Patents by Inventor Olli Tossavainen
Olli Tossavainen 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).
-
Patent number: 11039626Abstract: The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.Type: GrantFiled: October 26, 2011Date of Patent: June 22, 2021Assignee: VALIO LTD.Inventors: Timo Sibakov, Olli Tossavainen
-
Patent number: 10993454Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.Type: GrantFiled: April 30, 2018Date of Patent: May 4, 2021Assignee: VALIO LTD.Inventors: Reetta Tikanmäki, Olli Tossavainen, Matti Harju, Antti Heino
-
Patent number: 10085462Abstract: The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.Type: GrantFiled: June 26, 2008Date of Patent: October 2, 2018Assignee: VALIO LTD.Inventors: Olli Tossavainen, Harri Kallioinen
-
Publication number: 20180242608Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.Type: ApplicationFiled: April 30, 2018Publication date: August 30, 2018Inventors: Reetta TIKANMÄKI, Olli TOSSAVAINEN, Matti HARJU, Antti HEINO
-
Publication number: 20140302219Abstract: A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a ?-casein concentration of at least about 11% of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.Type: ApplicationFiled: November 9, 2012Publication date: October 9, 2014Inventors: Reetta Tikanmäki, Matti Erkki Harju, Olli Tossavainen
-
Publication number: 20140017332Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration re-tentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.Type: ApplicationFiled: February 16, 2012Publication date: January 16, 2014Applicant: VALIO LTDInventors: Reetta Tikanmäki, Olli Tossavainen, Matti Harju, Antti Heino
-
Publication number: 20130230623Abstract: The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.Type: ApplicationFiled: October 26, 2011Publication date: September 5, 2013Applicant: VALIO LTD.Inventors: Timo Sibakov, Olli Tossavainen
-
Patent number: 8449938Abstract: Processes for producing lactose-free milk products are disclosed. The processes include separation of the milk components by ultrafiltration, nanofiltration and reverse osmosis and recombination of the separated components in an appropriate manner to lactose-free milk products. Lactose-free products prepared from the separated milk components are also disclosed.Type: GrantFiled: October 15, 2010Date of Patent: May 28, 2013Assignee: Valio LtdInventors: Olli Tossavainen, Janne Sahlstein
-
Publication number: 20120232023Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.Type: ApplicationFiled: October 25, 2010Publication date: September 13, 2012Inventors: Matti Harju, Antti Heino, Reetta Tikanmäki, Olli Tossavainen
-
Publication number: 20120034367Abstract: The invention relates to processes for the separation of milk components by membrane-based processes. The invention also provides processes for producing lactose-free milk products from fractioned milk components, and lactose-free milk products that are prepared from fractionated milk components.Type: ApplicationFiled: October 15, 2010Publication date: February 9, 2012Applicant: VALIO LTDInventors: Olli Tossavainen, Janne Sahlstein
-
Publication number: 20110097442Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.Type: ApplicationFiled: October 28, 2009Publication date: April 28, 2011Applicant: VALIO OYInventors: Matti Harju, Antti Heino, Reetta Tikanmaki, Olli Tossavainen
-
Publication number: 20110059220Abstract: The invention relates to processes for the separation of milk components by membrane-based processes. The invention also provides processes for producing lactose-free milk products from fractioned milk components, and lactose-free milk products that are prepared from fractionated milk components.Type: ApplicationFiled: October 15, 2010Publication date: March 10, 2011Applicant: VALIO LTDInventors: Olli Tossavainen, Janne Sahlstein
-
Patent number: 7829130Abstract: The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate.Type: GrantFiled: May 13, 2003Date of Patent: November 9, 2010Assignee: Valio Ltd.Inventors: Olli Tossavainen, Janne Sahlstein
-
Publication number: 20100215828Abstract: The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.Type: ApplicationFiled: June 26, 2008Publication date: August 26, 2010Inventors: Olli Tossavainen, Harri Kallioinen
-
Patent number: 6972282Abstract: The invention relates to a process for preparing a product containing antihypertensive peptides by fermenting a casein-containing starting material with lactic acid bacteria. The invention also relates to the obtained product and its use as a functional product as such or as an ingredient or additive of edible substances.Type: GrantFiled: October 30, 2000Date of Patent: December 6, 2005Assignee: Valio Ltd.Inventors: Olli Tossavainen, Tarja Suomalainen, Janne Sahlstein, Annika Mäyrä-Mäkinen
-
Publication number: 20050214409Abstract: The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate.Type: ApplicationFiled: May 13, 2003Publication date: September 29, 2005Inventors: Olli Tossavainen, Janne Sahlstein
-
Patent number: 6866879Abstract: The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of 2 to 8, at a temperature below 65° C., is contacted with an adsorption resin, whereby the weight ratio of the proteinous material to be treated to the adsorption resin is at most 100:1, optionally combining with said resin treatment at least one ultra and dia-filtration treatment of the proteinous material, and, if necessary, the liquid material so obtained is concentrated into a protein concentrate and optionally dried to powder.Type: GrantFiled: September 29, 1999Date of Patent: March 15, 2005Assignee: Valio Ltd.Inventors: Outi Vaarala, Olli Tossavainen, Outi Kerojoki, Kari Salminen, Marika Eriksson
-
Patent number: 5547687Abstract: A method for removing phenylalanine from proteinaceous compositions is disclosed wherein the protein contained in the proteinaceous composition is degraded enzymatically with a proteolytic enzyme into a protein hydrolysate. The protein hydrolysate thus obtained is treated with adsorption resin in a column that is eluted with water, the fraction wherefrom phenylalanine has been removed is recovered and salts are removed from the fraction thus recovered. Finally the recovered fraction is concentrated and dried. A palatable proteinaceous composition from which phenylalanine has been removed is also disclosed. This proteinaceous composition is used as a special nutrient preparation or a component of such in the diet of patients suffering from phenylketonuria.Type: GrantFiled: September 12, 1994Date of Patent: August 20, 1996Assignee: Valio OyInventors: Marko T. Outinen, Olli Tossavainen, Matti Harju, Pekka Linko