Class / Patent application number | Description | Number of patent applications / Date published |
426010000 | With glucose oxidase | 33 |
20080241315 | PROCESS FOR TREATING VEGETABLE MATERIAL WITH AN ENZYME - The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field. | 10-02-2008 |
20090130253 | REFRIGERATED, CHEMICALLY LEAVENED DOUGHS IN PACKAGE, WITH CARBON DIOXIDE ATMOSPHERE - Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere. | 05-21-2009 |
20090142445 | Methods for producing a vegetable product - The present invention relates to methods for producing vacuum packed pre-boiled vegetable products as well as to for packaging a vegetable product. TIhe invention further relates to vacuum packed pre-boiled vegetable products obtained by the methods of the present invention, wherein an effective amount of an oxidoreductase enzyme composition is added to the vegetable product. | 06-04-2009 |
20090238917 | FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS - A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. | 09-24-2009 |
20100040728 | Situ Fructooligosaccharide Production and Sucrose Reduction - The invention pertains to an in situ process for producing fructooligosaccharides in a food product by contacting the food product with a fructosyltransferase to enzymatically convert sucrose to fructooligosaccharides in the food product. The increase in fructooligosaccharides results in an increase in dietary fiber content of the food product. | 02-18-2010 |
20100040729 | COMPOSITIONS AND METHODS FOR SURFACE MODIFICATION OF ROOT VEGETABLE PRODUCTS - The invention relates to methods and compositions for enzymatic surface modification of root vegetable products by contacting the products with enzyme during a drying process. One embodiment of the invention relates to methods and compositions reducing acrylamide produced by cooking, heating or processing in root vegetable products, such as French fries. | 02-18-2010 |
20100112124 | NOVEL METHOD TO REDUCE COMPOUNDS INVOLVED IN MAILLARD REACTIONS IN THERMALLY PROCESSED PLANT-BASED FOOD PRODUCTS - This invention relates to a novel method to prepare a thermally processed plant-based food product containing less detrimental side products of Maillard reactions comprising the step of removing at least one compound involved in Maillard reactions in thermally processed plant-based food products by treating the plant-based intermediate of the food product with an enzyme preparation comprising at least one enzyme specifically acting on only one of the polysaccharide networks responsible for the macro-structural properties of the plant-based intermediate. | 05-06-2010 |
20100136167 | METHOD FOR PRODUCTION OF PROCESSED LIVESTOCK MEAT FOOD OR PROCESSED SEA FOOD, AND ENZYME PREPARATION FOR IMPROVEMENT OF PROCESSED LIVESTOCK MEAT FOOD OR PROCESSED SEA FOOD - A processed meat food or a processed fishery food having improved physical properties and taste can be obtained by contacting meat or fish with a transglutaminase and an enzyme having a saccharide transfer activity for converting an α-1,4 bond to an α-1,6 bond in the process for producing the processed meat food or the processed fishery food. | 06-03-2010 |
20100143534 | YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING SUCH A DOUGH - A dry particulate mix for use in yeast leavened bakery products, includes:
| 06-10-2010 |
20110014318 | METHOD FOR THE PRODUCTION OF A WINE WITH LOWER CONTENT OF ALCOHOL - A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase. | 01-20-2011 |
20110091599 | METHOD FOR PREPARING NOODLES DOUGH WITH OXIDASE - The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even more particular, the invention relates to a method for manufacturing sheetable dough with a water addition level which level would normally result in a dough which can not be processed because it is too sticky. The present invention provides a method for preparing sheetable dough comprising adding an amount of water and an effective amount of oxidase to flour and wherein said amount of water in the absence of said oxidase results in a dough that can not be processed due to its stickiness. | 04-21-2011 |
20110200706 | METHOD FOR PRODUCING COOKED RICE FOOD, AND ENZYME PREPARATION FOR IMPROVING COOKED RICE FOOD - A cooked rice food having improved physical properties and eating quality and an enzyme preparation for a cooked rice food can be produced by using transglutaminase and/or α-glucosidase and glucose oxidase. | 08-18-2011 |
20110223283 | TRANSFER METHOD - A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ production of the glycosylated lipid in a food product is disclosed. | 09-15-2011 |
20110244074 | ENZYMATIC PROCESS - Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes. | 10-06-2011 |
