Patents by Inventor Margaret Schneider

Margaret Schneider 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).

  • Beverage product with free divalent cations protein aggregation and a method producing thereof
    Patent number: 11259537
    Abstract: The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.
    Type: Grant
    Filed: December 18, 2017
    Date of Patent: March 1, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Alexander A. Sher, Yubin Ye, Margaret Schneider, Philippe Rousset, Madansinh Nathusinh Vaghela
  • Ready-to-drink milk based beverages with improved texture and stability
    Patent number: 11116234
    Abstract: The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.
    Type: Grant
    Filed: November 1, 2018
    Date of Patent: September 14, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Alexander A. Sher, Yubin Ye, Margaret Schneider, Philippe Rousset, Virginie Kapchie
  • READY-TO-DRINK MILK BASED BEVERAGES WITH IMPROVED TEXTURE AND STABILITY
    Publication number: 20200383347
    Abstract: The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.
    Type: Application
    Filed: April 23, 2018
    Publication date: December 10, 2020
    Inventors: Alexander A. Sher, Margaret Schneider, Yubin Ye, Philippe Rousset
  • READY-TO-DRINK MILK BASED BEVERAGES WITH IMPROVED TEXTURE AND STABILITY
    Publication number: 20200337326
    Abstract: The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.
    Type: Application
    Filed: November 1, 2018
    Publication date: October 29, 2020
    Inventors: Alexander A. Sher, Yublin Ye, Margaret Schneider, Philippe Rousset, Virginie Kapchie
  • A BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION AND A METHOD PRODUCING THEREOF
    Publication number: 20190364917
    Abstract: The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.
    Type: Application
    Filed: December 18, 2017
    Publication date: December 5, 2019
    Inventors: Alexander A. Sher, Yubin Ye, Margaret Schneider, Philippe Rousset, Madansinh Nathusinh Vaghela