Patents by Inventor Mehran Rose

Mehran Rose 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).

  • Publication number: 20150351427
    Abstract: The invention relates to a method for producing meat substitute products, wherein a mixture of water and a vegetable fat/oil comprising a protein, sodium alginate and methylcellulose is processed by shearing/stirring to produce a stable emulsion, and a colloidal solution of divalent metal cations and micellar casein is added to the emulsion for initiating a fibre formation, wherein the quantity of divalent metal cations is selected such that it leads to the initiation of the fibre formation in combination with the micellar casein.
    Type: Application
    Filed: November 13, 2013
    Publication date: December 10, 2015
    Inventors: Mehran ROSE, Andreas GEBHART, Wolfgang MOSER
  • Patent number: 8349379
    Abstract: 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: Grant
    Filed: November 21, 2005
    Date of Patent: January 8, 2013
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Alan Wolfschoon-Pombo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
  • Publication number: 20120295006
    Abstract: 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: Application
    Filed: July 10, 2012
    Publication date: November 22, 2012
    Inventors: Alan Wolfschoon-Pombo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
  • Publication number: 20110212238
    Abstract: A tank for tempering cocoa butter containing mass is provided. This tank, which is equipped with a scraper and an impeller, is characterized in that the impeller induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering cocoa butter containing mass in a single step wherein the temperature is decreased from an initial temperature of about 53° C. to about 57° C. to a final temperature of about 30° C. to about 32° C.
    Type: Application
    Filed: November 1, 2010
    Publication date: September 1, 2011
    Inventors: Mehran Rose, Uwe Riedel, Konstantinos Paggios, Martin Richard Thiele
  • Publication number: 20110123674
    Abstract: Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof.
    Type: Application
    Filed: March 8, 2006
    Publication date: May 26, 2011
    Inventors: Alan-Frederick Wolfschoon, Mehran Rose, Peter Habermeier, Paul Victor Gass
  • Publication number: 20090123601
    Abstract: 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: Application
    Filed: November 21, 2005
    Publication date: May 14, 2009
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Alan Wolf-Schoon-Pompo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
  • Patent number: 7329424
    Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
    Type: Grant
    Filed: January 19, 2005
    Date of Patent: February 12, 2008
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Ramarathna Koka, David W. Mehnert, Rudolf J. Fritsch, Wolfram Steffan, Peter Habermeier, Allan G. W. Bradbury, Alan Wolfschoon-Pombo, Mehran Rose, Gitte Budolfsen Lynglev, Hans Peter Heldt-Hansen
  • Publication number: 20050244541
    Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
    Type: Application
    Filed: January 19, 2005
    Publication date: November 3, 2005
    Inventors: Ramarathna Koka, David Mehnert, Rudole Fritsch, Wolfram Steffan, Peter Habermeier, Allan Bradbury, Alan Wolfschoon-Pombo, Mehran Rose, Gitte Lynglev, Hans Heldt-Hansen
  • Patent number: 6916496
    Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
    Type: Grant
    Filed: November 6, 2003
    Date of Patent: July 12, 2005
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Ramarathna Koka, David W. Mehnert, Rudolf J. Fritsch, Wolfram Steffan, Peter Habermeier, Allan G. W. Bradbury, Alan Wolfschoon-Pombo, Mehran Rose
  • Publication number: 20040151802
    Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
    Type: Application
    Filed: November 6, 2003
    Publication date: August 5, 2004
    Applicant: Kraft Foods R & D, Inc.
    Inventors: Ramarathna Koka, David W. Mehnert, Rudolf J. Fritsch, Wolfram Steffan, Peter Habermeier, Allan G. W. Bradbury, Alan Wolfschoon-Pombo, Mehran Rose