Patents by Inventor Todd Forman

Todd Forman 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).

  • Processes of producing a fermentation product
    Patent number: 9562239
    Abstract: The invention relates to a process of process of producing a fermentation product, comprising: liquefying a starch-containing material to dextrins with an alpha-amylase in the presence of an asparaginase and/or an amino acid oxidase; saccharifying the dextrins to a sugar with a glucoamylase; and fermenting the sugar using a fermenting organism.
    Type: Grant
    Filed: May 8, 2015
    Date of Patent: February 7, 2017
    Assignee: NOVOZYMES NORTH AMERICA, INC.
    Inventors: Rogerio Prata, Alison Robey, Todd Forman, Suzanne Clark, Eder Manzini Bordin
  • Preparation of dough or baked products
    Patent number: 9247753
    Abstract: 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: Grant
    Filed: August 12, 2013
    Date of Patent: February 2, 2016
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Processes of Producing a Fermentation Product
    Publication number: 20150240265
    Abstract: The invention relates to a process of process of producing a fermentation product, comprising: liquefying a starch-containing material to dextrins with an alpha-amylase in the presence of an asparaginase and/or an amino acid oxidase; saccharifying the dextrins to a sugar with a glucoamylase; and fermenting the sugar using a fermenting organism.
    Type: Application
    Filed: May 8, 2015
    Publication date: August 27, 2015
    Inventors: Rogerio Prata, Alison Robey, Todd Forman, Suzanne Clark, Eder Manzini Bordin
  • Processes of producing a fermentation product
    Patent number: 9057087
    Abstract: The invention relates to a process of process of producing a fermentation product, comprising: liquefying a starch-containing material to dextrins with an alpha-amylase in the presence of an asparaginase and/or an amino acid oxidase; saccharifying the dextrins to a sugar with a glucoamylase; and fermenting the sugar using a fermenting organism.
    Type: Grant
    Filed: November 15, 2011
    Date of Patent: June 16, 2015
    Assignee: NOVOZYMES NORTH AMERICA, INC.
    Inventors: Rogerio Prata, Alison Robey, Todd Forman, Suzanne Clark, Eder Manzini Bordin
  • Processes of Producing a Fermentation Product
    Publication number: 20130330785
    Abstract: The invention relates to a process of process of producing a fermentation product, comprising: liquefying a starch-containing material to dextrins with an alpha-amylase in the presence of an asparaginase and/or an amino acid oxidase; saccharifying the dextrins to a sugar with a glucoamylase; and fermenting the sugar using a fermenting organism.
    Type: Application
    Filed: November 15, 2011
    Publication date: December 12, 2013
    Applicant: NOVOZYMES A/S
    Inventors: Rogerio Prata, Alison Robey, Todd Forman, Suzanne Clark, Eder Manzini Bordin
  • Preparation of Dough or Baked Products
    Publication number: 20130323359
    Abstract: 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: Application
    Filed: August 12, 2013
    Publication date: December 5, 2013
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Preparation of Dough or Baked Products
    Publication number: 20120082756
    Abstract: 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: Application
    Filed: December 2, 2011
    Publication date: April 5, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • PREPARATION OF DOUGH OR BAKED PRODUCT
    Publication number: 20110003031
    Abstract: 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: Application
    Filed: September 15, 2010
    Publication date: January 6, 2011
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Method and Use of a Laccase Enzyme in a Baked Product
    Publication number: 20080206399
    Abstract: The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of such an enzyme in a baked product made from non-leavened dough comprising dried masa flour.
    Type: Application
    Filed: June 13, 2006
    Publication date: August 28, 2008
    Inventors: Hans Peter Heldt-Hansen, Todd Forman, Frank T. Rittig
  • PREPARATION OF DOUGH OR BAKED PRODUCTS
    Publication number: 20070207247
    Abstract: 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: Application
    Filed: April 23, 2007
    Publication date: September 6, 2007
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
  • Message board apparatus
    Publication number: 20070006505
    Abstract: The Invention is a message board having a base, a frame and a hinge connecting the frame and base. The frame has an open position and a closed position and defines a frame opening. A planar member releasably retains an artwork within the frame such that the artwork is displayed through the frame opening when the frame is in the closed position. An erasable writing surface is defined by the planar member and is displayed when the frame is in the open position.
    Type: Application
    Filed: July 8, 2005
    Publication date: January 11, 2007
    Inventors: Prasenjit Ray, Jason Swartley, George Angell, Todd Forman, Curtis Krazer
  • Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes
    Publication number: 20050118697
    Abstract: 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: Application
    Filed: July 6, 2001
    Publication date: June 2, 2005
    Applicant: NOVOZYMES A/S
    Inventors: Gitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler