Patents by Inventor Anne Buchholz

Anne Buchholz 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 producing a texturized dairy protein
    Patent number: 10813373
    Abstract: The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200° C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.
    Type: Grant
    Filed: December 16, 2016
    Date of Patent: October 27, 2020
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventors: Veronika Dieker, Anne Buchholz, Ralf Zink
  • Texturized dairy proteins as carbohydrate substitute in carbohyhdrate-rich food articles
    Patent number: 10638776
    Abstract: A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200° C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate, as a substitute for carbohydrates and as a source of protein in foods.
    Type: Grant
    Filed: November 16, 2017
    Date of Patent: May 5, 2020
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventors: Veronika Dieker, Anne Buchholz, Ralf Zink
  • TEXTURED MILK PROTEINS
    Publication number: 20180368442
    Abstract: The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200° C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.
    Type: Application
    Filed: December 16, 2016
    Publication date: December 27, 2018
    Inventors: Veronika DIEKER, Anne Buchholz, Ralf ZINK
  • USE OF TEXTURIZED DAIRY PROTEINS AS CARBOHYDRATE SUBSTITUTE IN CARBOHYHDRATE-RICH FOOD ARTICLES
    Publication number: 20180168189
    Abstract: A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200° C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate, as a substitute for carbohydrates and as a source of protein in foods.
    Type: Application
    Filed: November 16, 2017
    Publication date: June 21, 2018
    Inventors: Veronika Dieker, Anne Buchholz, Ralf Zink