Patents by Inventor Tina Spendler
Tina Spendler 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: 9247753Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.Type: GrantFiled: August 12, 2013Date of Patent: February 2, 2016Assignee: Novozymes A/SInventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
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Publication number: 20130323359Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.Type: ApplicationFiled: August 12, 2013Publication date: December 5, 2013Applicant: Novozymes A/SInventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
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Patent number: 8440444Abstract: The present invention relates to hybrid polypeptides having a first amino acid sequence having endo-amylase activity and a second amino acid sequence having carbohydrate binding activity. The present invention also relates to the use of the hybrid polypeptides in starch processing and baking.Type: GrantFiled: November 4, 2011Date of Patent: May 14, 2013Assignee: Novozymes A/SInventors: Allan Svendsen, Carsten Andersen, Tina Spendler, Anders Viksoe Nielsen, Henrik Oestdal
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Patent number: 8394435Abstract: A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: GrantFiled: January 20, 2005Date of Patent: March 12, 2013Assignee: Novozymes A/SInventors: Henrik Lundquist, Tina Spendler, Tine Hoff
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Patent number: 8361526Abstract: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.Type: GrantFiled: June 5, 2008Date of Patent: January 29, 2013Assignee: Novozymes A/SInventors: Lars Beier, Esben Peter Friis, Henrik Lundqvist, Peter Kamp Hansen, Tina Spendler
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Patent number: 8361529Abstract: The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: GrantFiled: January 20, 2005Date of Patent: January 29, 2013Assignee: Novozymes A/SInventors: Fiona Becker, Tine Hoff, Henrik Lundquist, Tina Spendler
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Publication number: 20120083025Abstract: The present invention relates to hybrid polypeptides having a first amino acid sequence having endo-amylase activity and a second amino acid sequence having carbohydrate binding activity. The present invention also relates to the use of the hybrid polypeptides in starch processing and baking.Type: ApplicationFiled: November 4, 2011Publication date: April 5, 2012Applicant: NOVOZYMES A/SInventors: Allan Svendsen, Carsten Andersen, Tina Spendler, Anders Viksoe Nielsen, Henrik Oestdal
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Publication number: 20120082756Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.Type: ApplicationFiled: December 2, 2011Publication date: April 5, 2012Applicant: NOVOZYMES A/SInventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
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Publication number: 20120009300Abstract: The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.Type: ApplicationFiled: September 23, 2011Publication date: January 12, 2012Applicant: Novozymes A/SInventors: Kirk Matthew Schnorr, Sara Landvik, Tina Spendler, Lars Lehmann Hylling Christensen
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Patent number: 7892806Abstract: The inventors have developed a method of altering the amino acid sequence of a fungal alpha-amylase to obtain variants, and they have used the method to construct such variants. The variants may be useful for anti-staling in baked products. Accordingly, the invention provides a method of constructing fungal alpha-amylase variants based on a comparison of three-dimensional (3D) structures of the fungal alpha-amylase and a maltogenic alpha-amylase. One or both models includes a substrate. The invention also provides novel fungal alpha-amylase variants.Type: GrantFiled: February 2, 2010Date of Patent: February 22, 2011Assignee: Novozymes A/SInventors: Allan Svendsen, Lars Beier, Jesper Vind, Tina Spendler, Morten Tovborg Jensen
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Publication number: 20110003031Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.Type: ApplicationFiled: September 15, 2010Publication date: January 6, 2011Applicant: Novozymes A/SInventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
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Patent number: 7833771Abstract: The present invention relates to polypeptides having alpha-amylase activity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to a polypeptide having carbohydrate-binding affinity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid constructs as well as methods for producing and using the polypeptides.Type: GrantFiled: December 5, 2007Date of Patent: November 16, 2010Assignees: Novozymes A/S, Novozymes North America IncInventors: Tine Hoff, Carsten Andersen, Tina Spendler, Sven Pedersen, Anders Vikso-Nielsen, Thomas Schafer, Jiyin Liu
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Patent number: 7803590Abstract: The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.Type: GrantFiled: November 12, 2009Date of Patent: September 28, 2010Assignee: Novozymes A/SInventors: Kirk Matthew Schnorr, Sara Landvik, Tina Spendler, Lars Lehmann Hylling Christensen
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Publication number: 20100215802Abstract: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.Type: ApplicationFiled: June 5, 2008Publication date: August 26, 2010Applicant: Novozymes A/SInventors: Lars Beier, Peter Esben Friis, Henrik Lundqvist, Peter Kamp Hansen, Tina Spendler
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Publication number: 20100183766Abstract: The inventors have developed a method of modifying the amino acid sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis and a reduced amount of cyclodextrin and may be useful for anti-staling in baked products. The method is based on a comparison of three-dimensional (3D) structures of the CGTase with the structure of a maltogenic alpha-amylase where one or both models includes a substrate. The invention also provides novel CGTase variants.Type: ApplicationFiled: March 23, 2010Publication date: July 22, 2010Applicant: Novozymes A/SInventors: Allan Svendsen, Lars Beier, Tina Spendler, Morten Tovborg Jensen, Christel Thea Jorgensen
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Publication number: 20100136655Abstract: The inventors have developed a method of altering the amino acid sequence of a fungal alpha-amylase to obtain variants, and they have used the method to construct such variants. The variants may be useful for anti-staling in baked products. Accordingly, the invention provides a method of constructing fungal alpha-amylase variants based on a comparison of three-dimensional (3D) structures of the fungal alpha-amylase and a maltogenic alpha-amylase. One or both models includes a substrate. The invention also provides novel fungal alpha-amylase variants.Type: ApplicationFiled: February 2, 2010Publication date: June 3, 2010Applicant: Novozymes A/SInventors: Allan Svendsen, Lars Beier, Jesper Vind, Tina Spendler, Morten Tovborg Jensen
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Publication number: 20100093592Abstract: The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.Type: ApplicationFiled: November 12, 2009Publication date: April 15, 2010Applicant: Novozymes A/SInventors: Kirk Matthew Schnorr, Sara Landvik, Tina Spendler, Lars Lehmann Hylling Christensen
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Patent number: 7666650Abstract: The inventors have identified amylases in fungal strains of Valsaria and found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: GrantFiled: December 22, 2004Date of Patent: February 23, 2010Assignee: NovoZymes A/SInventors: Liu Ye, Tang Lan, Tina Spendler, Mary Ann Stringer
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Publication number: 20080213862Abstract: The present invention relates to polypeptides having alpha-amylase activity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to a polypeptide having carbohydrate-binding affinity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid constructs as well as methods for producing and using the polypeptides.Type: ApplicationFiled: December 5, 2007Publication date: September 4, 2008Applicants: Novozymes A/S, Novozymes North America, Inc.Inventors: Tine Hoff, Carsten Andersen, Tina Spendler, Sven Pedersen, Anders Vikso-Nielsen, Thomas Schafer, Jiyin Liu
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Publication number: 20080145480Abstract: A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: ApplicationFiled: January 20, 2005Publication date: June 19, 2008Applicant: Novozymes A/SInventors: Henrik Lundquist, Tina Spendler, Tine Hoff