Stabilization of enzymes

Cleaning compositions for solid surfaces – auxiliary compositions – Cleaning compositions or processes of preparing – Enzyme component of specific activity or source

Reexamination Certificate

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C510S303000, C510S305000, C435S188000, C424S094100, C424S094300

Reexamination Certificate

active

10333176

ABSTRACT:
Enzyme-containing formulations having improved stability and enzymatic activity in liquid medium, comprising one or more protease enzymes produced from anyBacillusbacteria, at least about 5% alkali metal halide salt, and at least about 50% polyol. Also disclosed are methods for making such formulations.

REFERENCES:
patent: 4152418 (1979-05-01), Pader
patent: 5155033 (1992-10-01), Estell et al.
patent: 5185258 (1993-02-01), Caldwell et al.
patent: RE34606 (1994-05-01), Estell et al.
patent: 5346823 (1994-09-01), Estell et al.
patent: 5679630 (1997-10-01), Baeck et al.
patent: 5700676 (1997-12-01), Bott et al.
patent: 5718895 (1998-02-01), Asgharian et al.
patent: 5763257 (1998-06-01), Bott et al.
patent: 6218165 (2001-04-01), Estell et al.
patent: 6897049 (2005-05-01), Estell et al.
patent: 0 251 446 (1994-12-01), None
patent: 0 451 244 (1998-12-01), None
patent: 0130 756 (2000-06-01), None
patent: 0 775 749 (2005-06-01), None

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Stabilization of enzymes does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Stabilization of enzymes, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Stabilization of enzymes will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-3721483

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.