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| Number | Title | Issue Date |
| RE43341 | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent. ... | 05/01/2012 |
| RE43135 | Method of improving dough and bread quality A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a... | 01/24/2012 |
| 7993689 | Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefyin... | 08/09/2011 |
| 7931924 | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated f... | 04/26/2011 |
| 7736680 | Using mutations to improve phytases The present invention relates to an isolated nucleic acid molecule encoding a mutant phytase and the isolated mutant phytase itself. The present invention further relates to methods of using the isolated nucleic acid molecule and the isolated mutant phytase of the p... | 06/15/2010 |
| 7638151 | Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefyin... | 12/29/2009 |
| 7396670 | Asparaginases and method of preparing a heat-treated product The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substra... | 07/08/2008 |
| 7371423 | Method for preparing flour doughs and products made from such doughs using lipase Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions c... | 05/13/2008 |
| 7371552 | Polypeptide We disclose a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises substitutions at the following pos... | 05/13/2008 |
| 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 |
| 7351572 | Microorganism strain GM-090 of and its use for stimulating IFN-γ secretion and/or treating allergy The present invention provides an isolated microorganism strain, Lactobacillus fermentum GM-090, which is found to be effective in stimulating IFN-γ secretion and/or treating allergy. The use of the Lactobacillus fermentum GM-090 in stimulating IFN-γ... | 04/01/2008 |
| 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 |
| 7282231 | Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of pregelatinized starch, 7 to 30 parts by weight of wheat flour and 7 to 25 part... | 10/16/2007 |
| 7279298 | Protein-deamidating enzyme, gene encoding the same, production process therefor, and use thereof A novel enzyme which has an activity to release side chain carboxyl groups and ammonia from a protein by acting upon side chain amido groups in the protein. This invention relates to a method for the production of an enzyme, which comprises culturing in a medium a s... | 10/09/2007 |
| 7276126 | Production of enzyme-resistant starch by extrusion A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste ... | 10/02/2007 |
| 7271139 | Lipolytic enzyme genes The inventors have isolated novel lipolytic enzyme genes with a high homology to the T. lanuginosus lipase gene and thus well suited for use in gene shuffling. Accordingly, the invention provides a method of generating genetic diversity into lipolytic enzymes... | 09/18/2007 |
| 7264838 | Method for reducing acrylamide levels in food products and food products produced thereby The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products... | 09/04/2007 |
| 7264954 | Lipoxygenase The present disclosure relates to an isolated lipoxygenase which is: a) a polypeptide encoded by the DNA sequence cloned into plasmid pUC19 present in Escherichia coli deposited as DSM 14139; b) a polypeptide having an amino acid sequence of the mature peptid... | 09/04/2007 |
| 7256032 | Enzymes The present invention relates to novel cellulase enzymes, especially novel endoglucanases including endoglucanase fusion proteins, preparations and compositions containing these endoglucanase enzymes and fusion proteins, expression vectors, host cells and methods fo... | 08/14/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7189288 | Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% a... | 03/13/2007 |
| 7189544 | Enzymatic modification of lecithin The disclosure pertains to enzymatic modification of lecithin and to hydrolyzed lecithin products obtained by such modification. One particular implementation provides methods for producing a hydrolyzed lecithin product containing hydrolyzed phospholipids, monoglyce... | 03/13/2007 |
| 7182969 | Apparatus and method for continuous rework fermentation A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a ne... | 02/27/2007 |
| 7179630 | Thermostable proteases The present invention relates to thermostable proteases having an amino acid sequence which homologous to the amino acid sequence of proteases derived from Nocardiopsis, and the production thereof by wild-type and recombinant host cells including transgenic p... | 02/20/2007 |
| 7083816 | Modified whey, method for preparing same, use and bread-making product comprising modified whey The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactivation. The hydrolysis process... | 08/01/2006 |
| 7078214 | Aspergillus phenylalanine aminopeptidase The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides ... | 07/18/2006 |
| 7067167 | Method for making sweet cookie dough having an imprinted surface Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as... | 06/27/2006 |
| 7067164 | Method for producing feed composition using oils Means are offered for making effective use of organic wastes and waste oils from the food industry, food processing industry, livestock industry and the like. Furthermore, a method for treating wastes without generating any malodorous fumes, and a feed composition w... | 06/27/2006 |
| 7037540 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation p... | 05/02/2006 |
| 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 |
| 7033626 | Production of edible products In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. ... | 04/25/2006 |
| 7026150 | Overexpression of phytase genes in yeast systems The present invention relates to a method of producing a heterologous protein or polypeptide having phytase activity in a yeast system. The invention also provides proteins having phytase activity which have increased thermostability. Yeast strains which produce a h... | 04/11/2006 |
| 6989167 | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking)... | 01/24/2006 |
| 6967035 | Method of improving dough and bread quality A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a... | 11/22/2005 |
| 6936289 | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent. ... | 08/30/2005 |
| 6923994 | Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The presen... | 08/02/2005 |
| 6924366 | Recombinant hexose oxidase, a method of producing same and use of such enzyme A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care pro... | 08/02/2005 |
| 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 |
| 6902749 | Kluyveromyces lactis as attenuated starter A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom. ... | 06/07/2005 |
| 6896915 | Use of converted low-viscosity, high solids starch in foods The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the g... | 05/24/2005 |
