Puratos Nv

Novozymes A/s

Puratos Nv/sa

Puratos Naamloze Vennootschap

Puratos Naamzoze Vennooschap

Puratos Naamloze Vennootscap

Filip Arnaut

Fabienne Verte

Jacques Georis

Jan Delcour

Valérie Dorgeo

Bruno Van Winckel

Sara Maria Landvik

Robert Piotr Olinski

Henrik Oestdal

Kristof Brijs

Ellen Fierens

Evelien Agache

Geertrui Bosmans

Willem F Broekaert

Joeri Beauprez

Thierry Dauvrin

Christophe Courtin

Ingrid Van Haesendonck

Fanny Nguyen

Bernard Genot

Hans-Christian Janke

Paul De Pauw

Isabel Trogh

Guylaine Lacaze

Oksana Shegay

Eric Vandamme

Sofie Parmentier

Nicole Vekemans

Valerie Dorgeo

Ingrid Paula Van Haesendonck

Willem Frans Broekaert

Karel De Meyer

Ingrid Paula Hilde Van Haesendonck

A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.

Compositions rich in arabinoxylan oligosaccharides

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.

Lipolytic enzyme for use in baking

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.

Enzyme-inhibitor complexes comprising a thermostable hydrolase and a temperature sensitive inhibitor

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.

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.

Bakery products

The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T. 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 T, but which dissociates at a temperature of about T. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

Methods for selectively activating a thermostable hydrolase

A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.

Bread with increased arabinoxylo-oligosaccharide content

The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.

Method and composition for the prevention or retarding of staling of bakery products

The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.

Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems

The present invention is related to a calcium tartrate plaster retarding composition, characterised in that it has a mean particle size lower than 30 &mgr;m. The present invention is also related to the plaster comprising said composition and to the preparation process of said composition.

Plaster retarding composition

The present invention is related to a bread improver in the form of a powder, characterized in that it is made of agglomerated particles having a mean particle size of at least 250 &mgr;m. The present invention is also related to the preparation method of said bread improver.

Granulated bread improver for the preparation of bakery products

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Roosdaal, Belgium

Filip Arnaut