Patents by Inventor Stephan Marhöfer

Stephan Marhöfer 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).

  • Method of making fondant
    Patent number: 10485246
    Abstract: The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention.
    Type: Grant
    Filed: March 5, 2018
    Date of Patent: November 26, 2019
    Assignee: SUEDZUCKER AG
    Inventors: Stephan Marhoefer, Joerg Bernard
  • FONDANT HAVING A NONCRYSTALLINE PHASE COMPRISING ISOMALTULOSE AND SUCROSE
    Publication number: 20190230952
    Abstract: The prevent invention relates to: a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose; a method for the production thereof; use of the fondant as icing, coating or filling for baked goods; and baked goods that are completely or partially coated with the fondant according to the invention.
    Type: Application
    Filed: April 4, 2019
    Publication date: August 1, 2019
    Inventors: Stephan Marhoefer, Joerg Bernard
  • METHOD OF MAKING FONDANT
    Publication number: 20180192666
    Abstract: The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention.
    Type: Application
    Filed: March 5, 2018
    Publication date: July 12, 2018
    Inventors: STEPHAN MARHOEFER, JOERG BERNARD
  • Fondant having a non-crystalline phase comprising isomaltulose and sucrose
    Patent number: 9943085
    Abstract: The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: April 17, 2018
    Assignee: SUDZUCKER AG
    Inventors: Stephan Marhoefer, Joerg Bernard
  • Isomaltulose in fondants
    Patent number: 9510607
    Abstract: The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention.
    Type: Grant
    Filed: December 15, 2011
    Date of Patent: December 6, 2016
    Assignee: Südzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Thomas Walter, Stephan Marhöfer, Tillmann Dörr
  • FONDANT HAVING A NONCRYSTALLINE PHASE COMPRISING ISOMALTULOSE AND SUCROSE
    Publication number: 20150237883
    Abstract: The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention.
    Type: Application
    Filed: September 23, 2013
    Publication date: August 27, 2015
    Applicant: SUEDZUCKER AG
    Inventors: Stephan Marhoefer, Joerg Bernard
  • Isomaltulose in Fondants
    Publication number: 20130309370
    Abstract: The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention.
    Type: Application
    Filed: December 15, 2011
    Publication date: November 21, 2013
    Applicant: Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Thomas Walter, Stephan Marhöfer, Tillmann Dörr