Patents by Inventor Gitte Budolfsen
Gitte Budolfsen 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).
-
Publication number: 20080096260Abstract: 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 as a substrate.Type: ApplicationFiled: December 7, 2007Publication date: April 24, 2008Applicant: Novozymes A/SInventors: Gitte Budolfsen, Morten Jensen, Hans Heldt-Hansen, Mary Stringer, Lene Lange
-
Publication number: 20080095883Abstract: 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 substrate or is a laccase or a peroxidase.Type: ApplicationFiled: December 7, 2007Publication date: April 24, 2008Applicant: Novozymes A/SInventors: Gitte Budolfsen, Morten Jensen, Hans Heldt-Hansen, Mary Stringer, Lene Lange
-
Patent number: 7329424Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.Type: GrantFiled: January 19, 2005Date of Patent: February 12, 2008Assignee: Kraft Foods Holdings, Inc.Inventors: Ramarathna Koka, David W. Mehnert, Rudolf J. Fritsch, Wolfram Steffan, Peter Habermeier, Allan G. W. Bradbury, Alan Wolfschoon-Pombo, Mehran Rose, Gitte Budolfsen Lynglev, Hans Peter Heldt-Hansen
-
Patent number: 7312062Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.Type: GrantFiled: November 22, 2004Date of Patent: December 25, 2007Assignee: Novozymes A/SInventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schrøder Glad, Gitte Budolfsen
-
Publication number: 20070207247Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.Type: ApplicationFiled: April 23, 2007Publication date: September 6, 2007Applicant: Novozymes A/SInventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
-
Patent number: 7186427Abstract: The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.Type: GrantFiled: March 29, 2005Date of Patent: March 6, 2007Assignee: Novozymes A/SInventors: Gitte Budolfsen Lynglev, Rathna Koka, David W. Mehnert, Rudolf J. Fritsch
-
Publication number: 20070031577Abstract: The present invention relates to a method for producing a soy protein product by treatment of soy protein with at least one oxidoreductase.Type: ApplicationFiled: July 17, 2006Publication date: February 8, 2007Applicants: Novozymes A/S, Solae, LLC.Inventors: Gitte Budolfsen, Claus Fuglsang, Theodore Wong, Phillip Kerr
-
Patent number: 7090876Abstract: The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.Type: GrantFiled: October 29, 2002Date of Patent: August 15, 2006Assignee: Novozymes A/SInventor: Gitte Budolfsen Lynglev
-
Publication number: 20050118697Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.Type: ApplicationFiled: July 6, 2001Publication date: June 2, 2005Applicant: NOVOZYMES A/SInventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
-
Patent number: 6890570Abstract: 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.Type: GrantFiled: October 4, 2001Date of Patent: May 10, 2005Assignee: Novozymes A/SInventors: Luise Christiansen, Gitte Budolfsen
-
Publication number: 20050059130Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.Type: ApplicationFiled: November 22, 2004Publication date: March 17, 2005Applicant: Novozymes A/SInventors: Kirsten Bojsen, Allan Svendsen, Claus Fuglsang, Shamkant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne Schroder Glad, Gitte Budolfsen
-
Publication number: 20040011221Abstract: 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.Type: ApplicationFiled: April 11, 2003Publication date: January 22, 2004Inventors: Luise Christiansen, Gitte Budolfsen
-
Publication number: 20030113405Abstract: The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.Type: ApplicationFiled: October 29, 2002Publication date: June 19, 2003Applicant: Novozymes A/SInventor: Gitte Budolfsen Lynglev
-
Publication number: 20020182289Abstract: The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, comprising the steps of: (a) providing an aqueous mass substantially free from pectin depolymerizing enzymes, (b) adding an effective amount of pectinesterase, preferably substantially free from pectin depolymerizing enzymes, and (c) incubating said mass in the presence of divalent cations, is disclosed. The method has been found to be advantageous with products wherein the pectin containing aqueous mass is derived from broccoli, pepper, mustard, apples, tomatoes oranges, lemons, grapes, lime, pears, carrots, peas, cauliflower, and berries, such as blackcurrant, blue-berries, strawberries, and raspberries to obtain products, such as jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other deserts.Type: ApplicationFiled: November 7, 2001Publication date: December 5, 2002Applicant: Novozymes A/SInventors: Gitte Budolfsen, Mette Ohrstrom Jensen, Anne Glud Rasmussen
