This inventor holds 4 USPTO granted patents, plus 1 CIPO patent. Top assignees: Gist-Brocades N.v., Dsm N.v., Gist-Brocades B.v.. Active years: 1996-2002.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
2 out of 236 
1 out of 475 
1 out of 64 Years Active: 1996-2002
Title: Pierre Clement Fauquembergue: Innovator in Fruit and Vegetable Processing
Introduction
Pierre Clement Fauquembergue is a notable inventor based in Seclin, France. He has made significant contributions to the field of food processing, particularly in the production of juices from fruits and vegetables. With a total of 4 patents to his name, Fauquembergue's work has advanced the efficiency and quality of fruit and vegetable processing.
Latest Patents
Fauquembergue's latest patents include a process for the production of juices from fruits and vegetables. This invention discloses the application of a pectin esterase that is substantially free from depolymerase activity in the maceration of apple pulp. The use of purified pectin esterase leads to a low amount of pectin degradation products in the juice and conserves protopectin in the apple pomace. Furthermore, the juice yield and pressability are increased through the use of purified pectin esterase. Another significant patent discusses the use of pectinesterase to demethoxylate high-methoxylated pectins. This innovation allows for the preparation of food containing fruit or vegetables in a more efficient manner. Specifically, it enables the production of fruit and vegetable jams, jellies, compotes, and soups with reduced sugar and pectin addition. Additionally, the patent outlines a process for producing apple sauce that incorporates the use of pectinesterase.
Career Highlights
Throughout his career, Fauquembergue has worked with prominent companies in the food processing industry, including Gist-Brocades N.V. and Gist-Brocades B.V. His expertise in the field has led to advancements that benefit both manufacturers and consumers.
Collaborations
Fauquembergue has collaborated with various professionals, including Catherine Marie Grassin, to further enhance his innovations in food processing.
Conclusion
Pierre Clement Fauquembergue's contributions to the field of fruit and vegetable processing have made a lasting impact. His innovative patents and collaborations continue to influence the industry, showcasing the importance of advancements in food technology.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile