Patents by Inventor Carl Erik Hansen
Carl Erik Hansen 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).
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Patent number: 11812755Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.Type: GrantFiled: May 16, 2017Date of Patent: November 14, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Clementine Tastet, Cassandra Mokdad, Christof Gysler, Carl Erik Hansen
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Patent number: 11484036Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.Type: GrantFiled: May 16, 2017Date of Patent: November 1, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Cassandra Mokdad, Clementine Tastet, Christof Gysler, Carl Erik Hansen
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Publication number: 20190289861Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.Type: ApplicationFiled: May 16, 2017Publication date: September 26, 2019Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Cassandra Mokdad, Clementine Tastet, Christof Gysler, Carl Erik Hansen
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Publication number: 20190281839Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.Type: ApplicationFiled: May 16, 2017Publication date: September 19, 2019Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Clementine Tastet, Cassandra Mokdad, Christof Gysler, Carl Erik Hansen
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Publication number: 20150164113Abstract: The present invention relates to a method for improving the nutritional value of a food grain. In particular, the invention relates to a novel method for reducing the antinutritional factors in a food grain. One aspect of the invention involves preparing a bacterial preparation containing viable lactic acid bacteria; and soaking the food grain in the bacterial preparation; wherein the lactic acid bacteria have been at least partially removed from the bacterial preparation before soaking. Further aspects of the invention are the bacterial strains Lactobacillus plantarum CNCM I-4635 (NCC 385)and Lactobacillus plantarum CNCM I-4636 (NCC 1582).Type: ApplicationFiled: July 26, 2013Publication date: June 18, 2015Applicant: NESTEC S.A.Inventors: Alice Moroni, Edwin Ananta, Carl Erik Hansen, Jean-Yves Chuat
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Publication number: 20150125572Abstract: The present invention relates to a moisture resistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.Type: ApplicationFiled: December 4, 2014Publication date: May 7, 2015Inventors: Carl Erik Hansen, Pierre Nicolas, Baltasar Valles Pamies
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Publication number: 20140154371Abstract: The present invention addresses the problem of inactivation of bioactive components in milk during pasteurization for preservation. The invention discloses a method of pulsed electric field (PEF) treatment of whole milk, skimmed milk, semi-skimmed milk or whey, or other liquid compositions comprising milk components or fractions. The invention is based on the finding that by selecting one or more specific process parameters, such as the PEF treatment chamber design, the specific energy applied, the field strength, pulse type, start temperature, it is possible to effectively eliminate microorganisms from the composition while conserving the activity of bioactive components in the composition.Type: ApplicationFiled: July 6, 2012Publication date: June 5, 2014Applicant: NESTEC S.A.Inventors: Alexander Mathys, Stefan Toepfl, Claudia Siemer, Laurent Favre, Jalil Benyacoub, Carl Erik Hansen
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Publication number: 20100092612Abstract: The present invention relates to a moisture resistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.Type: ApplicationFiled: April 21, 2008Publication date: April 15, 2010Applicant: NESTEC S.A.Inventors: Carl Erik Hansen, Pierre Nicolas, Baltasar Valles Pamies
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Patent number: 7176348Abstract: The present invention pertains to novel cocoa polypeptides having a molecular weight of about 10 and 14 kDa and being derived from a 69 kDa precursor. In particular, the present invention relates to the production of the polypeptides via recombinant means and the use of the polypeptides or fragments thereof for the production of cocoa/chocolate flavor.Type: GrantFiled: October 24, 2003Date of Patent: February 13, 2007Assignee: Nestec S.A.Inventors: Sunil Kochhar, Carl Erik Hansen, Marcel Alexandre Juillerat
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Patent number: 7049298Abstract: The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of these specific peptides for the preparation of a chocolate flavor, specifically a cocoa and a caramel flavor, a floral or specifically, a bonbon flavor, a bready flavor, a roasted flavor or a meat flavor.Type: GrantFiled: March 30, 2004Date of Patent: May 23, 2006Assignee: Nestec S.A.Inventors: Sunil Kochhar, Carl Erik Hansen, Marcel Alexandre Juillerat
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Publication number: 20040224077Abstract: The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of these specific peptides for the preparation of a chocolate flavor, specifically a cocoa and a caramel flavor, a floral or specifically, a bonbon flavor, a bready flavor, a roasted flavor or a meat flavor.Type: ApplicationFiled: March 30, 2004Publication date: November 11, 2004Inventors: Sunil Kochhar, Carl Erik Hansen, Marcel Alexandre Juillerat
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Publication number: 20040202761Abstract: The present invention pertains to peptides derived from fermented cocoa beans and representing cocoa and/or chocolate flavor precursors. In particular, the present invention relates to a process for preparing cocoa and/or chocolate flavor precursor peptides from fermented cocoa beans and to the preparation of cocoa/chocolate flavor on a synthetic basis, and to the use thereof in the preparation of chocolate.Type: ApplicationFiled: March 30, 2004Publication date: October 14, 2004Inventors: Sunil Kochhar, Carl Erik Hansen, Marcel Alexandre Juillerat, Hans-Juergen Wille, Elif Buyukpamukcu, Brendan Keely, David Murray Goodall
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Publication number: 20040191389Abstract: A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.Type: ApplicationFiled: April 7, 2004Publication date: September 30, 2004Inventors: Sunil Kochhar, Christopher Budwig, Carl Erik Hansen, Marcel Alexandre Juillerat, Jean-Claude Spadone, Pierre Nicolas, Robert Redgwell, Euan Armstrong, Dietmar Sievert
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Publication number: 20040191403Abstract: A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.Type: ApplicationFiled: April 15, 2004Publication date: September 30, 2004Inventors: Carl Erik Hansen, Christopher Budwig, Sunil Kochhar, Marcel Alexandre Juillerat, Jean-Claude Spadone, Pierre Nicolas, Robert Redgwell, Euan Armstrong, Dietmar Sievert
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Publication number: 20040172683Abstract: The present invention pertains to novel cocoa polypeptides having a molecular weight of about 10 and 14 kDa and being derived from a 69 kDa precursor. In particular, the present invention relates to the production of the polypeptides via recombinant means and the use of the polypeptides or fragments thereof for the production of cocoa/chocolate flavor.Type: ApplicationFiled: October 24, 2003Publication date: September 2, 2004Inventors: Sunil Kochhar, Carl Erik Hansen, Marcel Alexandre Juillerat
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Publication number: 20030129276Abstract: A process for manipulating the flavor of a chocolate crumb which comprises treating one or more of the crumb ingredients to enhance the flavor and preparing the crumb. The flavor of a milk or white chocolate prepared from chocolate crumb can be manipulated by adding the flavor-modified chocolate crumb to other chocolate ingredients to prepare the chocolate.Type: ApplicationFiled: October 23, 2002Publication date: July 10, 2003Inventors: Carl Erik Hansen, Christopher Budwig, Sunil Kochhar, Marcel Alexandre Juillerat, Euan Armstrong, Dietmar Sievert
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Patent number: 6326049Abstract: A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.Type: GrantFiled: May 24, 2000Date of Patent: December 4, 2001Assignee: Nestec S.A.Inventors: Jonas Peter Halden, Annabella Realini, Marcel Alexandre Juillerat, Carl Erik Hansen
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Patent number: 5888562Abstract: Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.Type: GrantFiled: June 10, 1996Date of Patent: March 30, 1999Assignee: Nestec S.A.Inventors: Carl Erik Hansen, Anthony Klueppel, Eric Raetz