Patents Assigned to Novozymes
  • Mash viscosity reduction
    Publication number: 20060275882
    Abstract: The invention relates to a process for producing a fermentation product wherein the viscosity of the mash is reduced by application of beta-glucanase and xylanase activity.
    Type: Application
    Filed: April 2, 2004
    Publication date: December 7, 2006
    Applicant: Novozymes
    Inventors: Ramiro Martinez-Gutierrez, Alain Destexhe, Hans Olsen, Marcel Mischler
  • Preparation of dough and baked products
    Patent number: 6365204
    Abstract: Disclosed is a process for preparing a dough or a baked product from the dough which process involves incorporating into the dough an anti-staling amylase and a phospholipase. The bread made by the combined use of an anti-staling amylase and a phospholipase has improved softness, both when eaten on the same day and when stored for several days after baking. There is no significant change in the taste or smell of the baked product.
    Type: Grant
    Filed: April 5, 1999
    Date of Patent: April 2, 2002
    Assignee: Novozymes
    Inventors: Tina Spendler, Lone Nilsson, Claus Crone Fuglsang