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. 16, 2025

Filed:

Apr. 18, 2020
Applicant:

Fonterra Co-operative Group Limited, Auckland City, NZ;

Inventors:

Alice Matgorzata Smialowska, Auckland City, NZ;

Jonathan Alfred Depree, Auckland City, NZ;

Mark Pritchard, Auckland City, NZ;

Assignee:
Attorney:
Primary Examiner:
Assistant Examiner:
Int. Cl.
CPC ...
A23C 9/142 (2006.01); A23B 11/13 (2025.01); A23C 9/123 (2006.01); A23C 9/13 (2006.01); A23C 19/05 (2006.01); A23L 2/66 (2006.01); A23L 9/10 (2016.01); A23L 33/115 (2016.01); A23L 33/125 (2016.01); A23L 33/19 (2016.01);
U.S. Cl.
CPC ...
A23C 9/1422 (2013.01); A23B 11/13 (2025.01); A23C 9/123 (2013.01); A23C 9/1307 (2013.01); A23C 19/053 (2013.01); A23L 2/66 (2013.01); A23L 9/10 (2016.08); A23L 33/115 (2016.08); A23L 33/125 (2016.08); A23L 33/19 (2016.08); A23V 2002/00 (2013.01);
Abstract

The description relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products. In particular, methods for preparing protein-containing food products are described, comprising providing a heat-treated, liquid milk protein concentrate that has been produced directly from fresh, liquid milk, the milk protein concentrate comprising at least about 6 % total protein by weight, preferably up to about 25 % total protein by weight, and at least about 50 % total protein by weight relative to total solids non-fat, wherein the milk protein concentrate after storage for at least about three months at a temperature of about 20° C. has no apparent gelation, and mixing the milk protein concentrate with one or more additional ingredients to produce the protein-containing food product.


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