Patents by Inventor Ganugapati Vijaya Bhaskar
Ganugapati Vijaya Bhaskar 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: 20240023579Abstract: The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s?1, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition.Type: ApplicationFiled: July 26, 2023Publication date: January 25, 2024Inventors: Ganugapati Vijaya Bhaskar, Hongping Gao, Rochelle Kathleen Donk
-
Publication number: 20210076709Abstract: The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100s?1, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition.Type: ApplicationFiled: December 1, 2020Publication date: March 18, 2021Inventors: Ganugapati Vijaya Bhaskar, Hongping Gao, Rochelle Kathleen Donk
-
Publication number: 20170164645Abstract: The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80.degree. C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20.degree. C. and shear rate of 100 s.sup.?1, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition.Type: ApplicationFiled: August 19, 2016Publication date: June 15, 2017Inventors: Ganugapati Vijaya Bhaskar, Hongping Gao, Rochelle Kathleen Donk
-
Publication number: 20130196051Abstract: The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s?1, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition.Type: ApplicationFiled: July 15, 2011Publication date: August 1, 2013Applicant: Fonterra Co-Operative Group LimitedInventors: Ganugapati Vijaya Bhaskar, Hongping Gao, Rochelle Kathleen Donk
-
Publication number: 20120171327Abstract: The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising casein, at least part of which has a proportion of its divalent ions, including calcium ions, replaced with sodium or potassium ions; (b) cooking the composition or the combination of compositions to obtain an emulsion, and (c) cooling the cooked composition to obtain a processed cheese; wherein a substantially insoluble calcium source is mixed with at least one of the compositions at any time before the processed cheese forms in step (c).Type: ApplicationFiled: June 4, 2010Publication date: July 5, 2012Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Alexandra Kay Galpin, Ganugapati Vijaya Bhaskar, Robert John Buwalda, Rochelle Kathleen Donk, Samuel James Harper
-
Publication number: 20100143538Abstract: A method for preparing a yoghurt is provided. The method comprises (a) preparing a calcium-depleted milk composition comprising either (i) calcium-depleting a starting milk composition, or (ii) including within a starting milk composition a calcium-depleted milk ingredient selected from milk, fat standardised milk, skim milk, or milk concentrate; and (b) acidifying the calcium-depleted milk composition with chemical acidification or lactic acid producing bacteria, to prepare a yoghurt, wherein the calcium depletion is by contacting the milk composition or ingredient with a cation exchanger to replace calcium in the composition or ingredient with sodium or potassium.Type: ApplicationFiled: November 23, 2007Publication date: June 10, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Ganugapati Vijaya Bhaskar, Jordania Valentim
-
Publication number: 20100021595Abstract: The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.Type: ApplicationFiled: August 28, 2007Publication date: January 28, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventor: Ganugapati Vijaya Bhaskar
-
Patent number: 7501143Abstract: The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting material with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5%, preferably at least 25%, more preferably at least 40%; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5%, preferably at least 25%, more preferably at least 40%. The milk drink may be used as the base for a soft drink like milk drink, which may be carbonated.Type: GrantFiled: December 11, 2000Date of Patent: March 10, 2009Assignee: New Zealand Dairy BoardInventors: Ganugapati Vijaya Bhaskar, Brian Ashley Kells
-
Patent number: 7192619Abstract: The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products.Type: GrantFiled: April 12, 2002Date of Patent: March 20, 2007Assignee: New Zealand Dairy BoardInventors: Stephen Thomas Dybing, Ganugapati Vijaya Bhaskar, Francis Patrick Dunlop, Anthony Michael Fayerman, Michael John Whitton
-
Patent number: 7157108Abstract: The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk protein concentrates in cheese manufacture. The invention includes a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70% dry matter as milk protein; (b) treating the resulting mixture with one or more coagulating enzymes to produce a curd; and (c) processing the curd to make cheese; wherein the dried MPC or MPI is a calcium-depleted MPCF or MPI and the extend of calcium depletion is sufficient to allow manufacture of substantially nugget-free cheese.Type: GrantFiled: December 11, 2000Date of Patent: January 2, 2007Assignee: New Zealand Dairy BoardInventors: Ganugapati Vijaya Bhaskar, Harjinder Singh, Neil D. Blazey
-
Publication number: 20040197440Abstract: The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting material with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5%, preferably at least 25%, more preferably at least 40%; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5%, preferably at least 25%, more preferably at least 40%. The milk drink may be used as the base for a soft drink like milk drink, which may be carbonated.Type: ApplicationFiled: April 15, 2004Publication date: October 7, 2004Inventors: Ganugapati Vijaya Bhaskar, Brian Ashley Kells
-
Publication number: 20030096036Abstract: The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk protein concentrates in cheese manufacture. The invention includes a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70% dry matter as milk protein; (b) treating the resulting mixture with one or more coagulating enzymes to produce a curd; and (c) processing the curd to make cheese; wherein the dried MPC or MPI is a calcium-depleted MPCF or MPI and the extend of calcium depletion is sufficient to allow manufacture of substantially nugget-free cheese.Type: ApplicationFiled: September 4, 2002Publication date: May 22, 2003Inventors: Ganugapati Vijaya Bhaskar, Harjinder Singh, Neil D Blazey
-
Publication number: 20030054068Abstract: The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products.Type: ApplicationFiled: April 12, 2002Publication date: March 20, 2003Inventors: Stephen Thomas Dybing, Ganugapati Vijaya Bhaskar, Francis Patrick Dunlop, Anthony Michael Fayerman, Michael John Whitton