Patents Assigned to CHR. Hansen A/S
  • METHOD FOR PRODUCING MILK PRODUCTS WITH MODIFIED FIRMNESS AND/OR GELATION TIME AND PRODUCTS OBTAINED
    Publication number: 20220211062
    Abstract: The present invention relates to methods for producing dairy food products modified with respect to their firmness and/or gelation time comprising cross-linked protein compounds and to methods for modifying said properties of said dairy food products, as well as to said modified dairy food products obtainable or obtained by such methods. Modification is achieved by in situ generation of H2O2 via carbohydrate oxidase, preferably cellobiose oxidase (EC 1.1.99.18), and cross-linking protein-tyrosine residues in a reaction using H202 via peroxidase (EC 1.11.1.7). Adding small phenolic compounds such as preferably p-coumaric acid or vanillin allows better control of the cross-linking reaction.
    Type: Application
    Filed: May 15, 2020
    Publication date: July 7, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Surender Kumar DHAYAL, Martin LUND, Henrik BISGAARD-FRANTZEN, Johannes Maarten VAN DEN BRINK
  • Bacteria
    Patent number: 11345883
    Abstract: The present invention relates to a novel Lactobacillus strain that is not attacked by common phages and a novel Lactobacillus strain with improved cell count stability, its use in the manufacture of fermented milk-based products, and novel milk based products containing the strain.
    Type: Grant
    Filed: April 12, 2017
    Date of Patent: May 31, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Thomas Janzen, Sonja Bloch
  • LACTOBACILLUS RHAMNOSUS WITH INCREASED DIACETYL PRODUCTION
    Publication number: 20220151252
    Abstract: 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: Application
    Filed: November 22, 2021
    Publication date: May 19, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Stina Dissing Aunsbjerg NIELSEN, Helle Skov GULDAGER, Cecilie Lykke Marvig NIELSEN
  • VARIANTS OF CHYMOSIN WITH IMPROVED MILK-CLOTTING PROPERTIES
    Publication number: 20220154162
    Abstract: Variants of chymosin with improved milk-clotting properties are disclosed.
    Type: Application
    Filed: January 7, 2022
    Publication date: May 19, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Johannes Maarten VAN DEN BRINK, Jesper Langholm JENSEN, Jonas JACOBSEN, Martin LUND, Iben JEPPESEN, Christian JAECKEL
  • Method for inoculating yeast into fruit juice
    Patent number: 11311032
    Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at ?50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.
    Type: Grant
    Filed: April 26, 2011
    Date of Patent: April 26, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Jan Hendrik Sweigers, Annicka Bunte, Sylvester Holt, Mansour Badaki
  • COMPOSITIONS OF HETERO- AND HOMOFERMENTATIVE LACTIC ACID BACTERIAL SPECIES FOR DUAL PURPOSE SILAGE PRESERVATION
    Publication number: 20220117268
    Abstract: The present invention relates to a silage inoculant consisting essentially of a) at least one obligatory heterofermentative lactic acid bacterial species or strain and b) at least one homofermentative bacterial species or strain which (i) does not reduce growth of a), and (ii) reduces pH fast without producing an excess amount of lactic acid. Further, the invention relates to a method for producing a fermented feed product, said method comprising inoculating a plant material with the silage inoculant according to the invention. It has surprisingly been found that the silage inoculant is effective even if the silage has only been incubated for a period of up to 2 or up to 4 days.
    Type: Application
    Filed: October 27, 2021
    Publication date: April 21, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Ida HINDRICHSEN, Nina MILORA, Christer OHLSSON
  • strains improving animal performance parameters
    Patent number: 11291695
    Abstract: The present invention provides a Bacillus subtilis strain selected from the group consisting of a) the strain deposited as DSM32324, b) the strain deposited as DSM32325, and c) a mutant strain of (a) or (b) which has sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline, and chloramphenicol; and has inhibitory activity against E. coli and Clostridium perfringens. The invention further relates to Bacillus compositions comprising at least one Bacillus subtilis strain of the invention, preferably the Bacillus subtilis strain DSM32324 and/or the Bacillus subtilis strain DSM32325, as Direct Fed Microbial (DFM), premix, animal feed additive or animal feed.
    Type: Grant
    Filed: March 14, 2018
    Date of Patent: April 5, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Dorthe Sandvang, Tina Styrishave
  • Bacteria
    Patent number: 11272716
    Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.
    Type: Grant
    Filed: August 24, 2017
    Date of Patent: March 15, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Patrick Derkx, Thomas Janzen, Kim Ib Soerensen
  • USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
    Publication number: 20220061348
    Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains.
    Type: Application
    Filed: July 30, 2021
    Publication date: March 3, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Eric JOHANSEN, Kim Ib SOERENSEN, Mirjana CURIC-BAWDEN, Mette Pia JUNGE
  • Casein glycomacropeptide (CGMP) oligomers
    Patent number: 11246320
    Abstract: A method for making a new food, feed or pharmaceutical product comprising addition of a composition comprising cross-linked, via intermolecular covalent isopeptide bonds, casein glycomacropeptide (CGMP) oligomers (CGMP oligomers) to the product.
    Type: Grant
    Filed: January 8, 2018
    Date of Patent: February 15, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Surender Kumar Dhayal, Martin Lund, Johannes Maarten Van Den Brink
  • Method for making cheese
    Patent number: 11241019
    Abstract: The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.
    Type: Grant
    Filed: July 1, 2015
    Date of Patent: February 8, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Fergal Rattray, Annette Helle Johansen, Mikkel Laust Broe
  • INCREASED BIOACTIVITY OF BIOPROTECTIVE CULTURES AGAINST PATHOGENIC BACTERIA
    Publication number: 20220033859
    Abstract: The present invention relates to a process for obtaining a biomass composition of a bacterium strain with bactericidal activity which inhibits or kills various pathogenic bacteria.
    Type: Application
    Filed: November 29, 2019
    Publication date: February 3, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Birgitte YDE, Hans BISGAARD-FRANTZEN, Jacob KAYA
  • Stabilization of chymosin by polymers
    Patent number: 11234446
    Abstract: A liquid or dried granulated milk clotting aspartic protease enzyme composition and process for isolating a milk clotting aspartic protease enzyme of interest.
    Type: Grant
    Filed: September 17, 2020
    Date of Patent: February 1, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Martin Lund, Jonas Jacobsen, Johannes Maarten Van Den Brink
  • REDUCTION OF MICROBIAL CONTAMINATION IN DAIRY PRODUCTS BY PHOSPHOLIPASE
    Publication number: 20220007666
    Abstract: The present invention is in the field of dairy technology. It relates to methods of inhibiting the growth of unwanted microorganisms, such as Gram-negative bacteria, yeasts or molds in dairy products by using phospholipase to treat the milk base. The invention also provides dairy products produced therefrom.
    Type: Application
    Filed: November 8, 2019
    Publication date: January 13, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Sebastien ROUSTEL, Michael Mitsuo SAITO
  • VARIANTS OF CHYMOSIN WITH IMPROVED MILK-CLOTTING PROPERTIES
    Publication number: 20210380961
    Abstract: Variants of chymosin with improved milk clotting properties.
    Type: Application
    Filed: March 22, 2021
    Publication date: December 9, 2021
    Applicant: CHR. HANSEN A/S
    Inventors: Christian JAECKEL, Martin LUND, Johannes Maarten VAN DEN BRINK
  • with increased diacetyl production
    Patent number: 11178884
    Abstract: 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: Grant
    Filed: October 24, 2018
    Date of Patent: November 23, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen
  • LACTASE ENZYMES WITH IMPROVED PROPERTIES
    Publication number: 20210355471
    Abstract: The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity as well as improved methods for reducing the lactose content in compositions, such as dairy products.
    Type: Application
    Filed: April 11, 2018
    Publication date: November 18, 2021
    Applicant: Chr. Hansen A/S
    Inventors: Hans RAJ, Pernille SMITH, Thomas ECKHARDT, Vojislav VOJINOVIC, Charlotte Elisabeth Grüner SCHÖLLER, Johannes Maarten VAN DEN BRINK
  • Variants of chymosin with improved properties
    Patent number: 11174473
    Abstract: Variants of chymosin with improved properties.
    Type: Grant
    Filed: June 22, 2016
    Date of Patent: November 16, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Christian Jaeckel, Martin Lund, Enikö Fodor Hansen, Lone Riisberg, Iben Jeppesen, Johannes Maarten Van Den Brink
  • LACTASE ENZYMES WITH IMPROVED PROPERTIES AT ACIDIC PH
    Publication number: 20210348147
    Abstract: The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity wherein the peptide has a pH optimum at acidic conditions.
    Type: Application
    Filed: October 17, 2019
    Publication date: November 11, 2021
    Applicant: Chr. Hansen A/S
    Inventors: Hans RAJ, Johannes Maarten VAN DEN BRINK, Christian GILLELADEN
  • NEW BACTERIA
    Publication number: 20210337818
    Abstract: The present invention relates to novel S. thermophillus strains that are not attacked by common phagesand novel Streptococcus strains with improved stability against phage attacks, methods to obtain Streptococcus strains with improved phage resistance, their use in the manufacture of fermented milk-based products, and novel milk based products containing the strain.
    Type: Application
    Filed: July 15, 2019
    Publication date: November 4, 2021
    Applicant: Chr. Hansen A/S
    Inventors: Paula SZYMCZAK, Thomas JANZEN, Rute NEVES