Patents by Inventor Arne Olav Sliekers
Arne Olav Sliekers 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).
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Publication number: 20230263195Abstract: The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.Type: ApplicationFiled: April 28, 2023Publication date: August 24, 2023Inventors: Jacobus Johannes Adriana Maria VERHEEZEN, Arne Olav SLIEKERS, Jabin Dean OLDS
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Publication number: 20220240528Abstract: Methods to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. And, a fruit ferment obtainable by said method.Type: ApplicationFiled: April 22, 2022Publication date: August 4, 2022Applicant: PURAC BIOCHEM BVInventors: Arne Olav SLIEKERS, Eelco Anthonius Johannes HEINTZ
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Patent number: 11337433Abstract: The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method.Type: GrantFiled: April 5, 2018Date of Patent: May 24, 2022Assignee: PURAC BIOCHEM BVInventors: Arne Olav Sliekers, Eelco Anthonius Johannaes Heintz
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Patent number: 10966423Abstract: The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.Type: GrantFiled: November 3, 2016Date of Patent: April 6, 2021Assignee: PURAC BIOCHEM B.V.Inventors: Arne Olav Sliekers, Kyle Robert Brookmeyer, Catherine Jo Anne-Sophie Verlinde
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Publication number: 20200288756Abstract: The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.Type: ApplicationFiled: May 29, 2020Publication date: September 17, 2020Inventors: Jacobus Johannes Adriana Maria VERHEEZEN, Arne Olav SLIEKERS, Jabin Dean OLDS
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Publication number: 20180317480Abstract: The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.Type: ApplicationFiled: November 3, 2016Publication date: November 8, 2018Applicant: Purac Biochem B.V.Inventors: Arne Olav SLIEKERS, Kyle Robert BROOKMEYER, Catherine Jo Anne-Sophie VERLINDE
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Patent number: 10081819Abstract: A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution.Type: GrantFiled: February 22, 2010Date of Patent: September 25, 2018Assignee: Purac Biochem BVInventors: Diana Visser, Arne Olav Sliekers, Adriaan Dirk Kon
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Publication number: 20180220666Abstract: The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method.Type: ApplicationFiled: April 5, 2018Publication date: August 9, 2018Applicant: PURAC BIOCHEM BVInventors: Arne Olav Sliekers, Eelco Anthonius Johannaes Heintz
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Patent number: 10040833Abstract: The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing nisin containing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing nisin containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient nisin content and stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use.Type: GrantFiled: January 15, 2014Date of Patent: August 7, 2018Assignee: PURAC BIOCHEM B.V.Inventors: Arne Olav Sliekers, Jasper Meijer, Diana Visser
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Patent number: 9961914Abstract: The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed.Type: GrantFiled: December 7, 2011Date of Patent: May 8, 2018Assignee: PURAC BIOCHEM BVInventors: Arne Olav Sliekers, Eelco Anthonius Johannes Heintz
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Publication number: 20150353611Abstract: The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing nisin containing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing nisin containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient nisin content and stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use.Type: ApplicationFiled: January 15, 2014Publication date: December 10, 2015Applicant: PURAC BIOCHEM B.V.Inventors: Arne Olav SLIEKERS, Jasper MEIJER, Diana VISSER
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Publication number: 20150140186Abstract: The protection of low-acid, high moisture and/or high water activity processed food products against outgrowth of Clostridium botulinum. It was surprisingly found that combinations of propionic acid and/or a salt thereof with nisin are very effective in preventing Clostridium botulinum outgrowth. In certain embodiments, cinnamic acid and/or a salt thereof can be added to these combinations to give particularly good results. These combinations provide a preservative system that is particularly effective against Clostridium botulinum outgrowth. The use of these preservative systems in food products that are conductive to Clostrisium botulinum outgrowth. The food products including these preservative systems and the methods of producing them.Type: ApplicationFiled: November 13, 2014Publication date: May 21, 2015Applicant: PURAC BIOCHEM B.V.Inventors: Arne Olav Sliekers, Johanna Gerarda Elisabeth Wijman, Kumar Saurabh
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Publication number: 20130280380Abstract: The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed.Type: ApplicationFiled: December 7, 2011Publication date: October 24, 2013Applicant: PURAC BIOCHEM BVInventors: Arne Olav Sliekers, Eelco Anthonius Johannes Heintz
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Publication number: 20110300257Abstract: A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution.Type: ApplicationFiled: February 22, 2010Publication date: December 8, 2011Applicant: Purac Biochem BVInventors: Diana Visser, Arne Olav Sliekers, Adriaan Dirk Kon