Patents by Inventor Hugo Streekstra
Hugo Streekstra 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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Publication number: 20240032553Abstract: The present invention relates to a frozen enzyme formulation comprising an enzyme. According to another aspect the present invention relates to a starter culture comprising a frozen enzyme formulation and frozen lactic acid bacteria pellets, wherein the frozen enzyme formulation pellets and the frozen lactic acid bacteria pellets are separate pellets or wherein the enzyme and the lactic acid bacteria are in the same pellets. According to yet another aspect the present invention relates to a method for the production of a frozen enzyme formulation. According to another aspect, the present invention relates to the use of the frozen enzyme formulation.Type: ApplicationFiled: October 10, 2023Publication date: February 1, 2024Inventors: Claire Emile PRICE, Hugo STREEKSTRA, Fenna Johanna Catharina JOLINK, Pim VAN HEE, Dominik Bohdan GRABINSKI
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Publication number: 20200205431Abstract: The present invention relates to a frozen enzyme formulation comprising an enzyme. According to another aspect the present invention relates to a starter culture comprising a frozen enzyme formulation and frozen lactic acid bacteria pellets, wherein the frozen enzyme formulation pellets and the frozen lactic acid bacteria pellets are separate pellets or wherein the enzyme and the lactic acid bacteria are in the same pellets. According to yet another aspect the present invention relates to a method for the production of a frozen enzyme formulation. According to another aspect, the present invention relates to the use of the frozen enzyme formulation.Type: ApplicationFiled: June 11, 2018Publication date: July 2, 2020Inventors: Claire Emile PRICE, Hugo STREEKSTRA, Fenna Johanna Catharina JOLINK, Pim VAN HEE, Dominik Bohdan GRABINSKI
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Patent number: 10633678Abstract: The present invention provides a process for the production of a microbial oil comprising culturing a micro-organism in a two stage fermentation process where, in a last stage that precedes the end of fermentation, the carbon source is: consumed by the micro-organisms at a rate greater than it is added to the medium; added at a rate #0.30 M carbon/kg medium; or is rate limiting on the growth of the micro-organism. The micro-organisms thus have the carbon source restricted so that they preferentially metabolise fats or lipids other than arachidonic acid (ARA), so increasing the proportion of ARA in the cells. A microbial oil is then recovered from the micro-organism, using hexane as a solvent, that has at least 50% ARA and at least 90% triglycerides.Type: GrantFiled: September 16, 2013Date of Patent: April 28, 2020Assignee: DSM IP ASSETS B.V.Inventors: Hugo Streekstra, Petrus Joseph Maria Brocken
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Publication number: 20160037816Abstract: The present invention relates to a vitamin, mineral and enzyme premix for a fortified food blend comprising an alpha-amylase and a glucoamylase to increase energy content, reduce viscosity, and improve taste of a porridge prepared from said fortified food blend. Furthermore, the invention relates to a high energy fortified food blend comprising a vitamin, mineral and enzyme premix from which a high energy, low viscosity and tasty porridge can be prepared. It also relates to a porridge prepared form the fortified food blend according to the present invention.Type: ApplicationFiled: October 16, 2015Publication date: February 11, 2016Inventors: Georg STEIGER, Hugo STREEKSTRA, Karin WERTZ
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Publication number: 20150337337Abstract: The invention relates to a process for the production of biogas from organic material comprising: treating said organic material with an enzyme composition comprising a phytase, preferably a phytase and a cellulase and/or hemicellulase, and digesting the enzyme treated organic material to form biogas, and further to the use of an enzyme composition comprising a phytase to increase the digestibility of proteins and polysaccharides by microbes present in a process suitable for the conversion of organic material into biogas; the use of an enzyme composition comprising a phytase to increase the availability of minerals in a process suitable for the conversion of organic material into biogas; and the use of an enzyme composition comprising a phytase to reduce precipitation of salts on hardware such as (metal) surfaces and in lines and pumps in a process suitable for the conversion of organic material into biogas.Type: ApplicationFiled: June 25, 2013Publication date: November 26, 2015Inventors: Hugo STREEKSTRA, Theodorus Marius VERLEUN
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Publication number: 20140314907Abstract: The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process.Type: ApplicationFiled: August 17, 2012Publication date: October 23, 2014Applicant: DSM IP ASSETS B.V.Inventors: Hugo Streekstra, Zhi Yang
