Patents by Inventor Goedele Van der Biest

Goedele Van der Biest 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).

  • FLOUR IMPROVER AND USES THEREOF
    Publication number: 20210186037
    Abstract: Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ratio cakes) are provided. The flour improver as disclosed herein comprises between 10% and 97.5% (w/w) of non-wheat flour, wherein the non-wheat flour is one or more non-wheat flours selected from the group consisting of rice flour, oat flour, quinoa flour and buckwheat flour; between 2% and 20% (w/w) of a gel-forming protein in addition to protein present in the non-wheat flour; and between 0.5% and 3% (w/w) of calcium 2+ ions.
    Type: Application
    Filed: October 26, 2018
    Publication date: June 24, 2021
    Inventors: Ingrid VAN HAESENDONCK, Goedele VAN DER BIEST, Bram PAREYT, Charles R GALLIHER, III, Michael KIME, Geertrui BOSMANS, Kristof BRIJS, Jan DELCOUR
  • Cake batters
    Patent number: 10631547
    Abstract: The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batter ingredients, and preparing the cake batter. Also, cake batters or cake products comprising one or more raw starch degrading alpha-amylases and one or more phospholipases are provided herein.
    Type: Grant
    Filed: September 29, 2015
    Date of Patent: April 28, 2020
    Assignee: PURATOS NV
    Inventors: Ingrid Van Haesendonck, Henrik Østdal, Fanny Nguyen, Goedele Van Der Biest
  • IMPROVED CAKE BATTERS
    Publication number: 20170280733
    Abstract: The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batter ingredients, and preparing the cake batter. Also, cake batters or cake products comprising one or more raw starch degrading alpha-amylases and one or more phospholipases are provided herein.
    Type: Application
    Filed: September 29, 2015
    Publication date: October 5, 2017
    Applicant: PURATOS NV
    Inventors: Ingrid Van Haesendonck, Henrik Østdal, Fanny Nguyen, Goedele Van Der Biest
  • METHODS FOR PREPARING CAKES USING PHOSPHOLIPASES AND CAKE BATTER AND CAKE MIX COMPOSITIONS COMPRISING PHOSPHOLIPASES
    Publication number: 20120156328
    Abstract: The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.
    Type: Application
    Filed: June 8, 2010
    Publication date: June 21, 2012
    Applicant: PURATOS N.V.
    Inventors: Leonardo De Maria, Jesper Vind, Morten Tovborg Jensen, Ingrid Van Haesendonck, Goedele Van der Biest