Patents Assigned to AVEBE
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Publication number: 20190261640Abstract: The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase-treated starch for the stabilization of a whey-bound fresh cheese.Type: ApplicationFiled: April 18, 2017Publication date: August 29, 2019Applicant: Coöperatie AVEBE U.A.Inventors: Harm Jaap HELMENS, Jerôme VLAANDEREN
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Publication number: 20190159501Abstract: The invention provides a protein-fortified food product, comprising water, a starch thermoreversible gelling agent and at least 2 wt. % of protein. The invention further provides a package, comprising at least one food portion as a single food portion, as well as methods for the serving of food.Type: ApplicationFiled: July 28, 2017Publication date: May 30, 2019Applicant: Coöperatie AVEBE U.A.Inventors: Martine Elisabeth Marie-Louise Assié, Mylène Patrice Dominique Caussette, Zhenghong Chen
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Patent number: 10233362Abstract: The invention relates to aqueous adhesive compositions comprising a starch, in particular to starch-based adhesives for bonding paper products. Provided is an aqueous adhesive composition comprising a starch derivative and a clay, wherein said starch derivative is a highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme (EC 2.4.1.18), and wherein the weight ratio of said HBS to said clay is within the range of from about 1:1 to 1:4.Type: GrantFiled: May 27, 2016Date of Patent: March 19, 2019Assignee: COOPERATIE AVEBE U.A.Inventors: Anna Maria Dijk-van Delden, Anne Magriet Hofman-de Dreu
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Patent number: 10080373Abstract: The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.Type: GrantFiled: December 12, 2007Date of Patent: September 25, 2018Assignee: COÖPERATIE AVEBE U.A.Inventors: Pieter Lykle Buwalda, Arjen Sein
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Patent number: 10034485Abstract: Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the use of patatin in various industrial processes.Type: GrantFiled: July 3, 2013Date of Patent: July 31, 2018Assignee: COOPERATIE AVEBE U.A.Inventors: Robin Eric Jacobus Spelbrink, Marco Luigi Federico Giuseppin, Maarten Robert Egmond
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Patent number: 9968118Abstract: The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method includes: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.Type: GrantFiled: May 27, 2015Date of Patent: May 15, 2018Assignee: COOPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Wybren Bakker
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Patent number: 9856494Abstract: The invention relates to a new resistance gene, Rpi-edn2 and functional homologues or functional fragments thereof isolated from S. x edinense. Moreover, the invention relates to the use of said resistance gene, for example the use of said resistance gene in a method to increase or confer at least partial resistance in a plant to an oomycete infection. The invention provides an isolated or recombinant nucleic acid sequence comprising a nucleic acid sequence encoding one of the amino acid sequences of FIG. 4 or a functional fragment or a functional homologue thereof.Type: GrantFiled: May 31, 2011Date of Patent: January 2, 2018Assignee: COOPERATIE AVEBE U.A.Inventors: Nicolaas Clemens Maria Henricus de Vetten, Estelle Celine Verzaux, Jacobus Hubertus Vossen, Hendrik Rietman, Vivianne Gertruda Antonia Anna Vleeshouwers, Evert Jacobsen, Richard Gerardus Franciscus Visser
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Publication number: 20170251704Abstract: A method for flocculation of root or tuber juice is described having the advantage that dissolved protein remains unaffected and that clear potato juice with an OD620 below 0.8 is obtained. This is important for applications in which soluble protein is to be extracted from root or tuber juice, because it increases lifetime of the used equipment. The method involves a) use of a coagulant comprising a cationic coagulant and a flocculant comprising an anionic polyacrylamide with a specific viscosity of 4-6 mPa·s and a charge density between 45 and 75%; or b) use of a coagulant comprising a polymeric silicate of formula SiO32? and a flocculant comprising a cationic polyacrylamide with a specific viscosity of 3-5 mPa·s and a charge density of at most 30%; or c) use of a coagulant comprising a cationic or neutral coagulant and a flocculant comprising carrageenan. The invention further provides valuable root- or tuber derived materials, such as the floc material, a potato lipid isolate or an amino acid material.Type: ApplicationFiled: September 2, 2015Publication date: September 7, 2017Applicant: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico GIUSEPPIN, Robin Eric Jacobus SPELBRINK, Marc Christiaan LAUS, Joan SCHIPPER
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Patent number: 9593265Abstract: The invention provides for an adhesive composition that can both be used as melt adhesive composition and as drying adhesive composition. Such an adhesive composition comprises a thermoreversible gelling starch, a bonding starch and a plasticizer.Type: GrantFiled: February 19, 2016Date of Patent: March 14, 2017Assignee: COOPERATIE AVEBE U.A.Inventors: Anna Maria van Delden, Johannes Cornelis Petrus Hopman
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Patent number: 9526266Abstract: The invention relates to a process for the removal of glycoalkaloids, in particular from process streams such as those encountered during isolation of proteins from potatoes.Type: GrantFiled: October 25, 2007Date of Patent: December 27, 2016Assignee: COÖPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink
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Patent number: 9480277Abstract: The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.Type: GrantFiled: November 5, 2008Date of Patent: November 1, 2016Assignee: COOPERATIC AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink
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Publication number: 20150257416Abstract: The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.Type: ApplicationFiled: May 27, 2015Publication date: September 17, 2015Applicant: COOPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Wybren Bakker
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Patent number: 9102765Abstract: A method is provided for producing a dehydrated biopolymer powder, said method comprising the successive steps of: a) providing a filter cake comprising biopolymer material and 30 to 60 wt. % of water; b) contacting said filter cake with a pressurized gas to extract water from the filter cake, said pressurized gas having a pressure and a temperature below the critical point of the gas; c) separating water-containing pressurized gas from the dehydrated filter cake; and d) collecting a dehydrated biopolymer powder wherein the pressurized gas has a pressure of at least 0.6 MPa (6 bar) and up to 6 MPa (60 bar), and a temperature of 10 to 40° C.Type: GrantFiled: February 18, 2011Date of Patent: August 11, 2015Assignee: COOPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Peter Jan Smits, Gerard Willem Hofland
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Patent number: 9102749Abstract: The invention is directed to a method of forming a gel, a gel obtainable by said method, a heat treated native potato protease inhibitor, the use of said protease inhibitor, and a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.Type: GrantFiled: October 25, 2007Date of Patent: August 11, 2015Assignee: COOPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Wybren Bakker
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Patent number: 8821956Abstract: The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.Type: GrantFiled: November 12, 2010Date of Patent: September 2, 2014Assignee: Cooperatie Avebe U.A.Inventors: Marco Luigi Federico Giuseppin, Nelly Hermina van Nieuwenhuijzen, Teartse Tim Lambers, Robin Eric Jacobus Spelbrink
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Patent number: 8647693Abstract: The invention relates to an instant noodle which can be rehydrated at a lower temperature and/or in a shorter period of time, while taste and mouthfeel of the noodle are at least as good as those of conventional instant noodles. The invention widens the scope of possibilities for supply and consumption of instant noodles, e.g. in vending machines, even or air dried instant noodles.Type: GrantFiled: March 1, 2006Date of Patent: February 11, 2014Assignee: Cooperative Avebe U.S.Inventors: Zhenghong Chen, Cindy Semeijn, Christina Widyawati, Pieter Lykle Buwalda
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Publication number: 20140041072Abstract: The invention relates to a new resistance gene, Rpi-edn2 and functional homologues or functional fragments thereof isolated from S. x edinense. Moreover, the invention relates to the use of said resistance gene, for example the use of said resistance gene in a method to increase or confer at least partial resistance in a plant to an oomycete infection. The invention provides an isolated or recombinant nucleic acid sequence comprising a nucleic acid sequence encoding one of the amino acid sequences of FIG. 4 or a functional fragment or a functional homologue thereof.Type: ApplicationFiled: May 31, 2011Publication date: February 6, 2014Applicant: COOPERATIE AVEBE U.A.Inventors: Nicolaas Clemens Maria Henricus de Vetten, Estelle Celine Verzaux, Jacobus Hubertus Vossen, Hendrik Rietman, Vivianne Gertruda Antonia Anna Vleeshouwers, Evert Jacobsen, Richard Gerardus Franciscus Visser
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Publication number: 20140008019Abstract: The invention provides for an adhesive composition that can both be used as melt adhesive composition and as drying adhesive composition. Such an adhesive composition comprises a thermoreversible gelling starch, a bonding starch and a plasticizer.Type: ApplicationFiled: September 27, 2011Publication date: January 9, 2014Applicant: COOPERATIE AVEBE U.A.Inventors: Anna Maria Van Delden, Johannes Cornelis Petrus Hopman
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Patent number: 8585865Abstract: The invention relates to the field of papermaking. More in particular, the invention relates to the use of a novel dry strength agent in the wet-end of the papermaking process.Type: GrantFiled: December 18, 2009Date of Patent: November 19, 2013Assignee: Cooperatie AVEBE U.A.Inventor: Thomas Albert Wielema
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Publication number: 20130216679Abstract: The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long period, and to provide a bread containing dried fruit manufactured by this method. A method for manufacturing a bread containing dried fruit according to the invention comprises blending a glutinous (waxy) gelatinised hydroxypropyl starch in a starting material flour during the manufacture of a bread containing dried fruit. Because this method for manufacturing a bread of the present invention can be implemented by blending a glutinous, gelatinised hydroxypropyl starch in a starting material flour, with essentially no alteration to the normal bread-manufacturing process required, a product that ages at a rate comparable to that of a bread in which no dried fruit has been kneaded can be produced.Type: ApplicationFiled: August 5, 2011Publication date: August 22, 2013Applicant: Cooperatie AVEBE U.A.Inventor: Shujiro Hirosawa