Malt, Malt Extract, Or Diastatic Enzyme Patents (Class 426/64)
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Publication number: 20130156891Abstract: The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95% by weight of nixtamalized corn flour; b) 2.5 to 12% by weight of powder fat, c) 0.001 to 0.1% by weight of enzymatic complex; and d) 0.5 to 1.5% by weight of hydrocolloids.Type: ApplicationFiled: October 14, 2010Publication date: June 20, 2013Applicant: Grupo Minsa S.A.B DE C.VInventor: Mireya Rivas Granados
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Patent number: 8460723Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.Type: GrantFiled: March 21, 2011Date of Patent: June 11, 2013Assignee: DuPont Nutrition Biosciences ApSInventors: Jørn Borch Søe, Charlotte Horsmans Poulsen, Pernille Bak Høstrup
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Publication number: 20130108736Abstract: [Object] To provide a method for improving the quality of at least one member selected from breads, noodles, and confectioneries so that a soft texture (softness) and a moist texture (a moisture retaining property) are imparted, and the member is less susceptible to retrograding or aging even after the elapse of a certain period of time after production (retrogradation or aging is suppressed or prevented), and also to provide an agent to be used in the method.Type: ApplicationFiled: May 12, 2011Publication date: May 2, 2013Applicant: ORIENTAL YEAST CO., LTD.Inventors: Eisuke Ishihara, Hisato Matsumoto, Yuichi Sasaki, Nobuyoshi Sato
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Publication number: 20130089897Abstract: The present invention relates to isolated polypeptides having isoamylase activity derived from Dyella japonica and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. The invention also relates to the use of said polypeptide having isoamylase activity for producing glucose syrup, fructose syrup, maltose syrup or maltitol.Type: ApplicationFiled: December 10, 2012Publication date: April 11, 2013Applicant: NOVOZYMES A/SInventor: NOVOZYMES A/S
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Patent number: 8394435Abstract: A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: GrantFiled: January 20, 2005Date of Patent: March 12, 2013Assignee: Novozymes A/SInventors: Henrik Lundquist, Tina Spendler, Tine Hoff
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Publication number: 20130034626Abstract: The invention describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase and a pectin lyase. The invention also describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase, a pectin lyase, a pectinesterase and an endoarabinanase.Type: ApplicationFiled: December 13, 2010Publication date: February 7, 2013Applicants: LAFFORT SAS, NOVOZYMES A/SInventors: Rose-Marie Canal-LLauberes, Aindrila Dasgupta, Gaëlle Reynou
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Patent number: 8338153Abstract: A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care products and in the manufacturing of lactones. Suitable sources of DNA coding for the enzyme are marine algal species including Chondrus crispus, Iridophycus flaccidum and Euthora cristata. In useful embodiments, the recombinant hexose oxidase is produced by Pichia pastoris, Saccharomyces cerevisiae or E. coli.Type: GrantFiled: June 29, 2010Date of Patent: December 25, 2012Assignee: DuPont Nutrition Biosciences APSInventors: Peter Stougaard, Ole Cai Hansen
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Publication number: 20120288585Abstract: The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.Type: ApplicationFiled: December 9, 2010Publication date: November 15, 2012Applicant: NOVOZYMES A/SInventors: Lars Beier, Miguel Duarte Toscano, Esben Peter Friis, Merete Moeller Engelsen, Henrik Lundkvist, Sune Sauer Lobedanz
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Publication number: 20120269928Abstract: The present invention relates to a coating mixture comprising a sweetening agent, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the activestate, and wherein the coating mixture has a content of sweetening agent of more than 20% by weight of the coating mixture. In addition the invention relates to cereal products comprising such coatings.Type: ApplicationFiled: December 8, 2010Publication date: October 25, 2012Applicant: NESTEC S.A.Inventors: Wolfgang Bindzus, Tatjana Pauli, Olivier Yves Roger, Christelle Schaffer-Lequart, Anne-Sophie Wavreille
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Publication number: 20120244253Abstract: The present invention relates to a hydrolyzed whole grain composition comprising an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, and wherein the hydrolyzed whole grain composition has: (i) a glucose content of at least 0.25% by weight of the hydrolysed whole grain composition, on a dry matter basis; (ii) a maltose to glucose ratio below 144:1 by weight in the composition, (iii) a maltose to fructose ratio below 230:1 by weight in the composition or (iv) a maltose to glucose+fructose ratio below 144:1 by weight in the composition.Type: ApplicationFiled: December 8, 2010Publication date: September 27, 2012Applicant: NESTEC S.A.Inventors: Olivier Yves Roger, Christelle Schaffer-Lequart, Anne-Sophie Wavreille
