Genencor International, Inc.

Other

University of California

The Procter Gamble Company

Matthew Grant Boston

Ayrookaran J Poulose

Kathleen A Clarkson

Katherine D Collier

Edmund A Larenas

Thomas P Graycar

You-Lo Hsieh

Mary Michelle Hartzell

Gregory Scot Miracle

Jeffrey John Scheibel

Richard Ray Bott

Gregory Marshall Whited

Marguerite A Cervin

Walter Weyler

Nathaniel T Becker

Hiroshi Oh

Neelam S Amin

Sandra W Ramer

Marc Eric Gustwiller

Barbara A Swanson

Klaus Liebeton

Edward M Concar

Raymond E Arnold

Curran M Simpson

Daniel J Wendt

Aino Mansikkamaki

Brian Edward Jones

A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes and heated by microwave or convection oven to induce browning.

Browning agent

The present invention relates to non-fermentative methods for the production of ASA intermediates, KDG, DKG and KLG and methods for the regeneration of co-factor. The invention provides genetically engineered host cells comprising heterologous nucleic acid encoding enzymes useful in the process.

Method for producing ascorbic acid intermediates

Textile fibers are treated with enzymes in the absence of surfactants, with the effect of increasing the wettability and absorbency of the fibers. The enzymes are pectinases, cellulases, proteases, lipases or combinations thereof. The wetting properties of cotton fibers are found to be most substantially improved by treatment with a mixture of cellulase and pectinase. The effects of five hydrolyzing enzymes on improving the hydrophilicity of several polyester fabrics have been studied. Four out of the five lipases studied improve the water wetting and absorbent properties of the regular polyester fabrics more than alkaline hydrolysis under optimal conditions (3N NaOH at 55&deg; C. for 2 hours). Compared to aqueous hydrolysis, the enzyme reactions have shown to be effective under more moderate conditions, including a relatively low concentration (0.01 g/L), a shorter reaction time (10 minutes), at an ambient temperature (25&deg; C.). Contrary to the results with alkaline hydrolysis, the improved water wettability is accompanied by full strength retention. Lipase has also shown to be effective in improving the wetting and absorbent properties of sulfonated polyester and microdenier polyester fabrics.

Enzyme treatment to enhance wettability and absorbancy of textiles

Enzyme treatment to enhance wettability and absorbency of textiles

The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers, etc.

Enzyme assisted degradation of surface membranes of harvested fruits and

A granular enzyme composition is produced, having reduced tendencies to form dust and leave residue, and exhibiting improved stability and delayed release characteristics. The granular composition comprises a core, an enzyme layer and an outer coating layer. The enzyme layer, and optionally the core and outer coating layer, contain a vinyl polymer. The vinyl polymer is preferably a hydrolyzed polyvinyl alcohol or copolymer thereof. The hydrolyzed polyvinyl alcohol has varying degrees of hydrolysis in the core, enzyme layer and outer coating layer. Also disclosed are methods for making such enzyme-containing granules, the methods having greatly reduced processing time.

Enzyme-containing granules coated with hydrolyzed polyvinyl alcohol or

The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers.

Growing community of inventors

San Carlos, CA, United States of America

Matthew Grant Boston