Patents by Inventor Rutger Jan van Rooijen

Rutger Jan van Rooijen 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).

  • Process for food production
    Patent number: 9198452
    Abstract: The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.
    Type: Grant
    Filed: July 27, 2012
    Date of Patent: December 1, 2015
    Assignee: DSM IP ASSETS B.V.
    Inventors: Johanna Henrica Gerdina Maria Mutsaers, Thibaut José Wenzel, Lex De Boer, Albertus Alard Van Dijk, Rutger Jan Van Rooijen
  • Food production process
    Patent number: 8338123
    Abstract: Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention.
    Type: Grant
    Filed: December 21, 2011
    Date of Patent: December 25, 2012
    Assignee: DSM IP Assets B.V.
    Inventors: Pieter Jan Arnoldus Maria Plomp, Lex De Boer, Rutger Jan Van Rooijen, Roelf Bernhard Meima
  • NOVEL PROCESS FOR ENZYMATIC BLEACHING OF FOOD PRODUCTS
    Publication number: 20120288919
    Abstract: The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.
    Type: Application
    Filed: July 27, 2012
    Publication date: November 15, 2012
    Applicant: DSM IP ASSETS B.V.,TE
    Inventors: Johanna Henrica Gerdina Maria MUTSAERS, Thibaut José Wenzel, Lex De Boer, Albertus Alard Van Dijk, Rutger Jan Van Rooijen
  • NOVEL FOOD PRODUCTION PROCESS
    Publication number: 20120141629
    Abstract: Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention.
    Type: Application
    Filed: December 21, 2011
    Publication date: June 7, 2012
    Applicant: DSM IP ASSETS B.V.
    Inventors: Pieter Jan Arnoldus Maria PLOMP, Lex DE BOER, Rutger Jan VAN ROOIJEN, Roelf Bernhard MEIMA
  • Asparaginase and its use in food production
    Patent number: 8105815
    Abstract: Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention.
    Type: Grant
    Filed: December 18, 2003
    Date of Patent: January 31, 2012
    Assignee: DSM IP Assets B.V.
    Inventors: Pieter Jan Arnoldus Maria Plomp, Lex de Boer, Rutger Jan van Rooijen, Roelf Bernhard Meima
  • Method of Expression Cloning in a Host Cell
    Publication number: 20090209007
    Abstract: The invention relates to a promoter DNA sequence highly suited in an improved expression cloning method for isolation of DNA sequences comprising a DNA sequence encoding a protein of interest in a host cell and to the improved expression cloning method wherein use is made of this promoter. The isolated DNA sequences are useful in processes for producing a protein of interest.
    Type: Application
    Filed: March 20, 2006
    Publication date: August 20, 2009
    Inventors: Roelf Bernhard Meima, Thibaut Jose Wenzel, Cornelis Maria Jacobus Sagt, Johannes Hendrik Winde, Oscar Paul Kuipers, Rutger Jan Van Rooijen, Marjolein Cornelia Dekker, Brenda Vonk
  • Novel process for enzymatic bleaching of food products
    Publication number: 20090175989
    Abstract: The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.
    Type: Application
    Filed: January 13, 2005
    Publication date: July 9, 2009
    Inventors: Johanna Henrica Gerdina Maria Mutsaers, Thibaut Jose Wenzel, Lex De Boer, Albertus Alard Van Dijk, Rutger Jan Van Rooijen
  • Transformed yeast strains
    Patent number: 6159725
    Abstract: Transformed yeasts are provided which constitutively express a hexose transporter gene. The transformed yeast can be used in the beer, bread, wine and whisky production.
    Type: Grant
    Filed: January 16, 1997
    Date of Patent: December 12, 2000
    Assignee: Gist-brocades, B.V.
    Inventors: Paul Klaassen, Rutger Jan Van Rooijen
  • Increased production of carbon dioxide by yeast in flour-containing dough
    Patent number: 5968790
    Abstract: Introduction of futile cycles in the glycolytic pathway of yeast strains enables enhanced gas production and ethanol production under stress conditions, e.g. in a sugar-rich dough having a sugar content of higher than 3% weight percentage based on flour, e.g. 20%, or at high ethanol concentration in an industrial ethanol production process.
    Type: Grant
    Filed: May 22, 1997
    Date of Patent: October 19, 1999
    Assignee: Gist-brocades, N.V.
    Inventors: Rutger Jan Van Rooijen, Ronald Baankreis, Peter Johannes Schoppink