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Publication number: 20120237981Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars. In one aspect, the invention provides delayed release compositions comprising a desired ingredient coated by a latex polymer coating.Type: ApplicationFiled: May 29, 2012Publication date: September 20, 2012Applicant: VERENIUM CORPORATIONInventors: WALTER CALLEN, TOBY RICHARDSON, GERHARD FREY, KEVIN GRAY, JANNE S. KEROVUO, MALGORZATA SLUPSKA, NELSON BARTON, EILEEN O'DONOGHUE, CARL MILLER
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Publication number: 20120225164Abstract: A method of mashing comprising providing a grist comprising malt and adjunct; and contacting the grist with a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase to make a wort. An enzyme composition comprising a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase and the use of these enzymes in brewing is disclosed.Type: ApplicationFiled: November 11, 2010Publication date: September 6, 2012Applicant: NOVOZYMES A/SInventors: Anne Mette Bhatia Frederiksen, Lars Beier, Stefan Kreisz
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Publication number: 20120201928Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.Type: ApplicationFiled: March 21, 2011Publication date: August 9, 2012Applicant: Danisco A/SInventors: Jørn Borch Søe, Charlotte Horsmans Poulsen, Pernille Bak Høstrup
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Publication number: 20120189733Abstract: The present invention relates to milk powder compositions comprising lactase and to processes for the manufacture of said milk powder compositions. The processes have been found to stabilise lactase in said milk powder compositions. It further relates to the use of said milk powder compositions in alleviating the symptoms of gastro-intestinal intolerance in mammals.Type: ApplicationFiled: June 17, 2010Publication date: July 26, 2012Applicant: NESTEC S.A.Inventors: Marcel Braun, Caroline Niederreiter
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Patent number: 8226996Abstract: The present invention includes bioactive coated raw vegetables that include bioactive compositions coated onto the raw vegetables, such that the bioactive compositions are effective to degrade raffinose, stachyose and verbascose in the raw vegetables when the raw vegetables are placed in optimal pH and temperature conditions. The present invention also includes methods of forming bioactive coated raw vegetables.Type: GrantFiled: December 29, 2009Date of Patent: July 24, 2012Inventor: Uchenna N. Chukwu
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Publication number: 20120164272Abstract: The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from a hemicellulase or cellulase and an amyloglucosidase which can be used to fully replace SSL and/or CSL or other emulsifiers in dough and baked products. The dough in which the baking enzyme composition is added in an effective amount and baked product obtained therefrom have improved properties such as excellent dough stability and shock resistance, and improved volume, crumb structure and crumb softeness of the baked product as well as improved anti staling.Type: ApplicationFiled: September 2, 2010Publication date: June 28, 2012Applicant: DSM IP ASSTES B.V.Inventors: Caroline Hendrine Maria Van Benschop, Arie Gerrit Terdu, Jan Dirk Rene Hille
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Publication number: 20120121760Abstract: A novel ?-amylase having excellent practical applicability is found, and an object is to provide a practical use of the ?-amylase. Provided is a method for improving a food, which is characterized in that a ?-amylase derived from Bacillus flexus is acted on a food containing a polysaccharide or an oligosaccharide having an ?-1,4 bond of glucose as the main chain.Type: ApplicationFiled: December 22, 2009Publication date: May 17, 2012Applicant: AMANO ENZYME INC.Inventors: Akiko Matsunaga, Masamichi Okada, Shotaro Yamaguchi
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Publication number: 20120093976Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.Type: ApplicationFiled: December 21, 2011Publication date: April 19, 2012Applicant: NOVOZYMES A/SInventors: Erik Marcussen, Flemming Borup, Ole Simonsen, Erik Kjaer Markussen
