Patents by Inventor Andrea M. Laubscher

Andrea M. Laubscher has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • FOOD PRODUCT HAVING HIGH MILK PROTEIN CONTENT AND PROCESS OF MAKING SAME
    Publication number: 20180132518
    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.
    Type: Application
    Filed: January 11, 2018
    Publication date: May 17, 2018
    Inventors: Rafael Jimenez- Flores, Andrea M. Laubscher
  • Food product having high milk protein content and process of making same
    Patent number: 9907330
    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.
    Type: Grant
    Filed: July 31, 2015
    Date of Patent: March 6, 2018
    Assignee: Cal Poly Corporation
    Inventors: Rafael Jimenez-Flores, Andrea M Laubscher
  • FOOD PRODUCT HAVING HIGH MILK PROTEIN CONTENT AND PROCESS OF MAKING SAME
    Publication number: 20160029645
    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.
    Type: Application
    Filed: July 31, 2015
    Publication date: February 4, 2016
    Applicant: CAL POLY CORPORATION
    Inventors: Rafael Jimenez-Flores, Andrea M. Laubscher