with enzymes

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CPC
A21D8/042

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D8/00Methods for preparing dough or for baking

Current Industry

A21D8/042with enzymes

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Dough compositions having little to no net carbohydrates for use in...
- Patent number 12,364,269
- Issue date Jul 22, 2025
- Hero Labs, Inc.
- Coleman Beck Glass
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of dough relaxation involving endopeptidases
- Patent number 12,349,684
- Issue date Jul 8, 2025
- Novozymes A/S
- Irina Victorovna Matveeva
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Amylase enzymes
- Patent number 12,351,841
- Issue date Jul 8, 2025
- BASF SE
- Hugo Urbina
- C11 - ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES FATTY ACIDS...
Information Patent Grant
Variant maltohexaose-forming α-amylase variants
- Patent number 12,338,467
- Issue date Jun 24, 2025
- Danisco US Inc.
- Luis G Cascao-Pereira
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bread comprising saccharified rice solution and method for preparin...
- Patent number 12,268,215
- Issue date Apr 8, 2025
- SPC CO., LTD
- Young Ju Ban
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Sugar-producing and texture-improving bakery methods and products f...
- Patent number 12,256,743
- Issue date Mar 25, 2025
- Caravan Ingredients Inc.
- Guohua Feng
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Lipolytic enzyme variants
- Patent number 12,195,769
- Issue date Jan 14, 2025
- DSM IP Assets B.V.
- Joke Anneleen Putseys
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Less added sugar in baked products
- Patent number 12,171,240
- Issue date Dec 24, 2024
- Novozymes A/S
- Irina Victorovna Matveeva
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for reducing fructan in a food product with aid of invertase...
- Patent number 12,152,261
- Issue date Nov 26, 2024
- DSM IP Assets B.V.
- Petrus Jacobus Theodorus Dekker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Production of par-baked products with improved freshness employing...
- Patent number 12,137,695
- Issue date Nov 12, 2024
- Novozymes A/S
- Christina Lunde
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Preparation method of flour with low oil absorption during frying
- Patent number 12,127,564
- Issue date Oct 29, 2024
- Jiangnan University
- Long Chen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Methods and compositions for preparing bread
- Patent number 11,963,537
- Issue date Apr 23, 2024
- Novozymes A/S
- Guillermo Bellido
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Variant maltogenic alpha-amylase
- Patent number 11,944,104
- Issue date Apr 2, 2024
- DSM IP Assets B.V.
- Joke Anneleen Putseys
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for improving freshness of flat breads involving combinatio...
- Patent number 11,937,609
- Issue date Mar 26, 2024
- Novozymes A/S
- Irina Victorovna Matveeva
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Variant maltohexaose-forming alpha-amylase variants
- Patent number 11,898,177
- Issue date Feb 13, 2024
- Danisco US Inc.
- Luis G Cascao-Pereira
- C11 - ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES FATTY ACIDS...
Information Patent Grant
Enzymatic modification of wheat phospholipids in bakery applications
- Patent number 11,844,356
- Issue date Dec 19, 2023
- DUPONT NUTRITION BIOSCIENCES APS
- Jorn Borch Soe
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Flavour generation in food
- Patent number 11,812,755
- Issue date Nov 14, 2023
- Societe des Produits Nestle S.A.
- Yvette Fleury Rey
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic bran and germ flavor and texture improvement
- Patent number 11,766,047
- Issue date Sep 26, 2023
- Intercontinental Great Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic modification of phospholipids in food
- Patent number 11,744,254
- Issue date Sep 5, 2023
- DUPONT NUTRITION BIOSCIENCES APS
- Keya Zhang
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Material for de-dusting granular enzyme preparations
- Patent number 11,730,183
- Issue date Aug 22, 2023
- Mauri Technology B.V.
- Adrianus Rutgerus Antonius Karremans
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bakery composition
- Patent number 11,696,585
- Issue date Jul 11, 2023
- Puratos N.V.
- Bram Develter
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Lipolytic enzyme variants
- Patent number 11,667,902
- Issue date Jun 6, 2023
- DSM IP Assets B.V.
- Rene Marcel De Jong
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Improving the rollability of flat breads
- Patent number 11,653,655
- Issue date May 23, 2023
- Novozymes A/S
- Dilek Austin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method and compositions for reducing immunorecognition of dietary p...
- Patent number 11,647,762
- Issue date May 16, 2023
- Hill's Pet Nutrition, Inc.
- Matthew Jackson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Lipolytic enzyme for use in baking
- Patent number 11,510,413
- Issue date Nov 29, 2022
- Novozymes A/S
- Henrik Oestdal
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Xylanase variants and polynucleotides encoding same
- Patent number 11,499,144
- Issue date Nov 15, 2022
- Novozymes A/S
- Annette Helle Johansen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Flavour generation in food
- Patent number 11,484,036
- Issue date Nov 1, 2022
- Societe des Produits Nestle S.A.
- Yvette Fleury Rey
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Material for de-dusting granular enzyme preparations
- Patent number 11,399,561
- Issue date Aug 2, 2022
- Mauri Technology B.V.
- Adrianus Rutgerus Antonius Karremans
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Improver and breadmaking method for precooked loaves stored without...
- Patent number 11,284,627
- Issue date Mar 29, 2022
- LeSaffre et Compagnie
- François Blareau
