Patents by Inventor Bruno Van Winckel

Bruno Van Winckel has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Lipolytic enzyme for use in baking
    Patent number: 11510413
    Abstract: The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.
    Type: Grant
    Filed: June 3, 2021
    Date of Patent: November 29, 2022
    Assignees: Novozymes A/S, Puratos NV/SA
    Inventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
  • Lipolytic Enzyme for Use in Baking
    Publication number: 20210321631
    Abstract: The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.
    Type: Application
    Filed: June 3, 2021
    Publication date: October 21, 2021
    Applicants: Novozymes A/S, Puratos NV/SA
    Inventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
  • Lipolytic enzyme for use in baking
    Patent number: 11051520
    Abstract: A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.
    Type: Grant
    Filed: February 19, 2018
    Date of Patent: July 6, 2021
    Assignees: Novozymes A/S, Puratos NV/SA
    Inventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
  • Bakery products
    Patent number: 10986845
    Abstract: The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.
    Type: Grant
    Filed: April 28, 2017
    Date of Patent: April 27, 2021
    Assignee: PURATOS NV
    Inventors: Jacques Georis, Valérie Dorgeo, Oksana Shegay, Fanny Nguyen, Bruno Van Winckel, Fabienne Verte, Filip Arnaut, Thierry Dauvrin
  • Lipolytic Enzyme for Use in Baking
    Publication number: 20190364912
    Abstract: A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.
    Type: Application
    Filed: February 19, 2018
    Publication date: December 5, 2019
    Applicants: Novozymes A/S, Puratos NV/SA
    Inventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
  • IMPROVED BAKERY PRODUCTS
    Publication number: 20190142019
    Abstract: The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.
    Type: Application
    Filed: April 28, 2017
    Publication date: May 16, 2019
    Inventors: Jacques GEORIS, Valérie DORGEO, Oksana SHEGAY, Fanny NGUYEN, Bruno VAN WINCKEL, Fabienne VERTE, Filip ARNAUT, Thierry DAUVRIN
  • Method and Composition to Improve Short Bite of Bakery Products
    Publication number: 20110097440
    Abstract: The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo-protease.
    Type: Application
    Filed: May 14, 2009
    Publication date: April 28, 2011
    Applicant: PURATOS N.V.
    Inventors: Bruno Van Winckel, Fabienne Verte