Patents by Inventor Christian Gilleladen
Christian Gilleladen 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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Patent number: 11653659Abstract: Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.Type: GrantFiled: June 7, 2017Date of Patent: May 23, 2023Assignee: Chr. Hansen A/SInventors: Soeren Ng Riis, Vojislav Vojinovic, Christian Gilleladen
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Patent number: 11606965Abstract: Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting of Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus delbrueckii subsp. bulgaricus, and mutants and variants thereof.Type: GrantFiled: May 11, 2017Date of Patent: March 21, 2023Assignee: Chr. Hansen A/SInventors: Christian Gilleladen, Jeorgos Trihaas, Thomas Janzen, Mette Oehrstroem Runge
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Publication number: 20220304357Abstract: Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains: (i) wherein the strain is capable of retaining viability at the end of 20 days at a temperature of 25 #C; and (ii) wherein the pH at most decreases 0.8 units during the storage period; and (iii) wherein the strain is selected from the group consisting of strains of the genus Oenococcus, and mutants thereof.Type: ApplicationFiled: September 11, 2020Publication date: September 29, 2022Applicant: Chr. Hansen A/SInventors: Christian GILLELADEN, Victoria PREBNER, Kim Ib SOERENSEN
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Publication number: 20210348147Abstract: The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity wherein the peptide has a pH optimum at acidic conditions.Type: ApplicationFiled: October 17, 2019Publication date: November 11, 2021Applicant: Chr. Hansen A/SInventors: Hans RAJ, Johannes Maarten VAN DEN BRINK, Christian GILLELADEN
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Patent number: 10813367Abstract: The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.Type: GrantFiled: June 18, 2015Date of Patent: October 27, 2020Assignee: CHR. HANSEN A/SInventors: Christel Garrigues, Christian Gilleladen, Mirjana Curic-Bawden, Thomas Janzen, Mimi Birkelund, Gäelle Lettier Buchhorn, Kim Ib Soerensen, Nanna Christensen, Claus Svane, Soeren Riis, Martin Bastian Pedersen, Jean-Marie Odinot, Luciana Jimenez, Pascal Lanciaux, Duncan Hamm, Choon Ming Siew
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Publication number: 20190183160Abstract: Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting of Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus delbrueckii subsp. bulgaricus, and mutants and variants thereof.Type: ApplicationFiled: May 11, 2017Publication date: June 20, 2019Applicant: Chr. Hansen A/SInventors: Christian GILLELADEN, Jeorgos TRIHAAS, Thomas JANZEN, Mettle OEHRSTROEM RUNGE
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Publication number: 20190142022Abstract: Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.Type: ApplicationFiled: June 7, 2017Publication date: May 16, 2019Applicant: CHR. HANSEN A/SInventors: Soeren Ng RIIS, Vojisalv VOJINOVIC, Christian GILLELADEN
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Patent number: 9777253Abstract: The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products.Type: GrantFiled: June 21, 2011Date of Patent: October 3, 2017Assignee: CHR. HANSEN A/SInventors: Ditte Marie Folkenberg, Christian Gilleladen, Helle Skov Guldager
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Publication number: 20170135360Abstract: The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.Type: ApplicationFiled: June 18, 2015Publication date: May 18, 2017Applicant: Chr. Hansen A/SInventors: Christel GARRIGUES, Christian GILLELADEN, Mirjana CURIC-BAWDEN, Thomas JANZEN, Mimi BIRKELUND, Gäelle Lettier BUCHHORN, Kim lb SOERENSEN, Nanna CHRISTENSEN, Claus SVANE, Soeren RIIS, Martin Bastian PEDERSEN, Jean-Marie ODINOT, Luciana JIMENEZ, Pascal LANCIAUX, Duncan HAMM, Choon Ming SIEW
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Publication number: 20130164408Abstract: The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products.Type: ApplicationFiled: June 21, 2011Publication date: June 27, 2013Inventors: Ditte Marie Folkenberg, Christian Gilleladen, Helle Skov Guldager
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Publication number: 20120045546Abstract: The present, invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity, and fermenting the milk substrate with a microorganism which produces a polysaccharide, such as an exopolysaccharide (EPS). The present invention also relates to decreasing the ropyness of an acidified milk product and improving its texture.Type: ApplicationFiled: March 15, 2010Publication date: February 23, 2012Inventors: Merete Faergemand, Christian Gilleladen, Karsten Bruun Qvist
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Publication number: 20120040053Abstract: The present invention relates to a method for producing an acidified product using an enzyme having transglutaminase activity.Type: ApplicationFiled: February 5, 2010Publication date: February 16, 2012Inventors: Ebbe Lund Rasholt, Christian Gilleladen, Hans Christian Bejder, Merete Faergemand