Jougne, France

Julien Philippe Nicolas Mahieux


 

Average Co-Inventor Count = 4.7

ph-index = 1

Forward Citations = 1(Granted Patents)


Location History:

  • Jougne, FR (2022 - 2023)
  • Ecoteaux, CH (2022 - 2023)

Company Filing History:


Years Active: 2022-2023

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6 patents (USPTO):Explore Patents

Title: Innovations of Julien Philippe Nicolas Mahieux

Introduction

Julien Philippe Nicolas Mahieux is a notable inventor based in Jougne, France. He has made significant contributions to the field of food technology, particularly in the development of sugar replacers and food compositions. With a total of 6 patents to his name, Mahieux continues to push the boundaries of innovation in his industry.

Latest Patents

One of Mahieux's latest patents is for a bulk sugar replacer. This invention relates to amorphous porous particles that comprise sugar, a bulking agent, and surfactant. These particles have a closed porosity of between 20 to 60% and a sphericity of at least between 0.8 and 1. Additionally, he has developed a food composition that includes a dispersion of particles in a continuous fat phase. This composition features fat droplets dispersed within an amorphous continuous phase, aimed at reducing the sucrose and saturated fatty acid content in fat-continuous confectionery products.

Career Highlights

Mahieux is currently associated with Société des Produits Nestlé S.A., where he applies his expertise in food technology. His work focuses on creating innovative solutions that enhance food products while addressing health concerns related to sugar and fat content.

Collaborations

Throughout his career, Mahieux has collaborated with several professionals in his field, including Laurent Forny and Vincent Daniel Maurice Meunier. These collaborations have contributed to the advancement of his research and the successful development of his patents.

Conclusion

Julien Philippe Nicolas Mahieux is a prominent inventor whose work in food technology has led to significant innovations. His patents reflect a commitment to improving food products and addressing health issues related to sugar and fat consumption. His contributions continue to influence the industry positively.

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