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公开(公告)号：US20230129124A1
公开(公告)日：2023-04-27
申请号：US18081189
申请日：2022-12-14
发明人： Madeline Erickson Goris , Andrew E. McPherson , Jennifer Sakurai , Andrea Thyen , Ann Elizabeth Wasko
IPC分类号： A23C20/02 , A23L29/212 , A23L29/238 , A23L33/115
摘要： A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.
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公开(公告)号：US20230060993A1
公开(公告)日：2023-03-02
申请号：US17981239
申请日：2022-11-04
发明人： Patricia J. Diego , Brian E. LeVine , Stacey Ann Hirt , Judith Gulten Moca , Andrew Edward McPherson
IPC分类号： A23C20/00
摘要： An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.
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公开(公告)号：US20230044136A1
公开(公告)日：2023-02-09
申请号：US17884896
申请日：2022-08-10
IPC分类号： A23C19/032 , A23C19/082 , A23C19/11
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.
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公开(公告)号：US20220394989A1
公开(公告)日：2022-12-15
申请号：US17837632
申请日：2022-06-10
IPC分类号： A23C20/02 , A23L29/212 , A23L29/238
摘要： A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.
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公开(公告)号：USD967702S1
公开(公告)日：2022-10-25
申请号：US29665306
申请日：2018-10-02
设计人： Maxine J. Roman , Michael D. Putnam
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公开(公告)号：US11304426B2
公开(公告)日：2022-04-19
申请号：US15527199
申请日：2015-12-08
摘要： A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.
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公开(公告)号：US11246323B2
公开(公告)日：2022-02-15
申请号：US16957849
申请日：2017-12-29
IPC分类号： A23D7/06 , A23L27/60 , A23L29/10 , A23L29/231 , A23L29/256 , A23D7/005
摘要： Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.
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公开(公告)号：US11230419B2
公开(公告)日：2022-01-25
申请号：US16662960
申请日：2019-10-24
发明人： Muluken Tilahun , Daniel Doucette , Daniel R. Feldmeier , Paris Alexander Edwards Lowitz , Stacy Alycia Thomas Castro
摘要： A packaged food product may incorporate an angled back card to improve stability by providing an enlarged footprint when the package is standing upright, i.e., vertically oriented. The angled back card can provide a wider base of support between the front of the product and the back card to improve the ability of the package to be self-supporting in an upright position, i.e., to stand up reliably on a shelf without leaning on other structures for external support. The package may be generally dumbbell-shaped as viewed from the front and/or from other angles, and may comprise a center portion that is narrower and/or shallower than adjacent end portions. This may facilitate handling of the product by the consumer and also may help to provide the product with an impactful appearance and theme at retail when the product is viewed from the front and/or from other angles. The product may include high-protein food items, consistent with the theme established by the shape, and may include prominently-displayed information about the protein content of the food items.
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公开(公告)号：USD931735S1
公开(公告)日：2021-09-28
申请号：US29705519
申请日：2019-09-12
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10.发明申请公开(公告)号：US20210195935A1
公开(公告)日：2021-07-01
申请号：US16729766
申请日：2019-12-30
摘要： A multilayer edible product includes a first layer and a second layer having a water activity that may be greater than the water activity of the first layer. The first layer may include high-melting fat and may mitigate moisture migration from the second layer to the first layer.
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