Patents by Inventor Marco Luigi Federico Giuseppin
Marco Luigi Federico Giuseppin 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).
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Patent number: 11753451Abstract: The present invention relates to a process for obtaining a potato protein fraction using a specific absorbent. Specifically, the invention relates to the carrier material, which comprises a specific polymeric material, functionalised with suitable ligands. By the use of a functionalised support carrier according to the present invention, a potato protein fraction can be obtained with higher effectiveness.Type: GrantFiled: January 30, 2019Date of Patent: September 12, 2023Assignee: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Marc Christiaan Laus, Jan Schipper
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Publication number: 20230032781Abstract: The invention provides a method for treating root—or tuber juice, comprising a) a pretreatment of the root—or tuber juice to remove root—or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root—or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root—or tuber juice to obtain, as a first root—or tuber juice product, a concentrated root—or tuber juice. In addition, the invention provides methods to obtain protein depleted root—or tuber juice products, as well as products comprising root—or tuber free amino acids, and uses thereof.Type: ApplicationFiled: September 21, 2022Publication date: February 2, 2023Inventors: Marco Luigi Federico GIUSEPPIN, Stefano IANNACONE, Wybren KOOPMANS, Robin Eric Jacobus SPELBRINK, Jacqueline Alida Maria BERGHOUT
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Patent number: 11477997Abstract: The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.Type: GrantFiled: February 22, 2017Date of Patent: October 25, 2022Assignee: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Stefano Iannacone, Wybren Koopmans, Robin Eric Jacobus Spelbrink, Jacqueline Alida Maria Berghout
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Patent number: 10640740Abstract: The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance. It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.Type: GrantFiled: November 4, 2016Date of Patent: May 5, 2020Assignee: COOPERATIVE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Catharina Maria Antoinette Mooij, Robin Eric Jacobus Spelbrink
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Patent number: 10602753Abstract: The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide pH range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic.Type: GrantFiled: May 8, 2015Date of Patent: March 31, 2020Assignee: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink, Catharina Maria Antoinette Mooij
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Publication number: 20190248842Abstract: The present invention relates to a process for obtaining a potato protein fraction using a specific absorbent. Specifically, the invention relates to the carrier material, which comprises a specific polymeric material, functionalised with suitable ligands. By the use of a functionalised support carrier according to the present invention, a potato protein fraction can be obtained with higher effectiveness.Type: ApplicationFiled: January 30, 2019Publication date: August 15, 2019Inventors: Marco Luigi Federico Giuseppin, Marc Christiaan Laus, Jan Schipper
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Publication number: 20190082715Abstract: The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.Type: ApplicationFiled: February 22, 2017Publication date: March 21, 2019Inventors: Marco Luigi Federico GIUSEPPIN, Stefano IANNACONE, Wybren KOOPMANS, Robin Eric Jacobus SPELBRINK, Jacqueline Alida Maria BERGHOUT
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Publication number: 20180305646Abstract: The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance. It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.Type: ApplicationFiled: November 4, 2016Publication date: October 25, 2018Inventors: MARCO LUIGI FEDERICO GIUSEPPIN, CATHARINA MARIA ANTOINETTE MOOIJ, ROBIN ERIC JACOBUS SPELBRINK
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Patent number: 10034485Abstract: Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the use of patatin in various industrial processes.Type: GrantFiled: July 3, 2013Date of Patent: July 31, 2018Assignee: COOPERATIE AVEBE U.A.Inventors: Robin Eric Jacobus Spelbrink, Marco Luigi Federico Giuseppin, Maarten Robert Egmond
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Patent number: 9968118Abstract: The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method includes: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.Type: GrantFiled: May 27, 2015Date of Patent: May 15, 2018Assignee: COOPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Wybren Bakker
