The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Nov. 01, 2016

Filed:

Nov. 05, 2008
Applicants:

Marco Luigi Federico Giuseppin, Gieten, NL;

Robin Eric Jacobus Spelbrink, Groningen, NL;

Inventors:
Assignee:

COOPERATIC AVEBE U.A., Veendam, NL;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A21D 2/26 (2006.01); C07K 14/415 (2006.01); C12N 9/02 (2006.01); A21D 8/04 (2006.01); A21D 2/36 (2006.01); A23L 1/035 (2006.01);
U.S. Cl.
CPC ...
A23L 1/035 (2013.01); A21D 2/264 (2013.01); A21D 2/366 (2013.01); A21D 8/042 (2013.01);
Abstract

The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.


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Giuseppin, Marco Luigi Federico. (2016). Method for preparing food product (U.S. Patent No. 9480277). U.S. Patent and Trademark Office. https://idiyas.com/patent/badge/9480277

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