Yeap Ltd

Israel

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IPC Class
A23J 3/20 - Proteins from microorganisms or unicellular algae 5
A23J 3/22 - Working-up of proteins for foodstuffs by texturising 2
A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion 2
A23L 31/15 - Extracts 2
A23L 33/145 - Extracts 2
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Status
Pending 3
Registered / In Force 2
Found results for  patents

1.

MICROORGANISM-DERIVED MATERIAL AND METHODS FOR PRODUCING SAME

      
Application Number 18278242
Status Pending
Filing Date 2022-02-22
First Publication Date 2024-04-18
Owner YEAP LTD. (Israel)
Inventor
  • Toubia, Didier
  • Grabinski, Dominik
  • Kles, Keren
  • Goshen, Yonatan

Abstract

Disclosed herein is a method for separating a protein from a microorganism comprising a cell wall. Further compositions comprising a first fraction, a second fraction or both, derived from a microorganism comprising a cell wall and comprising a protein content between 10% and 90% by weight of the fraction, are also disclosed.

IPC Classes  ?

  • C12N 1/06 - Lysis of microorganisms
  • A23J 1/18 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from yeasts
  • A23J 3/20 - Proteins from microorganisms or unicellular algae

2.

YEAST AS A RAW MATERIAL FOR ANIMAL PRODUCT SUBSTITUTES

      
Application Number 17801412
Status Pending
Filing Date 2021-02-22
First Publication Date 2023-04-06
Owner YEAP LTD. (Israel)
Inventor
  • Toubia, Didier
  • Grabinski, Dominik

Abstract

Disclosed herein is an extrudate comprising a yeast material wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate. Further, compositions and food products comprising same are disclosed. Further methods for improving the flavor of a yeast material, by adjusting its pH are also disclosed.

IPC Classes  ?

  • A23J 3/20 - Proteins from microorganisms or unicellular algae
  • C12N 1/16 - YeastsCulture media therefor
  • A23J 3/22 - Working-up of proteins for foodstuffs by texturising
  • A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
  • A23J 3/14 - Vegetable proteins
  • A23L 31/10 - Yeasts or derivatives thereof

3.

MICROORGANISM-DERIVED MATERIAL AND METHODS FOR PRODUCING SAME

      
Document Number 03209345
Status Pending
Filing Date 2022-02-22
Open to Public Date 2022-08-25
Owner YEAP LTD (Israel)
Inventor
  • Toubia, Didier
  • Grabinski, Dominik
  • Kles, Keren
  • Goshen, Yonatan

Abstract

Disclosed herein is a method for separating a protein from a microorganism comprising a cell wall. Further compositions comprising a first fraction, a second fraction or both, derived from a microorganism comprising a cell wall and comprising a protein content between 10% and 90% by weight of the fraction, are also disclosed.

IPC Classes  ?

4.

MICROORGANISM-DERIVED MATERIAL AND METHODS FOR PRODUCING SAME

      
Application Number IL2022050210
Publication Number 2022/175961
Status In Force
Filing Date 2022-02-22
Publication Date 2022-08-25
Owner YEAP LTD (Israel)
Inventor
  • Toubia, Didier
  • Grabinski, Dominik
  • Kles, Keren
  • Goshen, Yonatan

Abstract

Disclosed herein is a method for separating a protein from a microorganism comprising a cell wall. Further compositions comprising a first fraction, a second fraction or both, derived from a microorganism comprising a cell wall and comprising a protein content between 10% and 90% by weight of the fraction, are also disclosed.

IPC Classes  ?

5.

YEAST AS A RAW MATERIAL FOR ANIMAL PRODUCT SUBSTITUTES

      
Application Number IL2021050205
Publication Number 2021/165973
Status In Force
Filing Date 2021-02-22
Publication Date 2021-08-26
Owner YEAP LTD (Israel)
Inventor
  • Toubia, Didier
  • Grabinski, Dominik

Abstract

Disclosed herein is an extrudate comprising a yeast material wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate. Further, compositions and food products comprising same are disclosed. Further methods for improving the flavor of a yeast material, by adjusting its pH are also disclosed.

IPC Classes  ?

  • A23J 3/22 - Working-up of proteins for foodstuffs by texturising
  • A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
  • A23J 3/20 - Proteins from microorganisms or unicellular algae
  • C12N 1/16 - YeastsCulture media therefor
  • A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates