With Lipase Patents (Class 426/35)
  • Patent number: 9736890
    Abstract: An induction heating system including a container for storing a substance; a heating element in thermal contact with the substance; a machine readable tag in thermal contact with the substance, the tag having a machine readable temperature-dependant characteristic; an interrogator for reading the temperature-dependant characteristic of the tag and for determining the current temperature of the substance; an induction heater for generating an AC magnetic field to heat the heating element; and a heater controller for controlling operation of the induction heater, in response to the substance temperature determined by the interrogator, to heat the substance.
    Type: Grant
    Filed: December 22, 2011
    Date of Patent: August 15, 2017
    Assignee: BLUECHIIP LIMITED
    Inventors: Jason Phillip Chaffey, Miroslav Miljanic
  • Patent number: 8993016
    Abstract: To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That is the flavor enhancer for food or drink, which comprises, as an effective component, a treated product which is obtained by subjecting a total milk protein to a lactic acid fermentation treatment and protease treatment.
    Type: Grant
    Filed: March 21, 2008
    Date of Patent: March 31, 2015
    Assignee: Takasago International Corporation
    Inventors: Yukio Washizu, Eiji Emoto, Masaharu Kono
  • Patent number: 8986941
    Abstract: A process for preparing a triglyceride composition comprising from 50 to 80% by weight StOSt and from 5 to 20% by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3-specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the interesterified triglycerides.
    Type: Grant
    Filed: May 10, 2010
    Date of Patent: March 24, 2015
    Assignee: Loders Croklaan B.V.
    Inventors: Thomas Louis François Favre, Henry Kos, Krishnadath Bhaggan, Sylvain Jacques Fages
  • Publication number: 20140186494
    Abstract: The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in the preparation of food compositions. The invention further relates to methods for releasing proteins from the exterior of a host cell as well as to a method for killing micro-organisms.
    Type: Application
    Filed: January 30, 2014
    Publication date: July 3, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Lucie PARENICOVA, Ronald BUSINK, JAN Metske VAN DER LAAN
  • Publication number: 20140147552
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene of the acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the diary or baking industry.
    Type: Application
    Filed: December 6, 2013
    Publication date: May 29, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Jan Metske VAN DER LAAN, Yulia M. EFIMOVA, Karin TURK, Albertus Alard VAN DIJK, Margot Elisabeth Francoise SCHOONEVELD-BERGMANS, Arie Gerrit TERDU, Arjen SEIN
  • Patent number: 8703463
    Abstract: The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in the preparation of food compositions. The invention further relates to methods for releasing proteins from the exterior of a host cell as well as to a method for killing micro-organisms.
    Type: Grant
    Filed: March 8, 2010
    Date of Patent: April 22, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Lucie Parenicova, Ronald Busink, Jan Metske Van Der Lann
  • Patent number: 8637101
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: January 28, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Jan Metske Laan Van Der, Yulia M. Efimova, Karin Turk, Margot Elisabeth Francoise Schooneveld-Bergmans, Arie Gerrit Terdu, Arjen Sein, Natalja Alekseevna Cyplenkova
  • Publication number: 20130273201
    Abstract: A fermentation of a milk source with Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to form a fermented milk product. The fermented milk product has a flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry.
    Type: Application
    Filed: December 20, 2011
    Publication date: October 17, 2013
    Applicant: NESTEC S.A.
    Inventor: Marcel Braun
  • Publication number: 20130273200
    Abstract: A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavour and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.
    Type: Application
    Filed: December 20, 2011
    Publication date: October 17, 2013
    Applicant: NESTEC S.A.
    Inventor: Marcel Braun
  • Publication number: 20130266689
    Abstract: A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione.
    Type: Application
    Filed: December 20, 2011
    Publication date: October 10, 2013
    Inventor: Marcel Braun
  • Publication number: 20120258198
    Abstract: The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained. In further aspects the invention relates to methods for producing condensed milk, milk powder, butter and dairy spread from a milk composition treated with a phospholipase.
    Type: Application
    Filed: June 21, 2012
    Publication date: October 11, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Per Munk Nielsen, Hanna Lilbaek
  • Publication number: 20120231116
    Abstract: A method of producing powder milk, said method comprising: (a) contacting milk or a fraction thereof with a lipid acyltransferase enzyme; and (b) drying the enzyme treated milk to produce powder milk; is disclosed. Powder milk products produced by the method and use of a lipid acyltransferase in the manufacture of powder milk for improving the rehydration properties, the perceptible sensory difference (smell and/or taste) and the flowability of the powder milk, and for reducing the cholesterol content and/or the free fatty acid content of the powder milk, and for reducing fouling of the equipment used in the manufacture of the powder milk, are also disclosed.
