Patents by Inventor Karen E. Smith

Karen E. Smith 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).

  • LOW FAT, CLEAR, BLAND FLAVORED WHEY PRODUCTS
    Publication number: 20170099850
    Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.
    Type: Application
    Filed: December 21, 2016
    Publication date: April 13, 2017
    Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventors: John A Lucey, Iswandi Jarto, Karen E. Smith, Srinivasan Damodaran
  • Methods of removing lipid from a protein and lipid-containing material
    Patent number: 9560861
    Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.
    Type: Grant
    Filed: June 30, 2009
    Date of Patent: February 7, 2017
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: John A. Lucey, Iswandi Jarto, Karen E. Smith, Srinivasan Damodaran
  • Purification of beta casein from milk
    Patent number: 8889208
    Abstract: A method is provided for obtaining ?-casein from skim milk. Purification of ?-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of ?-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble ?-casein. An integrated scheme that allows a dairy plant to continuously separate and purify ?-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness.
    Type: Grant
    Filed: November 9, 2005
    Date of Patent: November 18, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: James Anthony O'Mahony, Karen E. Smith, John Anthony Lucey
  • Low Fat, Clear, Bland Flavored Whey Products
    Publication number: 20100028525
    Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.
    Type: Application
    Filed: June 30, 2009
    Publication date: February 4, 2010
    Inventors: John A. Lucey, Iswandi Jarto, Karen E. Smith, Srinivasan Damodaran