Patents by Inventor Peter Statt

Peter Statt 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).

  • Improved Electrochemical Ammonia Synthesis
    Publication number: 20240150918
    Abstract: The invention regards a method for electrochemical ammonia synthesis, comprising the steps of: —providing an electrolysis cell having a cathode, —contracting the cathode with a source of cations preferably lithium cations, a source of nitrogen a source of oxygen, and a source of protons, wherein the oxygen source provides a predefined oxygen concentration, and —subjecting the cell to a potential and current load, whereby ammonia is synthesized.
    Type: Application
    Filed: February 22, 2022
    Publication date: May 9, 2024
    Inventors: Suzanne Zamany Andersen, Katja Li, Vanessa Jane Bukas, Mattia Saccoccio, Kevin Krempl, Jakob Kibsgaard, Peter Christian Kjærgaard Vesborg, Debashish Chakraborty, Jens Kehlet Nørskov, Ib Chorkendorff, Michael Statt, Jakob Bruun Pedersen, Rokas Sazinas
  • Dough compositions and related methods
    Publication number: 20070014891
    Abstract: The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough composition (preferably glucose oxidase), and optional acid and base chemical leavening agent. Dough compositions according to the present invention can be proofed via yeast leavening at a wide variety conditions, such as at ambient temperature or at retarder temperature.
    Type: Application
    Filed: May 31, 2006
    Publication date: January 18, 2007
    Inventors: David Gale, Alexander Blissenbach, Joseph Moidl, Steven Cox, Vince Pestritto, Jeffrey Reinke, Peter Statt
  • Dough compositions and related methods
    Publication number: 20060078650
    Abstract: The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough composition (preferably glucose oxidase), and an acid and base (preferably chemical leavening agent). Dough compositions according to the present invention can be proofed via yeast leavening at a wide variety conditions, but are preferably proofed at ambient temperature.
    Type: Application
    Filed: October 8, 2004
    Publication date: April 13, 2006
    Inventors: Roy Bechtold, Steven Cox, David Nathan, Peter Statt