Patents Assigned to Coöperatie AVEBE U.A.
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Patent number: 11785962Abstract: The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery product having a density up to 0.5 g/cm3, the product comprising as foam structuring composition a combination of (i) a native potato protein; (ii) a gelling starch; and (iii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of ?-1,6 glycosidic linkages of the total of ?-1,6 and ?-1,4 glycosidic linkages ((?-1,6/(?-1,6+?-1,4)*100%).Type: GrantFiled: March 21, 2018Date of Patent: October 17, 2023Assignee: Coöperatie AVEBE U.A.Inventors: Wybren Bakker, Gertjan Klijnstra, David Thomas Benjamin Tomasoa
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Patent number: 11753451Abstract: The present invention relates to a process for obtaining a potato protein fraction using a specific absorbent. Specifically, the invention relates to the carrier material, which comprises a specific polymeric material, functionalised with suitable ligands. By the use of a functionalised support carrier according to the present invention, a potato protein fraction can be obtained with higher effectiveness.Type: GrantFiled: January 30, 2019Date of Patent: September 12, 2023Assignee: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Marc Christiaan Laus, Jan Schipper
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Patent number: 11622565Abstract: 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: GrantFiled: April 18, 2017Date of Patent: April 11, 2023Assignee: Coöperatie AVEBE U.A.Inventors: Harm Jaap Helmens, Jerôme Vlaanderen
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Patent number: 11477997Abstract: The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.Type: GrantFiled: February 22, 2017Date of Patent: October 25, 2022Assignee: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Stefano Iannacone, Wybren Koopmans, Robin Eric Jacobus Spelbrink, Jacqueline Alida Maria Berghout
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Patent number: 11224235Abstract: The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications.Type: GrantFiled: February 16, 2017Date of Patent: January 18, 2022Assignee: COÖPERATIE AVEBE U.A.Inventors: Marcus Johannes Vorage, Hendrik Huttinga, Marc Christiaan Laus
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Patent number: 11180890Abstract: The invention pertains to a cellulosic material provided with a coating comprising an oxidized carboxylated starch having a weight-average molecular weight of 0.3?10×106 Da and a water-soluble starch extender present in a quantity of 0 to 25 wt. % based on the coating dry weight, selected from a crosslinked cationic polyalkylene amine and a zirconium carbonate, as well as to use thereof in improving the oil and grease resistance of paper. The invention furthermore pertains to a method to improve the oil and grease resistance of a cellulosic material, comprising providing a cellulosic material, coating said material on at least one side with a homogenous aqueous composition comprising an oxidized carboxylated starch having a weight-average molecular weight of 0.3?10×106 Da and 0-3 wt. % of a starch extender, selected from a crosslinked cationic polyalkylene amine and a zirconium carbonate, and drying the cellulosic material.Type: GrantFiled: March 9, 2018Date of Patent: November 23, 2021Assignee: COÖPERATIE AVEBE U.A.Inventors: Didier André Pierre Delnoye, John Beugeling, Simon Petrus Jozef Laan, Pieter Slor, Jan Albert Bleeker
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Patent number: 11109606Abstract: The invention pertains to a cheese analogue, comprising water, a root or tuber starch, native potato protein and a fat component. The cheese analogue of the invention has an improved stretch and body, and less off-taste, than known imitation cheese types. The invention further pertains to a method of making said cheese analogue, as well as to food products comprising the cheese analogue.Type: GrantFiled: March 1, 2017Date of Patent: September 7, 2021Assignee: Coöperatie AVEBE U.A.Inventor: Jacob Bergsma
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Patent number: 10723922Abstract: The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.Type: GrantFiled: August 13, 2019Date of Patent: July 28, 2020Assignee: COÖPERATIE AVEBE U.A.Inventors: Pieter Lykle Buwalda, Anna Maria Dijk-van Delden, Anne Margriet Hofman-de Dreu
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Publication number: 20200214314Abstract: The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery product having a density up to 0.5 g/cm3, the product comprising as foam structuring composition a combination of (i) a native potato protein; (ii) a gelling starch; and (iii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of ?-1,6 glycosidic linkages of the total of ?-1,6 and ?-1,4 glycosidic linkages ((?-1,6/(?-1,6+?-1,4)*100%).Type: ApplicationFiled: March 21, 2018Publication date: July 9, 2020Applicant: Coöperatie AVEBE U.A.Inventors: Wybren BAKKER, Gertjan KLIJNSTRA, David Thomas Benjamin TOMASOA
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Publication number: 20200165359Abstract: The invention relates to oxidized starch, to a method of preparing oxidized starch and to the use of the oxidized starch in various applications.Type: ApplicationFiled: February 10, 2017Publication date: May 28, 2020Applicant: Coöperatie AVEBE U.A.Inventors: Annet VRIELING-SMIT, Thomas Albert WIELEMA, John BEUGELING
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Patent number: 10653163Abstract: The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.Type: GrantFiled: May 8, 2015Date of Patent: May 19, 2020Assignee: Coöperatie AVEBE U.A.Inventors: Wybren Bakker, Pieter Lykle Buwalda, David Thomas Benjamin Tomasoa
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Patent number: 10602753Abstract: The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide pH range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic.Type: GrantFiled: May 8, 2015Date of Patent: March 31, 2020Assignee: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink, Catharina Maria Antoinette Mooij
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Publication number: 20200040233Abstract: The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.Type: ApplicationFiled: August 13, 2019Publication date: February 6, 2020Applicant: Coöperatie AVEBE U.A.Inventors: Pieter Lykle Buwalda, Anna Maria Dijk - van Delden, Anne Margriet Hofman - de Dreu
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Patent number: 10526514Abstract: The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.Type: GrantFiled: June 12, 2014Date of Patent: January 7, 2020Assignee: COÖPERATIE AVEBE U.A.Inventors: Pieter Lykle Buwalda, Anna Maria Dijk-van Delden, Anne Magriet Hofman-de Dreu
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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: 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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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: 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: 8486481Abstract: 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: July 16, 2013Assignee: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Marc Christiaan Laus