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Publication number: 20140017742Abstract: The present invention provides a process for the production of a microbial oil comprising culturing a micro-organism in a two stage fermentation process where, in a last stage that precedes the end of fermentation, the carbon source is: consumed by the micro-organisms at a rate greater than it is added to the medium; added at a rate # 0.30 M carbon/kg medium; or is rate limiting on the growth of the micro-organism. The micro-organisms thus have the carbon source restricted so that they preferentially metabolise fats or lipids other than arachidonic acid (ARA), so increasing the proportion of ARA in the cells. A microbial oil is then recovered from the micro-organism, using hexane as a solvent, that has at least 50% ARA and at least 90% triglycerides.Type: ApplicationFiled: September 16, 2013Publication date: January 16, 2014Inventors: Hugo STREEKSTRA, Petrus Joseph Maria BROCKEN
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Publication number: 20130323364Abstract: The present invention relates to a vitamin, mineral and enzyme premix for a fortified food blend comprising an alpha-amylase and a glucoamylase to increase energy content, reduce viscosity, and improve taste of a porridge prepared from said fortified food blend. Furthermore, the invention relates to a high energy fortified food blend comprising a vitamin, mineral and enzyme pre-mix from which a high energy, low viscosity and tasty porridge can be prepared. It also relates to a porridge prepared form the fortified food blend according to the present invention.Type: ApplicationFiled: February 21, 2012Publication date: December 5, 2013Applicant: DSM IP ASSETS B.V.Inventors: Georg Steiger, Hugo Streekstra, Karin Wertz
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Publication number: 20130017294Abstract: The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected to an asparagine-reducing enzyme. The method comprises reducing the amount of enzyme product formed on the surface of the enzyme-treated vegetable material due to the action of the asparagine-reducing enzyme. If the amount of enzyme product is reduced before frying, this will contribute to the colour and the quality of the frying oil and of products subsequently fried in the oil and, thus, will minimize the loss of quality of the frying oil. The invention also relates to use of an asparagine-reducing enzyme preparation for preserving the colour of the frying oil.Type: ApplicationFiled: November 25, 2010Publication date: January 17, 2013Applicant: DSM IP ASSETS B.V.Inventor: Hugo Streekstra
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Publication number: 20110236534Abstract: Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of modifying amino acids present in the intermediate form of the food or feed product. The invention also relates to food or feed products obtained by the process of the invention.Type: ApplicationFiled: June 13, 2011Publication date: September 29, 2011Applicant: DSM IP Assets B.V.,Inventors: Hugo STREEKSTRA, Luppo EDENS
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Publication number: 20110129569Abstract: The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected to an asparagine-reducing enzyme. The method comprises reducing the amount of enzyme product formed on the surface of the enzyme-treated vegetable material due to the action of the asparagine-reducing enzyme. If the amount of enzyme product is reduced before frying, this will contribute to the colour and the quality of the frying oil and of products subsequently fried in the oil and, thus, will minimize the loss of quality of the frying oil. The invention also relates to use of an asparagine-reducing enzyme preparation for preserving the colour of the frying oil.Type: ApplicationFiled: November 24, 2010Publication date: June 2, 2011Applicant: DSM IP ASSETS B.V.Inventor: Hugo STREEKSTRA
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Publication number: 20110091599Abstract: The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even more particular, the invention relates to a method for manufacturing sheetable dough with a water addition level which level would normally result in a dough which can not be processed because it is too sticky. The present invention provides a method for preparing sheetable dough comprising adding an amount of water and an effective amount of oxidase to flour and wherein said amount of water in the absence of said oxidase results in a dough that can not be processed due to its stickiness.Type: ApplicationFiled: April 24, 2009Publication date: April 21, 2011Inventors: Hugo Streekstra, Petrus Jacobus Theodorus Dekker
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Publication number: 20100129504Abstract: The invention relates to a novel method for preparing a sliced food product comprising a low amount of acrylamide. The food product is preferably of plant origin, such as a tuber or a vegetable, preferably the food product is potato-based. The invention also relates to the use of a short heat treatment to accelerate low temperature extraction of asparagine from an asparagine-containing sliced food intermediate.Type: ApplicationFiled: May 5, 2008Publication date: May 27, 2010Inventors: Damiet Josephina Petronella Cunera Koenders, Hugo Streekstra
