Dsm IP Assets B.v.

Gist-brocades N.v.

Dsm N.v.

Gist-brocades B.v.

Lex De Boer

Roelf Bernhard Meima

Christian Wagner

Fabio Spreafico

Dieter Maier

Rutger Jan Van Rooijen

Holger Zorn

Richard Albang

Alexander Stock

Wolfram Kemmner

Kaj Albermann

Ralf Günter Berger

Ulrike Folkers

Oliver Heinrich

Andreas Fritz

Beatrix Gerhard

Manuela Scheibner

Hilmar Ilgenfritz

Bart Van Hell

Andreas Jacobus Krouwer

Pieter Jan Arnoldus Maria Plomp

Albertus Alard Van Dijk

Johanna Henrica Gerdina Maria Mutsaers

Thibaut José Wenzel

Bärbel Hülsdau

Bärbel Hulsdau

Ingrid Francisca Caroline Van Der Wildt

Ingrid Francisca Van Der Wildt

The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.

Process for food production

The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Enzymes for use in enzymatic bleaching of food products

Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention.

Food production process

The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel lipolytic enzyme fromThe invention features the full length nucleotide sequence of the novel gene, the cDNA sequence comprising the full length coding sequence of the novel lipolytic enzyme as well as the amino acid sequence of the full-length functional protein and functional equivalents thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with a polynucleotide according to the invention and cells wherein a lipolytic enzyme according to the invention is genetically modified to enhance its activity and/or level of expression.

Lipases and uses thereof

Asparaginase and its use in food production

The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from. The invention features the full length nucleotide sequence of the novel gene, the cDNA sequence comprising the full length coding sequence of the novel phospholipase as well as the amino acid sequence of the full-length functional protein and functional equivalents thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with a polynucleotide according to the invention and cells wherein a phospholipase according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.

Phospholipases and uses thereof

The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel lipolytic enzyme from. The invention features the full length nucleotide sequence of the novel gene, the cDNA sequence comprising the full length coding sequence of the novel lipolytic enzyme as well as the amino acid sequence of the full-length functional protein and functional equivalents thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with a polynucleotide according to the invention and cells wherein a lipolytic enzyme according to the invention is genetically modified to enhance its activity and/or level of expression.

Microbial strains capable of producing enhanced levels of sphingosine, dihydrosphingosine, phytosphingosine and/or derivatives thereof are disclosed. Additionally, there are disclosed methods based on mutagenesis, or other selection techniques, whereby such strains can be produced. As a preferred example thereof, mutant strains of Pichia are provided that are capable of producing about 50% or more of such compounds than wild type strains.

Microbial strains producing sphingolipid bases

The present invention provides Phaffia rhodozyma strains having increased levels of astaxantin and a low percentage of 3-hydroxy-3',4'-didehydro-.beta.,.psi.-caroten-4-one (HDCO). Such strains are obtained by a combination of mutagenesis and selection. The invention further provides a method for obtaining such strains. The invention also provides astaxanthin obtained from a mutagenized strain of Phaffia rhodozyma characterized in that it contains a decreased relative amount of HDCO.

Strains of phaffia rhodozyma containing high levels of astaxanthin and

Strains of Phaffia rhodozyma containing high levels of astaxanthin and

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Wateringen, Netherlands

Lex De Boer