Patents by Inventor Hermann Eibel

Hermann Eibel 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
  • Patent number: 8865243
    Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fiber content and/or lower the fat content of an acidified dairy food.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: October 21, 2014
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
  • 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
  • Publication number: 20100086663
    Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fibre content and/or lower the fat content of an acidified dairy food.
    Type: Application
    Filed: October 8, 2009
    Publication date: April 8, 2010
    Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
  • 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: 20090123601
    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: Application
    Filed: November 21, 2005
    Publication date: May 14, 2009
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Alan Wolf-Schoon-Pompo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
  • Publication number: 20090041920
    Abstract: The present invention relates to finely textured dairy products such as cream cheese. Morever, the present invention relates to a process for the preparation of said diary products.
    Type: Application
    Filed: April 11, 2008
    Publication date: February 12, 2009
    Inventors: Hermann Eibel, Peter Erler, Peter Anton Habermeier, Dirk Muxfeldt, Alan Frederick Wolfschoon-Pombo
  • 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
  • Patent number: 6861080
    Abstract: The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.
    Type: Grant
    Filed: May 24, 2002
    Date of Patent: March 1, 2005
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel
  • Publication number: 20030219510
    Abstract: The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.
    Type: Application
    Filed: May 24, 2002
    Publication date: November 27, 2003
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel
  • Patent number: 5656320
    Abstract: In the method of the invention, a cream cheese product is provided at a temperature of from about 160.degree. F. to about 170.degree. F. The cream cheese is loaded into rectangular brick type packages. The cream cheese is then cooled to less than about 100.degree. F. in a period of less than about 2 hours. The cream cheese is then further cooled to a temperature of from about 45.degree. F. to about 50.degree. F. in less than about 48 hours.
    Type: Grant
    Filed: November 30, 1995
    Date of Patent: August 12, 1997
    Assignee: Kraft Foods, Inc.
    Inventors: Shu Guang Greg Cheng, Zohar Mohamed Merchant, Lynn Ann Frye, Gregory Aaron Wiseman, Susan Elaine Long, Hermann Eibel