Patents by Inventor Timo Pullinen

Timo Pullinen 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).

  • Package for decayable foodstuffs
    Patent number: 6325974
    Abstract: Package (1) for decayable foodstuffs (2), consisting of a package material (3) and forming a mainly closed package space (4) and a mainly closed indicator space (5) for an indicator (6).
    Type: Grant
    Filed: May 6, 1999
    Date of Patent: December 4, 2001
    Assignee: Valtion Teknillinen Tutkimuskeskus
    Inventors: Raija Ahvenainen, Timo Pullinen, Eero Hurme, Maria Smolander, Matti Siika-Aho
  • Method of improving the production process of dry cereal products by enzyme addition
    Patent number: 5176927
    Abstract: The invention relates to a method of improving the production process of dry cereal products, such as crispbread and biscuits, by adding hemicellulose and cellulose degrading enzymes to the dough. The enzyme addition improves the properties of the dough and increases the process capacity by decreasing the need for dough liquid.
    Type: Grant
    Filed: July 10, 1991
    Date of Patent: January 5, 1993
    Assignee: Cultor Ltd.
    Inventors: Sampsa Haarasilta, Timo Pullinen, Ina Tammersalo-Karsten, Seppo Vaisanen, Harri Franti
  • Enzyme product and method of improving the properties of dough and the quality of bread
    Patent number: 4990343
    Abstract: The invention relates to a method of improving the properties of dough and the quality of bread by adding to the dough, dough ingredients, ingredient mixture or dough additives or additive mixture an enzyme preparation comprising hemicellulose and/or cellulose degrading enzymes and glucose oxidase, or sulphydryl oxidase and glucose oxidase, the enzyme preparation being preferably used in combination with lecithin. The enzyme preparation of the invention has an advantageous effect on the processability of the dough and the properties of the final bakery product. The combination of the enzyme preparation of the invention and lecithin can advantageously replace bromate conventionally used as a baking additive.
    Type: Grant
    Filed: April 21, 1989
    Date of Patent: February 5, 1991
    Assignee: Cultor Ltd.
    Inventors: Sampsa Haarasilta, Timo Pullinen, Seppo Vaisanen, Ina Tammersalo-Karsten