Patents by Inventor Hans Peder Heldt-Hansen
Hans Peder Heldt-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).
-
Patent number: 8545917Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.Type: GrantFiled: June 15, 2011Date of Patent: October 1, 2013Assignees: Innovative Cereal System LLC, Bakery Technology Center BV, Novozymes A/S, Novozymes North America, Inc.Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
-
Publication number: 20130173502Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.Type: ApplicationFiled: June 7, 2012Publication date: July 4, 2013Applicants: INNOVATIVE CEREAL SYSTEM LLC, NOVOZYMES NORTH AMERICA, INC., NOVOZYMES A/S, BAKERY TECHNOLOGY CENTRE BVInventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Geradus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
-
Publication number: 20110244096Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.Type: ApplicationFiled: June 15, 2011Publication date: October 6, 2011Applicants: Innovative Cereal System LLC., Bakery Technology Centre BV, Novozymes A/S, Novozymes North America, Inc.Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
-
Patent number: 7981452Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.Type: GrantFiled: February 4, 2009Date of Patent: July 19, 2011Assignees: Innovative Cereal System LLC, Bakery Technology Center BV, Novozymes A/S, Novozymes North America, Inc.Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
-
Publication number: 20090214732Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 ?m and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.Type: ApplicationFiled: May 4, 2009Publication date: August 27, 2009Applicants: Innovative Cereal System, LLC, Bakery technology Centre BV, Novozymes A/S, Novozymes North America, Inc.Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Duijnhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
-
Patent number: 7575769Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.Type: GrantFiled: September 15, 2004Date of Patent: August 18, 2009Assignees: Innovative Cereal System LLC, Bakery Technology Center BV, Novozymes A/S, Novozymes North America, Inc.Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Duijnhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
-
Publication number: 20090204552Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.Type: ApplicationFiled: April 16, 2009Publication date: August 13, 2009Applicants: Innovative Cereal Sytem LLC, Bakery Technology Centre BV, Novozymes A/S, Novozymes North America, Inc.Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
-
Publication number: 20090136636Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.Type: ApplicationFiled: February 4, 2009Publication date: May 28, 2009Applicants: Innovative Cereal System LLC., Bakery Technology Centre BV, Novozymes A/S, Novozymes North America, Inc.Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade