Patents by Inventor Tine Olesen

Tine Olesen 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).

  • Antistaling process and agent
    Patent number: 6197352
    Abstract: The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.
    Type: Grant
    Filed: January 30, 1992
    Date of Patent: March 6, 2001
    Assignees: Novo Nordisk A/S, Novo Alle
    Inventor: Tine Olesen
  • Use of lipase in baking
    Patent number: 6110508
    Abstract: A method of improving properties of a dough and/or a baked product made from dough by adding an enzyme preparation to the dough and/or to any ingredient and/or to any mixture of the dough ingredients, in which the enzyme preparation comprises a lipase derived from Humicola, and a second enzyme which is an amylase or a xylanase.
    Type: Grant
    Filed: January 4, 1999
    Date of Patent: August 29, 2000
    Assignee: Novo Nordisk A/S
    Inventors: Tine Olesen, Joan Qi Si, Vahan Donelyan
  • Method of producing fibreboard
    Patent number: 5618482
    Abstract: A method of producing a fiberboard having improved mechanical properties such as water uptake (swelling), tensile strength perpendicular to the surface (IB), modulus of elasticity (MOE), and modulus of rupture (MOR) of the resulting fiberboard. The method includes providing a slurry of lignin-containing wood fiber material, adding a phenol oxidizing enzyme system, forming a mat of the wood fiber material, and pressing the formed mat by applying heat and pressure.
    Type: Grant
    Filed: October 2, 1995
    Date of Patent: April 8, 1997
    Assignee: Novo Nordisk A/S
    Inventors: Tine Olesen, Lars S. Pedersen, Lars H. D. Andersen
  • Antistaling process and agent
    Patent number: RE38507
    Abstract: The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.
    Type: Grant
    Filed: June 28, 2002
    Date of Patent: April 27, 2004
    Assignee: Novozymes A/S
    Inventor: Tine Olesen