Patents by Inventor Jakob Peter Ley

Jakob Peter Ley 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: 20240150797
    Abstract: The present invention lies in the field of food ingredients and concerns a method for the production of dihydrochalcones from various educts as well as the corresponding enzymes, which are used for the production of dihydrochalcones. Furthermore, the present invention concerns transgenic microorganisms and vectors for expressing the enzymes according to the invention.
    Type: Application
    Filed: March 3, 2021
    Publication date: May 9, 2024
    Applicant: Symrise AG
    Inventors: Torsten Geissler, Jakob Peter Ley, Bastian Zirpel, Dong Yi, Uwe Bornscheuer
  • Patent number: 11535584
    Abstract: Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).
    Type: Grant
    Filed: October 22, 2020
    Date of Patent: December 27, 2022
    Assignee: SYMRISE AG
    Inventors: Michael Backes, Jakob Peter Ley, Andreas Degenhardt, Susanne Paetz, Katharina Reichelt, Thomas Riess, Bettina Klose, Fabia Hentschel
  • Patent number: 11197491
    Abstract: The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.
    Type: Grant
    Filed: June 2, 2016
    Date of Patent: December 14, 2021
    Assignee: SYMRISE AG
    Inventors: Jekaterina Ongouta, Michael Backes, Jakob Peter Ley, Volkmar Koppe, Jens Koch
  • Patent number: 11013714
    Abstract: The present invention primarily relates to the use of Homoeriodictyol (HED) or a salt thereof or a mixture of HED and one or more salts thereof or a mixture of several salts thereof for reducing the gastric acid secretion-stimulating effect of N-Acetyl-4-aminophenol (Paracetamol).
    Type: Grant
    Filed: April 19, 2017
    Date of Patent: May 25, 2021
    Assignee: SYMRISE AG
    Inventors: Joachim Hans, Jakob Peter Ley, Susanne Paetz, Silke Middendorf, Kathrin Liszt, Veronika Somoza
  • Patent number: 10988786
    Abstract: The present invention relates to genetically modified enzymes obtained by rational design of the active site binding pocket of the prototypic enzyme 4-hydroxyphenylacetate 3-hydroxylase (4HPA3H) for hydroxylating a 4-hydroxyphenyl compound to yield a 3,4-dihydroxyphenyl compound and to biotechnological methods including in vivo and in vitro methods using said enzymes or catalytically active fragments thereof. Further provided is a method either using a suitable oxidase or hydroxylase further enabling the subsequent site specific methylation of the 3,4-dihydroxyphenyl compound in a coupled enzymatic reaction by providing a suitable O-methyltransferase. Finally, compositions obtainable by the aforementioned methods are disclosed.
    Type: Grant
    Filed: September 30, 2016
    Date of Patent: April 27, 2021
    Assignees: SYMRISE AG, LEIBNIZ-INSTITUT FÜR PFLANZENBIOCHEMIE
    Inventors: Ludger A. Wessjohann, Susann Herrmann, Martin Dippe, Torsten Geissler, Katrin Geissler, Jakob Peter Ley
  • Publication number: 20210040028
    Abstract: Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).
    Type: Application
    Filed: October 22, 2020
    Publication date: February 11, 2021
    Inventors: Michael Backes, Jakob Peter Ley, Andreas Degenhardt, Susanne Paetz, Katharina Reichelt, Thomas Riess, Bettina Klose, Fabia Hentschel
  • Patent number: 10869493
    Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.
    Type: Grant
    Filed: March 11, 2020
    Date of Patent: December 22, 2020
    Assignee: SYMRISE AG
    Inventors: Katharina Reichelt, Jakob Peter Ley, Petra Hoffmann-Lücke, Maria Blings, Susanne Paetz, Thomas Riess
  • Publication number: 20200205445
    Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.
    Type: Application
    Filed: March 11, 2020
    Publication date: July 2, 2020
    Inventors: Katharina REICHELT, Jakob Peter Ley, Petra Hoffmann-Lücke, Maria Blings, Susanne Paetz, Thomas Riess
  • Patent number: 10624372
    Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.
    Type: Grant
    Filed: August 30, 2010
    Date of Patent: April 21, 2020
    Assignee: SYMRISE AG
    Inventors: Katharina Reichelt, Jakob Peter Ley, Petra Hoffmann-Lücke, Maria Blings, Susanne Paetz, Thomas Riess
  • Patent number: 10227620
    Abstract: The invention relates to providing both fermentative and biotechnological methods for producing 3,4-methylized cinnamic acids, 3,4-methylized cinnamic acid esters, 3,4-dimethoxyphenethylamine, and 4-methylized cinnamic acid amides using a 4?-O-methyltransferase, optionally in combination with further enzymes, wherein the enzymes are selected by means of metabolic engineering and operation have been adapted by targeted optimization, and compositions obtained by means of the method. The invention further relates to vector systems, recombinant microorganisms or fungi, and specific nucleic acid segments and polypeptides.
    Type: Grant
    Filed: February 1, 2016
    Date of Patent: March 12, 2019
    Assignee: SYMRISE AG
    Inventors: Gerhard Krammer, Jakob Peter Ley, Katrin Geißler, Torsten Geißler, Frauke Gomoll, Peter Welters, Guido Jach, Ludger Wessjohann
  • Patent number: 10165791
    Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.
    Type: Grant
    Filed: November 16, 2017
    Date of Patent: January 1, 2019
    Assignee: Symrise AG
    Inventors: Jakob Peter Ley, Katharina Reichelt, Thomas Riess, Kathrin Langer, Susanne Paetz
  • Publication number: 20180070620
    Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.
    Type: Application
    Filed: November 16, 2017
    Publication date: March 15, 2018
    Inventors: Jakob Peter Ley, Katharina Reichelt, Thomas Riess, Kathrin Langer, Susanne Paetz
  • Patent number: 9894921
    Abstract: Proposed is the use of cinnamic acid amide derivatives of formula (I) in which R1, R2, R3 and R4, independently of one another, stand for hydrogen or a methoxy group, as a flavouring.
    Type: Grant
    Filed: December 2, 2013
    Date of Patent: February 20, 2018
    Assignee: SYMRISE AG
    Inventors: Michael Backes, Jakob Peter Ley, Susanne Paetz, Katharina Reichelt
  • Patent number: 9848624
    Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.
    Type: Grant
    Filed: June 4, 2014
    Date of Patent: December 26, 2017
    Assignee: Symrise AG
    Inventors: Jakob Peter Ley, Katharina Reichelt, Thomas Riess, Kathrin Langer, Susanne Paetz
  • Patent number: 9545119
    Abstract: The invention relates to the use of specific compounds from the structural class of vanillyl lignans or the salts and/or mixtures thereof for modifying or masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention also relates to a corresponding method for masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention further relates to specific preparations containing an effective amount of vanillyl lignans or the salts and/or mixtures thereof to be used in accordance with the invention.
    Type: Grant
    Filed: April 24, 2012
    Date of Patent: January 17, 2017
    Assignee: SYMRISE AG
    Inventors: Michael Backes, Jakob Peter Ley, Katharina Reichelt, Susanne Paetz
  • Patent number: 9359622
    Abstract: A method for production of a dihydrochalcone, especially of phloretin, using a transgenic microorganism, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a?), comprising or consisting of a gene coding for a plant chalcone isomerase, and a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, corresponding transgenic microorganisms, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a?), comprising or consisting of a gene coding for a plant chalcone isomerase, and/or a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, and host cells, containing one or more identical or different such vectors.
    Type: Grant
    Filed: July 30, 2013
    Date of Patent: June 7, 2016
    Assignee: SYMRISE AG
    Inventors: Jens Michael Hilmer, Egon Gross, Gerhard Krammer, Jakob Peter Ley, Mechthild Gall, Uwe Bornscheuer, Maren Thomsen, Christin Peters, Patrick Jonczyk, Sascha Beutel, Thomas Scheper
  • Patent number: 9198451
    Abstract: The invention concerns an aroma composition to reduce or suppress a bitter or astringent impression in the oral cavity, comprising (i) one or more sweeteners and (ii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iii) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (iv) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition, the use of an aroma composition for reducing or eliminating a bitter and astringent effect of an artificial sweetener and a corresponding method for reducing or eliminating the bitter and astringent effect of a sweetener.
    Type: Grant
    Filed: December 10, 2009
    Date of Patent: December 1, 2015
    Assignee: SYMRISE AG
    Inventors: Thomas Riess, Jakob Peter Ley, Maria Blings, Christopher Sabater-Lüntzel, Katharina Reichelt, Deborah Kennison, Martin Gurney, Katja Obst
  • Publication number: 20150272185
    Abstract: Proposed is the use of cinnamic acid amide derivatives of formula (I) in which R1, R2, R3 and R4, independently of one another, stand for hydrogen or a methoxy group, as a flavouring.
    Type: Application
    Filed: December 2, 2013
    Publication date: October 1, 2015
    Inventors: Michael Backes, Jakob Peter Ley, Susanne Paetz, Katharina Reichelt
  • Patent number: 9144248
    Abstract: The use is described of a compound of Formula (I) As a flavoring or flavoring mixture for imparting, modifying and/or enhancing one, two or all the taste impressions umami, kokumi and salty. Flavoring mixtures, vegetable extracts and preparations according to the invention and associated uses and methods are also described.
    Type: Grant
    Filed: May 25, 2012
    Date of Patent: September 29, 2015
    Assignee: SYMRISE AG
    Inventors: Jakob Peter Ley, Katharina Reichelt, Susanne Paetz, Michael Backes, Katja Obst
  • Patent number: 9131719
    Abstract: The present invention primarily relates to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for producing a sensory impression of sweetness (i.e. an impression of sweetness) in an orally consumable preparation or for intensifying the sensory impression of sweetness of an orally consumable preparation comprising at least one further sweet-tasting and/or sweet-smelling substance. The present invention further relates to certain semifinished products and certain orally consumable preparations containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). Finally the invention also relates to a method of producing an orally consumable preparation and a method of producing and/or intensifying a sensory impression of sweetness in/of an orally consumable preparation.
    Type: Grant
    Filed: September 14, 2012
    Date of Patent: September 15, 2015
    Assignee: SYMRISE AG
    Inventors: Michael Backes, Tobias Vössing, Jakob Peter Ley, Susanne Paetz