公开(公告)号：US12070043B2

公开(公告)日：2024-08-27

申请号：US17981239

申请日：2022-11-04

申请人： Kraft Foods Group Brands LLC

发明人： Patricia J. Diego ,  Brian E. LeVine ,  Stacey Ann Hirt ,  Judith Gulten Moca ,  Andrew Edward McPherson

IPC分类号： A23C20/00

CPC分类号： A23C20/005 ,  A23C20/00 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/1876 ,  A23V2250/5118 ,  A23V2250/5432

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.

公开(公告)号：US20240043900A1

公开(公告)日：2024-02-08

申请号：US18463864

申请日：2023-09-08

申请人： Nobell Foods, Inc.

发明人： Viviane LANQUAR ,  Magi EL-RICHANI ,  Leyla HATHWAIK ,  Yaxin WANG

IPC分类号： C12P21/06 ,  C12N9/64 ,  A23C20/00 ,  A23J3/10 ,  C07K14/47

CPC分类号： C12P21/06 ,  C12N9/6424 ,  C12N9/6483 ,  C12Y304/21009 ,  A23C20/00 ,  A23J3/10 ,  C07K14/4732 ,  C07K2319/00

摘要： Provided herein are compositions and methods for producing milk proteins, which allow for safe, sustainable and humane production of milk proteins for commercial use, such as use in food compositions. The disclosure provides recombinant fusion proteins comprising at least first protein and a second protein, wherein at least one of the first protein and the second protein is a milk protein, or fragment thereof. The disclosure also provides methods for producing the recombinant fusions proteins, and food compositions comprising the same.

公开(公告)号：US20230265139A1

公开(公告)日：2023-08-24

申请号：US18192519

申请日：2023-03-29

申请人： Nobell Foods, Inc.

发明人： Viviane LANQUAR ,  Magi EL-RICHANI ,  Leyla HATHWAIK ,  Joseph KLEMASZEWSKI

IPC分类号： C07K14/47 ,  A23C20/00 ,  A23J3/10

CPC分类号： C07K14/4732 ,  A23C20/00 ,  A23J3/10 ,  C07K2319/00

摘要： Provided herein are compositions and methods for producing milk proteins, which allow for safe, sustainable and humane production of milk proteins for commercial use, such as use in food compositions. The disclosure provides recombinant fusion proteins comprising at least first protein and a second protein, wherein at least one of the first protein and the second protein is a milk protein, or fragment thereof: The disclosure also provides methods for producing the recombinant fusions proteins, and food compositions comprising the same.

公开(公告)号：US20190246671A1

公开(公告)日：2019-08-15

申请号：US16324800

申请日：2017-08-10

申请人： J-OIL MILLS, Inc.

发明人： Mika NISHIWAKI ,  Jun IMAGI

IPC分类号： A23L27/20 ,  A23C19/09

CPC分类号： A23L27/206 ,  A23C19/0925 ,  A23C20/00 ,  A23D9/00 ,  A23L27/20 ,  A23V2002/00

摘要： A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for imparting/enhancing cheese flavour; a method for imparting cheese flavour to foods or enhancing the cheese flavour of foods; and a method for producing foods with imparted/enhanced cheese flavour. The composition for imparting/enhancing cheese flavour has, as an active ingredient, an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, in the method for imparting cheese flavour to foods or enhancing the cheese flavour of foods, an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to a food. Moreover, in the method for producing foods with imparted/enhanced cheese flavour, the composition for imparting/enhancing cheese flavour is added to a food. The present invention is particularly and preferably applicable to foods including cheese.

公开(公告)号：US20180098551A1

公开(公告)日：2018-04-12

申请号：US15567890

申请日：2016-04-19

申请人： Kraft Foods Group Brands LLC

发明人： Amber Lynne Engelke ,  Bridget Colleen McClatchey ,  John Benjamin Topinka

IPC分类号： A23C19/09 ,  A23C19/086 ,  A23C19/082 ,  A23P10/47 ,  A23C20/00

CPC分类号： A23C19/0925 ,  A23C19/082 ,  A23C19/086 ,  A23C19/0904 ,  A23C20/00 ,  A23L5/43 ,  A23L5/44 ,  A23L23/00 ,  A23L23/10 ,  A23P10/40 ,  A23P10/47

摘要： According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.

