Food product having high milk protein content and process of making same
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Mar 6, 2018
Issued Date -
N/A
app pub date -
Jul 31, 2015
filing date -
Aug 2, 2014
priority date (Note) -
In Force
status (Latency Note)
Importance
Abstract
A food product and process of making the same is provided which results in a high milk protein product having 10% to 25% milk protein content, higher phospholipids compared to unadulterated cow milk, a casein to whey ration of at least 50:50 and is shelf stable for at least six months. In the process whole milk and at least one milk protein source is mixed, heated and contacted with an acid or acidulating substance and co-precipitated to produce a semi-solid precipitate. The precipitate is mixed with starch and cooked.
First Claim
Family
International Classification(s)
- [Classification Symbol]
- [Patents Count]
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully