Patents by Inventor Christof Gysler

Christof Gysler 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).

  • Publication number: 20190289861
    Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.
    Type: Application
    Filed: May 16, 2017
    Publication date: September 26, 2019
    Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Cassandra Mokdad, Clementine Tastet, Christof Gysler, Carl Erik Hansen
  • Publication number: 20190281839
    Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.
    Type: Application
    Filed: May 16, 2017
    Publication date: September 19, 2019
    Inventors: Yvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Clementine Tastet, Cassandra Mokdad, Christof Gysler, Carl Erik Hansen
  • Publication number: 20110287143
    Abstract: The present invention relates in general to the field of health and well-being. In particular, the present invention relates to temperature sensitive micro-organisms and their use as vehicle for the preparation of a composition to deliver compounds, for example nutrients, to specific regions of a body.
    Type: Application
    Filed: July 1, 2009
    Publication date: November 24, 2011
    Applicant: NESTEC S.A.
    Inventors: Christof Gysler, Peter Niederberger, Nicolas Page, Christelle Schaffer-Lequart
  • Patent number: 7700358
    Abstract: A DNA fragment derived from coffee encoding at least one enzyme involved in the hydrolysis of polysaccharides comprising pure or branched mannan molecules linked to each other via a ? (1?4) linkage, and which has the the nucleic acid sequence SEQ ID NO.:1 or which is homologous to or hybridizes to a fragment of DNA having the nucleic acid sequence SEQ ID NO.:1.
    Type: Grant
    Filed: October 25, 2006
    Date of Patent: April 20, 2010
    Assignee: Nestec S.A.
    Inventors: Pierre Marraccini, John Rogers, Raymond David Pridmore, Christof Gysler
  • Publication number: 20070117196
    Abstract: A DNA fragment derived from coffee encoding at least one enzyme involved in the hydrolysis of polysaccharides comprising pure or branched mannan molecules linked to each other via a ? (1?4) linkage, and which has the the nucleic acid sequence SEQ ID NO.:1 or which is homologous to or hybridizes to a fragment of DNA having the nucleic acid sequence SEQ ID NO.:1.
    Type: Application
    Filed: October 25, 2006
    Publication date: May 24, 2007
    Applicant: Nestec S.A.
    Inventors: Pierre Marraccini, John Rogers, Raymond Pridmore, Christof Gysler
  • Patent number: 7148399
    Abstract: A DNA fragment derived from coffee encoding at least one enzyme involved in the hydrolysis of polysaccharides comprising pure or branched mannan molecules linked to each other via a ? (1?4) linkage, and which has the the nucleic acid sequence SEQ ID NO.:1 or which is homologous to or hybridizes to a fragment of DNA having the nucleic acid sequence SEQ ID NO.:1.
    Type: Grant
    Filed: September 27, 2002
    Date of Patent: December 12, 2006
    Assignee: Nestec S.A.
    Inventors: Pierre Marraccini, John Rogers, Raymond David Pridmore, Christof Gysler
  • Patent number: 7115293
    Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.
    Type: Grant
    Filed: May 14, 2003
    Date of Patent: October 3, 2006
    Assignee: Nestec S.A.
    Inventors: Peter Niederberger, Christof Gysler
  • Patent number: 6905869
    Abstract: A method of introducing a property of a particular yeast strain, based on a recessive allele, into the genetic background of an industrial baker's yeast; as well as yeast strains obtainable according to the method. In particular, a method is disclosed to introduce an lti-property into the genetic background of industrial baker's yeast. The novel strains obtained according to the method may be used for the preparation of a dough and for the manufacture of baked products therefrom, such as on an industrial scale.
    Type: Grant
    Filed: April 18, 2001
    Date of Patent: June 14, 2005
    Assignee: Nestec S.A.
    Inventors: Christof Gysler, Peter Niederberger
  • Publication number: 20030203095
    Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.
    Type: Application
    Filed: May 14, 2003
    Publication date: October 30, 2003
    Applicant: Nestec S.A., a Swiss company
    Inventors: Peter Niederberger, Christof Gysler
  • Publication number: 20030131380
    Abstract: A DNA fragment derived from coffee encoding at least one enzyme involved in the hydrolysis of polysaccharides comprising pure or branched mannan molecules linked to each other via a &bgr; (1→4) linkage, and which has the the nucleic acid sequence SEQ ID NO.:1 or which is homologous to or hybridizes to a fragment of DNA having the nucleic acid sequence SEQ ID NO.:1.
