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.

Date of Patent:
Dec. 10, 2024

Filed:

Dec. 20, 2018
Applicant:

Land O'lakes, Inc., Arden Hills, MN (US);

Inventors:

Nathan Burke, Inver Grove Heights, MN (US);

Ravin Gnanasambandam, Chaska, MN (US);

Hasmukh Patel, Plymouth, MN (US);

Assignee:

Land O'Lakes, Inc., Arden Hills, MN (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 19/09 (2006.01); A23C 19/082 (2006.01); A23C 19/097 (2006.01);
U.S. Cl.
CPC ...
A23C 19/0904 (2013.01); A23C 19/082 (2013.01); A23C 19/0973 (2013.01); A23C 2250/052 (2013.01);
Abstract

Cheese sauce products including phospholipid emulsifiers exhibit delayed, reduced or eliminated formation of a surface film upon prolonged exposure to air. The cheese sauce products include a cheese composition that is non-solid at room temperature, a liquid, and a phospholipid emulsifier composition. The cheese sauce products are 'clean label' due to the absence of disodium and/or trisodium phosphates therein. Methods of preventing the formation of a surface film on a cheese sauce product involve mixing a cheese sauce composition with a liquid to form a cheese sauce, and admixing a phospholipid emulsifier composition to the cheese sauce. The phospholipid emulsifier composition constitutes about 0.5 wt % to about 5 wt % of the cheese sauce product.


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