Baptiste Boit

This inventor holds 23 USPTO granted patents and 8 published patent applications, plus 11 CIPO patents and 23 EPO patents, primarily in Food Technology. Top assignees: Roquette Freres, Commissariat a L'energie Atomique Et Aux Energies Alternatives, Dsm IP Assets B.v.. Active years: 2012-2026.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Baptiste Boit. Retrieved from https://idiyas.com/inventor/baptiste-boit

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

Calculating rank

USPTO Granted Patents = 23 (Patent Applications = 8)

% Patents Active = 95.7

CIPO Patents = 11 (Patent Applications = 6)

EPO Patents = 23 (Patent Applications = 29)

Average Co-Inventor Count = 2.9

ph-index = 2

Forward Citations = 12(Granted Patents)

Location History:

Bethune, FR (2012 - 2016)
Lestrem, FR (2012 - 2022)
La Gorgue, FR (2019 - 2024)
Locon, FR (2022 - 2024)

Company Filing History:

Commissariat a L'energie Atomique Et Aux Energies Alternatives

where one patent can have more than one assignee

Years Active: 2012-2026

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Areas of Expertise:

D-Allulose Crystals

Mannitol Compositions

Polysaccharide Formulations

Sugar Compositions

Orodispersible Mannitol

Dietary Fibres

Granulated Maltitol

Fermentation Broth

Crystallisation Processes

Food Additives

Direct Compression

Polymerisation Techniques

23 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 12616660 - Compressible and free-flow co-agglomerates of crystalline mannitol and granular starch (2026-05-05),

2. 12534491 - Method for producing D-allulose crystals (2026-01-27),

3. 11986002 - Sugar compositions for tableting by direct compression (2024-05-21),

4. 11945835 - Method for producing D-allulose crystals (2024-04-02),

5. 11766062 - Crystallisable d-allulose syrups (2023-09-26),

6. 11439168 - Non-crystallisable D-allulose syrups (2022-09-13),

7. 11364204 - Compressible and free-flow co-agglomerates of mannitol and granual starch (2022-06-21),

8. 11350658 - Sugar compositions for tableting by direct compression (2022-06-07),

9. 11300518 - Method for determining a degree of polymerisation of a polymer (2022-04-12),

10. 11168152 - Hydrogenated glucose polymer composition containing dietary fibres (2021-11-09),

11. 10828256 - Mannitol granules for direct compression (2020-11-10),

12. 10479812 - Fiber-rich maltooligosaccharides having low glucose bioavailability, method of manufacture thereof and use thereof in human food and animal feed (2019-11-19),

13. 10189767 - Process for manufacturing succinic acid from a fermentation broth using nano filtration to purify recycled mother liquor (2019-01-29),

14. 10105314 - Orodispersible mannitol (2018-10-23),

15. 9937131 - Compressible and free-flow co-agglomerates of mannitol and granular starch (2018-04-10),

Title: Innovations and Patents of Baptiste Boit

Introduction

Baptiste Boit, hailing from Lestrem, France, is a prominent inventor recognized for his contributions to the field of food science and pharmaceutical applications. With a remarkable portfolio of 21 patents, Boit's work primarily focuses on enhancing the production and quality of allulose, a low-calorie sugar alternative.

Latest Patents

Among Baptiste Boit’s latest innovations are several significant patents:

1. **Sugar compositions for tableting by direct compression** - This patent describes a directly compressible composition that contains more than 30% by weight of allulose. The innovation allows for the formulation of tablets, significantly enhancing the manufacturing process of sugar substitutes. The process entails a series of steps including preparing a granulation liquid of allulose, granulating powdery allulose, drying the granules, and finally maturing and recovering them.

2. **Method for producing D-allulose crystals** - This groundbreaking patent presents a novel method for the continuous production of D-allulose crystals, designed to ensure high yield. It also introduces the use of a nanofiltration unit which plays a crucial role in improving the yield and quality of the resulting crystals.

Career Highlights

Throughout his career, Baptiste Boit has made significant strides in research and development. He has been associated with notable companies such as Roquette Frères, a leader in food ingredients, and the French National Commission for Atomic Energy and Alternative Energies (CEA). His work within these institutions has allowed him to further develop innovative processes and products in the realm of carbohydrate science.

Collaborations

Baptiste Boit has worked closely with accomplished colleagues, including Philippe Lefevre and Pierrick Duflot. Their collaborative efforts have enriched the research environment and fostered innovative solutions to complex challenges in the sugar and alternative sweeteners sectors.

Conclusion

Baptiste Boit is a notable figure in the realm of food sciences, particularly in the development of innovative sugar alternatives. His 21 patents reflect his dedication and ingenuity, contributing not only to improved methods of production but also to the advancement of food technology. As industries continue to seek healthier options for consumers, Boit’s work with allulose remains at the forefront of innovation in this dynamic field.

Profile summary based on public USPTO records.