Patents by Inventor Peter Wisler

Peter Wisler 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: 20110052769
    Abstract: The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solvent onto the surfaces of said shaped baked product, said spray being provided from sprayers located in at least two directions so as to deposit natamycin in an amount from 0.5 to 10 ?g per cm2 of surface area, and removing sprayed natamycin solvent from said surfaces. According to an embodiment of the invention, the solvent is removed by means selected from heat, blowing, micro waves and any combination thereof. The present invention further relates to the use of the heat in a hot baked bakery product for the removal of natamycin solvent sprayed onto the surfaces of said bakery product.
    Type: Application
    Filed: March 10, 2008
    Publication date: March 3, 2011
    Applicant: Danisco A/S
    Inventors: Peter Wisler, Tania Serovski, John Michael Ellis
  • Publication number: 20100147186
    Abstract: There is provided a paint composition comprising i) a surface coating material; ii) a pigment; and iii) natamycin.
    Type: Application
    Filed: March 12, 2008
    Publication date: June 17, 2010
    Applicant: Danisco A/S
    Inventors: Kersti Haugen, Peter Wisler, Charlotte Johnson Vedel
  • Publication number: 20060165857
    Abstract: The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a thickener before it is sprayed onto the bakery product. The thickener ensures that the natamycin is evenly distributed on the surface of the bakery product.
    Type: Application
    Filed: January 26, 2005
    Publication date: July 27, 2006
    Inventors: Graham Williams, Joss Delves-Broughton, John Faragher, Jay Hardy, Kersti Haugan, Linda Thomas, Peter Wisler
  • Publication number: 20050191397
    Abstract: The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity aw>0.8. Its surface has deposited thereon an effective amount of natamycin, which is sufficient to keep the product mould free when packaged for a storage time of 2 weeks or more at ambient temperature. In the process the outer surface of a baked product is sprayed with natamycin to deposit an effective amount of natamycin thereon, whereafter the sprayed product is packaged in a protective envelope.
    Type: Application
    Filed: January 26, 2005
    Publication date: September 1, 2005
    Inventors: Graham Williams, Joss Delves-Broughton, John Faragher, Diane Salmela, Jay Hardy, Kersti Haugan, Linda Thomas, Peter Wisler