Patents by Inventor Jorn Borch Soe

Jorn Borch Soe 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).

  • Composition
    Publication number: 20030077358
    Abstract: The present invention provides a composition comprising a hydrocolloid, and an enzyme, wherein the enzyme is a cross-linking enzyme and the hydrocolloid and enzyme are present in an amount to provide a dosage of the enzyme in a protein containing foodstuff of no greater than 20 U/g and a concentration of the hydrocolloid in the foodstuff of less than 1%.
    Type: Application
    Filed: July 15, 2002
    Publication date: April 24, 2003
    Inventors: Peder Edvard Degn, Jacob Ailko De Vries, Merete Faergemand, Jorn Borch Soe
  • Composition providing a stable suspension of a particulate component
    Patent number: 6524637
    Abstract: There is provided a composition comprising (a) an oil and/or an oil mimetic component; (b) a triglyceride fatty acid and/or a high melting point emulsifier component; (c) a particulate component; wherein the particulate component (c) is in a stable suspension within a crystal matrix formed by component (b); with the proviso that the particulate component (c) does not form a crystal matrix.
    Type: Grant
    Filed: April 9, 1999
    Date of Patent: February 25, 2003
    Assignee: Danisco A/S
    Inventors: Bent Kvist Vogensen, Hanne Valsted Thygesen, Jørn Borch Søe
  • Method
    Publication number: 20020114864
    Abstract: There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
    Type: Application
    Filed: November 15, 2001
    Publication date: August 22, 2002
    Inventors: Jorn Borch Soe, Lars Wexoe Petersen
  • Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase
    Patent number: 6406723
    Abstract: A method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes produced therefrom, wherein a combination of (a) a glycerol oxidase which does not require a co-factor to oxidize glycerol, and (b) a lipase, is added to the dough to produce a synergistic effect upon said rheological properties; and dough improving compositions containing such components.
    Type: Grant
    Filed: October 22, 1999
    Date of Patent: June 18, 2002
    Assignee: Danisco A/S
    Inventors: Jørn Borch Søe, Charlotte Horsmans Poulsen, Preben Rasmussen, Susan Mampusti Madrid, Masoud R. Zargahi
  • Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
    Publication number: 20020064577
    Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.
    Type: Application
    Filed: August 21, 2001
    Publication date: May 30, 2002
    Applicant: Danisco A/S.
    Inventors: Jorn Borch Soe, Charlotte Horsmans Poulsen, Pernille Bak Hostrup
  • COMPOSITION PROVIDING A STABLE SUSPENSION OF A PARTICULATE COMPONENT
    Publication number: 20020034577
    Abstract: There is provided a composition comprising (a) an oil and/or an oil mimetic component; (b) a triglyceride fatty acid and/or a high melting point emulsifier component; (c) a particulate component; wherein the particulate component (c) is in a stable suspension within a crystal matrix formed by component (b); with the proviso that the particulate component (c) does not form a crystal matrix.
    Type: Application
    Filed: April 9, 1999
    Publication date: March 21, 2002
    Inventors: BENT KVIST VOGENSEN, HANNE VALSTED THYGESEN, JORN BORCH SOE
  • Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
    Patent number: 6358543
    Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, including adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition containing the oxidore-ductase.
    Type: Grant
    Filed: September 12, 1996
    Date of Patent: March 19, 2002
    Assignee: Danisco A/S
    Inventors: Jørn Borch Søe, Charlotte Horsmans Poulsen, Pernille Bak Høstrup
  • Foodstuff
    Publication number: 20020009518
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Application
    Filed: December 28, 2000
    Publication date: January 24, 2002
    Inventor: Jorn Borch Soe