Stéphanie Bureau

Title: Stephanie Bureau: Innovator in Hyper-branched Maltodextrins

Introduction

Stephanie Bureau is a notable inventor based in Essars, France. She has made significant contributions to the field of food science, particularly in the development of innovative carbohydrate structures. Her work focuses on creating products that can improve health outcomes, particularly for individuals with specific dietary needs.

Latest Patents

Stephanie holds a patent for "Hypoglycemic hyper-branched maltodextrins." This invention involves hyper-branched maltodextrins characterized by a dextrose equivalent (DE) between at least 8 and at most 15, and a molecular weight ranging from 1,700 to 3,000 daltons. The maltodextrins have a 1,6 glucoside bond content between 30% and 45%, a soluble indigestible fiber content between 75% and 100%, and demonstrate a hypoglycemic capacity that significantly reduces the hydrolysis of standard maltodextrins.

Career Highlights

Stephanie is currently employed at Roquette Frères, a leading company in the field of food ingredients and solutions. Her role involves research and development, where she applies her expertise to create innovative products that meet consumer needs. With her patent, she has positioned herself as a key player in the advancement of functional food ingredients.

Collaborations

Stephanie collaborates with esteemed colleagues such as Laetitia Guerin-Deremaux and Bernard Pora. These partnerships enhance her research efforts and contribute to the successful development of new products.

Conclusion

Stephanie Bureau is a pioneering inventor whose work in hyper-branched maltodextrins showcases her commitment to improving health through innovative food science. Her contributions are significant in the realm of dietary solutions, and her patent reflects her expertise and dedication to the field.