Patents by Inventor Ralf-Christian Schlothauer
Ralf-Christian Schlothauer 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: 9827275Abstract: Immunostimulatory compositions and methods of use are described to either enhance or diminish the immune stimulation effects of a honey or honey isolate by recognition of the presence of type II arabinogalactan compounds and utilising this knowledge to tailor the concentration of such compounds thereby adjusting the immune stimulation effects.Type: GrantFiled: July 22, 2016Date of Patent: November 28, 2017Assignee: Comvita New Zealand LimitedInventors: Ian Sims, Jonathan McDonald Counsell Stephens, Ralf Christian Schlothauer, Swapna Gannabathula
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Publication number: 20170049825Abstract: Immunostimulatory compositions and methods of use are described to either enhance or diminish the immune stimulation effects of a honey or honey isolate by recognition of the presence of type II arabinogalactan compounds and utilising this knowledge to tailor the concentration of such compounds thereby adjusting the immune stimulation effects.Type: ApplicationFiled: July 22, 2016Publication date: February 23, 2017Inventors: Ian Sims, Jonathan McDonald Counsell Stephens, Ralf Christian Schlothauer, Swapna Gannabathula
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Publication number: 20150224161Abstract: Described herein are methods and uses of oleuropein and hydroxytyrosol in a variety of applications to prevent, reduce symptoms of and treat conditions related to insulin sensitivity including type 2 diabetes.Type: ApplicationFiled: September 4, 2013Publication date: August 13, 2015Inventors: Martin De Bock, Stephen Hodgkinson, Wayne Cutfield, Ralf Christian Schlothauer
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Patent number: 8759774Abstract: Methods and apparatus are described for the measurement of honey plant origin characteristics via fluorescence.Type: GrantFiled: November 29, 2011Date of Patent: June 24, 2014Assignee: Comvita New Zealand LimitedInventors: Catherine Aitkenhead, Douglas Rosendale, Ralf Christian Schlothauer, Jonathan McDonald Counsell Stephens
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Publication number: 20140147471Abstract: Immunostimulatory compositions and methods of use are described to either enhance or diminish the immune stimulation effects of a honey or honey isolate by recognition of the presence of type II arabinogalactan compounds and utilising this knowledge to tailor the concentration of such compounds thereby adjusting the immune stimulation effects.Type: ApplicationFiled: November 12, 2013Publication date: May 29, 2014Applicant: COMVITA NEW ZEALAND LTD.Inventors: Ian Sims, Jonathan McDonald Counsell Stephens, Ralf Christian Schlothauer, Swapna Gannabathula
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Patent number: 8609159Abstract: Immunostimulatory compositions and methods of use are described to either enhance or diminish the immune stimulation effects of a honey or honey isolate by recognition of the presence of type II arabinogalactan compounds and utilizing this knowledge to tailor the concentration of such compounds thereby adjusting the immune stimulation effects.Type: GrantFiled: May 5, 2011Date of Patent: December 17, 2013Assignee: Comvita New Zealand LimitedInventors: Ian Sims, Jonathan McDonald Counsell Stephens, Ralf Christian Schlothauer, Swapna Gannabathula
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Publication number: 20130284945Abstract: Methods and apparatus are described for the measurement of honey plant origin characteristics via fluorescence.Type: ApplicationFiled: November 29, 2011Publication date: October 31, 2013Applicant: Comvita New Zealand LimitedInventors: Catherine Aitkenhead, Douglas Rosendale, Ralf Christian Schlothauer, Jonathan McDonald Counsell Stephens
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Publication number: 20130045224Abstract: Immunostimulatory compositions and methods of use are described to either enhance or diminish the immune stimulation effects of a honey or honey isolate by recognition of the presence of type II arabinogalactan compounds and utilising this knowledge to tailor the concentration of such compounds thereby adjusting the immune stimulation effects.Type: ApplicationFiled: May 5, 2011Publication date: February 21, 2013Applicant: COMVITA NEW ZEALAND LIMITEDInventors: Ian Sims, Jonathan McDonald Counsell Stephens, Ralf Christian Schlothauer, Swapna Gannabathula
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Publication number: 20120021061Abstract: Compositions, methods of production and uses are described to maintain or increase the medical and/or nutritional potency of honey or honey analogues primarily by manipulating or fortifying the phenolic content of the honey or honey analogue in the composition.Type: ApplicationFiled: December 23, 2009Publication date: January 26, 2012Applicant: Comvita New Zealand LimitedInventors: Ralf-Christian Schlothauer, Jonathan McDonald Counseil Stephens
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Publication number: 20110287059Abstract: A number of methods of analysing honey are described to determine the age of the honey, the presence of fortification with additives including methylglyoxal (MGO), the region from which the honey is derived, the plant species from which the honey is derived and whether the honey has been heated during processing. The various characteristics are determined based on the phenolic concentrations in the honey which have been found to provide very clear markers for the above characteristics. The methods of analysis described have many applications, particularly around quality assurance and ensuring that honeys are true to labeled specifications.Type: ApplicationFiled: December 23, 2009Publication date: November 24, 2011Applicant: COMVITA NEW ZEALAND LIMITEDInventors: Jonathan Counsell Stephens, Ralf-Christian Schlothauer
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Patent number: 7780970Abstract: The present invention relates to a composition and a method of preparing or treating food products so as to improve their aroma, flavor, mildness, sweetness, consistency, texture, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a live micro-organism, an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme.Type: GrantFiled: August 6, 2003Date of Patent: August 24, 2010Assignee: Danisco A/SInventors: Ralf-Christian Schlothauer, Andrew John Morgan, Inez Rademacher, Tove Martel Ida Elsa Christensen
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Publication number: 20090258387Abstract: The invention relates to a partial hydrolysate of when protein which contains bioactive peptides but does not have a bitter flavour. The hydrolysate is carried out using selective enzymes which produce the active peptides and is terminated at a degree of hydrolysis before substantial bitter flavours are created. There are also described novel peptides and a method of reducing systolic blood pressure through the administration of the peptides.Type: ApplicationFiled: February 23, 2009Publication date: October 15, 2009Inventors: Ralf-Christian SCHLOTHAUER, Linda May SCHOLLUM, Anne Maria SINGH, Julian Robert REID
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Publication number: 20080050467Abstract: The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of aroma, flavour, mildness, consistency, texture, syneresis, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a starter acidification micro-organism and an EPS fermentation culture comprising a viable micro-organism an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme.Type: ApplicationFiled: February 3, 2005Publication date: February 28, 2008Applicant: Danisco A/SInventors: Ralf-Christian Schlothauer, Inez Rademacher, Hans-Uwe Petersen, Jorg Hinrichs, Soren Kristian Lillevang
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Patent number: 7148034Abstract: The present invention relates to a process of preparing a whey protein hydrolysate from a WPI substrate having improved flavour, functionality and ACE-I inhibiting properties.Type: GrantFiled: September 11, 2001Date of Patent: December 12, 2006Assignee: New Zealand Dairy BoardInventors: Ralf-Christian Schlothauer, Linda May Schollum, Julian Robert Reid, Stephanie Adele Harvey, Alistair James Carr, Rachel Lois Fanshawe
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Publication number: 20060057704Abstract: The present invention relates to a composition and a method of preparing or treating food products so as to improve their aroma, flavour, mildness, sweetness, consistency, texture, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a live micro-organism, an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme.Type: ApplicationFiled: August 6, 2003Publication date: March 16, 2006Inventors: Ralf-Christian Schlothauer, Andrew Morgan, Inez Rademacher, Tove Martel Christensen
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Publication number: 20050164340Abstract: The invention relates to a partial hydrolysate of when protein which contains bioactive peptides but does not have a bitter flavour. The hydrolysate is carried out using selective enzymes which produce the active peptides and is terminated at a degree of hydrolysis before substantial bitter flavours are created. There are also described novel peptides and a method of reducing systolic blood pressure through the administration of the peptides.Type: ApplicationFiled: March 17, 2005Publication date: July 28, 2005Inventors: Ralf-Christian Schlothauer, Linda Schollum, Anne Singh, Julian Reid
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Patent number: 6919314Abstract: The invention relates to a partial hydrolysate of whey protein which contains bioactive peptides but does not have a bitter flavor. The hydrolysate is carried out using selective enzymes which produce the active peptides and is terminated at a degree of hydrolysis before substantial bitter flavors are created. There are also described novel peptides and a method of reducing systolic blood pressure through the administration of the peptides.Type: GrantFiled: June 14, 1999Date of Patent: July 19, 2005Assignee: New Zealand Dairy BoardInventors: Ralf-Christian Schlothauer, Linda May Schollum, Anne Maria Singh, Julian Robert Reid
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Publication number: 20040146600Abstract: The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus, Micrococcus, Entercoccus, Staphylococcus, Brevibacterium, Anthrobacter and Corynebacterium, preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria—Lactococcus, Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein, preferably at a pH of 55-6.5. The savoury flavoured product may be combined with other ingredients to form products such as cheese, protein-water gels, yoghurts, creams, custards, sauces and confectionary products.Type: ApplicationFiled: February 3, 2004Publication date: July 29, 2004Inventors: Ralf-christian Schlothauer, Tim Carroll, Graham Peter Davey, Jessie Rose Chan