Patents by Inventor Antonius Adrianus Gerardus van Dujinhoven

Antonius Adrianus Gerardus van Dujinhoven has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Preparation of an edible product from dough
    Patent number: 8545917
    Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
    Type: Grant
    Filed: June 15, 2011
    Date of Patent: October 1, 2013
    Assignees: Innovative Cereal System LLC, Bakery Technology Center BV, Novozymes A/S, Novozymes North America, Inc.
    Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
  • PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
    Publication number: 20110244096
    Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
    Type: Application
    Filed: June 15, 2011
    Publication date: October 6, 2011
    Applicants: Innovative Cereal System LLC., Bakery Technology Centre BV, Novozymes A/S, Novozymes North America, Inc.
    Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
  • Preparation of an edible product from dough
    Patent number: 7981452
    Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
    Type: Grant
    Filed: February 4, 2009
    Date of Patent: July 19, 2011
    Assignees: Innovative Cereal System LLC, Bakery Technology Center BV, Novozymes A/S, Novozymes North America, Inc.
    Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
  • PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
    Publication number: 20090204552
    Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
    Type: Application
    Filed: April 16, 2009
    Publication date: August 13, 2009
    Applicants: Innovative Cereal Sytem LLC, Bakery Technology Centre BV, Novozymes A/S, Novozymes North America, Inc.
    Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
  • PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
    Publication number: 20090136636
    Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
    Type: Application
    Filed: February 4, 2009
    Publication date: May 28, 2009
    Applicants: Innovative Cereal System LLC., Bakery Technology Centre BV, Novozymes A/S, Novozymes North America, Inc.
    Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade