Patents Assigned to Allied Blending, LP
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Patent number: 11918004Abstract: The present disclosure provides anticaking agents for cheese, comprising an botanical extract from Sorbus, such as Sorbus aucuparia. Also provided are anticaking agents for cheese, comprising 15-30 wt. % reducing sugar, 0.2-0.8 wt. % glucose oxidase, 0-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride, and 0.5-10 wt. % botanical extract. The present disclosure further provides food products comprising these anticaking agents and methods of treating divided cheese for anticaking with these anticaking agents.Type: GrantFiled: February 14, 2023Date of Patent: March 5, 2024Assignee: Allied Blending LPInventor: Jingfan Chen
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Patent number: 11889845Abstract: Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.Type: GrantFiled: July 15, 2021Date of Patent: February 6, 2024Assignee: Allied Blending LPInventor: Andrea Stange
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Patent number: 11528920Abstract: Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.Type: GrantFiled: May 10, 2021Date of Patent: December 20, 2022Assignee: Allied Blending LPInventors: Ashok Patel, John Fannon, Randy Schmelzel
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Patent number: 11419345Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.Type: GrantFiled: August 21, 2020Date of Patent: August 23, 2022Assignee: Allied Blending LPInventors: Mostafa Galal, John Fannon
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Patent number: 11096400Abstract: Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.Type: GrantFiled: March 13, 2020Date of Patent: August 24, 2021Assignee: Allied Blending LPInventor: Andrea Stange
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Patent number: 11089793Abstract: Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.Type: GrantFiled: December 5, 2019Date of Patent: August 17, 2021Assignee: Allied Blending LPInventors: Chandrani Atapattu, John Fannon
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Patent number: 11033039Abstract: Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.Type: GrantFiled: October 25, 2018Date of Patent: June 15, 2021Assignee: Allied Blending LPInventors: Ashok Patel, John Fannon, Randy Schmelzel
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Patent number: 10785990Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.Type: GrantFiled: February 9, 2018Date of Patent: September 29, 2020Assignee: Allied Blending LPInventors: Mostafa Galal, John Fannon
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Patent number: 10624361Abstract: Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.Type: GrantFiled: September 20, 2019Date of Patent: April 21, 2020Assignee: Allied Blending LPInventor: Andrea Stange
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Patent number: 10531673Abstract: Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.Type: GrantFiled: March 15, 2013Date of Patent: January 14, 2020Assignee: Allied Blending, LPInventors: Chandrani Atapattu, John Fannon