Patents by Inventor Nicole Vekemans

Nicole Vekemans 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).

  • 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 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