Patents by Inventor Ralf Gunter Berger

Ralf Gunter Berger 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).

  • Asparaginase from basidiomycetes
    Patent number: 9410138
    Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.
    Type: Grant
    Filed: September 4, 2014
    Date of Patent: August 9, 2016
    Assignee: Nestec S.A.
    Inventors: Pieter Berends, Swen Rabe, Ralf Gunter Berger, Diana Linke, Nadine Eisele
  • Enzymatic synthesis of nootkatone
    Patent number: 9090870
    Abstract: Polypeptide with an amino acid sequence according to SEQ ID No. 1 or a variant in which up to 10% of the amino acids have been altered by insertions, deletions or substitution.
    Type: Grant
    Filed: November 24, 2009
    Date of Patent: July 28, 2015
    Assignee: N-ZYME BIOTEC GMBH
    Inventors: Holger Zorn, Marco Alexander Fraatz, Stephanie Johanna Luise Reimer, Meike Takenberg, Ulrich Krings, Ralf Günter Berger, Stefan Marx
  • ASPARAGINASE FROM BASIDIOMYCETES
    Publication number: 20150093472
    Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.
    Type: Application
    Filed: September 4, 2014
    Publication date: April 2, 2015
    Inventors: PIETER BERENDS, SWEN RABE, RALF GUNTER BERGER, DIANA LINKE, NADINE EISELE
  • Enzymes for use in enzymatic bleaching of food products
    Patent number: 8617842
    Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.
    Type: Grant
    Filed: June 3, 2011
    Date of Patent: December 31, 2013
    Assignee: DSM IP Assets B.V.
    Inventors: Holger Zorn, Manuela Scheibner, Bärbel Hulsdau, Ralf Günter Berger, Lex De Boer, Roelf Bernhard Meima
  • ASPARAGINASE FROM BASIDIOMYCETES
    Publication number: 20130209608
    Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.
    Type: Application
    Filed: April 6, 2011
    Publication date: August 15, 2013
    Applicant: NESTEC S.A.
    Inventors: Pieter Berends, Swen Rabe, Ralf Gunter Berger, Diana Linke, Nadine Eisele
  • ENZYMATIC SYNTHESIS OF NOOTKATONE
    Publication number: 20120045806
    Abstract: Polypeptide with an amino acid sequence according to SEQ ID No. 1 or a variant in which up to 10% of the amino acids have been altered by insertions, deletions or substitution.
    Type: Application
    Filed: November 24, 2009
    Publication date: February 23, 2012
    Applicant: N-ZYME BIOTEC GMBH
    Inventors: Holger Zorn, Marco Alexander Fraatz, Stephanie Johanna Luise Reimer, Meike Takenberg, Ulrich Krings, Ralf Günter Berger, Stefan Marx
  • Novel enzymes for use in enzymatic bleaching of food products
    Publication number: 20110262974
    Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.
    Type: Application
    Filed: June 3, 2011
    Publication date: October 27, 2011
    Applicant: DSM IP ASSETS B.V.
    Inventors: Holger Zorn, Manuela Scheibner, Bärbel Hulsdau, Ralf Günter Berger, Lex De Boer, Roelf Bernhard Meima
  • Enzymes for use in enzymatic bleaching of food products
    Patent number: 7981636
    Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.
    Type: Grant
    Filed: July 12, 2006
    Date of Patent: July 19, 2011
    Assignee: DSM IP Assets B.V.
    Inventors: Holger Zorn, Manuela Scheibner, Bärbel Hülsdau, Ralf Günter Berger, Lex De Boer, Roelf Bernhard Meima
  • Novel Enzymes for Use In Enzymatic Bleaching of Food Products
    Publication number: 20100055237
    Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.
    Type: Application
    Filed: July 12, 2006
    Publication date: March 4, 2010
    Inventors: Holger Zorn, Manuela Scheibner, Bäbel Hülsdau, Ralf Günter Berger, Lex De Boer, Roelf Bernhard Meima