This inventor holds 4 USPTO granted patents. Top assignee: Roquette Freres. Active years: 1997-2003.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1997-2003
Title: Innovations of Jean-Louis Dreux
Introduction
Jean-Louis Dreux is a notable inventor based in Estaires, France. He has made significant contributions to the field of food science, particularly in the modification of starchy materials. With a total of 4 patents to his name, Dreux's work has implications for various industries, including food processing and manufacturing.
Latest Patents
One of his latest patents is a process for modifying starchy materials in the dry phase. This invention involves a stage of chemical fluidification and a stage of stabilization, which can occur simultaneously or separately. Both stages are performed in the dry phase using a polycarboxylic organic acid, such as citric acid, adipic acid, or azelaic acid. The process is conducted at temperatures between 90°C and 170°C, at a pH below 4, and over a total period ranging from 3 minutes to 8 hours. The starchy material subjected to fluidification and stabilization can also be cationic.
Another significant patent by Dreux is focused on the conversion of starchy substances in the dry phase. This innovation further enhances the versatility and application of starchy materials in various products.
Career Highlights
Jean-Louis Dreux is currently associated with Roquette Freres, a leading company in the field of food ingredients and solutions. His work at Roquette Freres has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food technology.
Collaborations
Throughout his career, Dreux has collaborated with notable colleagues, including Patrick M Fuertes and Anne Lambin. These collaborations have fostered a creative environment that encourages the development of new ideas and technologies.
Conclusion
Jean-Louis Dreux's contributions to the field of food science through his innovative patents demonstrate his expertise and commitment to advancing technology in the industry. His work continues to influence the modification and application of starchy materials, showcasing the importance of innovation in food processing.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile