Patents by Inventor Catherine Marie Therese Grassin

Catherine Marie Therese Grassin 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).

  • Aspergillus tubigensis polygalacturonase
    Patent number: 6602696
    Abstract: The present invention relates to a DNA sequence obtainable from Aspergillus tubigensis which encodes a polygalacturonase. It also relates to vectors comprising the DNA sequence and to host cells transformed with such vectors. The invention further relates to the expression of the polygalacturonase and its use.
    Type: Grant
    Filed: June 11, 2001
    Date of Patent: August 5, 2003
    Assignee: DSM N. V.
    Inventors: Maartje Maria Franse, Catherine Marie Therese Grassin, Margareta Adriana Herweijer, Petrus Johannes Albertus Meeuwsen, Albert Johannes Joseph Van Ooijen, Alphons Gerard Joseph Voragen
  • Clear fruit and vegetable juices and methods for making same
    Publication number: 20030129279
    Abstract: The present invention relates to a process for the production of clear juice concentrates from fruit or vegetables and clear juices made thereof. The invention further relates to clear juice concentrates and clear juices made thereof.
    Type: Application
    Filed: November 13, 2002
    Publication date: July 10, 2003
    Inventors: Yves Andre Gerard Coutel, Pierre Clement Louis Fauquembergue, Catherine Marie Therese Grassin
  • Fruit juice clarification
    Patent number: 6355284
    Abstract: The present invention relates to clear fruit juices and to a process for the production thereof. A fast process is provided that comprises the combined use of pectin esterase and flotation.
    Type: Grant
    Filed: December 28, 1999
    Date of Patent: March 12, 2002
    Assignee: DSM N.V.
    Inventors: Catherine Marie Thérese Grassin, Pierre Clément Louis Fauquembergue, Francois-Xavier Nolle
  • Pectinesterase in the treatment of fruit and vegetables
    Patent number: 5939110
    Abstract: The present invention discusses the use of pectinesterase to demethoxylate high-methoxylated pectins. The pectinesterase makes possible the preparation of food containing fruit or vegetables in a more efficient way. Specifically, fruit and vegetable jams, jellies, compotes and soups are prepared without or with greatly reduced sugar and pectin addition. The present invention also discusses a process for producing apple sauce comprising the use of pectinesterase.
    Type: Grant
    Filed: November 6, 1996
    Date of Patent: August 17, 1999
    Assignee: Gist Brocades, N.V.
    Inventors: Catherine Marie Therese Grassin, Pierre Clement Louis Fauquembergue
  • Pectinesterase in the treatment of fruit and vegetables
    Patent number: 5639494
    Abstract: A method to prepare a food containing a gel of a low-methoxylated pectin of at least one fruit or vegetable is disclosed. The method comprises adding pectin esterase to the fruit or vegetable or to the pulp thereof in an amount effective to demethoxylate pectin, optionally adding calcium chloride, and maintaining the fruit or vegetable or pulp under conditions such that the pectin esterase converts high-methoxylated pectin of the fruit or vegetable or pulp to low-methoxylated pectin and the low-methoxylated pectin forms a gel. The fruit or vegetable or pulp is then formulated to obtain the desired food containing the gel. The method is used, for instance, to produce fruit and vegetable jams and jellies, compotes, sauces and soups.
    Type: Grant
    Filed: December 5, 1994
    Date of Patent: June 17, 1997
    Assignee: Gist-brocades, N.V.
    Inventors: Catherine Marie Therese Grassin, Pierre Clement Louis Fauquembergue