Antoine Coutant

Title: The Innovative Contributions of Antoine Coutant

Introduction

Antoine Coutant is a notable inventor based in Paris, France. He has made significant contributions to the field of food technology, particularly in the development of chocolate milk products. His innovative approach has led to the creation of a unique formulation that enhances the quality and stability of chocolate milk.

Latest Patents

Coutant holds a patent for "Homogeneous, storage-stable chocolate milk comestibles and process of." This patent describes essentially homogeneous and storage-stable liquid chocolate milk products. These products have viscosities ranging from 10 to 100 mPa.s and are formulated from milk bases that include a suspension of cocoa particulates. The formulation also incorporates a suspension stabilizing amount of a xanthan/galactomannan admixture, which is adapted for the formation of an aqueous gel. The ratio by weight of xanthan to galactomannan in the formulation ranges from 80/20 to 20/80. This innovative patent showcases Coutant's expertise in creating stable and high-quality food products.

Career Highlights

Antoine Coutant has worked with Rhone-Poulenc Chimie, a company known for its advancements in chemical and food technologies. His role at the company has allowed him to explore and develop innovative solutions in the food industry. His work has contributed to enhancing the quality of food products, particularly in the dairy sector.

Collaborations

Coutant has collaborated with notable colleagues such as Jean-Luc Schuppiser and Jean-Claude Bozetto. These collaborations have fostered an environment of innovation and creativity, leading to advancements in food technology.

Conclusion

Antoine Coutant's contributions to the field of food technology, particularly through his patent for chocolate milk products, highlight his innovative spirit and dedication to quality. His work continues to influence the industry, paving the way for future advancements in food formulations.