CHR. HANSEN A/S Patent applications |
Patent application number | Title | Published |
20160129055 | PROBIOTIC BIFIDOBACTERIUM LONGUM - Regarding Deposited Microbial Organisms [EXPERT SOLUTION] | 05-12-2016 |
20160100599 | USE OF GLYCOSIDASE IN PREPARATION OF A MILK PRODUCT - A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk. | 04-14-2016 |
20160068800 | BIOPROTECTION USING LACTOBACILLUS PARACASEI STRAINS - The present invention is related to the field of bioprotection, in particular to the strain of | 03-10-2016 |
20160058034 | COMPOSITIONS OF HETERO- AND HOMOFERMENTATIVE LACTIC ACID BACTERIAL SPECIES FOR DUAL PURPOSE SILAGE PRESERVATION - The present invention relates to a silage inoculant consisting essentially of
| 03-03-2016 |
20160058028 | ENHANCEMENT OF COFFEE QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COFFEE FERMENTATION - A method of fermenting coffee beans with a | 03-03-2016 |
20160002618 | IMPROVED PURIFICATION OF PROTEINS VIA A DEGLYCOSYLATION STEP - A method for purifying a polypeptide of interest by use of a deglycosylation step. | 01-07-2016 |
20160000106 | PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS - A method for producing cottage cheese by using | 01-07-2016 |
20150366231 | PROCESS FOR DIRECT INOCULATION FROM FROZEN CONCENTRATED FERMENTS AND ASSOCIATED DEVICE - Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container containing frozen concentrated ferments, the thawed concentrated ferments are container continuously injected, from the container, into a flow of liquid to be inoculated. | 12-24-2015 |
20150322415 | LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON BASIS OF PHAGE RESISTANCE - The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | 11-12-2015 |
20150223480 | STORAGE STABLE FROZEN LACTIC ACID BACTERIA CULTURE - A storage stable frozen lactic acid bacteria (LAB) culture that comprises LAB that are that are able to utilize sucrose, has a weight of at least 50 g frozen material and a content of viable bacteria of at least 10 | 08-13-2015 |
20150218507 | METHOD FOR FREEZE DRYING A BACTERIA-CONTAINING CONCENTRATE - The present invention relates to a process for freeze drying a bacteria-containing concentrate. Further, the present invention relates to the freeze dried concentrates per se. | 08-06-2015 |
20150173383 | VARIANTS OF CHYMOSIN WITH IMPROVED MILK-CLOTTING PROPERTIES - Variants of chymosin with improved milk-clotting properties. | 06-25-2015 |
20150140171 | TWO-PHASE FERMENTATION OF STAPHYLOCOCCUS INCREASES NITRATE REDUCTASE ACTIVITY - The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of | 05-21-2015 |
20150119474 | COMPOSITION COMPRISING NORBIXIN AS AN ORANGE/RED PIGMENT - An orange/red coloring composition comprising norbixin as an orange/red pigment. Quillaja is present as a dispersing agent. It may be used in the manufacture of food and pharmaceutical products. | 04-30-2015 |
20150118190 | LACTOBACILLUS RHAMNOSUS AND BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS FOR USE IN PREVENTION OR TREATMENT OF UPPER RESPIRATORY TRACT INFECTIONS - The present invention relates to a composition comprising | 04-30-2015 |
20150099273 | BACTERIUM - The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | 04-09-2015 |
20150086675 | USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS - The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant | 03-26-2015 |
20150079232 | AMPICILLIN RESISTANT TEXTURIZING LACTIC ACID BACTERIA STRAINS - The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin. | 03-19-2015 |
20150079058 | ANTIBIOTIC SENSITIVE BACILLUS STRAINS HAVING ANTIMICROBIAL EFFECT AGAINST E. COLI AND CLOSTRIDIUM PERFRINGENS AND HAVING HIGH SPORULATION CAPACITY | 03-19-2015 |
20150079057 | BIOPROTECTION USING LACTOBACILLUS RHAMNOSUS STRAINS - The present invention is related to the field of bioprotection, in particular to the strain of | 03-19-2015 |
20150064152 | BIOPROTECTION USING LACTOBACILLUS PARACASEI STRAINS - The present invention is related to the field of bioprotection, in particular to the strain of | 03-05-2015 |
20150050258 | NEMATOCIDAL COMPOSITION COMPRISING BACILLUS SUBTILIS AND BACILLUS LICHENIFORMIS - The present invention refers to a composition comprising | 02-19-2015 |
20150030722 | METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT - The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity. | 01-29-2015 |
20150024086 | METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS - The present invention relates to a method for reducing the concentration of pathogenic organisms such as | 01-22-2015 |
20150017303 | ANTHOCYANIN-BASED COLORANT - 1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≧in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant. | 01-15-2015 |
20140370146 | BILE RESISTANT BACILLUS COMPOSITION | 12-18-2014 |
20140349331 | USE OF BACILLUS COMPOSITION FOR INCREASING THE AMOUNT OF AVAILABLE SUGARS IN ANIMAL FEED - Described are methods for assaying whether a | 11-27-2014 |
20140348980 | METHOD FOR PRODUCING A FERMENTED MILK PRODUCT - The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness. | 11-27-2014 |
20140271989 | ENHANCEMENT OF COCOA QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION - Described are | 09-18-2014 |
20140255366 | NOVEL COMPOSITIONS - The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 10 | 09-11-2014 |
20140213763 | LACTIC ACID BACTERIA STRAIN AND ITS USE FOR THE PROTECTION OF FOOD PRODUCTS - The present invention refers to a strain of | 07-31-2014 |
20140206067 | METHOD FOR PURIFYING BACTERIAL CELLS - The present invention relates to a process for providing purified bacteria-containing concentrates, comprising at least the steps of adding an aqueous solution to a first bacteria-containing concentrate to provide a bacteria-containing suspension, wherein the volume of the added aqueous solution is in the range of 0.3 liters to 10 liters per liter of said first bacteria-containing concentrate; and concentrating said bacteria-containing suspension to provide a second bacteria-containing concentrate. Further, the present invention relates to the purified concentrates per se. | 07-24-2014 |
20140141121 | MANUFACTURE OF CHEESE - The present invention relates to the manufacture of cheese, especially cottage cheese, by fermenting milk with lactic acid bacteria. | 05-22-2014 |
20140120577 | Metalloporphyrin Inducible Promoter - The invention relates to a promoter inducible by metalloporphyrins. Said promoter is useful for controlling the expression of genes of interest in gram-positive bacteria deficient in heme biosynthesis, in particular lactic acid bacteria. | 05-01-2014 |
20140120210 | LACTOBACILLUS PLANTARUM CELLS WITH IMPROVED RESISTANCE TO HIGH CONCENTRATIONS OF ETHANOL - Cycloserine resistant mutants of lactic acid bacteria characterized by having improved resistance towards ethanol. The cycloserine resistant mutants of lactic acid bacteria can e.g. be used for malolactic fermentations of wine (i.e. including sparkling wine such as Cava/champagne) having high alcohol levels. | 05-01-2014 |
20140113027 | CAROTENOID COLORING COMPOSITION - The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in-water emulsion using a suitable emulsifier and 2) crystalline carotenoid encapsulated in a suitable hydrocolloid, making it water-dispersible and thereby miscible with the oil-in-water emulsified carotenoid fraction, mixed in a ratio of between 1:100 to 100:1. The present invention further relates to a method for preparing the coloring composition, a method for preparing a food, beverage, animal feed, cosmetic or drug and a food, beverage, animal feed, cosmetic or drug comprising the coloring composition. | 04-24-2014 |
20140093487 | SYNERGISTIC ANTIMICROBIAL EFFECT - The present invention is related to the field of bioprotection, in particular to an antimicrobial composition comprising a | 04-03-2014 |
20140072670 | METHOD FOR PRODUCING NON-BOVINE CHYMOSIN AND USE HEREOF - A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; | 03-13-2014 |
20140023749 | FLAVOR-ENHANCING LACTOBACILLUS RHAMNOSUS - The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a | 01-23-2014 |
20140017366 | CARMINE FOOD COLORING COMPOSITION WITH HIGH STABILITY - The present invention relates to a carmine food coloring composition with high stability towards acidity and heat and its uses for coloring foodstuffs, such as fruit preparations and dairy products. The carmine food coloring composition comprises a dispersion of carmine lake blended with a solution of dissolved carmine lake. | 01-16-2014 |
20140014132 | INACTIVATION OF BACTERIOPHAGES IN A LIQUID - The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey. | 01-16-2014 |
20130344199 | TEXTURIZING LACTIC ACID BACTERIA STRAINS - The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics. | 12-26-2013 |
20130309754 | PORPHYRIN CONTAINING LACTIC ACID BACTERIAL CELLS AND USE THEROF - Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells. | 11-21-2013 |
20130295226 | PROBIOTICS IN FRUIT BEVERAGES - The present invention relates to a method of producing a probiotic fruit beverage comprising a high viable count of acid-adapted probiotic bacteria, such as strains of | 11-07-2013 |
20130251848 | USE OF GLYCOSIDASE IN PREPARATION OF A MILK PRODUCT - A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk. | 09-26-2013 |
20130195826 | COMPOSITION COMPRISING BACILLUS - The present invention refers to a composition comprising | 08-01-2013 |
