Patents by Inventor Filip Arnaut

Filip Arnaut 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).

  • Patent number: 11214783
    Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
    Type: Grant
    Filed: December 4, 2019
    Date of Patent: January 4, 2022
    Assignee: PURATOS NV
    Inventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
  • Publication number: 20210321631
    Abstract: The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.
    Type: Application
    Filed: June 3, 2021
    Publication date: October 21, 2021
    Applicants: Novozymes A/S, Puratos NV/SA
    Inventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
  • Patent number: 11051520
    Abstract: A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.
    Type: Grant
    Filed: February 19, 2018
    Date of Patent: July 6, 2021
    Assignees: Novozymes A/S, Puratos NV/SA
    Inventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
  • Patent number: 10986845
    Abstract: The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.
    Type: Grant
    Filed: April 28, 2017
    Date of Patent: April 27, 2021
    Assignee: PURATOS NV
    Inventors: Jacques Georis, Valérie Dorgeo, Oksana Shegay, Fanny Nguyen, Bruno Van Winckel, Fabienne Verte, Filip Arnaut, Thierry Dauvrin
  • Publication number: 20200102548
    Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
    Type: Application
    Filed: December 4, 2019
    Publication date: April 2, 2020
    Applicant: PURATOS NV
    Inventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
  • Patent number: 10550380
    Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
    Type: Grant
    Filed: November 26, 2015
    Date of Patent: February 4, 2020
    Assignee: PURATOS NV
    Inventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
  • Publication number: 20190364912
    Abstract: A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.
    Type: Application
    Filed: February 19, 2018
    Publication date: December 5, 2019
    Applicants: Novozymes A/S, Puratos NV/SA
    Inventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
  • Publication number: 20190142019
    Abstract: The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.
    Type: Application
    Filed: April 28, 2017
    Publication date: May 16, 2019
    Inventors: Jacques GEORIS, Valérie DORGEO, Oksana SHEGAY, Fanny NGUYEN, Bruno VAN WINCKEL, Fabienne VERTE, Filip ARNAUT, Thierry DAUVRIN
  • Publication number: 20190110484
    Abstract: The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.
    Type: Application
    Filed: April 28, 2017
    Publication date: April 18, 2019
    Inventors: Jacques GEORIS, Valérie DORGEO, Oksana SHEGAY, Thierry DAUVRIN, Evelien AGACHE, Agnès DUTRON, Filip ARNAUT
  • Publication number: 20170321201
    Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
    Type: Application
    Filed: November 26, 2015
    Publication date: November 9, 2017
    Applicant: PURATOS NV
    Inventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
  • Publication number: 20160374355
    Abstract: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver composition for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.
    Type: Application
    Filed: September 8, 2016
    Publication date: December 29, 2016
    Applicant: Puratos Naamloze Vennootschap
    Inventors: Filip Arnaut, Fabienne Verte, Nicole Vekemans
  • Patent number: 9480262
    Abstract: A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.
    Type: Grant
    Filed: January 16, 2008
    Date of Patent: November 1, 2016
    Assignee: Puratos N.V.
    Inventors: Ingrid Van Haesendonck, Willem Broekaert, Jacques Georis, Jan Delcour, Christophe Courtin, Filip Arnaut
  • Patent number: 9456616
    Abstract: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.
    Type: Grant
    Filed: April 7, 2003
    Date of Patent: October 4, 2016
    Assignee: Puratos Naamloze Vennootschap
    Inventors: Filip Arnaut, Fabienne Verte, Nicole Vekemans
  • Publication number: 20160037784
    Abstract: The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration of functional ingredients allowing reduction of the total amount of said functional ingredients in said dough or batter product.
    Type: Application
    Filed: April 11, 2014
    Publication date: February 11, 2016
    Inventors: Paul De Pauw, Filip Arnaut
  • Publication number: 20130101699
    Abstract: A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
    Type: Application
    Filed: May 3, 2011
    Publication date: April 25, 2013
    Applicant: Puratos N.V.
    Inventors: Guylaine Lacaze, Isabel Trogh, Bernard Genot, Filip Arnaut
  • Patent number: 8187646
    Abstract: The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: May 29, 2012
    Assignee: Puratos N.V.
    Inventors: Sofie Parmentier, Eric Vandamme, Joeri Beauprez, Filip Arnaut
  • Publication number: 20100040736
    Abstract: The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.
    Type: Application
    Filed: January 16, 2008
    Publication date: February 18, 2010
    Applicant: Puratos N.V.
    Inventors: Ingrid Paula Hilde Van Haesendonck, Willem Frans Broekaert, Jacques Georis, Jan Delcour, Christophe Courtin, Filip Arnaut
  • Publication number: 20100028493
    Abstract: The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.
    Type: Application
    Filed: June 29, 2005
    Publication date: February 4, 2010
    Inventors: Sofie Parmentier, Eric Vandamme, Joeri Beauprez, Filip Arnaut
  • Publication number: 20090098243
    Abstract: The present invention relates to a new isolated nucleic acid sequence comprising a gene that encodes a new fungal oxidase enzyme, and nucleic acid fragments thereof. It also relates to said new fungal oxidase isolated and purified from Aspergillus ficuum, its amino acid sequence as shown in SEQ ID NO 40 or 41, and functional equivalents or derivatives thereof. The present invention also relates to constructs, vectors and hosts cells comprising a nucleic acid molecule of the invention, as well as methods for producing an oxidase of the invention. The present invention also relates to the use of an oxidase of the invention in industrial processes.
    Type: Application
    Filed: September 15, 2005
    Publication date: April 16, 2009
    Applicant: PURATOS N.V.
    Inventors: Filip Arnaut, Roland Contreras, Thierry Dauvrin, Guy Vanneste, Jasmine Viaene, Jacques Claude Eloi Georis
  • Publication number: 20060292263
    Abstract: The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase or Pyranose oxidase in said bakery products.
    Type: Application
    Filed: May 19, 2004
    Publication date: December 28, 2006
    Inventors: Filip Arnaut, Karel De Meyer, Ingrid Van Haesendonck