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：US20230061008A1

公开(公告)日：2023-03-02

申请号：US17784296

申请日：2020-12-10

申请人： CORN PRODUCTS DEVELOPMENT, INC

发明人： Brandon ROA ,  Adrianne SPERANZA ,  Matthew YURGEC ,  Vanessa ZAMARIN

IPC分类号： A23C20/00 ,  A23L29/25 ,  A23L29/212

摘要： The technology disclosed in this specification pertains to imitations cheese comprising a grade 2 gum Arabic in an amount of from about 0.1% to about 1.0% and having a molecular weight of greater than about 800 kDa. In some embodiments the imitation cheese are low protein imitation cheeses having protein content of less than about 20%. It has been observed that the disclosed cheeses have an improved melt-stretch compared to imitation cheeses made with other hydrocolloids. It has further been observed low protein imitation cheeses comprising a grade 2 gum Arabic have a melt-stretch more like that of a full protein imitation cheese compared to the melt-stretch of imitation cheeses made with other hydrocolloids.

公开(公告)号：US20230060993A1

公开(公告)日：2023-03-02

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

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：US20220408767A1

公开(公告)日：2022-12-29

申请号：US17893676

申请日：2022-08-23

申请人： HOCHLAND SE

发明人： Dirk Michael Herrmann-Buerk ,  Marie-Luise Mahler

IPC分类号： A23L19/00 ,  A23C11/06 ,  A23C20/00 ,  A23L2/38 ,  A23C11/10

摘要： A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 ° C. and 138 ° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

公开(公告)号：US20220408748A1

公开(公告)日：2022-12-29

申请号：US17592872

申请日：2022-02-04

申请人： General Mills, Inc.

发明人： James Fudge ,  Matthew Larsen ,  Joshua Hemann ,  Wenyi Wang ,  Aaron Wlaschin ,  Michelle Manderfeld ,  Brent Wyrick ,  Molley Glidden

IPC分类号： A23C20/00 ,  A23C19/093 ,  A23C19/068 ,  A21D13/41

摘要： A pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.

公开(公告)号：US11452306B2

公开(公告)日：2022-09-27

申请号：US16553730

申请日：2019-08-28

申请人： HOCHLAND SE

发明人： Dirk Michael Herrmann-Buerk ,  Marie-Luise Mahler

IPC分类号： A23C11/06 ,  A23L19/00 ,  A23C20/00 ,  A23L2/38

摘要： A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72° C. and 138° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

公开(公告)号：US11266163B2

公开(公告)日：2022-03-08

申请号：US15999320

申请日：2017-02-17

申请人： Eat JUST, Inc.

发明人： Ritu Bansal-Mutalik ,  Siddharth Bhide ,  Brenna Gibson ,  Camilla Hall ,  Malgorzata Jakubasch ,  Jake Kleiner ,  Viviane Lanquar ,  Swetha Mahadevan ,  Trevor Niekowal ,  Jade Proulx ,  Ben Roche ,  Meng Xu ,  James Flatt ,  Nathaniel Park

IPC分类号： A23J1/14 ,  A23G9/38 ,  A23J3/22 ,  A23L13/40 ,  A23L15/00 ,  A23L7/109 ,  A21D13/40 ,  A23C9/152 ,  A23C13/12 ,  A23C15/12 ,  A23L2/66 ,  C07K1/36 ,  C07K14/415 ,  A21D2/26 ,  A23C11/06 ,  A23C20/00 ,  A23J3/14 ,  C07K1/14 ,  C07K1/30 ,  C07K1/34

摘要： Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

公开(公告)号：US11259539B2

公开(公告)日：2022-03-01

申请号：US16617564

申请日：2018-05-31

申请人： MEIJI CO., LTD.

发明人： Kazuji Tamura ,  Junya Ishida ,  Motofumi Takahashi ,  Nobutaka Yahiro

IPC分类号： A23C20/00

摘要： The present invention relates to a method for producing a cheese-flavored substance, including adding a bacterial cell disrupted product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material to cause a reaction. The present invention can provide a method for producing a cheese-flavored substance which can safely and efficiently produce a cheese-flavored substance having a more natural cheese flavor at low-cost with simple operation.