Patents by Inventor Alan Wolfschoon-Pombo

Alan Wolfschoon-Pombo 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).

  • Publication number: 20160255850
    Abstract: The present invention relates to a method of producing a liquid dairy concentrate, the method comprising: providing a liquid dairy ingredient having a fat content of at least 35 wt %; concentrating the liquid dairy ingredient by ultrafiltration and/or diafiltration to obtain a concentrated liquid dairy ingredient as the retentate; adding sucrose and/or trisodium citrate to form a modified retentate; blending the modified retentate with one or more further ingredients; and homogenising the blend to form a liquid dairy concentrate, wherein, during the step of blending the modified retentate with said one or more further ingredients, the modified retentate is at a temperature of at least 60° C.
    Type: Application
    Filed: May 6, 2015
    Publication date: September 8, 2016
    Inventors: Julia L. Gregg-Albers, Alan Wolfschoon-Pombo, Hermann Eibel
  • Publication number: 20160255851
    Abstract: The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1.
    Type: Application
    Filed: May 6, 2015
    Publication date: September 8, 2016
    Inventors: Julia L. Gregg, Alan Wolfschoon-Pombo
  • Publication number: 20160088855
    Abstract: The present disclosure relates to a method for the manufacture of a cream cheese, the method comprising: providing a milk- and cream-containing dairy composition; fermenting the milk- and cream-containing dairy composition to form a mixture of curds and whey; forming a concentrated mixture by removing at least an aqueous portion from the mixture of curds and whey; forming a cream cheese from the concentrated mixture; the method further comprising obtaining a retentate by ultrafiltrating and/or microfiltrating a mixture of skimmed milk and an acidic aqueous by-product of a cheese-making process, and: a) supplementing the milk- and cream-containing dairy composition with at least a portion of the retentate; and/or b) supplementing the concentrated mixture with at least a portion of the retentate.
    Type: Application
    Filed: August 28, 2015
    Publication date: March 31, 2016
    Inventors: Thomas Spiegel, Diana Perez Rodriguez, Marco Ferraz, Alan Wolfschoon-Pombo, Dirk Muxfeldt
  • Patent number: 8349379
    Abstract: The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C.
    Type: Grant
    Filed: November 21, 2005
    Date of Patent: January 8, 2013
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Alan Wolfschoon-Pombo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
  • Publication number: 20120295006
    Abstract: The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (d) homogenizing the blend obtained in step (b) to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e).
    Type: Application
    Filed: July 10, 2012
    Publication date: November 22, 2012
    Inventors: Alan Wolfschoon-Pombo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
  • Patent number: 7329424
    Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
    Type: Grant
    Filed: January 19, 2005
    Date of Patent: February 12, 2008
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Ramarathna Koka, David W. Mehnert, Rudolf J. Fritsch, Wolfram Steffan, Peter Habermeier, Allan G. W. Bradbury, Alan Wolfschoon-Pombo, Mehran Rose, Gitte Budolfsen Lynglev, Hans Peter Heldt-Hansen
  • Publication number: 20050244541
    Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
    Type: Application
    Filed: January 19, 2005
    Publication date: November 3, 2005
    Inventors: Ramarathna Koka, David Mehnert, Rudole Fritsch, Wolfram Steffan, Peter Habermeier, Allan Bradbury, Alan Wolfschoon-Pombo, Mehran Rose, Gitte Lynglev, Hans Heldt-Hansen
  • Patent number: 6933000
    Abstract: The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in step A to create a fibrous structure, and C) holding the fibrous structure as obtained in step B at an elevated temperature, wherein sodium chloride is added immediately before or during step C. According to another aspect, the instant invention relates to processed cheese obtainable by the above method, especially individually-wrapped cheese in slices.
    Type: Grant
    Filed: April 26, 2002
    Date of Patent: August 23, 2005
    Assignee: Kraft Foods R&D Inc.
    Inventors: Klaus Kempter, Alan Wolfschoon-Pombo
  • Patent number: 6916496
    Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
    Type: Grant
    Filed: November 6, 2003
    Date of Patent: July 12, 2005
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Ramarathna Koka, David W. Mehnert, Rudolf J. Fritsch, Wolfram Steffan, Peter Habermeier, Allan G. W. Bradbury, Alan Wolfschoon-Pombo, Mehran Rose
  • Publication number: 20040151802
    Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
    Type: Application
    Filed: November 6, 2003
    Publication date: August 5, 2004
    Applicant: Kraft Foods R & D, Inc.
    Inventors: Ramarathna Koka, David W. Mehnert, Rudolf J. Fritsch, Wolfram Steffan, Peter Habermeier, Allan G. W. Bradbury, Alan Wolfschoon-Pombo, Mehran Rose
  • Publication number: 20020187237
    Abstract: The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in step A to create a fibrous structure, and C) holding the fibrous structure as obtained in step B at an elevated temperature, wherein sodium chloride is added immediately before or during step C. According to another aspect, the instant invention relates to processed cheese obtainable by the above method, especially individually-wrapped cheese in slices.
    Type: Application
    Filed: April 26, 2002
    Publication date: December 12, 2002
    Applicant: Kraft Foods R&D, Inc.
    Inventors: Klaus Kempter, Alan Wolfschoon-Pombo