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Publication number: 20100112124Abstract: This invention relates to a novel method to prepare a thermally processed plant-based food product containing less detrimental side products of Maillard reactions comprising the step of removing at least one compound involved in Maillard reactions in thermally processed plant-based food products by treating the plant-based intermediate of the food product with an enzyme preparation comprising at least one enzyme specifically acting on only one of the polysaccharide networks responsible for the macro-structural properties of the plant-based intermediate.Type: ApplicationFiled: November 20, 2007Publication date: May 6, 2010Inventor: Hugo Streekstra
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Publication number: 20100063156Abstract: The present invention describes provides the use of anandamide for the manufacture of a nutraceutical for oral intake preferably a medicament for reducing appetite, giving a satiety effect, preventing or reducing inflammatory bowel disease or preventing or reducing irritable bowel syndromeType: ApplicationFiled: October 3, 2007Publication date: March 11, 2010Inventor: Hugo Streekstra
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Publication number: 20090197311Abstract: The present invention provides a fermentative process for the synthesis of simvastatin by providing a host capable of incorporating the 2,2-dimethylbutyrate side chain into simvastatin, i.e. by customizing a polyketide synthase gene optimized for synthesis and/or incorporation of 2,2-dimethylbutyrate; optionally feeding said host with the appropriate substrate for 2,2-dimethylbutyrate synthesis; fermenting said host to obtain simvastatin or analogues or derivatives thereof, i.e. by producing simvastatin on an industrial scale by a fed-batch process.Type: ApplicationFiled: June 18, 2007Publication date: August 6, 2009Inventors: Marco Alexander Van Den Berg, Marcus Hans, Hugo Streekstra
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Publication number: 20090105342Abstract: Edible formulations, such as polyunsaturated fatty acids (PUFAs) such as pharmaceutical compositions or nutritional supplements, are disclosed comprising arachidonic acid (ARA). They are adapted to deliver from 150 mg to 1 g per day of ARA and may contain other PUFAs, for example docosahexaenoic acid (DHA). The DHA dosage is from 400 to 600 mg per day, and the ratio of ARA:DHA may be from 1:5 to 5:1. Pharmaceutical compositions comprising ARA and DHA at a ratio of ARA:DHA of 1:1 to 1:2 are also disclosed, as are foodstuffs comprising 0.1 to 5% ARA. Such formulations can be used to increase ARA levels in vivo, for example in pregnant women or for people who have diseases or conditions associated with low ARA levels.Type: ApplicationFiled: December 18, 2008Publication date: April 23, 2009Applicant: DSM N.V.Inventors: Isabel Antonia Maria VAN WATERSCHOOT, Hugo Streekstra
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Publication number: 20090053342Abstract: The present invention provides a process for the production of a microbial oil comprising culturing a micro-organism in a two stage fermentation process where, in a last stage that precedes the end of fermentation, the carbon source is: consumed by the micro-organisms at a rate greater than it is added to the medium; added at a rate #0.30 M carbon/kg medium; or is rate limiting on the growth of the micro-organism. The micro-organisms thus have the carbon source restricted so that they preferentially metabolise fats or lipids other than arachidonic acid (ARA), so increasing the proportion of ARA in the cells. A microbial oil is then recovered from the micro-organism, using hexane as a solvent, that has at least 50% ARA and at least 90% triglycerides.Type: ApplicationFiled: October 1, 2008Publication date: February 26, 2009Applicant: DSM IP Assets B.V.Inventors: Hugo STREEKSTRA, Petrus Joseph Maria Brocken
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Patent number: 7470527Abstract: The present invention provides a process for the production of a microbial oil comprising culturing a micro-organism in a two stage fermentation process where, in a last stage that precedes the end of fermentation, the carbon source is: consumed by the micro-organisms at a rate greater than it is added to the medium; added at a rate ?0.30 M carbon/kg medium; or is rate limiting on the growth of the micro-organism. The micro-organisms thus have the carbon source restricted so that they preferentially metabolise fats or lipids other than arachidonic acid (ARA), so increasing the proportion of ARA in the cells. A microbial oil is then recovered from the micro-organism, using hexane as a solvent, that has at least 50% ARA and at least 90% triglycerides.Type: GrantFiled: June 20, 2003Date of Patent: December 30, 2008Assignee: DSM IP Assets B.V.Inventors: Hugo Streekstra, Petrus Joseph Maria Brocken
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Publication number: 20080008780Abstract: Process for the production of a food or feed product, comprising a heating step followed by adding an enzyme to an intermediate form of the food or feed product, whereby the enzyme is capable of lowering the acrylamide level of the food or feed product. The invention also relates to food or feed products obtained by the process of the invention.Type: ApplicationFiled: October 13, 2005Publication date: January 10, 2008Inventor: Hugo Streekstra