Patents by Inventor Fabienne Verte

Fabienne Verte 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).

  • SOURDOUGH PRODUCT
    Publication number: 20220053781
    Abstract: The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.
    Type: Application
    Filed: January 10, 2020
    Publication date: February 24, 2022
    Applicant: PURATOS NV
    Inventor: Fabienne Verte
  • Enzyme-inhibitor complexes comprising a thermostable hydrolase and a temperature sensitive inhibitor
    Patent number: 11214783
    Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
    Type: Grant
    Filed: December 4, 2019
    Date of Patent: January 4, 2022
    Assignee: PURATOS NV
    Inventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, 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
  • ENZYME-INHIBITOR COMPLEXES
    Publication number: 20200102548
    Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
    Type: Application
    Filed: December 4, 2019
    Publication date: April 2, 2020
    Applicant: PURATOS NV
    Inventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
  • Methods for selectively activating a thermostable hydrolase
    Patent number: 10550380
    Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
    Type: Grant
    Filed: November 26, 2015
    Date of Patent: February 4, 2020
    Assignee: PURATOS NV
    Inventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, 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
  • ENZYME-INHIBITOR COMPLEXES
    Publication number: 20170321201
    Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
    Type: Application
    Filed: November 26, 2015
    Publication date: November 9, 2017
    Applicant: PURATOS NV
    Inventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
  • METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING AND ITS EFFECT DURING THE BAKING PROCESS OF BAKERY PRODUCTS
    Publication number: 20160374355
    Abstract: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver composition for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.
    Type: Application
    Filed: September 8, 2016
    Publication date: December 29, 2016
    Applicant: Puratos Naamloze Vennootschap
    Inventors: Filip Arnaut, Fabienne Verte, Nicole Vekemans
  • Method and composition for the prevention or retarding of staling of bakery products
    Patent number: 9456616
    Abstract: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.
    Type: Grant
    Filed: April 7, 2003
    Date of Patent: October 4, 2016
    Assignee: Puratos Naamloze Vennootschap
    Inventors: Filip Arnaut, Fabienne Verte, Nicole Vekemans
  • 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
  • Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products
    Publication number: 20050255204
    Abstract: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.
    Type: Application
    Filed: April 7, 2003
    Publication date: November 17, 2005
    Inventors: Filip Arnaut, Fabienne Verte, Nicole Vekemans