Patents by Inventor Jesper Kampp

Jesper Kampp 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).

  • PROCESS
    Publication number: 20160081385
    Abstract: A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.
    Type: Application
    Filed: September 21, 2015
    Publication date: March 24, 2016
    Inventors: Liv Spangner Christiansen, Jorn Borch Soe, Jesper Kampp
  • SALT REDUCED EMULSIFIED MEAT PRODUCTS
    Publication number: 20150110945
    Abstract: The present invention relates to an emulsifier for use in a salt reduced meat product, a method of using said emulsifier for emulsifying a salt reduced meat product and an emulsified, salt reduced meat product. The emulsifier is selected from salts of fatty acids containing C12-C22, which meat product comprises less than 1.8% w/w NaCl.
    Type: Application
    Filed: April 25, 2013
    Publication date: April 23, 2015
    Applicant: DuPont Nutrition Biosciences ApS
    Inventor: Jesper Kampp
  • PROCESS
    Publication number: 20110171346
    Abstract: A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.
    Type: Application
    Filed: October 18, 2010
    Publication date: July 14, 2011
    Inventors: Liv Spångner Christiansen, Jorn Borch Soe, Jesper Kampp
  • ENZYMATIC TREATMENT OF A PROTEINACEOUS SUBSTRATE BY ENZYMATIC REMOVAL OF FREE THIOLS
    Publication number: 20110123676
    Abstract: The invention relates to the enzymatic treatment of a proteinaceous substrate with a first enzyme, such as a sulfhydryl oxidase. The first enzyme removes enzyme inhibitors, such as free thiols, present in the proteinaceous substrate. The removal of the inhibitory compounds in the substrate allows for an effective enzymatic action of a second enzyme such as protein cross-linking of the protein present in the substrate by tyrosinase enzymes.
    Type: Application
    Filed: September 3, 2010
    Publication date: May 26, 2011
    Inventors: Peter Edvard Degn, Jesper Kampp, Liv Spångner Christiansen