Céline Balerin

Title: Céline Balerin: Innovator in Food Technology

Introduction

Céline Balerin is a notable inventor based in Buc, France. He has made significant contributions to the field of food technology, particularly in the development of innovative food products. His work focuses on enhancing the quality and stability of fruit and vegetable purees.

Latest Patents

Céline Balerin holds a patent for a microfoamed fruit or vegetable puree and the method for preparing it. This invention involves a microfoamed puree that contains native defatted soluble seric proteins and optionally a texturing agent. The overrun of the puree is not more than 50%, and the average diameter of the bubbles is less than 200 µm. Notably, this microfoamed puree remains stable for at least 28 days at temperatures ranging from 1 to 10°C.

Career Highlights

Céline Balerin is currently associated with Compagnie Gervais Danone, where he applies his expertise in food innovation. His work has contributed to the advancement of food processing techniques and the development of new products that meet consumer demands.

Collaborations

Céline collaborates with talented individuals in his field, including Sophie Vaslin and Céline Valentini. These partnerships enhance the creative process and lead to innovative solutions in food technology.

Conclusion

Céline Balerin's contributions to food technology through his innovative patent demonstrate his commitment to improving food products. His work continues to influence the industry and inspire future innovations.