Screening Method

Number of patents in Portfolio can not be more than 2000

United States of America Patent

APP PUB NO 20120141630A1
SERIAL NO

12278004

Stats

ATTORNEY / AGENT: (SPONSORED)

Importance

Loading Importance Indicators... loading....

Abstract

See full text

Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides.

Loading the Abstract Image... loading....

First Claim

See full text

Family

Loading Family data... loading....

Patent Owner(s)

Patent OwnerAddressTotal Patents
NOVOZYMES A/SBAGSVAERD857

International Classification(s)

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Borch, Kim Davis, US 85 493
Erlandsen, Luise Copenhagen V, DK 17 11
Jorgensen, Christel Thea Lyngby, DK 18 30
Nilsson, Lone Dybdal Virum, DK 3 0
Vind, Jesper Vaerlose, DK 90 462

Cited Art Landscape

  • No Cited Art to Display

Patent Citation Ranking

Forward Cite Landscape

  • No Forward Cites to Display