Emmanuelle Moretti

Title: Emmanuelle Moretti: Food-Protein and Reduced-Fat Product Innovations

Introduction

Emmanuelle Moretti is an inventor associated with Lille, France, whose patent work focuses on food ingredients and product formulation. Her portfolio includes 2 patents addressing protein combinations and fat substitutes for fresh milk products.

Latest Patents

Moretti’s patent, “Assembly of at least one vegetable protein and at least one dairy protein,” describes a method for producing an assembly that combines vegetable and dairy proteins, the resulting assembly, and its potential uses, particularly in food processing.

Her patent, “Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute,” concerns using a composition of these ingredients to produce fresh milk products with reduced fat content. The invention specifies characteristics for both components, including the starch’s degree of substitution and the dextrin’s dextrose equivalent, viscosity, and soluble content.

Career Highlights

Moretti’s listed company affiliations include Roquette Frères and Ingredia. Her patent work reflects an emphasis on ingredient combinations and formulation approaches for food products.

Collaborations

Her listed coworkers include Anne Lepoudere and Alain Riaublanc, whose names are associated with her professional and patent-related work.

Conclusion

Emmanuelle Moretti’s two patents address protein assemblies and starch-and-dextrin formulations, highlighting her contributions to food processing and the development of reduced-fat dairy products.