Patents Assigned to Land O'Lakes, Inc.
  • Patent number: 10334865
    Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.
    Type: Grant
    Filed: July 10, 2018
    Date of Patent: July 2, 2019
    Assignee: Land O'Lakes, Inc.
    Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
  • Patent number: 10332220
    Abstract: Grass seed performance may be predicted by receiving grass seed selections for individual grass seed varieties and target geographic regions for growing the grass seed selection. A common set of grass attributes is identified from historical grass attribute values associated with the selected target regions. The historical grass attribute values in the first common set of grass attributes are retrieved and are displayed in a graphical format for the at least two individual grass seed varieties in the at least two selected target regions. A weighted average may be calculated for the historical grass attribute values in the common set and may provide a prediction of performance of the individual grass seed varieties across the selected geographic regions or in regions proximate the selected geographic regions.
    Type: Grant
    Filed: June 16, 2015
    Date of Patent: June 25, 2019
    Assignee: LAND O'LAKES, INC.
    Inventor: Bruce A. Jump
  • Patent number: 10188123
    Abstract: A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.
    Type: Grant
    Filed: March 6, 2017
    Date of Patent: January 29, 2019
    Assignee: LAND O'LAKES, INC.
    Inventor: Thomas Alexander Glenn, III
  • Patent number: 10045549
    Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.
    Type: Grant
    Filed: December 5, 2016
    Date of Patent: August 14, 2018
    Assignee: LAND O'LAKES, INC.
    Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
  • Patent number: 9968107
    Abstract: Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.
    Type: Grant
    Filed: July 31, 2012
    Date of Patent: May 15, 2018
    Assignee: LAND O'LAKES, INC.
    Inventors: Richard Dinesen, Clint Garoutte, Kevin Schwartz
  • Patent number: 9889099
    Abstract: The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.
    Type: Grant
    Filed: May 2, 2017
    Date of Patent: February 13, 2018
    Assignee: LAND O'LAKES, INC.
    Inventor: Cindie M. Luhman
  • Patent number: 9826751
    Abstract: Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.
    Type: Grant
    Filed: January 21, 2015
    Date of Patent: November 28, 2017
    Assignee: LAND O'LAKES, INC.
    Inventors: Thomas Alexander Glenn, III, Clint Garoutte, Kang Hu, Jason Thompson, Orlando Maldonado
  • Patent number: 9668983
    Abstract: The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.
    Type: Grant
    Filed: August 26, 2016
    Date of Patent: June 6, 2017
    Assignee: LAND O'LAKES, INC.
    Inventor: Cindie M. Luhman
  • Patent number: 9622496
    Abstract: A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.
    Type: Grant
    Filed: August 30, 2012
    Date of Patent: April 18, 2017
    Assignee: LAND O'LAKES, INC.
    Inventor: Thomas Alexander Glenn, III
  • Patent number: 9532583
    Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.
    Type: Grant
    Filed: October 12, 2012
    Date of Patent: January 3, 2017
    Assignee: LAND O'LAKES, INC.
    Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
  • Patent number: 9427414
    Abstract: The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.
    Type: Grant
    Filed: January 7, 2016
    Date of Patent: August 30, 2016
    Assignee: LAND O'LAKES, INC.
    Inventor: Cindie M. Luhman
  • Patent number: 9241914
    Abstract: The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.
    Type: Grant
    Filed: February 20, 2015
    Date of Patent: January 26, 2016
    Assignee: Land O'Lakes, Inc.
    Inventor: Cindie M. Luhman
  • Patent number: 9119412
    Abstract: Cream products formed by dispersing gum and lactose in water prior to the addition of butter and dry ingredients, subjecting the mixture of ingredients to heating, followed by rapid cooling and shear forces, provides a stable product. The cream products may replace traditional liquid cream-based products, and instead use dry cream up to about 7.5 weight percent mixed with butter up to about 30 weight percent, gum at about 0.75 weight percent, lactose, and water forming the balance of the product. The product may form a reduced heavy cream replacer with a fat content of up to about 35 weight percent. The product includes at least one of a flavor, appearance, and texture substantially similar to that of a traditional reduced heavy cream but withstands stresses and abuses that are not tolerated by the traditional reduced heavy cream.
    Type: Grant
    Filed: March 14, 2012
    Date of Patent: September 1, 2015
    Assignee: Land O'Lakes, Inc.
    Inventor: Jason Thompson
  • Patent number: 9087022
    Abstract: Grass seed performance may be predicted by receiving grass seed selections for individual grass seed varieties and target geographic regions for growing the grass seed selection. A common set of grass attributes is identified from historical grass attribute values associated with the selected target regions. The historical grass attribute values in the first common set of grass attributes are retrieved and are displayed in a graphical format for the at least two individual grass seed varieties in the at least two selected target regions. A weighted average may be calculated for the historical grass attribute values in the common set and may provide a prediction of performance of the individual grass seed varieties across the selected geographic regions or in regions proximate the selected geographic regions.
    Type: Grant
    Filed: October 5, 2012
    Date of Patent: July 21, 2015
    Assignee: Land O'Lakes, Inc.
    Inventor: Bruce A. Jump
  • Patent number: 8980306
    Abstract: The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.
    Type: Grant
    Filed: April 15, 2013
    Date of Patent: March 17, 2015
    Assignee: Land O'Lakes, Inc.
    Inventor: Cindie M. Luhman
  • Publication number: 20150064332
    Abstract: Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content between about 35 to about 55 percent by weight. To produce the concentrated creams, moisture is removed from the starting cream compositions through evaporative processing, and as a result, the concentrated cream remains in a homogenous state, retains the fat globules, phospholipid membrane components and non-fat solids, and includes a concentrated fat content of at least about 70 percent by weight. In addition, the concentrated cream may be in an oil-in-water or a bi-continuous emulsion. Evaporative processing may be through a wiped film evaporator or a scraped surface heat exchanger.
    Type: Application
    Filed: August 27, 2013
    Publication date: March 5, 2015
    Applicant: LAND O'LAKES, INC.
    Inventors: Thomas A. Glenn, III, Richard Dinesen, Clint Garoutte, Jason Thompson
  • Publication number: 20140272074
    Abstract: Crumble process cheese products may be produced by cooling process cheese to freezing temperatures below about 32° F. and holding the process cheese at the freezing temperatures for a sufficient amount of time to cause a freeze-induced denaturation of the protein bonds in the process cheese, thereby providing a modified process cheese with a texture adapted to crumble. A crumble process cheese product may include an emulsion of an emulsifier, protein, water and oil, with a portion of the protein bound to the oil and the water in the emulsion, and another portion of the casein is bound to the oil and is unbound to the water, thereby providing the crumble cheese product with a crumble-like texture.
    Type: Application
    Filed: March 14, 2013
    Publication date: September 18, 2014
    Applicant: LAND O'LAKES, INC.
    Inventors: Jason Thompson, Thomas Alexander Glenn
  • Patent number: D737678
    Type: Grant
    Filed: December 20, 2013
    Date of Patent: September 1, 2015
    Assignee: Land O'Lakes, Inc.
    Inventor: Benjamin R. Danenberg
  • Patent number: D808275
    Type: Grant
    Filed: July 26, 2017
    Date of Patent: January 23, 2018
    Assignee: LAND O'LAKES, INC.
    Inventors: Brianne Maier, Laura Flanagan-Kent
  • Patent number: D830182
    Type: Grant
    Filed: December 11, 2017
    Date of Patent: October 9, 2018
    Assignee: LAND O'LAKES, INC.
    Inventors: Brianne Maier, Laura Flanagan-Kent