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Publication number: 20120090042Abstract: The present invention relates to polypeptides having phytase activity. These polypeptides have an amino acid sequence which has at least 70% identity to either of three phytases derived from the bacterium Buttiauxella, and which comprises at least one of the following amino acids at the position indicated: 119N, 120L, and/or 121E. These phytases have an improved specific activity. Additional specific amino acid substitutions are also disclosed which characterize and distinguish additional phytases of the invention having improved properties such as temperature and/or pH stability, pH activity profile, temperature activity profile, substrate profile, improved performance in animal feed in vitro or in vivo. The invention also relates to isolated polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.Type: ApplicationFiled: December 16, 2011Publication date: April 12, 2012Applicant: NOVOZYMES A/SInventors: Carsten Sjoeholm, Soeren Flensted Lassen, Lars Kobberoe Skov, Leonardo De Maria
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Patent number: 8153412Abstract: Variants of Bacillus sp. TS-23 strain alpha-amylases exhibit improved enzymatic performance, including increased themostability, reduced calcium dependence, increased washing/cleaning performance, and baking ability. Compositions comprising these variants are useful in methods of starch processing, starch liquefaction, fermatation, starch saccharification, cleaning, laundrying, textile desizing, baking, and biofilm removal.Type: GrantFiled: November 3, 2008Date of Patent: April 10, 2012Assignee: Danisco US Inc.Inventors: Claudine Y. Chang, Clement Choy, Melodie Estabrook, Mansi Goyal, Thomas P. Graycar, Victoria E. Huang, Brian E. Jones, Marc Kolkman, Karsten M. Kragh, Chris Leeflang, Scott D. Power, Sandra W. Ramer, Andrew Shaw, Casper Vroemen, Walter Weyler
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Patent number: 8137944Abstract: Variant polypeptides derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the variant polypeptides comprise an amino acid mutation at one or more positions selected from the group consisting of: 121, 161, 223, 146, 157, 158, 198, 229, 303, 306, 309, 316, 353, 26, 70, 145, 188, 272, 339, with reference to the position numbering of a Pseudomonas saccharophila exoamylase sequence shown as SEQ ID NO: 1.Type: GrantFiled: July 7, 2005Date of Patent: March 20, 2012Assignee: Danisco A/SInventors: Casper Tune Berg, Patrick M. F. Derkx, Carol Fioresi, Gijsbert Gerritse, Anja Hemmingen Kellet-Smith, Karsten Matthias Kragh, Wei Liu, Andrew Shaw, Bo Spange Sørensen, Charlotte Refdahl Thoudahl
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Publication number: 20120040047Abstract: The present invention relates to the use of natural active compounds selected from the group consisting of guajacol, turmeric, 3-methylphenol, eugenol, eucalyptol, L-menthol and thymol in the manufacture of a diet for animals of the genus equidae, preferably horses. More particular, this invention relates to the use of at least two, preferably at least three compounds as defined above for the improvement of the digestibility of the diet, an improved intestinal stability, a better feed intake and a better welfare and for stabilizing or modulating the gut micro flora of the animal.Type: ApplicationFiled: September 8, 2009Publication date: February 16, 2012Inventors: Marco Frehner, Petra Philipps, Birgit Elgaard, Riccardo Losa
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Patent number: 8114441Abstract: A nutritional or pharmaceutical composition containing a fat component, a protein component and a carbohydrate component and comprising whey and casein. The composition has a weight ratio of casein to whey is 1:1 to 1:2.4 and that the composition contains: a) at least 3 grams arginine per 100 grams protein; b) at least 10 wt. % linoleic acid based on total fatty acids; c) at least 1 wt. % alpha linolenic acid based on total fatty acids; d) at least one long chain-polyunsaturated fatty acid in an amount exceeding 0.1 wt. % based on total fatty acids. The long chain polyunsaturated fatty acid being docosahexaenoic acid, arachidonic acid and eicosapentaenoic acid; e) 5 to 25 wt. % of at least one polyunsaturated fatty acid based on total fatty acids; and f) 2 to 12 grams indigestible oligosaccharides having a degree of polymerization of 2 to 100 per 100 gram dry weight of the composition. The composition reduces—among others—the risks attached to feeding whey dominant infant formula.Type: GrantFiled: August 19, 2005Date of Patent: February 14, 2012Assignee: N.V. NutriciaInventors: Günther Boehm, Christopher Beermann, Bernd Stahl, Laura M'rabet, Johan Garssen
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Publication number: 20120034341Abstract: The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat ?-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se.Type: ApplicationFiled: August 6, 2010Publication date: February 9, 2012Applicant: A.G.V. PRODUCTS CORP.Inventors: Kwan-Han Chen, Chun-Liang Chou, Chien-Yu Chen, Chien-Teng Fan, Hui-Min Lai
