Class 426/10 - With glucose oxidase

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes involving fermentation employing an enzyme capable
No. of patents: 25
Last issue date: 05/01/2012

Number	Title	Issue Date
8168242	Situ fructooligosaccharide production and sucrose reduction The invention pertains to an in situ process for producing fructooligosaccharides in a food product by contacting the food product with a fructosyltransferase to enzymatically convert sucrose to fructooligosaccharides in the food product. The increase in fructooligo...	05/01/2012
7618664	Method for preparing calcium gluconate The invention provides for a method for the preparation of a gluconic acid from glucose. It is an aspect of the invention to provide a method that comprises the use of enzymes. The method according to the invention can be applied with great benefit to the production...	11/17/2009
7371421	Dough composition Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough compos...	05/13/2008
7341753	Dough composition Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough compos...	03/11/2008
7115289	Method of manufacturing fermented malt beverages Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of α-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages Production of acetic...	10/03/2006
7060474	Carbohydrate oxidase and use thereof in baking The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins ...	06/13/2006
7033627	Production of enzymes in seeds and their use A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form, to a reaction mixture, especially a bakery process and allowing the en...	04/25/2006
7005158	Methods of improving the properties of egg proteins The subject invention provides innovative methods of manipulating the structure and function of egg proteins, preferably albumen, through controlled acid and alkali unfolding and subsequent refolding. The subject invention provides techniques for manipulating egg pr...	02/28/2006
6953597	Batter coating for potato pieces Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from ...	10/11/2005
6908634	Transglutaminase soy fish and meat products and analogs thereof This invention relates to a transglutaminase-coupled vegetable protein composition and a process for preparing said composition. Further, this invention relates to soy fish and meat products and analogs thereof and a process for making the same. ...	06/21/2005
6900039	Carbohydrate oxidase and use thereof in baking The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins ...	05/31/2005
6890570	Preparation of baked product from dough Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough. ...	05/10/2005
6303326	Insect salivary enzyme triggers systemic resistance The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in soybeans and for triggering resistance to insects in toma...	10/16/2001
5747078	Longterm antimicrobial activity obtained by sustained release of hydrogen peroxide Methods for long-term preservation of food products using a lactoperoxidase system. Long-term preservation is achieved by controlled generation of hydrogen peroxide as a substrate for the lactoperoxidase system. Controlled production of hydrogen peroxide ...	05/05/1998
5741688	Alkaline glucose oxidase obtained from cladosporium oxysporum A glucose oxidase obtained from a Cladosporium oxysporum strain, designated as CBS 163.94, characterized by a pH-optimum in he range pH 6-7, having more than 75% of maximum activity at pH 8, determined at 30° C. with D-glucose as substrate....	04/21/1998
5698245	Bread quality-improving composition and bread producing process using the same A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase an...	12/16/1997
5486367	Enzymatic method for accelerating fermentation of comestible products An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a g...	01/23/1996
5358864	Cloning and expression of xylanase genes from fungal origin Methods and expression constructs are provided for the cloning and overexpression of xylanases of fungai origin in a selected microbial host cell. Xylanases of fungal origin generally have lower pH optima and remain stable over a broader pH range than do ...	10/25/1994
5085873	Process for the treatment of a non-liquid food product for assuring its microbial decontamination The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20% water, comprises depositing on the surface of the hydrated ...	02/04/1992
4996062	Glucose oxidase food treatment and storage method The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be used both in normal and modified atmosphere packages....	02/26/1991
4990343	Enzyme product and method of improving the properties of dough and the quality of bread The invention relates to a method of improving the properties of dough and the quality of bread by adding to the dough, dough ingredients, ingredient mixture or dough additives or additive mixture an enzyme preparation comprising hemicellulose and/or cell...	02/05/1991
4957749	Process for removing oxygen in foodstuffs and drinks The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme compos...	09/18/1990
4929451	Process for eliminating disagreeable odor from soya milk This invention relates to a process for eliminating disagreeable odors form soya milk whereby soaked soybeans are ground with water whose dissolved oxygen has been decreased by the addition of glucose and glucose oxidase....	05/29/1990
4675191	Method for production of a low alcoholic wine Generating a low alcohol content wine by oxidizing the glucose content in unfermented grape juice to gluconic acid through treatment of the juice with glucose oxidase in the presence of oxygen followed by fermentation. The process may be carried out to adjust ...	06/23/1987
4557927	Food products and process for producing same Novel alpha-glycosylated soybean glycosides wherein one or more glucosyl residues are bound to the soybean glycoside moiety are prepared. Alpha-glycosylation can be enzymatically achieved by subjecting an aqueous solution containing a soybean glycoside, e...	12/10/1985

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Class 426/10 - With glucose oxidase