    Type: Application
    Filed: September 27, 2002
    Publication date: July 10, 2003
    Inventors: Pierre Marraccini, John Rogers, Raymond David Pridmore, Christof Gysler
  • Patent number: 6579547
    Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.
    Type: Grant
    Filed: January 22, 2001
    Date of Patent: June 17, 2003
    Assignee: Nestec S.A.
    Inventors: Peter Niederberger, Christof Gysler
  • Publication number: 20020004243
    Abstract: A method of introducing a property of a particular yeast strain, based on a recessive allele, into the genetic background of an industrial baker's yeast; as well as yeast strains obtainable according to the method. In particular, a method is disclosed to introduce an lti-property into the genetic background of industrial baker's yeast. The novel strains obtained according to the method may be used for the preparation of a dough and for the manufacture of baked products therefrom, such as on an industrial scale.
    Type: Application
    Filed: April 18, 2001
    Publication date: January 10, 2002
    Inventors: Christof Gysler, Peter Niederberger
  • Publication number: 20010036494
    Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.
    Type: Application
    Filed: January 22, 2001
    Publication date: November 1, 2001
    Inventors: Peter Niederberger, Christof Gysler
  • Patent number: 5827724
    Abstract: Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9.degree.-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.
    Type: Grant
    Filed: September 27, 1995
    Date of Patent: October 27, 1998
    Assignee: Nestec S.A.
    Inventors: Christof Gysler, Herbert Hottinger, Peter Niederberger
  • Patent number: 5776526
    Abstract: Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, and a potential for growing in a fed-batch process, is selected. Industrial baker's yeast strain Saccharomyces cerevisiae which has a growth yield in a fed-batch process of 0.1 to 0.5 g of dry biomass/g of sugar, a CO.sub.2 production of less than 15 ml/h/kg of dough up to 8.degree. C., of less than 20 ml/h/kg of dough up to 12.degree. C., and also less than 10 ml per g of compressed yeast up to a temperature of 18.degree. C., after 4 days of culture in maltose-containing medium.
    Type: Grant
    Filed: March 15, 1995
    Date of Patent: July 7, 1998
    Assignee: Nestec S.A.
    Inventors: Johannes Baensch, Christof Gysler, Peter Niederberger
  • Patent number: 5480798
    Abstract: Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.
    Type: Grant
    Filed: June 30, 1993
    Date of Patent: January 2, 1996
    Assignee: Nestec S.A.
    Inventors: Christof Gysler, Herbert Hottinger, Peter Niederberger
  • Patent number: 5447862
    Abstract: Recombinant DNA molecules coding for pectin lyase (PL) expression systems and derivatives thereof, such as the structural genes of PLA, PLB, PLC, PLD, PLE and PLF, and corresponding regulatory sequences, e.g. promoter, signal and terminator sequences, and hybrid vectors comprising corresponding DNAs, including hybrid vectors with DNA coding for homologous or heterologous polypeptides, hosts, especially filamentous fungi, e.g. Aspergillus hosts, transformed by said vectors, methods for the preparation of said recombinant DNA molecules and said hosts and the use of the recombinant DNA molecules for the preparation of new expression systems. A further objective is the preparation of polypeptides by means of said DNAs and said hosts.
    Type: Grant
    Filed: June 28, 1991
    Date of Patent: September 5, 1995
    Assignee: Ciba-Geigy Corporation
    Inventors: Jutta Heim, Bernd Meyhack, Christof Gysler, Jacob Visser, Hermanus C. M. Kester
  • Patent number: 5399492
    Abstract: Polyploid yeasts having an lti property are obtained by sporulating a starting polyploid strain of Saccharomyces cerevisiae, selecting at least one segregant having an lti property, backcrossing the selected segregant at least once with another segregant having an opposite mating type, selecting at least two backcross segregants having an lti property and opposite mating types, crossing the selected backcross segregants at least once, and selecting a polyploid strain having a growth potential, an lti property, and an ability to raise a dough.
    Type: Grant
    Filed: March 30, 1994
    Date of Patent: March 21, 1995
    Assignee: Nestec S.A.
    Inventors: Christof Gysler, Herbert Hottinger, Peter Niederberger