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Publication number: 20120021092Abstract: Polypeptides with xylanase activity modified to increase bran solubilisation and/or xylanase activity. The modification comprises modification of one or more amino acids in position 113, 122 or 175 in combination with one or more further amino acid modifications in position 11, 12, 13, 34, 54, 77, 81, 82, 104, 110, 113, 118, 122, 141, 154, 159, 162, 164, 166, 175 or 179, wherein the positions are determined as the position corresponding to the position of Bacillus subtilis xylanase (SEQ ID NO 1).Type: ApplicationFiled: December 23, 2009Publication date: January 26, 2012Inventors: Ole Sibbesen, Jens Frisbæk Sørensen
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Patent number: 8101393Abstract: The invention provides polypeptides having any cellulolytic activity, e.g., a cellulase activity, a endoglucanase, a cellobiohydrolase, a beta-glucosidase, a xylanase, a mannanse, a ?-xylosidase, an arabinofuranosidase, and/or an oligomerase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides having any cellulolytic activity, e.g., a cellulase activity, e.g., endoglucanase, cellobiohydrolase, beta-glucosidase, xylanase, mannanse, ?-xylosidase, arabinofuranosidase, and/or oligomerase activity, including thermostable and thermotolerant activity, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. In one aspect, the invention provides polypeptides having an oligomerase activity, e.g., enzymes that convert recalcitrant soluble oligomers to fermentable sugars in the saccharification of biomass.Type: GrantFiled: December 8, 2006Date of Patent: January 24, 2012Assignee: BP Corporation North America Inc.Inventors: Kevin A. Gray, Lishan Zhao, Michelle H. Cayouette
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Publication number: 20120009299Abstract: A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or pre-baking. The cookie dough also does not require the use of a susceptor to achieve even heating. The resulting cookie has acceptable spread, crumb structure, and texture comparable to a conventional oven-baked cookie.Type: ApplicationFiled: July 12, 2010Publication date: January 12, 2012Applicant: CARAVAN INGREDIENTS INC.Inventor: Feng Xie
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Patent number: 8080267Abstract: The present invention relates to a method for producing a 5?-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5?-nucleotides; and a 5?-nucleotide-containing soy sauce obtained according to the method.Type: GrantFiled: September 30, 2005Date of Patent: December 20, 2011Assignee: Kikkoman CorporationInventors: Yoichi Hanada, Ryohei Tsuji
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Publication number: 20110300265Abstract: The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or flavor enhancement systems. The invention is also directed to the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations.Type: ApplicationFiled: June 8, 2010Publication date: December 8, 2011Applicant: Caravan Ingredients Inc.Inventors: GuoHua Feng, Jesse Stinson
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Publication number: 20110293779Abstract: According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or lacking said compounds. In addition, the invention relates to methods for producing the above-mentioned beverages—and also to barley plants useful in the preparation of such beverages, as well as other plant products prepared from said plants. Utilization of the invention clears the way for making improved production procedures of beverages with improved taste profiles, and promises also for notable reductions in the thermal energy input for production of beer.Type: ApplicationFiled: December 1, 2009Publication date: December 1, 2011Applicants: Heineken Supply Chain B.V., Carlsberg Breweries A/SInventors: Søren Knudsen, Gustav Hambraeus, Lene Molskov Bech, Steen Bech Sorensen, Birgitte Skadhauge, Klaus Breddam, Ole Olsen
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Publication number: 20110277044Abstract: The present invention relates to isolated polypeptides having esterase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.Type: ApplicationFiled: January 15, 2010Publication date: November 10, 2011Applicant: Novozymes A/SInventors: Dan Pettersson, Wenping Wu, Lan Tang, Ye Liu
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Publication number: 20110256261Abstract: The present invention provides novel resistant starches, methods to make the resistant starches, and methods to use the resistant starches. These resistant starches may be used as an ingredient in a variety of foods to impart health benefits, such as: decreasing plasma insulin response; decreasing plasma glucose response; increasing colonic fermentation; decreasing the risk of colon cancer; increasing digestive health; decreasing colonic pH. The methods for making the novel modified resistant starches dramatically decrease the cost of producing them.Type: ApplicationFiled: August 11, 2008Publication date: October 20, 2011Inventors: Jay-lin Jane, Jovin Hasjim, Diane Birt, Yinsheng Zhao
