Patents by Inventor Luise Christiansen

Luise Christiansen 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).

  • Preparation of dough or baked products
    Patent number: 9247753
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Grant
    Filed: August 12, 2013
    Date of Patent: February 2, 2016
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Preparation of Dough or Baked Products
    Publication number: 20130323359
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Application
    Filed: August 12, 2013
    Publication date: December 5, 2013
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Preparation of Dough or Baked Products
    Publication number: 20120082756
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Application
    Filed: December 2, 2011
    Publication date: April 5, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • PREPARATION OF DOUGH OR BAKED PRODUCT
    Publication number: 20110003031
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Application
    Filed: September 15, 2010
    Publication date: January 6, 2011
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Production of Starchy Food Products
    Publication number: 20080095884
    Abstract: Properties of starchy food products such as noodles, fried products and snack products may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce the oil content of a fried product increase the firmness and increase the bulkiness (reduce the bulk density) of a fried product. The lipolytic enzyme may have phospholipase, galactolipase and/or triacylglycerol lipase activity.
    Type: Application
    Filed: December 20, 2007
    Publication date: April 24, 2008
    Applicant: Novozymes A/S
    Inventors: Andrew Ross, Tina Spendler, Luise Christiansen
  • PREPARATION OF DOUGH OR BAKED PRODUCTS
    Publication number: 20070207247
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Application
    Filed: April 23, 2007
    Publication date: September 6, 2007
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes
    Publication number: 20050118697
    Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
    Type: Application
    Filed: July 6, 2001
    Publication date: June 2, 2005
    Applicant: NOVOZYMES A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Preparation of baked product from dough
    Patent number: 6890570
    Abstract: Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
    Type: Grant
    Filed: October 4, 2001
    Date of Patent: May 10, 2005
    Assignee: Novozymes A/S
    Inventors: Luise Christiansen, Gitte Budolfsen
  • Production of starchy food products
    Publication number: 20040170736
    Abstract: Properties of starchy food products such as noodles, fried products and snack products may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce the oil content of a fried product, increase the firmness, and increase the bulkiness (reduce the bulk density) of a fried product The lipolytic enzyme may have phospholipase, galactolipase and/or triacyl-glycerol lipase activity.
    Type: Application
    Filed: April 5, 2004
    Publication date: September 2, 2004
    Inventors: Andrew Ross, Tina Spendler, Luise Christiansen
  • Preparation of baked product from dough
    Publication number: 20040011221
    Abstract: Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
    Type: Application
    Filed: April 11, 2003
    Publication date: January 22, 2004
    Inventors: Luise Christiansen, Gitte Budolfsen