Patents Assigned to Puratos N.V.
  • Patent number: 12127577
    Abstract: A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
    Type: Grant
    Filed: May 3, 2011
    Date of Patent: October 29, 2024
    Assignee: Puratos N.V.
    Inventors: Guylaine Lacaze, Isabel Trogh, Bernard Genot, Filip Arnaut
  • Patent number: 10045550
    Abstract: A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
    Type: Grant
    Filed: April 27, 2012
    Date of Patent: August 14, 2018
    Assignee: Puratos N.V.
    Inventors: Jo Libens, Michel Vanhove, Jean-Luc Soyeur
  • Patent number: 9648895
    Abstract: The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
    Type: Grant
    Filed: February 13, 2012
    Date of Patent: May 16, 2017
    Assignee: Puratos N.V.
    Inventors: Anne Dombree, Yves Kegelaers, Prudent Placide Anihouvi, Sabine Danthine, Christophe Blecker
  • Patent number: 9480262
    Abstract: A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.
    Type: Grant
    Filed: January 16, 2008
    Date of Patent: November 1, 2016
    Assignee: Puratos N.V.
    Inventors: Ingrid Van Haesendonck, Willem Broekaert, Jacques Georis, Jan Delcour, Christophe Courtin, Filip Arnaut
  • Patent number: 9320285
    Abstract: The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this method do not require the addition of additives and allow baking of the fermented frozen dough without any additional proofing step thereby providing high quality bakery products.
    Type: Grant
    Filed: April 21, 2009
    Date of Patent: April 26, 2016
    Assignee: Puratos N.V.
    Inventors: Bernard Bonjean, Stefan Cappelle, Martin De Poorter, Peter Deriemaeker
  • Patent number: 8889202
    Abstract: The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming.
    Type: Grant
    Filed: August 13, 2007
    Date of Patent: November 18, 2014
    Assignee: Puratos N.V.
    Inventors: Paul Baisier, Jim Simko
  • Publication number: 20140170285
    Abstract: A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
    Type: Application
    Filed: April 27, 2012
    Publication date: June 19, 2014
    Applicant: Puratos N.V.
    Inventors: Jo Libens, Michel Vanhove, Jean-Luc Soyeur
  • Publication number: 20130101699
    Abstract: A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
    Type: Application
    Filed: May 3, 2011
    Publication date: April 25, 2013
    Applicant: Puratos N.V.
    Inventors: Guylaine Lacaze, Isabel Trogh, Bernard Genot, Filip Arnaut
  • Publication number: 20130089639
    Abstract: The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt % of proteins, more than 6 wt % of fibres and 18-35 wt % of inclusions having an average size of at least 2 mm.
    Type: Application
    Filed: July 15, 2010
    Publication date: April 11, 2013
    Applicant: Puratos N.V.
    Inventors: Véronique Pêtre, Francoise Del Turco
  • Patent number: 8187646
    Abstract: The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: May 29, 2012
    Assignee: Puratos N.V.
    Inventors: Sofie Parmentier, Eric Vandamme, Joeri Beauprez, Filip Arnaut
  • Patent number: 7998720
    Abstract: The present invention is related to an isolated and purified enzyme with xylanolytic activity having more than 70% homology, preferably more than 80% homology with the amino acid sequence SEQ ID NO: 11.
    Type: Grant
    Filed: May 3, 2006
    Date of Patent: August 16, 2011
    Assignee: Puratos N.V.
    Inventors: Jean-Luc Jonniaux, Thierry Dauvrin
  • Publication number: 20110059223
    Abstract: The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: —a dry conching step performed at a temperature of between 50° C. and 70° C., —and subsequent a wet conching step performed at a temperature of between 60° C. and 110° C., more in particular at a temperature between 60° C. and 90° C., wherein the dry conching temperature and the wet conching temperature are comprised within the range(s) defined by the graph of FIG. 13 (see shaded or hatched regions). Most preferably the dry conching step is performed at about 60° C. and the wet conching step at about 60° C. or about 90° C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate, in particular a dark chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.
    Type: Application
    Filed: August 16, 2007
    Publication date: March 10, 2011
    Applicant: Puratos N.V.
    Inventors: Bram Beheydt, Caroline Ouwerx, Sonia Collin, Catherine Deledicque, Fanny Nguyen
  • Publication number: 20100040736
    Abstract: The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.
    Type: Application
    Filed: January 16, 2008
    Publication date: February 18, 2010
    Applicant: Puratos N.V.
    Inventors: Ingrid Paula Hilde Van Haesendonck, Willem Frans Broekaert, Jacques Georis, Jan Delcour, Christophe Courtin, Filip Arnaut
  • Publication number: 20090274803
    Abstract: The present invention relates to a method to pre-crystallize real chocolate in the form of Beta V crystals, said method comprising the steps of—determining an initial temperature (TCi) for a chocolate mass to have before seed crystals are admixed thereto, said TCi exceeding the critical temperature, —obtaining a liquid chocolate mass by melting it to the initial temperature (TCi), —dispersing into said liquid chocolate mass at the initial temperature (TCi), solid crystal seeds consisting of at least one ingredient selected from the group consisting of cocoa butter, a cocoa butter equivalent and/or real chocolate, wherein the crystal seeds contain a dominating amount of stable Beta V crystals, —mixing the chocolate mass and the crystal seeds until the seeds are almost completely melted, —cooling down the thus obtained mixture, that is continuously stirred, to a pre-crystallization temperature (Tpc), said cooling being achieved through the admixing of the crystal seeds and through heat exchange with the environ
    Type: Application
    Filed: May 21, 2007
    Publication date: November 5, 2009
    Applicant: Puratos N.V.
    Inventors: Pierre Descamps, Yves Kegelaers
  • Publication number: 20090238946
    Abstract: The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10° C., advantageously is below 0° C., (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products.
    Type: Application
    Filed: June 1, 2007
    Publication date: September 24, 2009
    Applicant: Puratos N.V.
    Inventors: Pierre Descamps, Yves Kegelaers
  • Publication number: 20080260904
    Abstract: The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavour composition. The present invention also relates to its use and a process for its preparation.
    Type: Application
    Filed: June 29, 2005
    Publication date: October 23, 2008
    Applicant: Puratos N.V.
    Inventors: Bernard Bonjean, Stefan Cappelle, Pierre Tossut, Christophe Dewilde
  • Patent number: 6627235
    Abstract: A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with time and thereafter maintaining the achieved viscosity. New dextrans and new micro-organisms producing them can be used in the process. Thus, the dough and baked products containing these dextrans are produced.
    Type: Grant
    Filed: June 3, 2002
    Date of Patent: September 30, 2003
    Assignee: Puratos N.V.
    Inventors: Erik Jerome Vandamme, Christian Emile Florius G. Renard, Filip Remi Jules Arnaut, Nicole Melanie Francine Vekemans, Pierre Patrick Aldo Tossut
  • Patent number: 6379938
    Abstract: The present invention is related to an isolated and purified nucleotide sequence from microbial origin, encoding an epoxide hydrolase, the vector comprising said nucleotide sequence, the recombinant host cell transformed by said nucleotide sequence and the epoxide hydrolase amino acid sequence encoded by said nucleotide sequence and/or expressed by said recombinant host cell.
    Type: Grant
    Filed: July 3, 2000
    Date of Patent: April 30, 2002
    Assignee: Puratos N.V.
    Inventors: Thierry Dauvrin, Pascale Deslee