公开(公告)号：US1890948A

公开(公告)日：1932-12-13

申请号：US46104130

申请日：1930-06-13

申请人： PFIZER CHARLES & CO

发明人： RICHARD PASTERNACK ,  BURNHAM RICHARD W

IPC分类号： A23C19/082

CPC分类号： A23C19/082

公开(公告)号：US1634410A

公开(公告)日：1927-07-05

申请号：US72705824

申请日：1924-07-19

申请人： PABST CORP

发明人： ELDREDGE ELMER E

IPC分类号： A23C19/082

CPC分类号： A23C19/082 ,  A23C2250/054

公开(公告)号：US1374141A

公开(公告)日：1921-04-05

申请号：US32603819

申请日：1919-09-24

申请人： ELDREDGE ELMER E

发明人： ELDREDGE ELMER E

IPC分类号： A23C19/082

CPC分类号： A23C19/082

公开(公告)号：US12108770B2

公开(公告)日：2024-10-08

申请号：US17884896

申请日：2022-08-10

申请人： KRAFT FOODS GROUP BRANDS LLC

发明人： Zuoxing Zheng ,  Ammar N. Chinwalla ,  Christine D. Marcus-Johnson ,  Divya Shree Reddy

IPC分类号： A23C19/032 ,  A23C19/082 ,  A23C19/11

CPC分类号： A23C19/0323 ,  A23C19/082 ,  A23C19/11 ,  A23C2220/206 ,  A23V2400/231

摘要： A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

公开(公告)号：US20230093033A1

公开(公告)日：2023-03-23

申请号：US17795248

申请日：2021-01-29

申请人： Arla Foods Amba

发明人： Bo Hedegaard Johansen ,  Claus Bukbjerg Andersen ,  Franz Petterson ,  Karoline Borg Thomsen

IPC分类号： A23C19/082

摘要： The present invention pertains to a low sodium processed cheese comprising significant amounts of micellar casein isolate and a method of producing it.

公开(公告)号：US11540528B2

公开(公告)日：2023-01-03

申请号：US16301121

申请日：2017-05-12

申请人： PURAC BIOCHEM B.V.

发明人： Dirkje Houwelingen-De Jong ,  Simone Johanna Bouman

IPC分类号： A23C19/082 ,  A23L29/00 ,  A23L27/00 ,  C12P7/56

摘要： The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate can be used in the manufacture of processed cheese compositions with reduced sodium content, without detrimental consequences on the taste of the final product. A processed cheese composition according to the invention imparts to the final product an improved flavour perception, as well as strengthening salty, savoury and cheesy taste. An additional surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product. The use of potassium lactate, in particular potassium lactate in the form of a fermentation product in accordance with the invention, also obviates the need to incorporate artificial flavorings and flavor enhancers, which results in a product with an improved label.

公开(公告)号：US11419345B2

公开(公告)日：2022-08-23

申请号：US16999380

申请日：2020-08-21

申请人： Allied Blending LP

发明人： Mostafa Galal ,  John Fannon

IPC分类号： A23C20/00 ,  A23C19/082

摘要： Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

公开(公告)号：US11382334B2

公开(公告)日：2022-07-12

申请号：US16463996

申请日：2017-11-21

申请人： Corn Products Development, Inc.

发明人： Brandon Roa ,  Erhan Yildiz ,  David Stevenson ,  William Anthony

IPC分类号： A23C9/137 ,  A23L35/00 ,  A23L29/219 ,  A23C9/154 ,  A23C19/076 ,  A23C19/082 ,  A23L29/212 ,  A23C20/00 ,  A23D7/005 ,  A23C19/09 ,  A23C9/13

摘要： Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

公开(公告)号：US11206844B2

公开(公告)日：2021-12-28

申请号：US13671773

申请日：2012-11-08

申请人： Allied Blending & Ingredients Inc.

发明人： Mostafa Galal ,  John Fannon

IPC分类号： A23C19/082 ,  A23C20/00

摘要： Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.

公开(公告)号：US10829748B2

公开(公告)日：2020-11-10

申请号：US16305348

申请日：2017-06-08

申请人： DSM IP Assets B.V.

发明人： Rene Marcel De Jong ,  Willem Bijleveld ,  Evert Tjeerd Van Rij

IPC分类号： C12N9/20 ,  C12N1/20 ,  C12N1/14 ,  C12N15/52 ,  C12N15/63 ,  A23C13/16 ,  A23C15/12 ,  A23C19/06 ,  A23C19/082

摘要： The present invention relates to a polypeptide having lipase activity wherein the polypeptide, which, when aligned with a polypeptide according to SEQ ID NO: 1, comprises at least one amino acid substitution resulting in Ser (S), Ala (A) or Leu (L) at position 246, Trp (W) at position 307, Leu (L) at position 345, Ile (I) at position 365, and/or Phe (F) at position 534, wherein the position is defined with reference to SEQ ID NO: 1, wherein Ala(A) at position 1 in SEQ ID NO: 1 is counted as number 1 and a method for preparing the polypeptide.The present invention further relates to a process for preparing a food product wherein a polypeptide according to the present invention is used.