Patents by Inventor José Mastenbroek

José Mastenbroek 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).

  • Method to produce cake
    Patent number: 9615587
    Abstract: The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.
    Type: Grant
    Filed: January 30, 2008
    Date of Patent: April 11, 2017
    Assignee: DSM IP ASSETS B.V.
    Inventors: José Mastenbroek, Jan Dirk Rene Hille, Arjen Sein, Arie Gerrit Terdu
  • NOVEL METHOD TO PRODUCE CAKE
    Publication number: 20150313243
    Abstract: The invention relates to a novel use of a phospholipase a in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.
    Type: Application
    Filed: June 24, 2015
    Publication date: November 5, 2015
    Inventors: Jose MASTENBROEK, Jan Dirk Rene HILLE, Arjen SEIN, Arie Gerrit Terdu
  • CRISP BAKED PRODUCTS COMPRISING XYLANASE
    Publication number: 20150164090
    Abstract: The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.
    Type: Application
    Filed: July 3, 2013
    Publication date: June 18, 2015
    Inventors: Neil Carr, Margot Elisabeth Francoise Schooneveld-Bergmans, Jose Mastenbroek
  • Starch composition and method to produce a baked product
    Patent number: 8697170
    Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.
    Type: Grant
    Filed: July 29, 2009
    Date of Patent: April 15, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Pieter Lykle Buwalda, Vincentius Henrichus Johannes Melenhorst, José Mastenbroek
  • NOVEL STARCH COMPOSITION AND METHOD TO PRODUCE A BAKED PRODUCT
    Publication number: 20110142994
    Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.
    Type: Application
    Filed: July 29, 2009
    Publication date: June 16, 2011
    Inventors: Pieter Lykle Buwalda, Vincentius Henrichus Melenhorst, José Mastenbroek
  • LOW FAT SHORTENING
    Publication number: 20110104354
    Abstract: The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine.
    Type: Application
    Filed: April 15, 2009
    Publication date: May 5, 2011
    Applicant: DSM IP ASSETS B.V.
    Inventors: Arjen Sein, Jose Mastenbroek, Ronald Metselaar, Pieter Lykle Buwalda, Christiaan Van Rooijen, Karin Anna Visser
  • LOW SALT FOOD WITH IMPROVED TASTE
    Publication number: 20100068221
    Abstract: The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at least 30% w/w 5?-ribonucleotides on the basis of sodium chloride free dry matter. Preferably, a yeast extract is used wherein the total amount of 5?-GMP plus 5?-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used for preparing a reduced sodium cereal products wherein at least 30% of the sodium is replaced, since off-tastes are masked and salt perception is enhanced.
    Type: Application
    Filed: November 26, 2007
    Publication date: March 18, 2010
    Inventors: Arie Gerrit Terdu, Leendert Nicolaas Fontijne, Jan Dirk Rene Hille, José Mastenbroek, Bertus Noordam
  • NOVEL METHOD TO PRODUCE CAKE
    Publication number: 20100062106
    Abstract: The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.
    Type: Application
    Filed: January 30, 2008
    Publication date: March 11, 2010
    Inventors: José Mastenbroek, Jan Dirk Rene Hille, Arjen Sein, Arle Gerrit Terdu