Patents by Inventor Ubaldo Lo Forte

Ubaldo Lo Forte 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).

  • Method for preparation of a confectionery product
    Patent number: 7198812
    Abstract: The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ?20%.
    Type: Grant
    Filed: August 7, 2002
    Date of Patent: April 3, 2007
    Inventors: Ubaldo Lo Forte, Salvatore Venneri
  • Confectionery with high milk protein content, high milk dry mass, low denaturation level of the milk protein and method for production thereof
    Publication number: 20030049361
    Abstract: The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ≦20%.
    Type: Application
    Filed: August 7, 2002
    Publication date: March 13, 2003
    Inventors: Ubaldo Lo Forte, Salvatore Venneri