    Type: Application
    Filed: November 8, 2010
    Publication date: September 13, 2012
    Applicant: DANISCO A/S
    Inventors: Niels Erik Larsen, Jørn Borch Søe
  • Publication number: 20120213888
    Abstract: The invention relates to a DNA sequence, which codes for a polypeptide having phospholipase activity essentially without lipase activity, characterized in that the DNA sequence is selected from a) DNA sequences that comprise a nucleotide sequence according to SEQ ID NO: 1, b) DNA sequences that comprise the coding sequence according to SEQ ID NO: 1, c) DNA sequences that code for the protein sequence according to SEQ ID NO: 2, d) DNA sequences that are coded for by the plasmid pPL3940-Topo2.5 with the restriction map according to FIG.
    Type: Application
    Filed: October 27, 2010
    Publication date: August 23, 2012
    Applicant: AB ENZYMES GMBH
    Inventors: Khanh Quoc Nguyen, Kornelia Titze, Tatiana Schwarz, Silvia Paladino, Volker Marschner, Patrick Lorenz
  • Patent number: 8226995
    Abstract: The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained. In further aspects the invention relates to methods for producing condensed milk, milk powder, butter and dairy spread from a milk composition treated with a phospholipase.
    Type: Grant
    Filed: December 21, 2005
    Date of Patent: July 24, 2012
    Assignee: Novozymes A/S
    Inventors: Per Munk Nielsen, Hanna Lilbaek
  • Publication number: 20110311679
    Abstract: The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in the preparation of food compositions. The invention further relates to methods for releasing proteins from the exterior of a host cell as well as to a method for killing micro-organisms.
    Type: Application
    Filed: March 8, 2010
    Publication date: December 22, 2011
    Applicant: DSM IP ASSETS B.V.
    Inventors: Lucie Parenicova, Ronald Busink, Jan Metske Van Der Lann
  • Publication number: 20110262591
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
    Type: Application
    Filed: February 26, 2009
    Publication date: October 27, 2011
    Inventors: Jan Metske Laan Van Der, Yulia M. Efimova, Karin Turk, Albertus Alard Van Dijk, Natalja Alekseevna Cyplenkova, Margot Elisabeth Francoise Schooneveld-Bergmans, Arie Gerrit Terdu, Arjen Sein
  • Patent number: 8020313
    Abstract: The present invention provides methods and apparatus for the separation of volatile components from a feed material.
    Type: Grant
    Filed: February 4, 2010
    Date of Patent: September 20, 2011
    Assignee: TD*X Associates LP
    Inventors: Carl R. Palmer, Michael J. McElwee, Gregg S. Meyers
  • Publication number: 20110212221
    Abstract: The present invention relates to a lactase solution comprising a lactase solution comprising less than 10 g/kg of poly and oligosaccharides, a process for the production of such a lactase solution from an untreated lactase solution, a sterilized lactase, whereby such lactose is filter sterilized in-line with the milk production process.
    Type: Application
    Filed: May 5, 2011
    Publication date: September 1, 2011
    Applicant: DSM IP ASSETS B.V.
    Inventors: Van Rudolf Fanciscus Wilhelmus Cornelis Beckhoven, Van Petrus Andreas Paridon
  • Patent number: 7998712
    Abstract: There are provided polyunsaturated fatty acids-containing oils/fats or triglycerides with high digestion and absorption properties and resistance to oxidative damage, which are suitable for applications in fields such as modified milk for infants, food products and healthy foods and/or supplements, produced by transesterification of polyunsaturated fatty acids-containing oils/fats or triglycerides with vegetable oils/fats or triglycerides using 1,3-position specific type lipases.
    Type: Grant
    Filed: September 12, 2003
    Date of Patent: August 16, 2011
    Assignee: Suntory Holdings Limited
    Inventors: Motoo Sumida, Kenichi Higashiyama
  • Patent number: 7931925
    Abstract: The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.
    Type: Grant
    Filed: October 5, 2007
    Date of Patent: April 26, 2011
    Assignee: Novozymes A/S
    Inventor: Per Munk Nielsen
  • Publication number: 20110086131
    Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.
    Type: Application
    Filed: February 1, 2010
    Publication date: April 14, 2011
    Inventors: Andrei Miasnikov, Jørn Borch Søe, Jørn Dalgaard Mikkelsen, Mira Povelainen, Virve Pitkanen
  • Publication number: 20110045130
    Abstract: The present invention relates to a process to produce the tripeptide IPP and/or the tripeptide VPP which comprises using a protein as starting material, whereby the protein is subjected to a fermentation step using a suitable lactic acid bacterium or a Bifidobacterium and to an enzyme incubation step using a proline-specific endoprotease or a proline specific oligopeptidase.
    Type: Application
    Filed: November 19, 2008
    Publication date: February 24, 2011
    Inventors: Luppo Edens, Lucas Cyril Gerard Van Der Heyden
  • Publication number: 20110014317
    Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.
    Type: Application
    Filed: February 1, 2010
    Publication date: January 20, 2011
    Inventors: Andrei MIASNIKOV, Jørn Borch Søe, Jørn Dalgaard Mikkelsen, Mira Povelainen, Virve Pitkanen
  • Patent number: 7776370
    Abstract: Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.
    Type: Grant
    Filed: September 1, 2005
    Date of Patent: August 17, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Benjamin Emanuel Dias, Jimbay Peter Loh
  • Patent number: 7776416
    Abstract: A case-ready package has a support member, a lid, and an absorbent pad capable of withstanding sudden evacuation without rupture. The absorbent pad has upper and lower webs enveloping an absorbent layer, with the upper and lower webs adhered to one another around the periphery of the pad. The lower web is a permeable web comprising fiber. The fiber is preferably hydrophobic, and preferably has a hydrophilic composition thereon. The invention also pertains to a packaging process and packaged product using the absorbent pad.
    Type: Grant
    Filed: August 20, 2001
    Date of Patent: August 17, 2010
    Assignee: Cryovac, Inc.
    Inventors: David L. Kinard, G. Franklin Vaughn, Jr., Solomon Bekele, Charles Kannankeril
  • Patent number: 7767987
    Abstract: There are provided an electron beam application method and an electron beam application device capable of uniformly applying electron beams to an object even if the electron beams have a low energy. For this, electron beams (EB) are applied to a beverage container (30) (object) within a magnetic barrier (MF) formed by combining a plurality of magnetic fields generated in an electron beam application region.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: August 3, 2010
    Assignee: Japan AE Power Systems Corporation
    Inventors: Shiro Eguchi, Isao Hashimoto, Shigekatsu Sato, Hidenobu Koide, Nobuyuki Hashimoto, Takayuki Suzuki, Satoru Gozaki, Tomoyuki Hikosaka, Yukio Okamoto, Hiroyuki Fujita
  • Publication number: 20100112129
    Abstract: To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That is the flavor enhancer for food or drink, which comprises, as an effective component, a treated product which is obtained by subjecting a total milk protein to a lactic acid fermentation treatment and protease treatment.
    Type: Application
    Filed: March 21, 2008
    Publication date: May 6, 2010
    Applicant: TAKASAGO INTERNATIONAL CORPORATION
    Inventors: Yukio Washizu, Eiji Emoto, Masaharu Kono
  • Publication number: 20100062109
    Abstract: Described are enzymatic methods of making food products and modifying food flavor using, for example, a lipase and a lactase, and related enzyme compositions and food products.
    Type: Application
    Filed: June 22, 2009
    Publication date: March 11, 2010
    Inventor: James F. Jolly
  • Publication number: 20090291166
    Abstract: The present invention relates to a method for producing ice cream with a phospholipase.
    Type: Application
    Filed: March 30, 2007
    Publication date: November 26, 2009
    Applicants: Novozymes A/S, Chr. Hansen A/S
    Inventors: Don Higgins, Thomas Lykke Soerensen, Tine Muxoll Fatum, Per Munk Nielsen, Helle Skov Guldager
  • Publication number: 20090285934
    Abstract: The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained.
    Type: Application
    Filed: December 21, 2005
    Publication date: November 19, 2009
    Applicant: Novozymes A/S
    Inventors: Per Munk Nielsen, Hanna Lilbaek
  • Patent number: 7588925
    Abstract: The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the cDNA sequence comprising the full length coding sequence of the novel phospholipase as well as the amino acid sequence of the full-length functional protein and functional equivalents thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with a polynucleotide according to the invention and cells wherein a phospholipase according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.
    Type: Grant
    Filed: October 10, 2006
    Date of Patent: September 15, 2009
    Assignee: DSM IP Assets B.V.
    Inventors: Kaj Albermann, Wolfram Kemmner, Dieter Maier, Fabio Spreafico, Alexander Stock, Christian Wagner, Lex De Boer, Roelf Bernhard Meima
  • Patent number: 7556833
    Abstract: A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.
    Type: Grant
    Filed: November 26, 2003
    Date of Patent: July 7, 2009
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Benjamin E. Dias, Chad David Galer, James William Moran, Rathna Koka
  • Publication number: 20080299252
    Abstract: The present invention relates to a method for producing cheese comprising treating the cheese milk, or a fraction of the cheese milk, with phospholipase C and/or phospholipase D.
    Type: Application
    Filed: March 22, 2005
    Publication date: December 4, 2008
    Applicant: NOVOZYMES A/S
    Inventors: Tine Fatum, Don Higgins
  • Publication number: 20080260903
    Abstract: The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospholipase.
    Type: Application
    Filed: May 30, 2008
    Publication date: October 23, 2008
    Applicants: Novozymes A/S, Chr. Hansen A/S
    Inventors: Mary Ann Stringer, Tine Muxoll Fatum, Shamkant Anant Patkar
  • Publication number: 20080260905
    Abstract: The present invention is directed to a process for producing a dairy flavour ingredient, with an intense dairy flavour and low pH especially suitable for flavouring dairy products which are produced by “rapid” dairy technologies. The process includes blending a dairy based protein with an acid producing producing bacteria, fermenting at ph<5.5, further blending with ground cheese, further fermentation with and enzyme and heat inactivating the enzyme.
    Type: Application
    Filed: July 8, 2005
    Publication date: October 23, 2008
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Stephen Gregory, Vaughan Crow, Rachel Marshall
  • Patent number: 7435981
    Abstract: A plurality of vessel holder means 14 are mounted around a revolving body 12 at an equal circumferential spacing. Each vessel holder means 14 includes two holders 26, 26 for carrying two vessels 4, 4 in vertical alignment. A path along which the revolving body 12 revolves contains an inversion interval C-D and an upright transfer interval D-B and A-C. Inversion means 16 which inverts the vessel holder means 14 about a tangential axis O1 is located within the inversion interval C-D while an electron beam irradiator 24 is located within the upright transfer interval A-C. Vessels which are fed at a vessel feed position A and carried by the holders 26 are subject to the irradiation of the electron beam at an electron beam irradiation position E, then inverted, and when it reaches the electron beam irradiation position E again, the opposite surface is subject to the irradiation of the electron beam. Vessels 4 are inverted again and then discharged at a vessel discharge position B.
    Type: Grant
    Filed: June 9, 2006
    Date of Patent: October 14, 2008
    Assignee: Shibuya Kogyo Co., Ltd.
    Inventors: Toshiaki Naka, Yukinobu Nishino
  • Publication number: 20080220123
    Abstract: The present invention relates to a method for producing cheese comprising treating cheese milk, or a fraction of cheese milk, with a phospholipase and adding whey protein to the cheese milk.
    Type: Application
    Filed: October 13, 2006
    Publication date: September 11, 2008
    Applicants: Novozymes A/S, Christian Hansen A/S
    Inventors: Tine Muxoll Fatum, Erik Hoeier, John Lyne, Mikkel Laust Broe
  • Patent number: 7160552
    Abstract: A method of feeding ruminants, the method including feeding a ruminant a fluid animal feed during a feeding period, the fluid animal feed including an animal feed component and the ruminant consuming greater than about 1.25 pounds of the animal feed component per day, based on the dry weight of the animal feed component, during the feeding period; and the method further including feeding the ruminant a psyllium composition during the feeding period.
    Type: Grant
    Filed: March 8, 2002
    Date of Patent: January 9, 2007
    Assignee: Land O'Lakes Purina Feed LLC
    Inventors: Bill L. Miller, H. Bruce Perry, Thomas Edward Johnson
  • Patent number: 7041323
    Abstract: The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced into the resulting cheese curd. The advantage of the present method is that is possible to produce a large amount of cheese curd which may subsequently be divided into smaller portions each of which can be inoculated with specific and designed lactic acid bacterial starter culture to obtain different types of cheese or different ripening profile (storage time) for the same cheese type. Thus, this method is useful in the manufacturing of a variety of cheese types originating from a single curd.
    Type: Grant
    Filed: April 27, 2001
    Date of Patent: May 9, 2006
    Assignee: Lact Innovation APS
    Inventor: Kim Toft Andersen
  • Patent number: 6875454
    Abstract: The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.
    Type: Grant
    Filed: March 3, 2003
    Date of Patent: April 5, 2005
    Assignee: Novozymes A/S
    Inventor: Per Munk Nielsen
  • Publication number: 20040146602
    Abstract: Processing and packaging for perishable goods (436), such as beef, in a conduit (15514) wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods (436) to extend the shelf life of the goods and decontaminate the goods.
    Type: Application
    Filed: January 7, 2004
    Publication date: July 29, 2004
    Inventors: Anthony J.M. Garwood, Robert M. Stephens, Kevan J. Atkinson
  • Publication number: 20040137110
    Abstract: A packaging system useful for roast and ground coffee, having a container with a closed bottom, an open top, and a body enclosing a perimeter between the bottom and the top. An annular protuberance is disposed upon the body and is continuously disposed around the perimeter of the body proximate to the top. The protuberance forms a surface external to the body. The surface is substantially perpendicular to the longitudinal axis of the container. A flexible closure is removeably attached and sealed to the protuberance so that the closure seals the interior volume of the container.
    Type: Application
    Filed: December 2, 2003
    Publication date: July 15, 2004
    Inventors: David Andrew Dalton, Kerry Lloyd Weaver, Thomas James Manske
  • Publication number: 20040071822
    Abstract: A sparging device (10) includes a number of sparger or screen passages (14) each extending from a respective passage inlet to a respective passage outlet. The sparging device (10) further includes a fluid chamber (25) that defines a chamber area through which at least one of the sparger passages (14) extends. A fluid communication device (34) is associated with each sparger passage (14) extending through the fluid chamber (25) to enable fluid communication between the fluid chamber and the interior of the respective sparger passage. The sparging device (10) allows a processing fluid in the fluid chamber (25) to be added to a foodstuff pumped through the sparger passages (14). Multiple fluid chambers may be formed in the sparging device to facilitate the addition of multiple processing fluids to a foodstuff.
    Type: Application
    Filed: October 11, 2002
    Publication date: April 15, 2004
    Inventor: Eldon Roth
  • Patent number: 6709685
    Abstract: The invention relates to a process for the preparation of compound fertilizer granules containing at least two of the plant nutrients nitrogen, phosphorus and potassium, said process including the steps of: providing a solid fee material including at least one solid fertilizer raw material and optionally recycle material, feeding the feed material or a part thereof into a melter for melting a desired portion thereof and keeping said portion in molten state, feeding the molten or partly molten material and optionally other desired solid raw materials to a granulator to obtain a granulated product, and cooling and optionally screening the granulated product to obtain dry compound fertilizer granules having a desired size distribution, provided that no water or aqueous liquid is introduced into the process.
    Type: Grant
    Filed: March 5, 2001
    Date of Patent: March 23, 2004
    Assignee: Kemira Agro Oy
    Inventors: Arthur van Brempt, Juhani Poukari
  • Publication number: 20040043110
    Abstract: A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between −22 and −43.6° F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.
    Type: Application
    Filed: August 30, 2002
    Publication date: March 4, 2004
    Applicant: Winterlab Limited
    Inventor: Barnet L. Liberman
  • Publication number: 20040001819
    Abstract: The present invention provides kPGE and derivative polypeptides which are capable of being produced by genetic recombination and used to produce EMCs. This invention further provides nucleic acid sequences encoding kPGE and derivative polypeptides which can be used to create recombinant host cells that express kPGE and derivative polypeptides. A further subject of the present of invention is a fusion polypeptide called polyHis-enterokinase which increases expression of esterases and lipases when fused to the N-terminal of the esterase or lipase. This invention also provides a method for treating animals with an esterase or lipase deficiency by administering rkPGE to the animal in a therapeutically effective amount.
    Type: Application
    Filed: April 22, 2003
    Publication date: January 1, 2004
    Inventors: Paul L. Bolen, Paul L. Cihak, Lewis G. Scharpf
  • Publication number: 20030185937
    Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.
    Type: Application
    Filed: March 7, 2003
    Publication date: October 2, 2003
    Inventor: Anthony J.M. Garwood
  • Publication number: 20030129274
    Abstract: Irradiation of food is done in a low oxygen environment to prevent oxidation.
    Type: Application
    Filed: December 16, 2002
    Publication date: July 10, 2003
    Inventor: Anthony J.M. Garwood
  • Publication number: 20030124221
    Abstract: The invention relates to a method of calibrating measuring devices used in the automated production of ground meat and apparatus for processing meat therewith.
    Type: Application
    Filed: February 14, 2003
    Publication date: July 3, 2003
    Inventor: Anthony J.M. Garwood
  • Patent number: 6562383
    Abstract: A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a “creamy-buttery” flavored component, and a “cheesy” flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.
    Type: Grant
    Filed: April 26, 2002
    Date of Patent: May 13, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: James W. Moran, Michael A. Hyde, Steven Havlik