Patents by Inventor Chad Galer

Chad Galer 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).

  • Patent number: 10258057
    Abstract: Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
    Type: Grant
    Filed: August 23, 2012
    Date of Patent: April 16, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kathryn J. Horan, Chad Galer, Paul V. Gass, Aaron Steven Handrick, John A. Hirschey, Brian E. LeVine, Divya S. Reddy, Carolyn J. Trinka
  • Publication number: 20130052325
    Abstract: Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
    Type: Application
    Filed: August 23, 2012
    Publication date: February 28, 2013
    Inventors: Kathryn J. Horan, Chad Galer, Paul V. Gass, Aaron Steven Handrick, John A. Hirschey, Brian E. LeVine, Divya S. Reddy, Carolyn J. Trinka
  • Patent number: 7674489
    Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.
    Type: Grant
    Filed: September 30, 2005
    Date of Patent: March 9, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: James W. Moran, Chad Galer, Mary C. Doyle, Benjamin Dias, Leslie Kopko, Paul Gass, Hermann Eibel, Ludmilla Gimelfarb
  • Publication number: 20070231429
    Abstract: A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products.
    Type: Application
    Filed: March 31, 2006
    Publication date: October 4, 2007
    Inventors: Chad Galer, James Moran, Benjamin Dias, Mary Doyle, Orlando Herrera, Shaia Anderson, Meghan McIlroy
  • Publication number: 20070172546
    Abstract: A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk.
    Type: Application
    Filed: January 23, 2006
    Publication date: July 26, 2007
    Inventors: James Moran, David Mehnert, Chad Galer, Jonathan Reeve, Thomas Jackson, Cheryl Baldwin, Gary Smith
  • Publication number: 20070077332
    Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.
    Type: Application
    Filed: September 30, 2005
    Publication date: April 5, 2007
    Inventors: James Moran, Chad Galer, Mary Doyle, Benjamin Dias, Leslie Kopko, Paul Gass, Hermann Eibel, Ludmilla Gimelfarb
  • Publication number: 20050112238
    Abstract: A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacterocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.
    Type: Application
    Filed: November 26, 2003
    Publication date: May 26, 2005
    Inventors: Benjamin Dias, Chad Galer, James Moran, Rathna Koka