20120009298 | METHOD FOR PRODUCING NOODLE, AND ENZYME PREPARATION FOR MODIFYING NOODLE - A noodle having improved physical properties and improved taste may be obtained with an enzyme preparation for modifying a noodle, which contains α-glucosidase and glucose oxidase. | 01-12-2012 |
20120114791 | METHOD FOR PRODUCTION OF AN ALCOHOLIC BEVERAGE WITH REDUCED CONTENT OF ALCOHOL - A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase. | 05-10-2012 |
20120258196 | Process for Treating Vegetable Material with An Enzyme - The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field. | 10-11-2012 |
20120315355 | Glucosyl Stevia Composition - Glucosyl stevia compositions are prepared from steviol glycosides of | 12-13-2012 |
20130064925 | Packaged, Non-Developed Dough Product in Low Pressure Package, and Related Compositions and Methods - Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking. | 03-14-2013 |
20130236598 | Method of Preparing a Heat-Treated Product - The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase. | 09-12-2013 |
20140065261 | Enzymatic Process - Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes. | 03-06-2014 |
20140170262 | PROCESS OF PREPARING A CONCENTRATED LIQUID FOODSTUFF - This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3. | 06-19-2014 |
20140220178 | CHEESE AND PREPARING THE SAME - The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa. | 08-07-2014 |
20140287094 | Dough Composition for Sugarless Bread Sugarless Bread and Processes for Making Them - Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the intake of sugar, which may cause diseases such as diabetes or obesity. The dough composition for sugarless bread includes (A) 0.1 to 1.1 parts by weight of an improver, (B) 15 to 50 parts by weight of a grain mixture, and (C) 1.0 to 2.5 parts by weight of yeast, based on 100 parts by weight of flour of the dough composition. The present invention can provide sugarless bread with low sugar content by suppressing sugar from being generated during the baking process. Since the sugarless bread according to the present invention lowers the intake of sugar, which may cause diseases such as diabetes or obesity. | 09-25-2014 |
20140302197 | Enzymatic Treatment Of Gum Arabic - The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion. | 10-09-2014 |
20140377406 | Process for Treating Vegetable Material with an Enzyme - The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field. | 12-25-2014 |
20160050941 | A Method For Making A Soft Cake Batter - This relates to a method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking, the method comprising: —providing flour, sugars and other ingredients for the soft cake; —forming a pre-mixture by mixing a portion of flour representing at least 60 wt. % of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45° C.; —maturing the heated pre-mixture at a temperature of at least 45° C. to form a dough; and —mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereals material after baking. | 02-25-2016 |
20160081380 | ENZYME MODIFICATION OF SWEET BLACKBERRY LEAVES - An extract from sweet blackberry leaves ( | 03-24-2016 |
20160100612 | Process for Treating Vegetable Material with an Enzyme - The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field. | 04-14-2016 |
20160143298 | A METHOD FOR MAKING A SOFT CAKE BATTER - A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt. % cereal material after baking, the method comprising: —providing flour, culture and other ingredients for the soft cake; —forming a sourdough by mixing and proofing a portion of flour representing at least 25 wt. % of the total flour to be incorporated into the soft cake batter with water and culture; —mixing the sourdough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereal material after baking. | 05-26-2016 |
20160143341 | Enzymatic Fermentation Process - The present invention relates to a process of preparing a liquid foodstuff, comprising treating at least one juice and/or one extract having a Brix of more than 10°, with carbohydrate oxidase and catalase at a temperature between −10° C. and +15° C. to obtain a substrate mixture, and dispersing oxygen or an oxygen-containing gas in the substrate mixture, without keeping the pH>3.5 before or during the treatment by addition of buffering substances or basic substances, to obtain a liquid foodstuff, wherein the final pH is lower than 3.5; and wherein the flow rate of the gas is adjusted according to the following equation: (0.001/x) to (0.02/x) L gas/L substrate mixture/min, with x being the content of oxygen by volume in the gas. | 05-26-2016 |
20160174584 | OXYGEN SCAVENGING STABILIZES COLOR IN MEATS IN LOW OXYGEN | 06-23-2016 |
20160249669 | METHOD FOR DECOLORIZATION OF SUGAR SOLUTION USING ENZYMES | 09-01-2016 |