US Patent Issued to Muhlenchemie on May 19 for "Enzymatically stabilized pasta structure and method of preparing the same" (German Inventors)

ALEXANDRIA, Va., May 19 -- United States Patent no. 12,628,850, issued on May 19, was assigned to Muhlenchemie GmbH & Co. KG (Ahrensburg, Germany).

"Enzymatically stabilized pasta structure and method of preparing the same" was invented by Lutz Popper (Ahrensburg, Germany), Jana Russnak (Ahrensburg, Germany), Anna-Lisa Boje (Ahrensburg, Germany) and Detlev Rosler (Ahrensburg, Germany).

According to the abstract* released by the U.S. Patent & Trademark Office: "The present invention relates to the field of biodegradable, ecologically-friendly consumer goods. In particular, the invention provides a pasta structure comprising at least one enzyme capable of stabilizing the pasta structure, wherein the enzyme is selected from the group compris...