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of producing a baked product with alpha-amylase, lipase and...
- Patent number 11,252,968
- Issue date Feb 22, 2022
- Novozymes A/S
- Guillermo Bellido
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
N-TERMINUS ENGINEERING OF INTRACELLULAR POLYPEPTIDES EXPRESSED IN R...
- Publication number 20250197830
- Publication date Jun 19, 2025
- DANSTAR FERMENT A.G.
- Zhiqing WANG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ALPHA-AMYLASE VARIANTS
- Publication number 20250019681
- Publication date Jan 16, 2025
- DANSTAR FERMENT A.G.
- Xuqiu Tan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVED XYLANASES
- Publication number 20250011746
- Publication date Jan 9, 2025
- AB Enzymes GmbH
- Tina PLOSS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVED ENZYMATIC MODIFICATION OF GALACTOLIPIDS IN FOOD
- Publication number 20250008966
- Publication date Jan 9, 2025
- INTERNATIONAL N&H DENMARK APS
- Svend Haaning
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS F...
- Publication number 20240407378
- Publication date Dec 12, 2024
- Caravan Ingredients Inc.
- GuoHua Feng
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MEAT PRODUCTS AND METHODS FOR PRODUCING SAME
- Publication number 20240341334
- Publication date Oct 17, 2024
- Gil NOFAR
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
VARIANT MALTOHEXAOSE-FORMING ALPHA-AMYLASE VARIANTS
- Publication number 20240327814
- Publication date Oct 3, 2024
- Danisco US Inc.
- Luis G. CASCAO-PEREIRA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BAKING ADDITIVE
- Publication number 20240292847
- Publication date Sep 5, 2024
- NOVOZYMES A/S
- Alexander Findeisen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Preparation Method of Flour with Low Oil Absorption during Frying
- Publication number 20240260589
- Publication date Aug 8, 2024
- JIANGNAN UNIVERSITY
- Long CHEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Methods and Compositions for Preparing Bread
- Publication number 20240251804
- Publication date Aug 1, 2024
- NOVOZYMES A/S
- Guillermo Bellido
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
AMYLASE POLYPEPTIDES WITH IMPROVED PROPERTIES
- Publication number 20240180172
- Publication date Jun 6, 2024
- DUPONT NUTRITION BIOSCIENCES APS
- Steven D. Doig
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PHOSPHATE-FREE BAKING POWDER
- Publication number 20240164389
- Publication date May 23, 2024
- Puratos N.V.
- Geertrui BOSMANS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKIN...
- Publication number 20240138422
- Publication date May 2, 2024
- THE HERSHEY COMPANY
- Xiaoying Wang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVED METHOD FOR PREPARING A DOUGH OR A BAKED PRODUCT THEREFROM
- Publication number 20240108016
- Publication date Apr 4, 2024
- BASF SE
- Hugo Urbina
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SOLID BAKING ADDITIVE
- Publication number 20240099316
- Publication date Mar 28, 2024
- NOVOZYMES A/S
- Erik Schmidt Marcussen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD
- Publication number 20240081351
- Publication date Mar 14, 2024
- DUPONT NUTRITION BIOSCIENCES APS
- Keya Zhang
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODU...
- Publication number 20240081350
- Publication date Mar 14, 2024
- Coöperatie Koninklijke Avebe U.A.
- Wouter Jan DUISTERWINKEL
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
A PROCESS FOR THE PRODUCTION OF A BAKED PRODUCT WITHOUT ADDITION OF...
- Publication number 20230404087
- Publication date Dec 21, 2023
- Lantmännen Unibake Holding A/S
- Rune Gerner Möller
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMBINATION OF NONMALTOGENIC EXOAMYLASE AND GLUCOAMYLASE FOR IMPROV...
- Publication number 20230404088
- Publication date Dec 21, 2023
- DUPONT NUTRITION BIOSCIENCES APS
- Jacob Flyvholm Cramer
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF
- Publication number 20230399605
- Publication date Dec 14, 2023
- Jessica T. Holmes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Enzymatic Method for Reducing Usage Amount of Fat and Oil in Bakery...
- Publication number 20230320367
- Publication date Oct 12, 2023
- NOVOZYMES A/S
- Qing Xu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Compri...
- Publication number 20230276811
- Publication date Sep 7, 2023
- NOVOZYMES A/S
- Lisbeth Kalum
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
WHEAT-CONTAINING FLOUR AND DOUGH WITH PEA PROTEIN
- Publication number 20230255216
- Publication date Aug 17, 2023
- Caravan Ingredients Inc.
- Juliana DINIZ FARIA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Xylanase Variants and Polynucleotides Encoding Same
- Publication number 20230183667
- Publication date Jun 15, 2023
- NOVOZYMES A/S
- Annette Helle Johansen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
INGREDIENT SYSTEM FOR BAKERY PRODUCTS
- Publication number 20230172214
- Publication date Jun 8, 2023
- DUPONT NUTRITION BIOSCIENCES APS
- Nic Franciosi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Xylanase Variants and Polynucleotides Encoding Same
- Publication number 20230159905
- Publication date May 25, 2023
- NOVOZYMES A/S
- Annette Helle Johansen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Less Added Sugar in Baked Products
- Publication number 20230147687
- Publication date May 11, 2023
- NOVOZYMES A/S
- Irina Victorovna Matveeva
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BREAD COMPRISING SACCHARIFIED RICE SOLUTION AND METHOD FOR PREPARIN...
- Publication number 20230093128
- Publication date Mar 23, 2023
- SPC CO., LTD
- Young Ju BAN
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
CARBON DIOXIDE GENERATION
- Publication number 20220386628
- Publication date Dec 8, 2022
- Katholieke Universiteit Leuven
- Jan DELCOUR
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR THE PRODUCTION OF AN ENZYMATIC COMPOSITION COMPRISING A...
- Publication number 20220364069
- Publication date Nov 17, 2022
- NEMYSIS LIMITED
- Anna Taravella
- A21 - BAKING EDIBLE DOUGHS

