Patents by Inventor Markus Brandt

Markus Brandt 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).

  • Publication number: 20200296109
    Abstract: A method to validate ownership of a resource within a network, comprising selecting a group of at least two validation agents such that network routes between a validation agent of the group and entities of a group of one or more entities associated to the resource do not intersect. The method further comprises transmitting a property of the resource to be validated and an address indicator for the resource from a coordinating agent to the group of validation agents. Also, the method comprises querying the property of the resource from the entities using the validation agents of the group to determine queried properties; and evaluating the queried properties to validate ownership of the resource.
    Type: Application
    Filed: October 11, 2019
    Publication date: September 17, 2020
    Inventors: Haya SHULMAN, Michael WAIDNER, Markus BRANDT
  • Publication number: 20200214301
    Abstract: The present invention relates to the field of food production, in particular the provision of flour mixtures for the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can nevertheless be processed into doughs which meet the technical and rheological requirements of a wheat dough.
    Type: Application
    Filed: September 27, 2018
    Publication date: July 9, 2020
    Inventors: Georg Böcker, Markus Brandt, Markus Düsterberg, Detlef Schuppan
  • Patent number: 9210940
    Abstract: A gluten-free baking mix comprising at least one gluten-free starch source and at least one gluten-free pentosan source, wherein the ratio of starch to pentosan corresponds to 8:1 to 30:1 and the pentosan source is selected from synthetically produced pentosans, pentosans purified from plant parts, ground oil seeds, particularly corn oil pressing residues, rapeseed oil pressing residues, sunflower oil pressing residues and linseed oil pressing residues, ground plant parts having a high pentosan content, particularly corn husks, corn bran, rice husks, sunflower seeds, linseed, hempseed, soy flour, coffee bean flour and carrot flour, and from ground oil plant parts having a high pentosan content and mixtures thereof is disclosed herein.
    Type: Grant
    Filed: May 31, 2011
    Date of Patent: December 15, 2015
    Assignee: Ernst Böcker GmbH & Co. KG
    Inventors: Markus Brandt, Gina Jaspers
  • Publication number: 20130129864
    Abstract: The present invention relates to the field of food production, in particular the production and provision of a gluten-free baking mix for the preparation of gluten-free baked goods and bread.
    Type: Application
    Filed: May 31, 2011
    Publication date: May 23, 2013
    Applicant: ERNST BOECKER GMBH & CO. KG
    Inventors: Markus Brandt, Gina Jaspers
  • Publication number: 20120045543
    Abstract: The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobacilli.
    Type: Application
    Filed: April 23, 2010
    Publication date: February 23, 2012
    Applicant: ERNST BÖCKER GMBH & CO. KG
    Inventors: Markus Brandt, Judith Amann-Brandt
  • Publication number: 20110076357
    Abstract: The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier production of sourdoughs, while at the same time maintaining stabile quality, and the baked goods resulting therefrom.
    Type: Application
    Filed: June 2, 2009
    Publication date: March 31, 2011
    Inventors: Markus Brandt, Georg Böcker
  • Patent number: 6932991
    Abstract: The present invention relates to an isolated and purified strain of the species Lactobacillus sanfranciscensis which produces levan. The present invention further relates to a method of producing the levan, and to a method of preparing various human or pet food products or cosmetic products which utilizes the levan and/or a strain producing the same.
    Type: Grant
    Filed: June 20, 2003
    Date of Patent: August 23, 2005
    Assignee: Nestec S.A.
    Inventors: Sebastien Vincent, Markus Brandt, Christoph Cavadini, Walter P. Hammes, Jean-Richard Neeser, Sabine Waldbuesser
  • Publication number: 20040005348
    Abstract: The present invention relates to an isolated and purified strain of the species Lactobacillus sanfranciscensis which produces levan. The present invention further relates to a method of producing the levan, and to a method of preparing various human or pet food products or cosmetic products which utilizes the levan and/or a strain producing the same.
    Type: Application
    Filed: June 20, 2003
    Publication date: January 8, 2004
    Inventors: Sebastien Vincent, Markus Brandt, Christoph Cavadini, Walter P. Hammes, Jean-Richard Neeser, Sabine Waldbuesser