CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES

Number of patents in Portfolio can not be more than 2000

United States of America Patent

APP PUB NO 20140099408A1
SERIAL NO

14048607

Stats

ATTORNEY / AGENT: (SPONSORED)

Importance

Loading Importance Indicators... loading....

Abstract

See full text

Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the refrigerated or frozen cultured dairy bar products are also described.

Loading the Abstract Image... loading....

First Claim

See full text

Family

Loading Family data... loading....

Patent Owner(s)

Patent OwnerAddress
GENERAL MILLS INCNUMBER ONE GENERAL MILLS BLVD MINNEAPOLIS MN 55426

International Classification(s)

  • [Classification Symbol]
  • [Patents Count]

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Alcantar, Paula Maple Grove, US 3 0
Barragan-Perez, Katya Maple Grove, US 3 0
McGurie, James Crystal, US 1 0
Murphy, Maeve Plymouth, US 9 47
Yungner, Greg Champlin, US 2 0

Cited Art Landscape

Load Citation

Patent Citation Ranking

Forward Cite Landscape

Load Citation