公开(公告)号：US09661863B2

公开(公告)日：2017-05-30

申请号：US13892846

申请日：2013-05-13

申请人： Emmanouil Domazakis ,  Peter Papadakis

发明人： Emmanouil Domazakis ,  Peter Papadakis

IPC分类号： A23C20/00 ,  A23C19/055 ,  A23C19/068 ,  A23G9/32 ,  A23G9/40 ,  A23L9/10 ,  C12C7/165

CPC分类号： A23C20/00 ,  A23C19/055 ,  A23C19/068 ,  A23G9/327 ,  A23G9/40 ,  A23L9/12 ,  A23V2002/00 ,  C12C7/165

摘要： The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.

公开(公告)号：US20150250196A1

公开(公告)日：2015-09-10

申请号：US14636733

申请日：2015-03-03

申请人： DMK Deutsches Milchkontor GmbH

发明人： Ralf Zink

IPC分类号： A23C20/00

CPC分类号： A23C20/00 ,  A23C1/00 ,  A23C9/137 ,  A23C19/05 ,  A23C19/068 ,  A23C19/08 ,  A23C19/086 ,  A23C21/02

摘要： The proposal is for a protein composition intended for use as a cheese substitute and obtainable by (a) dewatering fermented, sour or acidified milk or corresponding milk products, (b) adding flavourings and/or colourings and also, optionally, further food additives to the dried composition thus obtained, and (c) allowing the resulting mixture to swell with water or steam.

摘要翻译： 该提议是用于作为奶酪替代品的蛋白质组合物，其可通过（a）脱水发酵，酸或酸化的乳或相应的乳制品，（b）加入调味剂和/或着色剂，以及任选的其它食品添加剂 由此获得的干燥组合物，和（c）使所得混合物用水或蒸汽溶胀。

公开(公告)号：US08642106B2

公开(公告)日：2014-02-04

申请号：US13152562

申请日：2011-06-03

申请人： Richard K. Merrill ,  Mayank Singh

发明人： Richard K. Merrill ,  Mayank Singh

IPC分类号： A23C19/00

CPC分类号： A23C19/0917 ,  A23C19/093 ,  A23C20/00

摘要： Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.

摘要翻译： 提供了用于制备模拟干酪和软或坚硬/半硬，成熟或未成熟的奶酪的干酪混合物的方法。 所述方法通常涉及将包含模拟干酪的基本成分和任选的一种或多种其它成分的浆料与大量加热的软或坚硬/半硬质干酪混合。 还提供了通过该方法生产的方法和奶酪中使用的浆料。

公开(公告)号：US08486476B2

公开(公告)日：2013-07-16

申请号：US12637556

申请日：2009-12-14

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C9/00

CPC分类号： A23C19/09 ,  A23C20/00 ,  A23C2210/30

摘要： Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.

摘要翻译： 制造低脂酸奶酪组合物的技术，包括：提供包含乳脂液的组合物; 将酸奶与包含乳脂液的组合物组合以形成包含酸奶和乳脂液的组合物; 将乳蛋白与包含酸奶和乳脂液的组合物结合起来; 并形成包含乳蛋白质和包含酸奶和乳脂液的组合物的共混物。 低脂酸奶酪组合物，包括：浓度在约75重量％至约15重量％范围内的奶油干酪; 浓度在约40重量％至约10重量％范围内的酸奶; 和浓度在约45重量％至约15重量％范围内的乳蛋白。

公开(公告)号：US20130122177A1

公开(公告)日：2013-05-16

申请号：US13671773

申请日：2012-11-08

申请人： Allied Blending & Ingredients Inc.

发明人： John Fannon ,  Mostafa Galal

IPC分类号： A23C19/082

CPC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.

摘要翻译： 本文公开了延伸奶酪产品，在制备延长的奶酪产品的过程中使用干燥混合物的预填充奶酪加料包装，以及制备延长的奶酪产品的方法。