Patents Assigned to Sudzucker Aktiengesellschaft Mannheim
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Patent number: 11445736Abstract: An improved coated chewing gums and methods for their preparation.Type: GrantFiled: October 23, 2014Date of Patent: September 20, 2022Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Tillmann Dörr, Bernd Hasslinger
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Publication number: 20200221724Abstract: A jelly confectionary includes a sugar selected from a group consisting of isomaltulose, trehalose and combinations thereof. The jelly confectionary further includes at least one gelling agent and water. The sugar in the jelly confectionary is 30 to 50 wt. % based on a total weight of the jelly confectionary. A process for producing the jelly confectionary includes bringing a composition of the sugar, gelling agent and water to a pouring temperature, pouring the composition into a mold maintained at a mold temperature and drying the composition in the mold for at least two weeks.Type: ApplicationFiled: March 26, 2020Publication date: July 16, 2020Applicant: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventor: Klaus KUHN
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Patent number: 10561157Abstract: The present invention relates to rolling compound powders comprising hydrogenated or non-hydrogenated isomaltulose for applying to the surface of chewing gum core materials, chewing gum products comprising such rolling compound powders, processes for reducing the stickiness of compositions of chewing gum core materials by using hydrogenated or non-hydrogenated isomaltulose-containing rolling compound powders in chewing gum preparation processes as well as the use of hydrogenated or non-hydrogenated isomaltulose in rolling compound powders for applying to the surface of chewing gum core materials.Type: GrantFiled: March 7, 2013Date of Patent: February 18, 2020Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Tillmann Dörr, Jörg Bernard
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Patent number: 10542762Abstract: A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.Type: GrantFiled: December 3, 2010Date of Patent: January 28, 2020Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Alireza Haji Begli, Waldemar Tschilingiri, Sonja Willius
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Publication number: 20190037881Abstract: A food product comprising a co-processed mixture, which mixture comprises at least one plant protein-containing composition and at least one rice carbohydrate-containing composition, which is particularly useful as a meat extender or a meat analogue, products containing said food products and processes for obtaining them.Type: ApplicationFiled: October 9, 2018Publication date: February 7, 2019Applicant: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Liv JANVARY, Rudy WOUTERS
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Patent number: 9920344Abstract: The present invention relates to a method for producing a composition containing isomaltulose from a substrate containing sucrose comprising the steps of: a) contacting the substrate containing sucrose with a particulate carrier-immobilized sucrose isomerase biomass and b) obtaining a composition containing isomaltulose, characterized in that the median particle size d(0.5) of the carrier-immobilized sucrose isomerase biomass is from 370 to 550 ?m. The carrier can be an alginate or a polyvinyl alcohol carrier.Type: GrantFiled: July 17, 2014Date of Patent: March 20, 2018Assignee: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Wolfgang Wach, Thomas Rose
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Patent number: 9895316Abstract: The invention relates to improved isomalt-containing tablets and to methods for the production thereof.Type: GrantFiled: February 4, 2009Date of Patent: February 20, 2018Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Jörg Kowalczyk, Oliver Luhn
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Patent number: 9744184Abstract: The present invention relates to a trehalulose-containing composition, its preparation and use.Type: GrantFiled: April 15, 2010Date of Patent: August 29, 2017Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Wolfgang Wach, Thomas Rose, Michael Klingeberg, Siegfried Peters, Tillmann Dörr, Stephan Theis, J{dot over (o)}rg Kowalczyk, Stephan Hausmanns
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Patent number: 9707249Abstract: A trehalulose-containing composition, its preparation and use.Type: GrantFiled: November 20, 2013Date of Patent: July 18, 2017Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Wolfgang Wach, Thomas Rose, Michael Klingeberg, Siegfried Peters, Tillmann Dörr, Stephan Theis, Jörg Kowalczyk, Stephan Hausmanns
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Patent number: 9677144Abstract: The present invention relates to an improved method for the purification of crude sugar beet juice. The present invention relates moreover to methods for the manufacture of non-sucrose substance combinations from crude sugar beet juice, as well as two devices for the purification of crude sugar beet juice. The measures according to the invention allow a reduction of lime consumption during the purification.Type: GrantFiled: September 28, 2015Date of Patent: June 13, 2017Assignee: Sudzucker Aktiengesellschaft Mannheim/OchsenfurtInventors: Mohsen Ajdari Rad, Stefan Frenzel, Azar Shahidizenouz
