公开(公告)号：US20240358028A1

公开(公告)日：2024-10-31

申请号：US18577526

申请日：2022-08-02

Applicant: PURATOS NV

Inventor： Geertrui BOSMANS ,  Ingrid VAN HAESENDONCK ,  Bram PAREYT

IPC: A21D2/18 ,  A21D2/26 ,  A21D13/062 ,  A23L27/30 ,  A23L29/30

CPC classification number: A21D2/181 ,  A21D2/186 ,  A21D2/26 ,  A21D13/062 ,  A23L27/33 ,  A23L29/30

Abstract: The present invention provides a powdered sugar replacer comprising one or more modified starch(es), one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or more reducing agent(s), and methods for obtaining the same. The present invention further provides food products comprising the powdered sugar replacer as taught herein, and methods for obtaining the same.

公开(公告)号：US11832620B2

公开(公告)日：2023-12-05

申请号：US15773114

申请日：2016-12-02

Applicant: PURATOS NV

Inventor： Paul De Pauw ,  Jo Libens ,  Heidi Theunissen

IPC: A21D13/38 ,  A23P10/30 ,  A23L27/00 ,  A21D13/31 ,  A21D13/80 ,  A21D2/18 ,  A23L29/212 ,  A23L29/231 ,  A23L29/256

CPC classification number: A21D13/38 ,  A21D2/181 ,  A21D2/186 ,  A21D2/188 ,  A21D13/31 ,  A21D13/80 ,  A23L27/72 ,  A23L29/212 ,  A23L29/231 ,  A23P10/30 ,  A23V2002/00

Abstract: The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.

公开(公告)号：US20190142019A1

公开(公告)日：2019-05-16

申请号：US16091433

申请日：2017-04-28

Applicant: PURATOS NV

Inventor： Jacques GEORIS ,  Valérie DORGEO ,  Oksana SHEGAY ,  Fanny NGUYEN ,  Bruno VAN WINCKEL ,  Fabienne VERTE ,  Filip ARNAUT ,  Thierry DAUVRIN

IPC: A21D10/00 ,  A21D8/04

Abstract: The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.

公开(公告)号：US20160037784A1

公开(公告)日：2016-02-11

申请号：US14779560

申请日：2014-04-11

Applicant: PURATOS NV

Inventor： Paul De Pauw ,  Filip Arnaut

IPC: A21D10/04

CPC classification number: A21D10/04 ,  A21D13/02

Abstract: The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration of functional ingredients allowing reduction of the total amount of said functional ingredients in said dough or batter product.

Abstract translation: 本发明提供面团或面糊产品及其在面包店产品中的用途，其中面团或面糊产品包括功能化的颗粒。 官能化谷物更具体地包含高浓度的功能成分，其允许减少所述生面团或面糊产品中所述功能成分的总量。

公开(公告)号：US20190208795A1

公开(公告)日：2019-07-11

申请号：US16312711

申请日：2017-07-10

Applicant: PURATOS NV

Inventor： Bram DEVELTER ,  Thierry DAUVRIN

IPC: A21D8/04 ,  A21D10/00

CPC classification number: A21D8/042 ,  A21D2/16 ,  A21D10/005 ,  A21D13/00 ,  C12Y304/21111

Abstract: It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.

公开(公告)号：US20180317503A1

公开(公告)日：2018-11-08

申请号：US15773114

申请日：2016-12-02

Applicant: PURATOS NV

Inventor： Paul DE PAUW ,  Jo LIBENS ,  Heidi THEUNISSEN

IPC: A21D13/38 ,  A21D13/31 ,  A23L27/00 ,  A21D2/18 ,  A23P10/30 ,  A21D13/80

CPC classification number: A21D13/38 ,  A21D2/181 ,  A21D2/186 ,  A21D2/188 ,  A21D13/31 ,  A21D13/80 ,  A23L27/72 ,  A23L29/212 ,  A23L29/231 ,  A23L29/256 ,  A23P10/30 ,  A23V2002/00

Abstract: The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.

公开(公告)号：US20170321201A1

公开(公告)日：2017-11-09

申请号：US15525994

申请日：2015-11-26

Applicant: PURATOS NV

Inventor： Geertrui Bosmans ,  Ellen Fierens ,  Kristof Brijs ,  Jan Delcour ,  Fabienne Verte ,  Jacques Georis ,  Valérie Dorgeo ,  Filip Arnaut

IPC: C12N9/52 ,  C11D3/382 ,  A21D2/08 ,  C11D3/386 ,  A23K20/189

CPC classification number: C12N9/52 ,  A21D2/08 ,  A23K20/189 ,  C11D3/382 ,  C11D3/386 ,  C12N9/14 ,  C12Y304/21111

Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

公开(公告)号：US20240306659A1

公开(公告)日：2024-09-19

申请号：US18575936

申请日：2022-07-15

Applicant: PURATOS NV

Inventor： Sena OYMAN PERKOZ ,  Agathe DEBERTRAND ,  Bram PAREYT

IPC: A23G1/48 ,  A23G1/00 ,  A23G1/44 ,  A23J3/14

CPC classification number: A23G1/48 ,  A23G1/0033 ,  A23G1/0036 ,  A23G1/44 ,  A23J3/14

Abstract: The present invention provides a milk-type or white-type chocolate comprising a protein-rich fraction derived from chickpea seeds, wherein the protein content of the protein-rich fraction of chickpea seeds is at least 40.0% (w/w dry matter (DM)). Also provided is a method for preparing milk-type or white-type chocolate as taught herein, a bakery or confectionery product comprising the chocolate as taught herein, a method for preparing such bakery or confectionery product, and the use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w/w DM) and optionally one or more bulking agents as a complete or partial replacer for one or more dairy components in a chocolate recipe.

公开(公告)号：US11510413B2

公开(公告)日：2022-11-29

申请号：US17337613

申请日：2021-06-03

Applicant: Novozymes A/S ,  Puratos NV/SA

Inventor： Henrik Oestdal ,  Sara Maria Landvik ,  Robert Piotr Olinski ,  Evelien Agache ,  Bruno Van Winckel ,  Filip Arnaut

IPC: C12N9/20 ,  C12N1/15 ,  A21D8/04 ,  A21D10/00

Abstract: The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.

公开(公告)号：US11406116B2

公开(公告)日：2022-08-09

申请号：US16609359

申请日：2018-05-09

Applicant: PURATOS NV

Inventor： Stefan Cappelle ,  Julien Simonis

IPC: A23G1/48 ,  A23G1/42

Abstract: Edible chocolate products are provided. They comprise chocolate and a dry powdered fermented plant product. The dry powdered fermented plant product may be a sourdough. The edible chocolate product may be either liquid or solid. Preferably, it is solid. It may be used as food, or as an ingredient in foods.