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Publication number: 20110244073Abstract: The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans. Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides and water-unextractable arabinoxylans.Type: ApplicationFiled: December 10, 2009Publication date: October 6, 2011Inventors: Willem Broekaert, Christophe Courtin, Bram Damen, Jan Delcour
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Publication number: 20110223283Abstract: A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ production of the glycosylated lipid in a food product is disclosed.Type: ApplicationFiled: July 16, 2009Publication date: September 15, 2011Inventors: Karsten Mathias Kragh, Rie Mejldal, Rene Mikkeisen
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Publication number: 20110189346Abstract: The invention is directed to the use of an alternan as an ingredient for acidic foodstuffs and to an acidic foodstuff comprising alternan as ingredient. The invention is also directed to the use of alternan as a heat stable ingredient in a foodstuff formulation, and to a foodstuff comprising alternan as ingredient, wherein the foodstuff was subjected to a heating step during its manufacture.Type: ApplicationFiled: January 30, 2009Publication date: August 4, 2011Applicant: Bayer CropScience AGInventors: Jens Pilling, Claus Frohberg
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Publication number: 20110183032Abstract: A protected ?-amylase is described. Pelletization and encapsulation technology, in which slow-release materials and pH-sensitive materials are used to protect the ?-amylase from inactivation at low pH. The protected ?-amylase was found to be highly stable after as long as 3-hour treatment in acid (pH 3.0). When treated in pH 3.0 for 1 hour and followed by treatment with lipase and pancreatin in pH 7.0 for 2 hour to simulate in vivo environment, it was found that ?-amylase was fully released and measurable. In addition, the protected ?-amylase showed superior efficacy to the unprotected ?-amylase. The protected ?-amylase also demonstrated enhanced thermostability.Type: ApplicationFiled: January 17, 2011Publication date: July 28, 2011Applicant: KEMIN INDUSTRIES, INC.Inventors: Zhiyong Duan, Yongcai Liu, Ye Lao, Dong Chen, Jun Ma
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Publication number: 20110177199Abstract: This invention provides a method for making a sweet potato purée comprising the steps of (a) admixing a coarse sweet potato purée with a suitable amount of glucoamylase, wherein (i) the coarse sweet potato purée is made using frozen sweet potatoes that have been puréed at a suitable temperature, and (ii) the admixing is performed at a temperature and for a duration sufficient to permit the glucoamylase to catalyze the breakdown of starch present in the coarse purée to maltose and glucose; and (b) heating the resulting purée at a temperature and for a duration sufficient to inactivate the glucoamylase present therein. The color, taste and texture of the resulting sweet potato purée are comparable to those of a sweet potato purée made from fresh sweet potatoes and containing only native glucoamylase.Type: ApplicationFiled: January 19, 2010Publication date: July 21, 2011Applicant: Beech-Nut Nutrition CorporationInventors: Robert A. Harvey, Shen-Youn Chang, Terry L. Rocklin, Gerald E. Shaul
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Publication number: 20110177200Abstract: A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.Type: ApplicationFiled: April 21, 2010Publication date: July 21, 2011Applicant: CRISP SENSATION HOLDING S.A.Inventor: Keith Graham Pickford
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Publication number: 20110159545Abstract: The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.Type: ApplicationFiled: March 1, 2011Publication date: June 30, 2011Applicant: Novozymes A/SInventors: Henrik Bisgård-Frantzen, Allan Svendsen, Sven Pedersen
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Publication number: 20110135790Abstract: The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.Type: ApplicationFiled: February 16, 2011Publication date: June 9, 2011Inventors: Erik Jensen, Erik Keller
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Publication number: 20110129572Abstract: The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it also relates to a method of making said dough, a baked product made from said dough, a method of making a baked product, and to uses of an enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose in making a dough or a baked product.Type: ApplicationFiled: March 9, 2009Publication date: June 2, 2011Applicant: Novozymes A/SInventors: Felix Meier, Frank Ritting, Cornelia Drost-Lustenberger
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Publication number: 20110097778Abstract: Chimeric alpha amylases having the characteristics of high thermostability and good performance in starch degradation, especially high-temperature liquefaction processes, are provided. The alpha-amylases are chimeras of AmyL and AmyS enzymes, and are useful in starch degradation processes. Methods of making the chimeric enzymes, and methods of using the chimeric alpha-amylases for liquefaction, cleaning starch residue from a surface, and treating woven material to remove coatings. Kits for practicing the methods are provided. Polynucleotides encoding the chimeric amylases, vectors, and expression hosts also are provided.Type: ApplicationFiled: April 23, 2009Publication date: April 28, 2011Inventors: Scott D. Power, Andrew Shaw
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Publication number: 20110097446Abstract: Disclosed are methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced.Type: ApplicationFiled: November 11, 2010Publication date: April 28, 2011Applicant: POET RESEARCH, INC.Inventor: Stephen M. Lewis
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Patent number: 7931924Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.Type: GrantFiled: October 2, 2003Date of Patent: April 26, 2011Assignee: Danisco A/SInventors: Jørn Borch Søe, Charlotte Horsmans Poulsen, Pernille Bak Høstrup
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Publication number: 20110059203Abstract: The invention relates to a process for manufacturing a sport beer comprising addition of a malt enzyme before and/or after fermentation. This low-calorie sport beer is directed at physically active people, particularly as part of a body-conscious nutrition programme.Type: ApplicationFiled: August 31, 2010Publication date: March 10, 2011Applicant: Double F GmbH for DistributionInventors: Frank Fitzke, Jurgen Schober
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Publication number: 20110045136Abstract: The present invention relates to isolated polypeptides having isoamylase activity derived from Dyella japonica and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. The invention also relates to the use of said polypeptide having isoamylase activity for producing glucose syrup, fructose syrup, maltose syrup or maltitol.Type: ApplicationFiled: August 20, 2010Publication date: February 24, 2011Applicant: Novozymes A/SInventors: Tine Hoff, Carsten Sjoeholm, Barrie Edmund Norman
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Publication number: 20110033575Abstract: Pseudomonas saccharophila G4-forming amylase (PS4) variants, and nucleic acids encoding these, and their uses in producing food products and in an enzyme-catalyzed high temperature liquefaction step to produce ethanol from starch, e.g., cornstarch are provided.Type: ApplicationFiled: July 2, 2010Publication date: February 10, 2011Inventors: Karsten Matthias Kragh, Anja Hemmingsen Kellet-Smith, Andrew Shaw, Regina Chin
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Publication number: 20110027252Abstract: Variants of Bacillus sp. no. 707 alpha amylase are provided that are produced more efficiently and thus more economically. Higher fermentation yields are achieved through introducing amino acid variations that promote solubility of the variant in a fermentation broth. Increased solubility allows more enzyme to remain in solution after expression in a host cell. This in turn increases the efficiency with which the expressed variant enzyme can be recovered from the fermentation broth.Type: ApplicationFiled: May 29, 2008Publication date: February 3, 2011Inventors: Wolfgang Aehle, Neelam S. Amin
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Publication number: 20110010807Abstract: This invention relates to a new starch branching enzyme, and to the gene encoding the enzyme. In particular, the invention provides a new starch branching enzyme type II from wheat, the nucleic acid encoding the enzyme, and constructs comprising the nucleic acid. The invention also relates to a novel method for identification of branching enzyme type II proteins, which is useful for screening wheat germplasm for null or altered alleles of wheat branching enzyme IIb. The novel gene, protein and methods of the invention are useful in production of plants which produce grain with novel properties for food and industrial applications, for example wheat grain containing high amylose or low amylopectin starch.Type: ApplicationFiled: February 17, 2010Publication date: January 13, 2011Inventors: Matthew Morell, Sadequr Rahman, Ahmed Regina
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Publication number: 20110008491Abstract: A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a dough composition comprising flour and a fat phase, wherein the fat phase comprises a fat A and a fat B, wherein fat A comprises at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA) and wherein fat B has an N20-value greater than about 10.Type: ApplicationFiled: October 22, 2008Publication date: January 13, 2011Inventors: Ellen Maria Elizabeth Mulder, Miriam Aldegonda Josephina Van Wanroij, Ulrike Schmid