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).
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Patent number: 10834936Abstract: 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: GrantFiled: May 6, 2015Date of Patent: November 17, 2020Assignee: Koninklijke Douwe Egberts B.V.Inventors: Julia L. Gregg-Albers, Alan Wolfschoon-Pombo, Hermann Eibel
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Publication number: 20160255850Abstract: 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: ApplicationFiled: May 6, 2015Publication date: September 8, 2016Inventors: Julia L. Gregg-Albers, Alan Wolfschoon-Pombo, Hermann Eibel
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Patent number: 8865243Abstract: 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: GrantFiled: October 8, 2009Date of Patent: October 21, 2014Assignee: Kraft Foods R & D, Inc.Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
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Patent number: 8349379Abstract: 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: GrantFiled: November 21, 2005Date of Patent: January 8, 2013Assignee: Kraft Foods R & D, Inc.Inventors: Alan Wolfschoon-Pombo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
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Publication number: 20120295006Abstract: 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: ApplicationFiled: July 10, 2012Publication date: November 22, 2012Inventors: Alan Wolfschoon-Pombo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
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Publication number: 20100086663Abstract: 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: ApplicationFiled: October 8, 2009Publication date: April 8, 2010Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
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Patent number: 7674489Abstract: 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: GrantFiled: September 30, 2005Date of Patent: March 9, 2010Assignee: Kraft Foods Global Brands LLCInventors: James W. Moran, Chad Galer, Mary C. Doyle, Benjamin Dias, Leslie Kopko, Paul Gass, Hermann Eibel, Ludmilla Gimelfarb
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Publication number: 20090123601Abstract: 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: ApplicationFiled: November 21, 2005Publication date: May 14, 2009Applicant: KRAFT FOODS R & D, INC.Inventors: Alan Wolf-Schoon-Pompo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
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Publication number: 20090041920Abstract: 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: ApplicationFiled: April 11, 2008Publication date: February 12, 2009Inventors: Hermann Eibel, Peter Erler, Peter Anton Habermeier, Dirk Muxfeldt, Alan Frederick Wolfschoon-Pombo
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Publication number: 20070077332Abstract: 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: ApplicationFiled: September 30, 2005Publication date: April 5, 2007Inventors: James Moran, Chad Galer, Mary Doyle, Benjamin Dias, Leslie Kopko, Paul Gass, Hermann Eibel, Ludmilla Gimelfarb
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Patent number: 6861080Abstract: 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: GrantFiled: May 24, 2002Date of Patent: March 1, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel
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Publication number: 20030219510Abstract: 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: ApplicationFiled: May 24, 2002Publication date: November 27, 2003Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel
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Patent number: 5656320Abstract: 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: GrantFiled: November 30, 1995Date of Patent: August 12, 1997Assignee: Kraft Foods, Inc.Inventors: Shu Guang Greg Cheng, Zohar Mohamed Merchant, Lynn Ann Frye, Gregory Aaron Wiseman, Susan Elaine Long, Hermann Eibel