Patents by Inventor Gitte Budolfsen

Gitte Budolfsen 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).

  • Preparation of dough or baked products
    Patent number: 9247753
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Grant
    Filed: August 12, 2013
    Date of Patent: February 2, 2016
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Method of preparing a heat-treated product
    Patent number: 8859023
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: May 10, 2013
    Date of Patent: October 14, 2014
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Lipolytic enzyme variants
    Patent number: 8679774
    Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.
    Type: Grant
    Filed: August 4, 2010
    Date of Patent: March 25, 2014
    Assignee: Novozymes A/S
    Inventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
  • Preparation of Dough or Baked Products
    Publication number: 20130323359
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Application
    Filed: August 12, 2013
    Publication date: December 5, 2013
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Method of Preparing a Heat-Treated Product
    Publication number: 20130236598
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Application
    Filed: May 10, 2013
    Publication date: September 12, 2013
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
  • Method of preparing a heat-treated product
    Patent number: 8507246
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: January 18, 2012
    Date of Patent: August 13, 2013
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Whey protein hydrolysate
    Patent number: 8222372
    Abstract: The present invention relates to a method of producing a whey protein hydrolysate using a microbial endopeptidase which specifically cleaves on the carboxy terminal side of arginine or lysine. The invention also relates to use of such whey protein hydrolysate in sports drinks or in clinical nutrition.
    Type: Grant
    Filed: April 15, 2008
    Date of Patent: July 17, 2012
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Per Munk Nielsen
  • Method of Preparing A Heat-Treated Product
    Publication number: 20120114793
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Application
    Filed: January 18, 2012
    Publication date: May 10, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
  • Preparation of Dough or Baked Products
    Publication number: 20120082756
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Application
    Filed: December 2, 2011
    Publication date: April 5, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Asparaginases and method of preparing a heat-treated product
    Patent number: 8124396
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: December 7, 2007
    Date of Patent: February 28, 2012
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
  • PREPARATION OF DOUGH OR BAKED PRODUCT
    Publication number: 20110003031
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Application
    Filed: September 15, 2010
    Publication date: January 6, 2011
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Lipolytic enzyme variants
    Patent number: 7851176
    Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.
    Type: Grant
    Filed: October 3, 2008
    Date of Patent: December 14, 2010
    Assignee: Novozymes A/S
    Inventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
  • Lipolytic Enzyme Variants
    Publication number: 20100291262
    Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.
    Type: Application
    Filed: August 4, 2010
    Publication date: November 18, 2010
    Applicant: Novozymes A/S
    Inventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
  • Lipolytic enzyme variants
    Patent number: 7632669
    Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.
    Type: Grant
    Filed: December 6, 2007
    Date of Patent: December 15, 2009
    Assignee: Novozymes A/S
    Inventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
  • LIPOLYTIC ENZYME VARIANTS
    Publication number: 20090047384
    Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.
    Type: Application
    Filed: October 3, 2008
    Publication date: February 19, 2009
    Applicant: Novozymes A/S
    Inventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
  • WHEY PROTEIN HYDROLYSATE
    Publication number: 20080254505
    Abstract: The present invention relates to a method of producing a whey protein hydrolysate using a microbial endopeptidase which specifically cleaves on the carboxy terminal side of arginine or lysine. The invention also relates to use of such whey protein hydrolysate in sports drinks or in clinical nutrition.
    Type: Application
    Filed: April 15, 2008
    Publication date: October 16, 2008
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Per Munk Nielsen
  • Asparaginases and method of preparing a heat-treated product
    Patent number: 7396670
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: October 10, 2003
    Date of Patent: July 8, 2008
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Lipolytic Enzyme Variants
    Publication number: 20080131951
    Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.
    Type: Application
    Filed: December 6, 2007
    Publication date: June 5, 2008
    Applicant: Novozymes A/S
    Inventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
  • Asparaginases and Method of Preparing a Heat-Treated Product
    Publication number: 20080095883
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Application
    Filed: December 7, 2007
    Publication date: April 24, 2008
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Jensen, Hans Heldt-Hansen, Mary Stringer, Lene Lange
  • Method of Preparing a Heat-Treated Product
    Publication number: 20080096260
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine as a substrate.
    Type: Application
    Filed: December 7, 2007
    Publication date: April 24, 2008
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Jensen, Hans Heldt-Hansen, Mary Stringer, Lene Lange