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Patent number: 9545116Abstract: Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.Type: GrantFiled: February 7, 2009Date of Patent: January 17, 2017Assignee: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Bernd Hasslinger, Jörg Kowalczyk, Ingrid Willibald-Ettle, Siegfried Peters
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Publication number: 20160366904Abstract: The present invention relates to dry aroma formulations containing a carrier-supported extract, in particular an extract carrier-supported on trehalose and/or isomaltulose as carrier, as well as methods for their production and uses thereof.Type: ApplicationFiled: August 29, 2016Publication date: December 22, 2016Applicant: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Tillmann DÕRR, Lutz GUDERJAHN, Stephan HAUSMANNS, Jõrg KOWALCZYK
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Patent number: 9510607Abstract: The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention.Type: GrantFiled: December 15, 2011Date of Patent: December 6, 2016Assignee: Südzucker Aktiengesellschaft Mannheim/OchsenfurtInventors: Thomas Walter, Stephan Marhöfer, Tillmann Dörr
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Publication number: 20160249639Abstract: The present invention relates to a process for preparing pellets of compressed proteins comprising vital gluten, pellets obtainable by such a process and an apparatus used in such a process.Type: ApplicationFiled: October 31, 2014Publication date: September 1, 2016Applicant: Südzucker Aktiengesellschaft Mannheim/OchsenfurtInventors: Hans-Jörg Menger, Ralf Möller
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Publication number: 20160235090Abstract: A food product comprising a co-processed mixture, which mixture comprises at least one plant protein-containing composition and at least one rice carbohydrate-containing composition, which is particularly useful as a meat extender or a meat analogue, products containing said food products and processes for obtaining them.Type: ApplicationFiled: September 23, 2014Publication date: August 18, 2016Applicant: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Liv JANVARY, Rudy WOUTERS
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Patent number: 9410215Abstract: A method for producing a molded product of a protein-containing fraction from raw sugar beet juice includes: pre-liming the raw sugar beet juice in order to form a coagulum of non-sucrose substances forming in the obtained pre-liming juice, separating the coagulum from the pre-liming juice using at least one first separation device in order to obtain a protein-containing fraction, blending the protein-containing fraction with at least one carrier, and molding the obtained mixture comprising the protein-containing fraction and the carrier in a molding device to obtain a molded product of a protein-containing fraction.Type: GrantFiled: September 14, 2011Date of Patent: August 9, 2016Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Mohsen Ajdari Rad, Stefan Frenzel
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Patent number: 9386783Abstract: Agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, as well of methods for preparing the agglomerates and various applications thereof.Type: GrantFiled: July 31, 2007Date of Patent: July 12, 2016Assignees: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT, HENKEL AG & CO. KGAAInventors: Stephan Hausmanns, Tillmann Dörr, Jörg Kowalczyk, Rainer Kliss, Tilo Poth, Badr Nfissi, André Schirlitz
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Publication number: 20150351422Abstract: A jelly confectionary includes a sugar selected from a group consisting of isomaltulose, trehalose and combinations thereof. The jelly confectionary further includes at least one gelling agent and water. The sugar in the jelly confectionary is 30 to 50 wt.-% based on a total weight of the jelly confectionary. A process for producing the jelly confectionary includes bringing a composition of the sugar, gelling agent and water to a pouring temperature, pouring the composition into a mold maintained at a mold temperature and drying the composition in the mold for at least two weeks.Type: ApplicationFiled: January 17, 2014Publication date: December 10, 2015Applicant: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventor: Klaus KUHN
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Publication number: 20150313256Abstract: The present invention relates to process for reducing the stickiness of a composition of a chewing gum core to an internal contact surface of a first chewing gum processing machinery in a chewing gum preparation, wherein isomalt is mixed with a chewing gum base composition and to the use of isomalt in a composition of a chewing gum core for reducing stickiness of the composition to the internal contact surface of a chewing processing machinery.Type: ApplicationFiled: December 12, 2013Publication date: November 5, 2015Applicant: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Tillmann DÖRR, Bernd HASSLINGER
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Publication number: 20150305365Abstract: The present invention relates to process for reducing the stickiness of a composition of a chewing gum core to an internal contact surface of a first chewing gum processing machinery in a chewing gum preparation, wherein isomaltulose is mixed with a chewing gum base composition and to the use of isomaltulose in a composition of a chewing gum core for reducing stickiness of the composition to the internal contact surface of a chewing processing machinery.Type: ApplicationFiled: December 12, 2013Publication date: October 29, 2015Applicant: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Tillmann DÖRR, Bernd HAßLINGER