Patents by Inventor Helle Skov Guldager
Helle Skov Guldager 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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Publication number: 20230292780Abstract: The present invention is in the field of food technology. The present invention provides methods of controlling growth of Listeria by limiting their access to manganese More specifically, the present invention provides a method of inhibiting or delaying growth of Listeria by reducing the manganese concentration in a food product which is preferably a dairy product. The invention also provides manganese scavengers and uses thereof to inhibit or delay Listeria growth.Type: ApplicationFiled: April 16, 2021Publication date: September 21, 2023Applicant: Chr. Hansen A/SInventors: Lieke VAN GIJTENBEEK, Solvej SIEDLER, Helle Skov GULDAGER, Louise Essendrup STEFFENSEN
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Patent number: 11723378Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.Type: GrantFiled: November 22, 2021Date of Patent: August 15, 2023Assignee: Chr. Hansen A/SInventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen
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Publication number: 20230232851Abstract: The present invention is in the field of dairy technology. It relates to methods of inhibiting Listeria in dairy products, characterized in that the fermentation is carried out using Lactobacillus rhamnosus DSM 32092 or a mutant thereof. The invention also provides use of Lactobacillus rhamnosus DSM 32092 to inhibit Listeria and dairy products comprising Lactobacillus rhamnosus DSM 32092 such as cheeses.Type: ApplicationFiled: April 16, 2021Publication date: July 27, 2023Applicant: Chr. Hansen A/SInventors: Mikkel Gulmann Madsen, Helle Skov Guldager, Louise Essendrup Steffensen, Shannon Neuens, Anja Kristiansen, Cecilie Lykke Marvig Nielsen, Dana Wolle
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Publication number: 20230189830Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: ApplicationFiled: October 13, 2022Publication date: June 22, 2023Applicant: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager
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Publication number: 20220386639Abstract: The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food product, characterized in that the composition comprises up to 600 ppm of manganese.Type: ApplicationFiled: October 21, 2020Publication date: December 8, 2022Applicant: Chr. Hansen A/SInventors: Anisha GOEL, Cecilie Lykke Marvig NIELSEN, Helle Skov GULDAGER, Silja Kej DIEMER, Karen Lise Vestergaard ANDERSEN
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Publication number: 20220151252Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.Type: ApplicationFiled: November 22, 2021Publication date: May 19, 2022Applicant: Chr. Hansen A/SInventors: Stina Dissing Aunsbjerg NIELSEN, Helle Skov GULDAGER, Cecilie Lykke Marvig NIELSEN
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Patent number: 11178884Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.Type: GrantFiled: October 24, 2018Date of Patent: November 23, 2021Assignee: CHR. HANSEN A/SInventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen
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Publication number: 20210195907Abstract: The invention relates to a method for producing a fermented dairy product, comprising: (a) providing a milk substrate, (b) fermenting said milk substrate with a lactic acid bacterium starter culture, wherein step (b) is conducted in the presence of at least one Bacillus strain selected from the group consisting of a sporulation-negative Bacillus subtilis subsp. natto strain, a sporulation-negative Bacillus coagulans strain, wherein a sporulation-negative strain is a strain, which forms no spores when subjected to the following method: i) inoculating 1% of a culture of the strain to be tested, grown over night in Veal Infusion Broth (VIB) at 37° C., 180 rpm, into 50 ml of a standard sporulation inducing medium contained in a 500 ml baffled shake flask, ii) allowing the inoculated medium to grow overnight at 37° C. while subjecting it to shaking at 0rpm, and iii) testing for spores the next day.Type: ApplicationFiled: August 20, 2019Publication date: July 1, 2021Applicant: Chr. Hansen A/SInventors: Mette Dines CANTOR, Karin BJERRE, Elahe Ghanei MOGHADAM, Helle Skov GULDAGER, Patrick DERKX, Patricia Dominguez CUEVAS
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Publication number: 20210153517Abstract: The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.Type: ApplicationFiled: August 30, 2018Publication date: May 27, 2021Applicant: CHR. HANSEN A/SInventors: Virginie BLOC, Thomas JANZEN, Mimi BIRKELUND, Luciana JIMENEZ, Jean-Marie ODINOT, Sabrina PIROIS-BLIN, Helle Skov GULDAGER
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Publication number: 20210037844Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: ApplicationFiled: October 12, 2020Publication date: February 11, 2021Applicant: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager
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Publication number: 20200383345Abstract: The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the presence of at least one Bacillus subtilis subsp. natto or Bacillus coagulans strain.Type: ApplicationFiled: August 30, 2018Publication date: December 10, 2020Applicant: CHR. HANSEN A/SInventors: Mette Dines CANTOR, Karin BJERRE, Helle Skov GULDAGER, Patrick DERKX
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Publication number: 20200345023Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.Type: ApplicationFiled: October 24, 2018Publication date: November 5, 2020Applicant: Chr. Hansen A/SInventors: Stina Dissing Aunsbjerg NIELSEN, Helle Skov GULDAGER, Cecilie Lykke Marvig NIELSEN
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Publication number: 20200120946Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: ApplicationFiled: December 19, 2019Publication date: April 23, 2020Applicant: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager
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Patent number: 10555541Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: GrantFiled: April 10, 2019Date of Patent: February 11, 2020Assignee: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager
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Publication number: 20190230949Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: ApplicationFiled: April 10, 2019Publication date: August 1, 2019Applicant: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager
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Patent number: 10306902Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: GrantFiled: June 28, 2018Date of Patent: June 4, 2019Assignee: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager
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Publication number: 20180295846Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: ApplicationFiled: June 28, 2018Publication date: October 18, 2018Applicant: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager
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Patent number: 10058107Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: GrantFiled: February 15, 2017Date of Patent: August 28, 2018Assignee: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager
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Patent number: 9777253Abstract: The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products.Type: GrantFiled: June 21, 2011Date of Patent: October 3, 2017Assignee: CHR. HANSEN A/SInventors: Ditte Marie Folkenberg, Christian Gilleladen, Helle Skov Guldager
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Publication number: 20170156357Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.Type: ApplicationFiled: February 15, 2017Publication date: June 8, 2017Applicant: Novozymes A/SInventors: Hanne Vang Hendriksen, Steffen Ernst, Reinhard Wilting, Jeppe Wegener Tams, Mette Oerhrstroem Runge, Helle Skov Guldager