Københavns Universitet

Danmarks Tekniske Universitet

Chr. Hansen A/s

Chr. Hansen Natural Colors A/s

Danmarks Teniske Univesitet

Bjørn Madsen

Finn Thyge Okkels

Birger Lindberg Møller

Uffe Hasbro Mortensen

Rasmus John Normand Frandsen

Rubini Maya Kannangara

Ulf Thrane

Kim Binderup

Mads Bennedsen

Johan Andersen-Ranberg

Majse Nafisi

Paiman Khorsand-Jamal

Dan Stærk

Kenneth Thermann Kongstad

Luis Hernandez Vera

Venancio Hidalgo Garcia

Klaus Køhler

Martin Kensø

Claus Søndergaard

Søren Jan Jacobsen

Hilde Cornelijne Coumou

A method for producing an octaketide derived aromatic compound of interest (e.g. carminic acid), wherein the method comprises (I): heterologous expression of a recombinantly introduced Type III polyketide synthase (PKS) gene encoding an octaketide synthase (OKS) to obtain non-reduced octaketide in vivo within the recombinant host cell and (II): converting in vivo the non-reduced octaketide of step (I) into a C-Caromatic compound of interest (e.g. carminic acid).

Use of octaketide synthases to produce kermesic acid and flavokermesic acid

An isolated glycosyltransferase (GT) polypeptide capable of: (I): conjugating glucose to flavokermesic acid (FK); and/or (II): conjugating glucose to kermesic acid (KA) and use of this GT to e.g. make Carminic acid.

Glycosyltransferase glycosylating flavokermesic acid and/or kermesic acid

A method for producing individual or libraries of tri- to pentadecaketide-derived aromatic compounds of interest by heterologous expression of polyketide synthase and aromatase/cyclase in a recombinant host cell.

Use of heterologous expressed polyketide synthase and small molecule foldases to make aromatic and cyclic compounds

Glycosyltransferase glycosylating flavokermesic acid and/or or kermesic acid

The present invention pertains to a process of improving the total yield of curcuminoids from curcuminoid-containing material. More specifically, there is provided a process wherein a second residue, previously considered a waste resulting from a crystallisation step of a curcuminoid-containing phase, is made useful by improving the coloring properties of this second residue by extraction with hexane and/or methanol at ambient temperature. The pro??cess improves the total yield of curcuminoids by 30-40%.

Purification process for improving total yield of curcuminoid coloring agent

A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a blue non-bleeding color that seems approvable by most health authorities. The invention is useful in food products, sweets and pharmaceutical products ingested orally.

Food coloring substances and method for their preparation

Growing community of inventors

Helsingør, Denmark

Bjørn Madsen