image part, is based on the distance data of the distance sensor device from the additional range. | 11-05-2009 |
Stephane Jules Jerome Debon, Brussels FR
| Patent application number | Description | Published |
|---|---|---|
| 20100223977 | METHODS FOR ASSESSING MOUTHFEEL ATTRIBUTES OF FOODS USING A TRIBOLOGY DEVICE - The invention relates to a method for differentiating foods with respect to mouthfeel, a method for identifying a composition having the ability to improve the mouthfeel of a food, and a method for predicting mouthfeel attributes of a food using a novel tribology device. | 09-09-2010 |
Stephane Jules Jerome Debon, Denderleeuw BE
| Patent application number | Description | Published |
|---|---|---|
| 20100099648 | NATURAL EQUIVALENT OF CHEMICALLY MODIFIED STARCH - The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof. | 04-22-2010 |
| 20100240775 | PASTEURISATION STABLE STARCH COMPOSITIONS - The present invention relates to novel compositions having (a) at least one pregelatinized starch and (b) at least one cook-up starch or flour, and which develop upon mixing with water a low cold viscosity, develop no or a low viscosity during the pasteurisation step and develop a significantly higher viscosity at a further heating step. | 09-23-2010 |
Stephane Jules Jerome Debon, Brussel BE
| Patent application number | Description | Published |
|---|---|---|
| 20110212246 | MOUTHFEEL OF BEVERAGES - A method for improving the mouthfeel of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids. | 09-01-2011 |
Stephane Jules Jerome Debon, Bruxelles BE
| Patent application number | Description | Published |
|---|---|---|
| 20100159101 | PROCESS FOR MODIFYING STARCHES - The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches. Also disclosed is a spray dryer for treating a heat-sensitive material with superheated steam comprising a reaction chamber having at least one inlet for the introduction into the chamber of a stream of superheated steam, at least one outlet for allowing the contents of the chamber to exit and a nozzle for producing a spray of droplets into the path of the stream of superheated steam, said spray of droplets being formed from a liquid containing the heat-sensitive material, wherein the reaction chamber is adapted such that, in use, the stream of superheated steam entering the reaction chamber becomes homogeneously distributed in the chamber and flows in a direction substantially parallel with the internal wall of the reaction chamber. | 06-24-2010 |
Stephane Jules Jerome Debon, Brussels BE
| Patent application number | Description | Published |
|---|---|---|
| 20100229625 | TRIBOLOGY DEVICE FOR ASSESSING MOUTHFEEL ATTRIBUTES OF FOODS - This invention relates to a tribology device for assessing mouthfeel-related tribological properties of a food sample, comprising a measuring surface composed of a thermoplastic polymer as an integral part. | 09-16-2010 |