Class / Patent application number | Description | Number of patent applications / Date published |
426064000 | Malt, malt extract, or diastatic enzyme | 30 |
20090017165 | Natural Honey-Containing Compositions And Method Of Preparation - Compositions comprising cellulosic polymers and natural honey that display reduced instability due to the presence of a chelant that inhibits the activity of naturally occurring cellulases are described. Methods of treating natural honey to inhibit cellulase activity comprising mixing the natural honey with a chelant and optionally heating the mixture are provided. Flavour compositions consisting of natural honey and a chelant, optionally in a carrier are further described. | 01-15-2009 |
20090029006 | Oral Cavity Stimulating Substance - A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I): | 01-29-2009 |
20090238923 | VARIANTS OF BACILLUS LICHENIFORMIS ALPHA-AMYLASE WITH INCREASED THERMOSTABILITY AND/OR DECREASED CALCIUM DEPENDENCE - Variants of | 09-24-2009 |
20090324779 | METHOD FOR PROCESSING SPROUTED CEREAL, MALT PRODUCT, FERMENTED MALT DRINK, AND FOOD AND DRINK - A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor. | 12-31-2009 |
20100021587 | VARIANTS OF BACILLUS sp. TS-23 ALPHA-AMYLASE WITH ALTERED PROPERTIES - Variants of | 01-28-2010 |
20100074997 | Starch Based Fat-Replacer by Crystallization of Enzyme Modified Starch and High-Pressure Shearing - We disclose a composition comprising greater than about 95% d.s.b. of a starch comprising short chain amylose having an average degree of polymerization (DP) from about 20 to about 150, wherein an aqueous slurry comprising about 20% d.s.b. of the composition has a minimum yield stress of at least 400 Pa. We also disclose a method of preparing the composition comprising contacting a starch paste with a 4-α-glucanotransferase, to yield a chain-extended starch; contacting the chain-extended starch with a debranching enzyme, to yield a debranched starch; crystallizing the debranched starch, to yield a crystallized debranched starch; and shearing the crystallized debranched starch, to yield the composition. We also disclose a food formulation comprising a foodstuff and the composition. | 03-25-2010 |
20100092613 | CLONING AND EXPRESSION OF A NOVEL PHYTASE - The present invention relates to a novel phytase enzyme, a novel isolated nucleic acid molecule coding the enzyme, and a novel | 04-15-2010 |
20100092614 | METHOD FOR THE CONTINUOUS PRODUCTION OF DEGRADED STARCH PASTE AND SYSTEM FOR PERFORMING SUCH A METHOD - The invention describes a method for the continuous production of enzymatically degraded starch paste, wherein a starch suspension and at least at times an enzyme are fed to a reaction vessel and from there a starch paste, which is degraded at the same time, is continuously removed. To this end, a highly turbulent state is generated in the reaction vessel, the state resulting in a high mixing rate of the enzyme and starch suspension. Furthermore, the invention relates to a system or performing the method according to the invention for the continuous production of enzymatically degraded starch paste. | 04-15-2010 |
20100112135 | ALLERGEN-FREE, PROTEIN-FREE OR AT LEAST DAIRY FREE POWDERED NUTRITIONAL COMPOSITIONS AND THE USE THEREOF IN FOOD PRODUCTS - The present invention relates to encapsulated or powdered nutritional compositions, and especially to such compositions containing active ingredients. In particular the invention relates to such products encapsulated in a material that is allergen free or at least free from protein ingredients and especially free from dairy components. Allergen free formulations are particularly important for specific nutritional purposes such as consumer groups with diet limitations due to intolerance to certain allergens | 05-06-2010 |
20100119656 | Cloning, expression and use of acid lysophospholipases - The invention relates to a DNA sequence that encodes a polypeptide with lysophospholipase activity and was isolated from | 05-13-2010 |
20100143542 | CREAM SUBSTITUTE - The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase. | 06-10-2010 |
20100196539 | NOVEL PREBIOTICS - The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid. | 08-05-2010 |
20100196540 | FOODSTUFF OF TABLETS OR CAPSULES - A foodstuff of a tablet or capsule, includes: an extract of a plant of genus | 08-05-2010 |
20110097446 | METHOD FOR PRODUCING ETHANOL USING RAW STARCH - Disclosed are methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. | 04-28-2011 |
20110129572 | DOUGH WITH FRUCTAN AND FRUCTAN-DEGRADING ENZYME - The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it also relates to a method of making said dough, a baked product made from said dough, a method of making a baked product, and to uses of an enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose in making a dough or a baked product. | 06-02-2011 |
20110135790 | Liquid Bread Improver, The Use And The Process For Producing Thereof - The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks. | 06-09-2011 |
20110177199 | Method For Making A Sweet Potato Puree - This invention provides a method for making a sweet potato purée comprising the steps of (a) admixing a coarse sweet potato purée with a suitable amount of glucoamylase, wherein (i) the coarse sweet potato purée is made using frozen sweet potatoes that have been puréed at a suitable temperature, and (ii) the admixing is performed at a temperature and for a duration sufficient to permit the glucoamylase to catalyze the breakdown of starch present in the coarse purée to maltose and glucose; and (b) heating the resulting purée at a temperature and for a duration sufficient to inactivate the glucoamylase present therein. The color, taste and texture of the resulting sweet potato purée are comparable to those of a sweet potato purée made from fresh sweet potatoes and containing only native glucoamylase. | 07-21-2011 |
20110177200 | MICROWAVEABLE BATTER - A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including:
| 07-21-2011 |
