Patents by Inventor Jens-Michael Hilmer
Jens-Michael Hilmer 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: 11937622Abstract: The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.Type: GrantFiled: August 17, 2018Date of Patent: March 26, 2024Assignee: SYMRISE AGInventors: Johannes Kiefl, Dominik Winkler, Stefan Brennecke, Jens Michael Hilmer, Alexander Kindel
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Publication number: 20220401341Abstract: The present invention relates to color particles from an extrudate, the production thereof, color particles produced by the process and the use of the color particles for the production of foodstuffs, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals and consumer articles, in particular washing and cleaning agents in liquid, gel-like or powdery form, animal food or animal care products and foods, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals, consumer goods, in particular detergents and cleaning agents in liquid, gel-like or powdery form, animal food or animal care products comprising the color particles.Type: ApplicationFiled: November 6, 2019Publication date: December 22, 2022Inventors: Jens-Michael Hilmer, Sergej Elenschleger, Rita Lages, Ingo Reiss
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Publication number: 20220117271Abstract: The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.Type: ApplicationFiled: August 17, 2018Publication date: April 21, 2022Inventors: Johannes KIEFL, Dominik WINKLER, Stefan BRENNECKE, Jens Michael HILMER, Alexander KINDEL
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Patent number: 11291234Abstract: The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention.Type: GrantFiled: December 22, 2017Date of Patent: April 5, 2022Assignee: SYMRISE AGInventors: Jens-Michael Hilmer, Eric Gruber, Natalia Konya
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Patent number: 11089797Abstract: The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.Type: GrantFiled: February 17, 2016Date of Patent: August 17, 2021Assignee: Symrise AGInventors: Jens-Michael Hilmer, Eric Gruber, Dirk Schrader, Walter Bröckel
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Publication number: 20210022382Abstract: The present invention is in the field of flavouring food and relates to dried fermented spice plant part particles, a process for producing the spice plant part particles according to the invention, a flavouring extract from the dried fermented spice plant part particles, the use of the dried fermented spice plant part particles as well as the aroma extract from the dried fermented spice plant part particles as well as products comprising the spice plant part particles of the invention or the aroma extract from the dried fermented spice plant part particles. The focus of the present invention is in particular to obtain spice plant part particles with a high yield of flavouring substances.Type: ApplicationFiled: March 13, 2018Publication date: January 28, 2021Inventors: Jens-Michael Hilmer, Alexander Kindel, Günter Kindel
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Publication number: 20200329750Abstract: The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention.Type: ApplicationFiled: December 22, 2017Publication date: October 22, 2020Inventors: Jens-Michael HILMER, Eric GRUBER, Natalia KONYA
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Patent number: 10767198Abstract: A method for producing branched aldehydes is proposed, the method comprising the following steps: (a) providing a culture of one or more fungi of the genus Conidiobolus and producing biomass containing branched carboxylic acids in free and/or bound form; (b) extracting the biomass from step (a) to produce a first intermediate containing free and/or bound carboxylic acids; (c) optionally chemically, enzymatically or microbially hydrolyzing the bound carboxylic acids from the first intermediate; (d) treating the first intermediate with a reducing agent of a chemical nature to convert the free and/or bound carboxylic acids into the corresponding alcohols and optionally separating one or more alcohols from interfering by-products and producing the chemically produced second intermediate containing these alcohols as a mixture or in enriched form; (e) treating the first intermediate with a reducing agent of a biological nature to convert the free and/or bound carboxylic acids into the corresponding aldehydes havinType: GrantFiled: November 28, 2015Date of Patent: September 8, 2020Assignee: SYMRISE AGInventors: Marco A. Fraatz, Holger Zorn, Johanna Rost, Michael Goldmann, Egon Gross, Jakob Ley, Katrin Geissler, Torsten Geissler, Michael Backes, Fabia Hentschel, Jens-Michael Hilmer
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Publication number: 20190367954Abstract: A method for producing branched aldehydes is proposed, the method comprising the following steps: (a) providing a culture of one or more fungi of the genus Conidiobolus and producing biomass containing branched carboxylic acids in free and/or bound form; (b) extracting the biomass from step (a) to produce a first intermediate containing free and/or bound carboxylic acids; (c) optionally chemically, enzymatically or microbially hydrolyzing the bound carboxylic acids from the first intermediate; (d) treating the first intermediate with a reducing agent of a chemical nature to convert the free and/or bound carboxylic acids into the corresponding alcohols and optionally separating one or more alcohols from interfering by-products and producing the chemically produced second intermediate containing these alcohols as a mixture or in enriched form; (e) treating the first intermediate with a reducing agent of a biological nature to convert the free and/or bound carboxylic acids into the corresponding aldehydes havinType: ApplicationFiled: November 28, 2015Publication date: December 5, 2019Inventors: Mario FRAATZ, Holger ZORN, Johanna ROST, Michael GOLDMAN, Egon GROSS, Jakob LEY, Katrin GEISSLER, Torsten GEISSLER, Michael BACKES, Fabia HENTSCHEL, Jens-Michael HILMER
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Patent number: 9567618Abstract: The present invention is concerned with methods for producing vanillin, feroyl-CoA, ferulic acid, coniferyl aldehyde and/or coniferyl alcohol. Also, the invention relates to microorganisms useful in such production method, and to the construction of such microorganisms.Type: GrantFiled: June 18, 2012Date of Patent: February 14, 2017Assignee: SYMRISE AGInventors: Stefan Lambrecht, Jens-Michael Hilmer, Manuel Pesaro, Jens Kroll, Gunda Hansen, Alexander Steinbüchel, Christian Fleige
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Publication number: 20160235095Abstract: The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.Type: ApplicationFiled: February 17, 2016Publication date: August 18, 2016Inventors: Jens-Michael Hilmer, Eric Gruber, Dirk Schrader, Walter Bröckel
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Patent number: 9359622Abstract: A method for production of a dihydrochalcone, especially of phloretin, using a transgenic microorganism, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a?), comprising or consisting of a gene coding for a plant chalcone isomerase, and a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, corresponding transgenic microorganisms, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a?), comprising or consisting of a gene coding for a plant chalcone isomerase, and/or a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, and host cells, containing one or more identical or different such vectors.Type: GrantFiled: July 30, 2013Date of Patent: June 7, 2016Assignee: SYMRISE AGInventors: Jens Michael Hilmer, Egon Gross, Gerhard Krammer, Jakob Peter Ley, Mechthild Gall, Uwe Bornscheuer, Maren Thomsen, Christin Peters, Patrick Jonczyk, Sascha Beutel, Thomas Scheper
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Publication number: 20140087428Abstract: The present invention is concerned with methods for producing vanillin, feroyl-CoA, ferulic acid, coniferyl aldehyde and/or coniferyl alcohol. Also, the invention relates to microorganisms useful in such production method, and to the construction of such microorganisms.Type: ApplicationFiled: June 18, 2012Publication date: March 27, 2014Inventors: Stefan Lambrecht, Jens-Michael Hilmer, Manuel Pesaro, Jens Kroll, Gunda Hansen, Alexander Steinbüchel, Christian Fleige
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Publication number: 20140045233Abstract: A method for production of a dihydrochalcone, especially of phloretin, using a transgenic microorganism, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a?), comprising or consisting of a gene coding for a plant chalcone isomerase, and a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, corresponding transgenic microorganisms, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a?), comprising or consisting of a gene coding for a plant chalcone isomerase, and/or a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, and host cells, containing one or more identical or different such vectors.Type: ApplicationFiled: July 30, 2013Publication date: February 13, 2014Inventors: Jens Michael Hilmer, Egon Gross, Gerhard Krammer, Jakob Peter Ley, Mechthild Gall, Uwe Bornscheuer, Maren Thomsen, Christin Peters, Patrick Jonczyk, Sascha Beutel, Thomas Scheper
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Patent number: 6706500Abstract: L-Menthol is prepared from D,L-menthyl derivatives by enantioselective enzymatic cleavage.Type: GrantFiled: January 7, 2002Date of Patent: March 16, 2004Assignee: Symrise GmbH & Co. KGInventors: Ian-Lucas Gatfield, Jens-Michael Hilmer, Uwe Bornscheuer, Rolf Schmidt, Sandra Vorlová
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Patent number: 6703218Abstract: The present invention relates to a process for the preparation of linalool oxide or of linalool oxide-containing mixtures, in which linalool or linalool-containing mixtures are oxidized in the presence of enzymes.Type: GrantFiled: November 2, 2001Date of Patent: March 9, 2004Assignee: Haarman & Reimer GmbHInventors: Jens-Michael Hilmer, Ian-Lucas Gatfield
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Publication number: 20030170774Abstract: The present invention relates to a process for the preparation of aliphatic, aromatic and thiocarboxylic acids, where cultures comprising bacteria of the genus Gluconobacter are used.Type: ApplicationFiled: February 28, 2003Publication date: September 11, 2003Inventors: Jurgen Rabenhorst, Ian-Lucas Gatfield, Jens-Michael Hilmer
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Publication number: 20020182674Abstract: L-Menthol is prepared from D,L-menthyl derivatives by enantioselective enzymatic cleavage.Type: ApplicationFiled: January 7, 2002Publication date: December 5, 2002Inventors: Ian-Lucas Gatfield, Jens-Michael Hilmer, Uwe Bornscheuer, Rolf Schmidt, Sandra Vorlova
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Publication number: 20020086376Abstract: The present invention relates to a process for the preparation of linalool oxide or of linalool oxide-containing mixtures, in which linalool or linalool-containing mixtures are oxidized in the presence of enzymes.Type: ApplicationFiled: November 2, 2001Publication date: July 4, 2002Inventors: Jens-Michael Hilmer, Ian-Lucas Gatfield
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Patent number: 6331655Abstract: The present invention relates to a novel process for the preparation of aromatic carbonyl compounds by oxidative cleavage of styrenes using lipases and hydrogen peroxide or hydrogen peroxide donors in the presence of carboxylic acids or carboxylic esters.Type: GrantFiled: June 9, 2000Date of Patent: December 18, 2001Assignee: Haarmann & Reimer GmbHInventors: Ian-Lucas Gatfield, Jens-Michael Hilmer