Patents by Inventor Isabelle Laye
Isabelle Laye 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: 7709037Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.Type: GrantFiled: October 28, 2003Date of Patent: May 4, 2010Assignee: Kraft Foods Global Brands LLCInventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
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Patent number: 7687095Abstract: The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.Type: GrantFiled: September 30, 2005Date of Patent: March 30, 2010Assignee: Kraft Foods Global Brands LLCInventors: Yinqing Ma, Ted R. Lindstrom, Isabelle Laye, Ana P. Rodriguez, Gavin M. Schmidt, Mary C. Doyle
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Publication number: 20070077342Abstract: The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.Type: ApplicationFiled: September 30, 2005Publication date: April 5, 2007Inventors: Yinqing Ma, Ted Lindstrom, Isabelle Laye, Ana Rodriguez, Gavin Schmidt, Mary Doyle
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Publication number: 20070020372Abstract: A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.Type: ApplicationFiled: January 30, 2006Publication date: January 25, 2007Inventors: Jimbay Loh, Isabelle Laye, Michael Hyde, Ted Lindstrom, Fu-I Mei, Omar Diaz-Castillo
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Patent number: 7026004Abstract: A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.Type: GrantFiled: October 4, 2002Date of Patent: April 11, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Jimbay P. Loh, Isabelle Laye, Michael Anthony Hyde, Ted R. Lindstrom, Fu-I Mei, Omar Diaz-Castillo
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Publication number: 20050214430Abstract: The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking properties. In order to obtain such a cream cheese composition with acceptable baking properties, a stabilizer composition is added to the low protein cream cheese. The stabilizer composition comprises a first stabilizer and a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar.Type: ApplicationFiled: February 22, 2005Publication date: September 29, 2005Inventors: Isabelle Laye, Alice Cha, Jimbay Loh, Ted Lindstrom, Ana Rodriguez
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Patent number: 6893674Abstract: A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.Type: GrantFiled: July 29, 2002Date of Patent: May 17, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Ted Riley Lindstrom, Isabelle Laye, Glenn MacBlane, Fu-I Mei
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Publication number: 20040126473Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.Type: ApplicationFiled: October 28, 2003Publication date: July 1, 2004Applicant: Kraft Foods Holding, Inc.Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
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Publication number: 20040067296Abstract: A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.Type: ApplicationFiled: October 4, 2002Publication date: April 8, 2004Applicant: Kraft Food Holdings, Inc.Inventors: Jimbay P. Loh, Isabelle Laye, Michael Anthony Hyde, Ted R. Lindstrom, Fu-I Mei, Omar Diaz-Castillo
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Publication number: 20040018292Abstract: A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.Type: ApplicationFiled: July 29, 2002Publication date: January 29, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Ted Riley Lindstrom, Isabelle Laye, Glenn MacBlane, Fu-I Mei
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Patent number: 6669978Abstract: The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.Type: GrantFiled: June 15, 2001Date of Patent: December 30, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
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Publication number: 20020192348Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.Type: ApplicationFiled: June 15, 2001Publication date: December 19, 2002Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz Castillo, Jordan Dolande, Steven Havlik, Viadimir Rueda