20110189346 | USE OF ALTERNAN AS INGREDIENT FOR CERTAIN FOODSTUFFS - The invention is directed to the use of an alternan as an ingredient for acidic foodstuffs and to an acidic foodstuff comprising alternan as ingredient. The invention is also directed to the use of alternan as a heat stable ingredient in a foodstuff formulation, and to a foodstuff comprising alternan as ingredient, wherein the foodstuff was subjected to a heating step during its manufacture. | 08-04-2011 |
20110300265 | Pan release compositions for preparation of long shelf life, bakery products - The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or flavor enhancement systems. The invention is also directed to the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations. Further, the invention is concerned with all-natural bakery products having extremely long, mold-free shelf lives which are substantially free (both internally and on the exterior surface) of chemical preservatives and antimicrobial agents other than the all-natural antimicrobial pan release agent and optional natural antimicrobial agents inside the dough. | 12-08-2011 |
20130156891 | BREAD MIX COMPRISING NIXTAMALIZED CORN FLOUR - The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95% by weight of nixtamalized corn flour; b) 2.5 to 12% by weight of powder fat, c) 0.001 to 0.1% by weight of enzymatic complex; and d) 0.5 to 1.5% by weight of hydrocolloids. | 06-20-2013 |
20130171296 | METHOD - The present invention relates to a method for identifying a pepsin resistant alpha amylase enzyme for use in a feed supplement comprising: i) providing an alpha amylase enzyme; ii) admixing said alpha amylase with corn based feed and buffer solution comprising a pepsin concentration of 9000 U/ml at pH 3, 40° C., 500 rpm for at least 120 minutes and analysing alpha amylase activity on said alpha amylase compared to a control sample; wherein said control sample differs in that no pepsin is present during incubation; and iii) selecting an alpha amylase enzyme which substantially maintains alpha amylase activity under the assay conditions; feed supplements and feedstuffs comprising a pepsin resistant alpha amylase and the use of pepsin resistant alpha amylases in feed. | 07-04-2013 |
20130309360 | METHOD FOR PRODUCING ETHANOL USING RAW STARCH - The present invention is directed to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The present invention is also directed to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The present invention also relates to reduced stack emissions from drying distillation products from the production of ethanol. | 11-21-2013 |
20130323364 | PREMIX FOR A FORTIFIED FOOD BLEND - The present invention relates to a vitamin, mineral and enzyme premix for a fortified food blend comprising an alpha-amylase and a glucoamylase to increase energy content, reduce viscosity, and improve taste of a porridge prepared from said fortified food blend. Furthermore, the invention relates to a high energy fortified food blend comprising a vitamin, mineral and enzyme pre-mix from which a high energy, low viscosity and tasty porridge can be prepared. It also relates to a porridge prepared form the fortified food blend according to the present invention. | 12-05-2013 |
20140079847 | FREEZE-DRIED SNACK PRODUCT COMPRISING HYDROLYZED WHOLE GRAIN - A freeze-dried snack product comprising a food component selected from a dairy component, a vegetable component, a fruit component, or mixtures thereof, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and an emulsifier component. The snack product is especially designed for infants. | 03-20-2014 |
20140093615 | MICROWAVEABLE BATTER - A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including:
| 04-03-2014 |
20140248397 | ALPHA-AMYLASE VARIANTS - A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue corresponding to any of amino acids 4, 6, 13, 14, 15, 16, 20, 45, 47, 51, 54, 61, 68, 69, 70, 71, 72, 73, 74, 75, 77, 78, 80, 82, 87, 88, 94, 95, 100, 103, 104, 117, 124, 125, 126, 128, 130, 133, 134, 136, 143, 144, 146, 168, 174, 177, 178, 183, 186, 188, 189, 190, 194, 195, 199, 200, 201, 204, 207, 210, 214, 217, 219, 222, 225, 227, 233, 234, 235, 236, 240, 251, 252, 254, 258, 259, 260, 261, 262, 263, 264, 266, 267, 269, 271, 273, 281, 282, 283, 284, 286, 288, 299, 322, 323, 325, 327, 328, 331, 334, 350, 356, 358, 367, 370, 371, 374, 377, 378, 388, 391, 414, 421, 422, 445, 450, 467, 488, 505, 536, 548, 583, 588, 603, 637, 648, 651, 652, 660, 676, 677, | 09-04-2014 |
20150376557 | DEVICE AND METHOD FOR HEATING A FERMENTABLE STARTING PRODUCT IN ORDER TO PRODUCE A BEVERAGE - A device and a method for heating a fermentable starting product in order to produce a beverage, comprises a line which is arranged inside a combustion chamber and via which a part of a heat outputted from a heat source in the combustion chamber by a first heat transporting medium can be transferred to the fermentable starting product flowing in the line. A heat storage device arranged downstream of the combustion chamber is used for storing a part of the residual heat transported by means of the first heat transporting medium. The line is arranged such that the fermentable starting product flowing in the line is pre-heated upstream of the combustion chamber in a pre-heating chamber by the heat stored in the heat storage device. | 12-31-2015 |
20160000105 | LACTASE CONTAINING MILK POWDER - The present invention relates to milk powder compositions comprising lactase and to processes for the manufacture of the milk powder compositions. The processes have been found to stabilize lactase in the milk powder compositions. It further relates to the use of the milk powder compositions in alleviating the symptoms of gastro-intestinal intolerance in mammals. | 01-07-2016 |
20160037816 | PREMIX FOR A FORTIFIED FOOD BLEND - The present invention relates to a vitamin, mineral and enzyme premix for a fortified food blend comprising an alpha-amylase and a glucoamylase to increase energy content, reduce viscosity, and improve taste of a porridge prepared from said fortified food blend. Furthermore, the invention relates to a high energy fortified food blend comprising a vitamin, mineral and enzyme premix from which a high energy, low viscosity and tasty porridge can be prepared. It also relates to a porridge prepared form the fortified food blend according to the present invention. | 02-11-2016 |