Company Filing History:

12 out of 2,363

Battelle Memorial Institute

Battelle Development Corporation

Years Active: 1976-1994

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16 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 5310540 - Method for the preparation of stable suspensions of hollow gas-filled (1994-05-10),

2. 5126160 - Aqueous foaming compostion and method for homogenizingly incorporating (1992-06-30),

3. 5053219 - Cosmetic products containing milk constituents (1991-10-01),

4. 5004623 - Aqueous foaming composition and method for homogenizingly incorporating (1991-04-02),

5. 4882181 - Cocoa based composition for the preparation of drinks by dissolution in (1989-11-21),

6. 4849240 - Low-density food product comprised of honey mousse, and production (1989-07-18),

7. 4818554 - Aerated food product based on raw milk and method for its preparation (1989-04-04),

8. 4770890 - Method of manufacturing biscuit-type articles (1988-09-13),

9. 4671966 - Method for fabricating a thickener concentrate for thickening sauces (1987-06-09),

10. 4665158 - Method for hydrolyzing protein materials (1987-05-12),

11. 4623551 - Method for the fabrication of a cheese foam (1986-11-18),

12. 4578278 - Lighter foodstuffs and method for preparation of such products (1986-03-25),

13. 4525372 - Light condiment having a mustard base and a process for its preparation (1985-06-25),

14. 4446166 - Chocolate composition for the preparation of heat-resistant chocolate (1984-05-01),

15. 4039694 - Process for producing a protein-based food (1977-08-02),

Title: The Innovative Contributions of Claude Giddey

Introduction

Claude Giddey is a notable inventor based in Geneva, Switzerland. He has made significant contributions to the field of technology and innovation, holding a total of 16 patents. His work primarily focuses on methods that enhance the stability and quality of various compositions.

Latest Patents

Among his latest patents is a method for the preparation of stable suspensions of hollow gas-filled aqueous foaming compositions. This innovative technique involves homogenizing a lipophilic mass that is either liquefied or ground to a powder. By blending this mass with a foam of fine air or gas bubbles in water, the mixture is allowed to cool and degas. The foam is stabilized through the addition of a foamer, such as an amphipathic surfactant, and may also include viscosity enhancers and thickeners. This method is particularly applied to the hydration of chocolate, improving its storage stability and heat resistance. The foamer can be a whipped solution of egg-white or esters of fatty acids with polyols.

Career Highlights

Claude Giddey has worked with prominent organizations, including Battelle Memorial Institute and Sintetica S.A. His experience in these institutions has allowed him to refine his innovative techniques and contribute to various projects.

Collaborations

Throughout his career, Giddey has collaborated with notable individuals such as Georges Dove and Guy Bunter. These partnerships have further enriched his work and expanded the impact of his inventions.

Conclusion

Claude Giddey stands out as a significant figure in the realm of innovation, with a strong portfolio of patents that reflect his expertise and creativity. His contributions continue to influence various industries, particularly in enhancing product stability and quality.

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