Patents by Inventor Judith Moca

Judith Moca 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).

  • METHOD OF PRODUCING A SIMPLIFIED CHEESE SPREAD AND PRODUCTS THEREFROM
    Publication number: 20230371539
    Abstract: Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.
    Type: Application
    Filed: August 4, 2023
    Publication date: November 23, 2023
    Inventors: Jonathan Wiese, Judith Moca
  • Method of producing a simplified cheese spread and products therefrom
    Patent number: 11758915
    Abstract: Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.
    Type: Grant
    Filed: December 21, 2018
    Date of Patent: September 19, 2023
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jonathan Wiese, Judith Moca
  • METHOD OF PRODUCING A SIMPLIFIED CHEESE SPREAD AND PRODUCTS THEREFROM
    Publication number: 20200196621
    Abstract: Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.
    Type: Application
    Filed: December 21, 2018
    Publication date: June 25, 2020
    Inventors: Jonathan Wiese, Judith Moca