Patents by Inventor Morten Tovborg Jensen

Morten Tovborg Jensen 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 of preparing a heat-treated product
    Patent number: 8859023
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: May 10, 2013
    Date of Patent: October 14, 2014
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Method of Preparing a Heat-Treated Product
    Publication number: 20130236598
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Application
    Filed: May 10, 2013
    Publication date: September 12, 2013
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
  • Method of preparing a heat-treated product
    Patent number: 8507246
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: January 18, 2012
    Date of Patent: August 13, 2013
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • METHODS FOR PREPARING CAKES USING PHOSPHOLIPASES AND CAKE BATTER AND CAKE MIX COMPOSITIONS COMPRISING PHOSPHOLIPASES
    Publication number: 20120156328
    Abstract: The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.
    Type: Application
    Filed: June 8, 2010
    Publication date: June 21, 2012
    Applicant: PURATOS N.V.
    Inventors: Leonardo De Maria, Jesper Vind, Morten Tovborg Jensen, Ingrid Van Haesendonck, Goedele Van der Biest
  • PHOSPHOLIPASES AND METHODS OF USING SAME
    Publication number: 20120151632
    Abstract: The present invention relates to phospholipase variants, polynucleotides encoding the variant and to nucleic acid constructs, vectors, and host cells comprising the polynucleotides, and methods of using the variant enzymes.
    Type: Application
    Filed: June 8, 2010
    Publication date: June 14, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Leonardo De Maria, Jesper Vind, Morten Tovborg Jensen
  • Method of Preparing A Heat-Treated Product
    Publication number: 20120114793
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Application
    Filed: January 18, 2012
    Publication date: May 10, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
  • Asparaginases and method of preparing a heat-treated product
    Patent number: 8124396
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: December 7, 2007
    Date of Patent: February 28, 2012
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
  • Preparation of An Edible Product From Dough
    Publication number: 20110091601
    Abstract: The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming.
    Type: Application
    Filed: December 21, 2010
    Publication date: April 21, 2011
    Applicant: Novozymes A/S
    Inventors: Kim Borch, Luise Erlandsen, Morten Tovborg Jensen
  • Fungal alpha-amylase variants
    Patent number: 7892806
    Abstract: The inventors have developed a method of altering the amino acid sequence of a fungal alpha-amylase to obtain variants, and they have used the method to construct such variants. The variants may be useful for anti-staling in baked products. Accordingly, the invention provides a method of constructing fungal alpha-amylase variants based on a comparison of three-dimensional (3D) structures of the fungal alpha-amylase and a maltogenic alpha-amylase. One or both models includes a substrate. The invention also provides novel fungal alpha-amylase variants.
    Type: Grant
    Filed: February 2, 2010
    Date of Patent: February 22, 2011
    Assignee: Novozymes A/S
    Inventors: Allan Svendsen, Lars Beier, Jesper Vind, Tina Spendler, Morten Tovborg Jensen
  • CGTASE VARIANTS
    Publication number: 20100183766
    Abstract: The inventors have developed a method of modifying the amino acid sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis and a reduced amount of cyclodextrin and may be useful for anti-staling in baked products. The method is based on a comparison of three-dimensional (3D) structures of the CGTase with the structure of a maltogenic alpha-amylase where one or both models includes a substrate. The invention also provides novel CGTase variants.
    Type: Application
    Filed: March 23, 2010
    Publication date: July 22, 2010
    Applicant: Novozymes A/S
    Inventors: Allan Svendsen, Lars Beier, Tina Spendler, Morten Tovborg Jensen, Christel Thea Jorgensen
  • FUNGAL ALPHA-AMYLASE VARIANTS
    Publication number: 20100136655
    Abstract: The inventors have developed a method of altering the amino acid sequence of a fungal alpha-amylase to obtain variants, and they have used the method to construct such variants. The variants may be useful for anti-staling in baked products. Accordingly, the invention provides a method of constructing fungal alpha-amylase variants based on a comparison of three-dimensional (3D) structures of the fungal alpha-amylase and a maltogenic alpha-amylase. One or both models includes a substrate. The invention also provides novel fungal alpha-amylase variants.
    Type: Application
    Filed: February 2, 2010
    Publication date: June 3, 2010
    Applicant: Novozymes A/S
    Inventors: Allan Svendsen, Lars Beier, Jesper Vind, Tina Spendler, Morten Tovborg Jensen
  • Asparaginases and method of preparing a heat-treated product
    Patent number: 7396670
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: October 10, 2003
    Date of Patent: July 8, 2008
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer