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:
Mar. 25, 2025

Filed:

Dec. 01, 2022
Applicant:

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

Inventors:

Jill Paddock, Maplewood, MN (US);

Nicole Igielski, Oakdale, MN (US);

Thomas Aurand, Woodbury, MN (US);

Richard Dinesen, Woodbury, MN (US);

Assignee:

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

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 15/02 (2006.01); A23C 1/12 (2006.01); A23C 15/12 (2006.01); A23C 15/14 (2006.01); A23D 7/005 (2006.01);
U.S. Cl.
CPC ...
A23C 15/02 (2013.01); A23C 1/12 (2013.01); A23C 15/12 (2013.01); A23C 15/14 (2013.01); A23D 7/0053 (2013.01);
Abstract

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a Maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a Maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.


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