with enzymes

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Dough compositions having little to no net carbohydrates for use in...

Method of dough relaxation involving endopeptidases

Amylase enzymes

Variant maltohexaose-forming α-amylase variants

Bread comprising saccharified rice solution and method for preparin...

Sugar-producing and texture-improving bakery methods and products f...

Lipolytic enzyme variants

Less added sugar in baked products

Method for reducing fructan in a food product with aid of invertase...

Production of par-baked products with improved freshness employing...

Preparation method of flour with low oil absorption during frying

Methods and compositions for preparing bread

Variant maltogenic alpha-amylase

Process for improving freshness of flat breads involving combinatio...

Variant maltohexaose-forming alpha-amylase variants

Enzymatic modification of wheat phospholipids in bakery applications

Flavour generation in food

Enzymatic bran and germ flavor and texture improvement

Enzymatic modification of phospholipids in food

Material for de-dusting granular enzyme preparations

Bakery composition

Lipolytic enzyme variants

Improving the rollability of flat breads

Method and compositions for reducing immunorecognition of dietary p...

Lipolytic enzyme for use in baking

Xylanase variants and polynucleotides encoding same

Flavour generation in food

Material for de-dusting granular enzyme preparations

Improver and breadmaking method for precooked loaves stored without...

Method of producing a baked product with alpha-amylase, lipase and...

Patents Applicationslast 30 patents

N-TERMINUS ENGINEERING OF INTRACELLULAR POLYPEPTIDES EXPRESSED IN R...

ALPHA-AMYLASE VARIANTS

IMPROVED XYLANASES

IMPROVED ENZYMATIC MODIFICATION OF GALACTOLIPIDS IN FOOD

SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS F...

MEAT PRODUCTS AND METHODS FOR PRODUCING SAME

VARIANT MALTOHEXAOSE-FORMING ALPHA-AMYLASE VARIANTS

BAKING ADDITIVE

Preparation Method of Flour with Low Oil Absorption during Frying

Methods and Compositions for Preparing Bread

AMYLASE POLYPEPTIDES WITH IMPROVED PROPERTIES

PHOSPHATE-FREE BAKING POWDER

SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKIN...

IMPROVED METHOD FOR PREPARING A DOUGH OR A BAKED PRODUCT THEREFROM

SOLID BAKING ADDITIVE

ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD

NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODU...

A PROCESS FOR THE PRODUCTION OF A BAKED PRODUCT WITHOUT ADDITION OF...

COMBINATION OF NONMALTOGENIC EXOAMYLASE AND GLUCOAMYLASE FOR IMPROV...

POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF

Enzymatic Method for Reducing Usage Amount of Fat and Oil in Bakery...

Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Compri...

WHEAT-CONTAINING FLOUR AND DOUGH WITH PEA PROTEIN

Xylanase Variants and Polynucleotides Encoding Same

INGREDIENT SYSTEM FOR BAKERY PRODUCTS

Xylanase Variants and Polynucleotides Encoding Same

Less Added Sugar in Baked Products

BREAD COMPRISING SACCHARIFIED RICE SOLUTION AND METHOD FOR PREPARIN...

CARBON DIOXIDE GENERATION

METHOD FOR THE PRODUCTION OF AN ENZYMATIC COMPOSITION COMPRISING A...