20130164408 | LACTIC ACID BACTERIA FOR YOGHURT - The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products. | 06-27-2013 |
20130142896 | LACTOCOCCUS LACTIS STRAIN WITH HIGH VITAMIN K2 PRODUCTION - The present invention relates to a novel wild-type | 06-06-2013 |
20130142765 | LACTOCOCCUS LACTIS STRAIN WITH HIGH VITAMIN K2 PRODUCTION - The present invention relates to a novel wild-type | 06-06-2013 |
20130071907 | BILE RESISTANT BACILLUS COMPOSITION SECRETING HIGH LEVELS OF PHYTASE | 03-21-2013 |
20130045301 | METHOD FOR INOCULATING YEAST INTO FRUIT JUICE - The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at −50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process. | 02-21-2013 |
20120156327 | PROCESS FOR MANUFACTURING OF A FERMENTED DAIRY PRODUCT - The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter. | 06-21-2012 |
20120040053 | METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT - The present invention relates to a method for producing an acidified product using an enzyme having transglutaminase activity. | 02-16-2012 |
20120021093 | METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT - The present invention relates to a method for producing an acidified milk product using an enzyme having transglutammase activity. | 01-26-2012 |
20110311693 | POLYPEPTIDES HAVING TYROSINASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME - The present invention relates to isolated polypeptides having tyrosinase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. | 12-22-2011 |
20110123673 | INITIATION OF FERMENTATION - The invention relates to an activation solution useful for incubation of microbial organisms prior to inoculation into a liquid composition, such as wine, and to a dry activation composition from which the activation solution may be produced. The activation solution preferably comprises microbial organisms capable of fermenting malic acid to lactic acid, but having impaired capability of degrading citric acid. These microbial organisms are useful in methods of inducing malolactic fermentation during wine production. | 05-26-2011 |
20110008492 | COAGULATION OF MILK - The present invention relates to methods for coagulating bovine milk and making cheese using a coagulant substantially identical to a chymosin originating from an animal of the Tylopoda suborder. | 01-13-2011 |
20100285175 | Method for Producing a Dairy Product - The present invention relates to a method for producing a dairy product using an enzyme having lactase activity. | 11-11-2010 |
20100266724 | METHOD FOR PRODUCING AN ACIDIFIED MILK DRINK - The present invention relates to a method for producing an acidified milk drink using an enzyme having phenoloxidase activity. | 10-21-2010 |
20100178387 | METHOD FOR MAKING CHEESE - The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese. | 07-15-2010 |
20100166875 | COLOURING COMPOSITION COMPRISING STARCH DERIVATIVES AS A HYDROCOLLOID - The present invention relates to a colouring composition to be used in the manufacture of food and pharmaceutical products. | 07-01-2010 |
20100151081 | Method For Producing An Acidified Milk Drink - The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink. | 06-17-2010 |
20100129322 | TETRACYCLINE-SENSITIVE BIFIDOBACTERIA STRAINS - Many probiotic Bifidobacteriacea contains an active tetW that renders the cells resistant to tetracycline. This presents a theoretical risk of a horizontal transfer of functional antibiotic genes. The present invention relates to novel tetracycline-sensitive strains of the well-known probiotic | 05-27-2010 |
20090291166 | METHOD FOR PRODUCING ICE CREAM - The present invention relates to a method for producing ice cream with a phospholipase. | 11-26-2009 |
20090215027 | Method and system for colorimetric determination of a chemical or physical property of a turbid medium - A new method and a system for the simultaneous determination of a biological, chemical and/or physical property of a plurality of individual samples of a turbid is described. The invention relates to a system and colorimetric method for simultaneous determination and measuring properties, such as acidification or pH value, redox potentials, viscosity, diffusion, enzymatic activity, etc. of a plurality of individual samples of a turbid or opaque medium, such as, e.g. milk, whey and related products. In particular, this invention relates to a method for non-invasively and/or non-destructively scanning samples or an array of samples, and determine on the basis of the scanning a specific property, such as pH, of the samples. The method may also be used for multivariate determinations of chemical and/or physical properties. | 08-27-2009 |
20080260903 | PHOSPHOLIPASE - 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. | 10-23-2008 |