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Publication number: 20170251704Abstract: A method for flocculation of root or tuber juice is described having the advantage that dissolved protein remains unaffected and that clear potato juice with an OD620 below 0.8 is obtained. This is important for applications in which soluble protein is to be extracted from root or tuber juice, because it increases lifetime of the used equipment. The method involves a) use of a coagulant comprising a cationic coagulant and a flocculant comprising an anionic polyacrylamide with a specific viscosity of 4-6 mPa·s and a charge density between 45 and 75%; or b) use of a coagulant comprising a polymeric silicate of formula SiO32? and a flocculant comprising a cationic polyacrylamide with a specific viscosity of 3-5 mPa·s and a charge density of at most 30%; or c) use of a coagulant comprising a cationic or neutral coagulant and a flocculant comprising carrageenan. The invention further provides valuable root- or tuber derived materials, such as the floc material, a potato lipid isolate or an amino acid material.Type: ApplicationFiled: September 2, 2015Publication date: September 7, 2017Applicant: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico GIUSEPPIN, Robin Eric Jacobus SPELBRINK, Marc Christiaan LAUS, Joan SCHIPPER
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Publication number: 20170055541Abstract: The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide pH range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic.Type: ApplicationFiled: May 8, 2015Publication date: March 2, 2017Inventors: Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink, Catharina Maria Antoinette Mooij
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Patent number: 9526266Abstract: The invention relates to a process for the removal of glycoalkaloids, in particular from process streams such as those encountered during isolation of proteins from potatoes.Type: GrantFiled: October 25, 2007Date of Patent: December 27, 2016Assignee: COÖPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink
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Patent number: 9480277Abstract: The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.Type: GrantFiled: November 5, 2008Date of Patent: November 1, 2016Assignee: COOPERATIC AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink
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Publication number: 20150257416Abstract: The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.Type: ApplicationFiled: May 27, 2015Publication date: September 17, 2015Applicant: COOPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Wybren Bakker
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Patent number: 9102765Abstract: A method is provided for producing a dehydrated biopolymer powder, said method comprising the successive steps of: a) providing a filter cake comprising biopolymer material and 30 to 60 wt. % of water; b) contacting said filter cake with a pressurized gas to extract water from the filter cake, said pressurized gas having a pressure and a temperature below the critical point of the gas; c) separating water-containing pressurized gas from the dehydrated filter cake; and d) collecting a dehydrated biopolymer powder wherein the pressurized gas has a pressure of at least 0.6 MPa (6 bar) and up to 6 MPa (60 bar), and a temperature of 10 to 40° C.Type: GrantFiled: February 18, 2011Date of Patent: August 11, 2015Assignee: COOPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Peter Jan Smits, Gerard Willem Hofland
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Patent number: 9102749Abstract: The invention is directed to a method of forming a gel, a gel obtainable by said method, a heat treated native potato protease inhibitor, the use of said protease inhibitor, and a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.Type: GrantFiled: October 25, 2007Date of Patent: August 11, 2015Assignee: COOPERATIE AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Wybren Bakker
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Publication number: 20150189896Abstract: Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C4-C8 fatty acids, also when present in triglycerides. This makes patatin particularly suitable for hydrolysing triglycerides, such as present in milk fat, to enhance the flavour of food products. In particular, patatin is found to be beneficial in enhancing the flavour of cheese. Methods for application of the hydrolytic activity of lipase are described, as well as the use of patatin in a method of making cheese.Type: ApplicationFiled: July 3, 2013Publication date: July 9, 2015Inventors: Robin Eric Jacobus Spelbrink, Marco Luigi Federico Giuseppin, Maarten Robert Egmond
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Publication number: 20150183840Abstract: The present invention relates to a process for obtaining a potato protein fraction using a specific absorbent. Specifically, the invention relates to the carrier material, which comprises a specific polymeric material, functionalised with suitable ligands. By the use of a functionalised support carrier according to the present invention, a potato protein fraction can be obtained with higher effectiveness.Type: ApplicationFiled: July 10, 2013Publication date: July 2, 2015Inventors: Marco Luigi Federico Giuseppin, Marc Christiaan Laus, Jan Schipper
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Publication number: 20150140618Abstract: Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the use of patatin in various industrial processes.Type: ApplicationFiled: July 3, 2013Publication date: May 21, 2015Inventors: Robin Eric Jacobus Spelbrink, Marco Luigi Federico Giuseppin, Maarten Robert Egmond