US Patent Issued to Novozymes on Feb. 10 for "Enzymatic method for reducing usage amount of fat and oil in bakery product" (Chinese Inventors)

ALEXANDRIA, Va., Feb. 11 -- United States Patent no. 12,543,748, issued on Feb. 10, was assigned to Novozymes A/S (Bagsvaerd, Denmark).

"Enzymatic method for reducing usage amount of fat and oil in bakery product" was invented by Qing Xu (Beijing), Yazhen Wang (Beijing), Shouhong Li (Beijing) and Xiaoming Lu (Beijing).

According to the abstract* released by the U.S. Patent & Trademark Office: "Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt % compared with not usi...