This inventor holds 1 USPTO granted patent, plus 1 CIPO patent and 1 EPO patent. Top assignee: Roquette Freres. Active years: 2015.
Company Filing History:
Years Active: 2015
Title: Yves Le Bot: Innovator in Crystallized Maltitol Powder
Introduction
Yves Le Bot is a notable inventor based in Wattignies, France. He has made significant contributions to the field of food technology, particularly in the development of specialized ingredients for the chocolate industry. His innovative work has led to the creation of a unique crystallized maltitol powder that has various applications in food production.
Latest Patents
Yves Le Bot holds a patent for a "Large particle size crystallised maltitol powder, method for preparing same and applications thereof, particularly in chocolate production." This patent describes a crystallized maltitol powder that includes a maltitol content greater than 99.5% by weight. The powder is characterized by a specific particle-size distribution, determined by laser granulometry, which includes less than 20% particles smaller than 200 µm, less than 6% particles smaller than 100 µm, and less than 2% particles smaller than 40 µm. Additionally, it has a pour value of less than or equal to 10 seconds, an aerated density greater than 0.85 g/ml, a compacted density greater than 0.97 g/ml, and a compressibility of less than 17%. This invention is particularly useful in the pharmaceuticals and food sectors, especially in the formulation of chocolates and table sweeteners.
Career Highlights
Yves Le Bot is associated with Roquette Freres, a leading company in the field of food ingredients. His work at Roquette Freres has allowed him to focus on innovative solutions that enhance food quality and functionality. His expertise in crystallized maltitol powder has positioned him as a key player in the industry.
Collaborations
Yves has collaborated with several talented individuals, including Elsa Muller Née Ostermann and Guillaume Ribadeau-Dumas. These collaborations have contributed to the advancement of his research and the successful development of his patented products.
Conclusion
Yves Le Bot is a distinguished inventor whose work in crystallized maltitol powder has made a significant impact on the food industry. His innovative approach and dedication to quality continue to influence the formulation of food products, particularly in chocolate production.