Protein Patent for Kraft
January 26/Alexandria, Va./U.S. Fed News -- U.S. patent number 7,875,303, issued on January 25, was assigned to Kraft Foods Global Brands LLC.
"Protein System and Food Products Including Same" was invented by Edward C. Coleman (New Fairfield, Conn.) and Gregory A. May (Park Ridge, N.J.).
According to the abstract released by the U.S. Patent & Trademark Office: "A protein system for food products containing a moisture source is provided having a combination of intact proteins, casein and partially hydrolyzed dairy protein and partially hydrolyzed legume protein in a total amount effective to reduce mixing time and/or shear requirements, and reduce firmness development during processing and storage of the food products to increase shelflife. The reduced firmness is achieved without embittering the food product by using a protein blend delivering a unique balance of partially hydrolyzed and intact proteins, and casein. Methods of making the food products with the protein blends are also covered."
The patent was filed on March 31, 2006, under Application No. 11/278,210.
For further information please visit: http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=HITOFF&p=1&u=%2Fnetahtml%2FPTO%2Fsearch-bool.html&r=1&f=G&l=50&co1=AND&d=PTXT&s1=7875303&OS=7875303&RS=7875303
From the February 7, 2011, Prepared Foods E-dition
Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!
