Preparation of dough or baked products

Number of patents in Portfolio can not be more than 2000

United States of America Patent

PATENT NO 9247753
APP PUB NO 20130323359A1
SERIAL NO

13964164

Stats

ATTORNEY / AGENT: (SPONSORED)

Importance

Loading Importance Indicators... loading....

Abstract

See full text

The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.

Loading the Abstract Image... loading....

First Claim

See full text

Family

Loading Family data... loading....

Patent Owner(s)

Patent OwnerAddress
NOVOZYMES A/SDENMARK BAGSVAERD BAGSVAERD REGION HOVEDSTADEN

International Classification(s)

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Budolfsen, Gitte Frederiksberg, DK 27 190
Christiansen, Luise Copenhagen, DK 8 42
Forman, Todd Raleigh, US 8 45
Spendler, Tina Herlev, DK 34 238

Cited Art Landscape

Load Citation

Patent Citation Ranking

Forward Cite Landscape

Load Citation

Maintenance Fees

Fee Large entity fee small entity fee micro entity fee due date
11.5 Year Payment $7400.00 $3700.00 $1850.00 Aug 2, 2027
Fee Large entity fee small entity fee micro entity fee
Surcharge - 11.5 year - Late payment within 6 months $160.00 $80.00 $40.00
Surcharge after expiration - Late payment is unavoidable $700.00 $350.00 $175.00
Surcharge after expiration - Late payment is unintentional $1,640.00 $820.00 $410.00