The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 08, 2022
Filed:
Dec. 06, 2019
Applicant:
Fairlife, Llc, Chicago, IL (US);
Inventors:
Shakeel Ur Rehman, Naperville, IL (US);
Brandon Kopesky, Chicago, IL (US);
Calvin White, Chicago, IL (US);
Scott Backinoff, La Grange, IL (US);
Timothy Peter Doelman, Glencoe, IL (US);
Assignee:
fairlife, LLC, Chicago, IL (US);
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 9/152 (2006.01); A23C 1/16 (2006.01); A23C 9/13 (2006.01); A23C 9/12 (2006.01); A23C 9/142 (2006.01); A23C 3/03 (2006.01); A23C 1/04 (2006.01); A23C 1/12 (2006.01); A23C 1/14 (2006.01); A23C 3/08 (2006.01); A23C 9/18 (2006.01); A23L 3/349 (2006.01);
U.S. Cl.
CPC ...
A23C 9/152 (2013.01); A23C 1/04 (2013.01); A23C 1/12 (2013.01); A23C 1/14 (2013.01); A23C 1/16 (2013.01); A23C 3/03 (2013.01); A23C 3/08 (2013.01); A23C 9/1206 (2013.01); A23C 9/13 (2013.01); A23C 9/1422 (2013.01); A23C 9/1427 (2013.01); A23C 9/18 (2013.01); A23L 3/349 (2013.01); A23C 2200/00 (2013.01); A23C 2240/15 (2013.01); A23V 2002/00 (2013.01); A23V 2200/048 (2013.01); A23V 2250/2132 (2013.01); A23V 2250/54 (2013.01); A23V 2250/612 (2013.01); A23V 2300/10 (2013.01); A23V 2300/50 (2013.01);
Abstract
Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.