-
Publication number: 20020094367Abstract: The present invention relates to a composition comprising i) an effective amount of one or more enzyme(s) encapsulated or coated by a lipid substance, wherein said lipid substance a) provides, at a temperature of less than 25° C., a barrier, which inhibits release of said enzyme(s) to the surrounding dough, and b) undergoes a phase transition in the temperature range from 25° C. to 60° C. to release said enzyme(s), and ii) flour and any additional, conventional dough ingredients, to methods for preparing said dough composition, to the use of one or more lipid-encapsulated or lipid-coated enzyme(s) in a dough composition, to a method for improving one or more properties of a dough, to a method for preparing a baked product, and to a dough and/or a baked product produced thereby.Type: ApplicationFiled: September 7, 2001Publication date: July 18, 2002Applicant: Novozymes A/SInventors: Claus Crone Fuglsang, Thomas Honger Callisen, Gitte Budolfsen
-
Patent number: 6413560Abstract: The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, including the steps of: (a) providing an aqueous mass substantially free from pectin depolymerizing enzymes, (b) adding an effective amount of pectinesterase, preferably substantially free from pectin depolymerizing enzymes, and (c) incubating said mass in the presence of divalent cations, is disclosed. The method has been found to be advantageous with products wherein the pectin containing aqueous mass is derived from broccoli, pepper, mustard, apples, tomatoes oranges, lemons, grapes, lime, pears, carrots, peas, cauliflower, and berries, such as blackcurrant, blue-berries, strawberries, and raspberries to obtain products, such as jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other deserts.Type: GrantFiled: January 26, 1998Date of Patent: July 2, 2002Assignee: Novozymes A/SInventors: Gitte Budolfsen, Mette Ohrstrom Jensen, Anne Glud Rasmussen
-
Patent number: 6232101Abstract: A method for causing gelling or increase of viscosity of an aqueous medium containing a gellable polymeric material having substituents with phenolic hydroxy groups comprises adding an oxidase, particularly a laccase, to the aqueous medium.Type: GrantFiled: October 28, 1996Date of Patent: May 15, 2001Assignee: Novozymes A/S PatentsInventors: Gitte Budolfsen, Hans Peter Heldt-Hansen
-
Patent number: 6069000Abstract: The present invention relates to an enzyme with pectin esterase activity, a DNA construct encoding the enzyme with pectin esterase activity, a method of producing the enzyme, an enzyme composition comprising said enzyme with pectin esterase activity, and the use of said enzyme and enzyme composition for a number of industrial applications.Type: GrantFiled: August 19, 1998Date of Patent: May 30, 2000Assignee: Novo Nordisk A/SInventors: Lene Nonboe Andersen, Markus Kauppinen, Gitte Budolfsen
-
Patent number: 6036981Abstract: A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, .alpha.-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes; b) a treatnent with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes; followed by c) an enzyme inactivating treatment; said process being performed in the presence of divalent metal ions, especially Ca.sup.2+, said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert.Type: GrantFiled: March 4, 1998Date of Patent: March 14, 2000Assignee: Novo Nordisk A/SInventors: Gitte Budolfsen, Hans Peter Heldt-Hansen
-
Patent number: 5998176Abstract: A method for causing gelling or increase of viscosity of an aqueous medium containing a gellable polymeric material which has functionalities with phenolic hydroxy groups, and which, in aqueous medium, is susceptible to viscosity increase or gelling in the presence of a carboxylic ester hydrolase, comprises treating the aqueous medium with: a carboxylic ester hydrolase (EC 3.1.1); and an oxidase (EC 1.10.3) and/or a peroxidase (EC 1.11.1); in the presence of an oxidizing agent suitable for use with the oxidase and/or peroxidase. Gelled products obtainable by the method may be dried or dehydrated to give products which are useful as absorbents for absorbing aqueous media, such as body fluids. In particular, gelling a pectic material obtainable from sugar beets using pectinesterase (EC 3.1.1.11) and laccase (EC 1.10.3.2).Type: GrantFiled: May 27, 1998Date of Patent: December 7, 1999Assignee: Novo Nordisk A/SInventors: Gitte Budolfsen, Lars Saaby Pedersen